Japanese · easy

Teriyaki Chicken Rice Bowls

Name: Teriyaki Chicken Rice Bowls
Total time: 25 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 1/2 lbs Chicken Thighs, Boneless; 1/4 cup Soy Sauce; 2 tbsp Mirin; 2 tbsp Honey; 2 cloves Garlic; 1 tsp Fresh Ginger; 1 tbsp Cornstarch; 2 cups dry Jasmine Rice; 2 cups florets Broccoli; 1 tbsp Sesame Seeds; 1 tbsp Vegetable Oil

Sweet and savory teriyaki chicken over rice with steamed broccoli and pickled ginger.

25 min
Total: 4
Serves: $14.00
Est. cost: 440
Cal/serving

Dietary, as tagged

Dairy-free
Kid-friendly

Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.

Ingredients

Chicken Thighs, Boneless1 1/2 lbs
Soy Sauce1/4 cup
Mirin2 tbsp
Honey2 tbsp
Garlic2 cloves
Fresh Ginger1 tsp
Cornstarch1 tbsp
Jasmine Rice2 cups dry
Broccoli2 cups florets
Sesame Seeds1 tbsp
Vegetable Oil1 tbsp

Method

01
Cook rice. Steam broccoli until tender-crisp.
02
Mix soy sauce, mirin, honey, garlic, ginger, and cornstarch for teriyaki sauce.
03
Sear chicken in oil over medium-high heat 4 minutes per side.
04
Pour teriyaki sauce over chicken, simmer 3 minutes until glaze thickens.
05
Slice chicken. Serve over rice with broccoli. Drizzle remaining sauce and sprinkle sesame seeds.

440
Calories: 32g
Protein: 52g
Carbs: 10g
Fat