Teriyaki Chicken Bowls
Nutritional Information
Sweet and savory teriyaki chicken over rice with steamed vegetables. Better than takeout!
This recipe is originally for 4 servings. How many are you cooking for today?
- 1 lb boneless chicken thighs, cut into pieces
- 1 cup soy sauce
- 1 cup brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons vegetable oil
- 3 cups cooked jasmine rice
- 2 cups steamed broccoli
- 1 cup shredded carrots
- 2 green onions green onions, sliced
- 1 tablespoon sesame seeds
Whisk soy sauce, brown sugar, rice vinegar, cornstarch, garlic, and ginger for teriyaki sauce.
Heat oil in a large skillet over medium-high heat. Cook chicken until golden, 5-6 minutes.
Add teriyaki sauce to pan and cook 2-3 minutes until thickened and chicken is glazed.
Divide rice among 4 bowls.
Top each bowl with teriyaki chicken, steamed broccoli, and shredded carrots.
Garnish with green onions and sesame seeds.
Serve immediately while chicken is hot and glossy.
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