Description
Savor tender, marinated chicken glazed in a sweet and savory teriyaki sauce, served on a bed of fluffy rice with colorful veggies. A satisfying meal ready in no time!
Ingredients
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1⁄4 cup (60ml) soy sauce
- 1⁄4 cup (60ml) water
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 cups cooked white or brown rice
- 1 cup steamed broccoli florets
- 1⁄2 cup shredded carrots
- 2 green onions, sliced
- 1 tablespoon sesame seeds, toasted
Instructions
1. In a medium bowl, combine soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Whisk until well blended.
2. Place the chicken pieces in the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
3. Heat a large pan over medium heat. Remove the chicken from the marinade, reserving the marinade.
4. Cook the chicken in batches until browned and cooked through, about 4–5 minutes on each side. Transfer to a plate and keep warm.
5. Pour the reserved marinade into the same pan and bring to a gentle boil. Add the cornstarch mixture to the pan and stir continuously until the sauce thickens, about 1–2 minutes.
6. Return the chicken to the pan and toss it in the teriyaki sauce until well-coated.
7. To assemble the bowls, add a portion of cooked rice to each bowl, and top with teriyaki chicken.
8. Add steamed broccoli and shredded carrots alongside the chicken.
9. Garnish with sliced green onions and toasted sesame seeds.
Notes
For a more intense flavor, marinate the chicken overnight.
Substitute chicken thighs with chicken breast if preferred.
For extra crunch, add some roasted cashews or sliced almonds on top.
Customize by adding other veggies like snap peas or bell peppers.
This dish pairs well with a side of edamame or miso soup.