Chicken Teriyaki Rice Bowls

• 35 min total
• 20 min hands-on
• Serves 4
• 650 kcal
• 44 g protein

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Ingredients

• 1½ cups long-grain rice
• ⅓ cup soy sauce
• 3 tbsp honey
• 1 tbsp cornstarch
• 2 cloves garlic, grated
• 1 tbsp fresh ginger, grated
• 2 tbsp vegetable oil
• 1 head broccoli, cut into bite-size florets
• 2 carrots, thinly sliced on an angle
• 1½ lb boneless skinless chicken thighs, cut into 1-inch pieces
• 3 green onions, thinly sliced
• 1 tbsp sesame seeds
• salt

Method

1. Bring the rice, 2¾ cups water and ½ tsp salt to a boil in a saucepan. Cover, turn the heat to low and cook 18 minutes, then let it rest off the heat, still covered, for 5 minutes.
2. Make the teriyaki sauce: in a small bowl, whisk the soy sauce, honey, cornstarch, garlic, ginger and ⅓ cup water until the cornstarch dissolves.
3. Heat 1 tbsp of the oil in a 12-inch skillet over medium-high heat. Add the broccoli, carrots, a pinch of salt and 3 tbsp water. Cover and cook 3 minutes, then uncover and cook 1–2 minutes more, until the water has cooked off and the vegetables are crisp-tender. Tip onto a plate.
4. Add the remaining oil and the chicken to the skillet in a single layer. Cook without stirring until browned underneath, about 3 minutes, then stir and cook 3–4 minutes more, until no pink remains and the largest piece reaches 165°F (74°C).
5. Whisk the sauce again (the cornstarch settles), pour it into the pan and stir constantly as it bubbles and turns thick and glossy, about 1 minute. Return the vegetables and toss to coat.
6. Fluff the rice and divide it between bowls. Spoon over the chicken and vegetables and finish with the green onions and sesame seeds.

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