Teriyaki Chicken Rice Bowls
Juicy seared chicken thighs tossed in a glossy homemade teriyaki sauce and served over fluffy jasmine rice with tender broccoli. A savory-sweet bowl that tastes like takeout but is simple to make at home.
10 mins
Prep Time
20 mins
Cook Time
1 hr
Total Time
Ingredients
Rest
- • 4 Boneless skinless chicken thighs (1 to 1 1/2 lbs.)
- • 1 Tablespoon avocado oil
- • 1 Tablespoon cornstarch
- • 1 Teaspoon white vinegar
- • 2 Cups broccoli florets
Sauce + Marinade
- • 2 Garlic cloves, minced
- • 2 Teaspoons fresh ginger, minced
- • 1 Cup water
- • 1/4 Cup soy sauce
- • 1/4 Cup brown sugar
Rice
- • 1 Cup jasmine rice, uncooked
- • 1 1/4 Cups water
Instructions
- Mix together the sauce and marinade ingredients. Reserve 1 cup for the teriyaki sauce and pour the remaining over the chicken. Stir to coat, cover, and marinate in the fridge for at least 30 minutes (up to 2 hours).
- Rinse the rice until the water runs clear and drain. Transfer to a pot with water, bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Remove from heat and keep covered for 10 minutes, then fluff.
- Preheat a pan over medium-high heat and add avocado oil. Drip excess marinade off chicken and sear 5–6 minutes per side until charred and cooked through. Transfer to a plate and rest.
- In a small pot, warm the reserved teriyaki sauce for 1–2 minutes. Mix cornstarch with 1 Tbsp water and whisk into sauce. Cook until bubbling and thickened, then stir in white vinegar.
- Add chicken and any juices to the sauce and toss to coat.
- Sprinkle salt on broccoli and microwave in a covered bowl with 2 Tbsp water for 2–4 minutes until bright green and tender.
- Slice chicken and serve over warm rice with broccoli and teriyaki sauce drizzled on top.