Teriyaki Chicken Rice Bowls
A quick and satisfying meal combining tender marinated chicken, fluffy jasmine rice, and vibrant steamed broccoli, all drizzled with a sweet and savory teriyaki glaze.
Ingredients
For the Marinade
- 1/4 cup Soy Sauce
- 3 tablespoons Brown Sugar
- 1 teaspoon Minced Garlic
- 1 teaspoon Minced Ginger
For the Chicken and Rice Bowl
- 1 pound Boneless Skinless Chicken Thighs or Breasts, cut into cubes You can use either thighs or breasts.
- 2 tablespoons Oil Divided between cooking batches.
- 4 cups Cooked Jasmine Rice Make sure the rice is warm when serving.
- 2 cups Steamed Broccoli Other vegetables can be used as desired.
- Green Onions (for garnish) Chopped for topping.
- Sesame Seeds (for garnish) For finishing touch.
Instructions
Preparation
- In a small bowl, mix the soy sauce, brown sugar, minced garlic, and minced ginger until well combined. This will serve as the marinade for the chicken.
- Place the cubed chicken in a resealable bag or bowl, pour the marinade over it, ensuring it's well coated. Seal the bag or cover the bowl and refrigerate for at least 15 minutes.
Cooking
- Heat 1 tablespoon of oil in a skillet over medium-high heat. Remove half of the marinated chicken from the bag, allowing excess marinade to drip off, and add it to the skillet.
- Cook the chicken for about 4 to 5 minutes, or until it’s thoroughly cooked and slightly caramelized. Set it aside and repeat with the remaining chicken using another tablespoon of oil.
Assembly
- Divide the warm jasmine rice evenly among serving bowls.
- Layer the cooked chicken over the rice, followed by the steamed broccoli.
- Garnish with sesame seeds and chopped green onions before serving.
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Notes
For a flavorful meal, allow the chicken to marinate longer if time permits. Serve with additional toppings such as soy sauce or chili sauce for customization.