Teriyaki Chicken Rice Bowls
A comforting and versatile dish featuring marinated chicken cooked in a sweet and savory teriyaki sauce, served over rice with vegetables.
Ingredients
For the Marinade
- 1/4 cup Soy Sauce
- 3 tablespoons Brown Sugar
- 1 teaspoon Minced Garlic
- 1 teaspoon Minced Ginger
For the Chicken
- 1 pound Boneless Skinless Chicken Thighs or Breasts, cubed
- 2 tablespoons Oil divided
For the Bowls
- 4 cups Cooked Jasmine Rice
- 2 cups Steamed Broccoli
- Green Onions (for garnish)
- Sesame Seeds (for garnish)
Instructions
Preparation
- In a small bowl, combine the soy sauce, brown sugar, minced garlic, and minced ginger. Whisk these ingredients together until they are completely mixed.
- Take your cubed chicken and place it in a resealable plastic bag or bowl. Pour the marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag or cover the bowl and refrigerate for at least 15 minutes.
Cooking
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add half of the marinated chicken to the skillet. Cook for about 4-5 minutes or until the chicken is cooked through and has a nice sear. Remove this batch from the skillet and set it aside on a plate.
- Add the remaining tablespoon of oil to the skillet, then cook the rest of the chicken in the same manner.
Assembly
- Once all the chicken is cooked, divide the cooked jasmine rice evenly between two bowls. Top each bowl with the cooked chicken and the steamed broccoli.
- Sprinkle sesame seeds and chopped green onions on top. Adjust these garnishes based on your taste.
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Notes
For additional flavor, consider adding toppings like sesame oil or sriracha. Keep cooking times consistent for even results.