Description
Teriyaki Chicken Rice Bowls are a delicious and wholesome meal that comes together in just 40 minutes, making them ideal for busy weeknights or casual weekend gatherings. This recipe features tender chicken marinated in a savory blend of soy sauce, garlic, and ginger, served over fluffy jasmine rice and vibrant steamed broccoli. Customize your bowl with additional vegetables or toppings to suit your taste, creating a versatile dish everyone will love. Not only is it quick to prepare, but it’s also perfect for meal prep—just store individual servings in the fridge for easy reheating throughout the week.
Ingredients
Scale
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 pound boneless skinless chicken thighs (or breasts), cubed
- 2 tablespoons oil (divided)
- 4 cups cooked jasmine rice
- 2 cups steamed broccoli
- Green onions and sesame seeds for garnish
Instructions
- In a small mixing bowl, combine soy sauce, brown sugar, minced garlic, and ginger to create the marinade.
- Place cubed chicken in a resealable bag and pour the marinade over it. Seal the bag and refrigerate for at least 15 minutes.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook half of the marinated chicken for about 4-5 minutes until fully cooked. Remove from skillet and repeat with remaining chicken.
- Divide cooked jasmine rice among bowls and top with cooked chicken and steamed broccoli. Garnish with sesame seeds and sliced green onions.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg