Chicken Teriyaki Bowl

Teriyaki takes its name from Japanese words for glossy shine and grilling, nodding to the sauce's lacquered finish. This bowl glazes bite-size chicken thighs in soy and mirin, then serves them over rice with broccoli.

Serves 4

Estimate for one serving

• 520 cal
• 38g protein
• 62g carbs
• 14g fat
• 5g fiber

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Ingredients

• 1.5 lb boneless skinless chicken thighs
• 1/2 cup soy sauce
• 1/4 cup mirin
• 3 tbsp brown sugar
• 1 tbsp grated fresh ginger
• 2 cloves minced garlic
• 1 tsp cornstarch
• 2 tbsp water
• 1 tbsp vegetable oil
• 4 cups cooked white rice
• 4 cups broccoli florets
• 2 sliced green onions
• 1 tsp sesame seeds

Instructions

1. 1Cook white rice according to package directions or use a rice cooker (about 20 min).
2. 2In a small bowl whisk together soy sauce, mirin, brown sugar, grated ginger, and minced garlic to make the teriyaki sauce.
3. 3Cut chicken thighs into 1-inch bite-size pieces.
4. 4Heat vegetable oil in a large skillet over medium-high heat.
5. 5Add chicken pieces in a single layer and cook undisturbed 3-4 minutes until golden on one side.
6. 6Stir and continue cooking 3-4 more minutes until chicken is cooked through (165 °F internal).
7. 7Pour the teriyaki sauce over the chicken and bring to a simmer.
8. 8In a small cup mix cornstarch with water to make a slurry; stir into the skillet.
9. 9Simmer 1-2 minutes until sauce thickens and glazes the chicken. Remove from heat.
10. 10While chicken cooks, steam broccoli florets in a steamer basket or microwave with water for 3-4 minutes until bright green and crisp-tender.
11. 11Divide cooked rice among 4 bowls (about 1 cup each).
12. 12Top rice with glazed chicken and sauce, then add steamed broccoli.
13. 13Garnish each bowl with sliced green onions and a sprinkle of sesame seeds. Serve immediately.