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Teriyaki Chicken Rice Bowl

Teriyaki Chicken Rice Bowl
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A delicious and easy-to-make Teriyaki Chicken Rice Bowl, perfect for a quick weeknight dinner.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup mirin (sweet rice wine)
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • 2 cups cooked white rice
  • 1 cup steamed broccoli florets
  • 1/4 cup sliced green onions, for garnish
  • 1 tablespoon sesame seeds, for garnish

Instructions

  1. In a medium bowl, whisk together the soy sauce, mirin, brown sugar, rice vinegar, minced garlic, and grated ginger. Add the chicken pieces and toss to coat. Marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
  2. Heat a large skillet or wok over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes.
  3. Pour in any remaining marinade from the bowl. Bring to a simmer and cook for 2-3 minutes.
  4. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens, about 1-2 minutes.
  5. Divide the cooked rice among two bowls. Top with the teriyaki chicken and steamed broccoli.
  6. Garnish with sliced green onions and sesame seeds. Serve immediately.

Notes

  • For a spicier kick, add a pinch of red pepper flakes to the sauce.
  • Feel free to add other vegetables like bell peppers or snap peas.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://richfeast.com/teriyaki-chicken-rice-bowl/