Classic Teriyaki Chicken Bowl
Tender glazed chicken thighs served over fluffy steamed rice with vibrant steamed broccoli and a sprinkle of sesame seeds.
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Ingredients
- 1 1/2 lbs Boneless skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup Soy sauce
- 1/4 cup Mirin
- 3 tablespoons Brown sugar
- 1 teaspoon Fresh ginger, minced
- 2 cloves Garlic, minced
- 1 tablespoon Cornstarch
- 1 tablespoon Vegetable oil
- 4 cups Cooked jasmine or short-grain white rice
- 2 cups Broccoli florets, steamed
- 1 teaspoon Toasted sesame seeds(optional)
- 2 stalks Green onions, sliced(optional)
Instructions
- 1
In a small bowl, whisk together the soy sauce, mirin, brown sugar, ginger, garlic, and cornstarch until the sugar and cornstarch are dissolved.
- 2
Heat the vegetable oil in a large skillet or wok over medium-high heat.
- 3
Add the chicken pieces to the skillet and cook until browned on all sides and cooked through, about 8-10 minutes.
- 4
Pour the teriyaki sauce mixture over the chicken in the skillet.
- 5
Bring the sauce to a simmer and cook for 2-3 minutes until the sauce thickens and coats the chicken beautifully.
- 6
Divide the cooked rice into four bowls.
- 7
Top each bowl with a portion of the teriyaki chicken and the steamed broccoli.
- 8
Garnish with toasted sesame seeds and sliced green onions before serving.
Nutrition per Serving
540
Calories
38g
Protein
65g
Carbs
14g
Fat
2g
Fiber
12g
Sugar
1150mg
Sodium
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