Teriyaki chicken rice bowls✨

Ingredients

• 1.5 pounds Chicken Thighs, Boneless Skinless (cut into bite‑size pieces)
• 0.33 cup Soy Sauce (low‑sodium preferred)
• 0.25 cup Mirin (sweet rice wine; optional can substitute with rice vinegar + sugar)
• 2 tablespoons Brown Sugar (adjust sweetness to taste)
• 1 tablespoon Fresh Ginger (peeled and grated)
• 2 cloves Garlic (minced)
• 1 teaspoon Sesame Oil (for flavor)
• 2 cups White Rice (rinsed before cooking)
• 2 cups Broccoli Florets (steamed until bright green and tender‑crisp)
• 1 teaspoon Cornstarch (mixed with 1 tsp water to form slurry (optional thickener))
• 2 tablespoons Vegetable Oil (for pan‑searing)

Instructions

1. Prepare Teriyaki Sauce

   In a small saucepan combine soy sauce, mirin, brown sugar, grated ginger, minced garlic, and sesame oil. Bring to a gentle simmer over medium heat, stirring until the sugar fully dissolves.

   Time: PT5M

   Temperature: medium heat

2. Separate Sauce for Marinade

   Remove half of the hot sauce and place it in a small bowl; this portion will be used to marinate the chicken. Keep the remaining half for the finishing glaze.

   Time: PT2M

3. Marinate Chicken

   Place the chicken pieces in a mixing bowl, pour the reserved sauce over them, toss to coat, and let sit at room temperature for 10 minutes.

   Time: PT10M

4. Cook White Rice

   Rinse the rice until water runs clear, then add to a rice cooker with 2½ cups water (or use a pot with a 1:1.25 rice‑to‑water ratio). Start the cooker or bring to a boil, then cover and simmer on low for 15‑20 minutes until tender.

   Time: PT20M

   Temperature: medium

5. Steam Broccoli

   Bring a few inches of water to a boil in a pot, place the steamer basket with broccoli florets over the water, cover, and steam for 5 minutes until bright green and just tender.

   Time: PT5M

   Temperature: high

6. Sear Chicken

   Heat the large skillet over medium‑high heat, add vegetable oil, and once shimmering, add the marinated chicken pieces in a single layer. Cook 4‑5 minutes per side until browned and the interior reaches 165°F (74°C).

   Time: PT10M

   Temperature: medium‑high

7. Glaze Chicken

   Pour the reserved teriyaki glaze into the skillet with the cooked chicken. Bring to a simmer; if a thicker glaze is desired, stir in the cornstarch slurry and cook 1‑2 minutes until glossy and coating the chicken.

   Time: PT3M

   Temperature: medium

8. Serve

   Fluff the cooked rice onto serving plates, top with the glazed chicken, drizzle any extra sauce, and place steamed broccoli on the side. Serve immediately while hot.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

55g

Fat

10g

Fiber

4g