These Teriyaki Chicken & Broccoli Bowls are everything a weeknight dinner should be — tender chicken glazed in a glossy homemade teriyaki sauce, crisp-tender broccoli and fluffy rice in one satisfying bowl. Every bite is sweet, savory, juicy and incredibly comforting. They come together fast, reheat beautifully for meal prep, and the whole family will be reaching for seconds.
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs, sliced
- 4 cups broccoli florets
- 2 cups cooked jasmine rice
- 2 tablespoons vegetable oil
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- Pinch of chili flakes (optional)
- Salt and black pepper, to taste
Instructions
- Make the teriyaki sauce: In a small saucepan, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic and ginger. Bring to a simmer over medium heat, then stir in the cornstarch slurry and cook for 1–2 minutes until thick and glossy. Set aside.
- Cook the chicken: Heat the vegetable oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then sear for 4–5 minutes per side until golden and cooked through. Pour in half the teriyaki sauce and toss to coat, letting it glaze for 1 minute. Remove the chicken and slice it.
- Cook the broccoli: In the same skillet, add the broccoli with a splash of water, cover and steam for 3–4 minutes until crisp-tender and bright green.
- Assemble the bowls: Spoon the rice into bowls, top with the sliced teriyaki chicken and broccoli, and drizzle with the remaining sauce.
- Garnish and serve: Sprinkle with sesame seeds, green onions and chili flakes, and serve hot with extra teriyaki sauce on the side.
Pro tip: Let the chicken rest for 5 minutes before slicing so the juices stay in — and double the sauce if you like your bowls extra saucy, it keeps in the fridge for a week.
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Estimated nutrition per serving: 450 calories, 37g protein, 48g carbohydrates, 14g fat.
