Japanese
Chicken Teriyaki Broccoli Bowls
The sticky glaze takes 5 minutes and tastes far better than the bottled kind. The broccoli steams right in the pan, so there is one less pot to wash.
- Prep10 min
- Cook15 min
- Total25 min
- Cost (est.)$3.25/serving
- Leveleasy
Kid-friendlyPicky-eater friendly: mild, familiar flavors
Servings
Ingredients
Produce
- 12 oz broccoli florets
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
Meat
- 1½ lb boneless skinless chicken thighs, cut into bite-size pieces
Pantry
- 1½ cups long-grain white rice
- ¼ cup soy sauce
- 3 tbsp honey
- 1 tbsp rice vinegar
- 2 tsp cornstarch
- 1 tbsp cooking oil
Spices
- 1 tbsp sesame seeds
Estimated cost: about $13.00 for the whole recipe, from typical US grocery prices. Your store and region will differ.
Steps
- Start the rice according to the package directions, usually about 18 minutes.
- Whisk the soy sauce, honey, vinegar, garlic, ginger, cornstarch, and 1/4 cup water in a small bowl.
- Heat the oil in a large skillet over medium-high heat. Cook the chicken for 6 to 7 minutes, stirring, until browned and cooked through to 165 degrees F.
- Add the broccoli and 2 tablespoons of water, cover, and steam for 3 minutes until bright green and crisp-tender.
- Pour in the sauce and simmer 1 to 2 minutes, stirring, until thick and glossy. Serve over rice with the sesame seeds.
Equipment
large skillet, saucepan for rice
Tips
- Swap the honey for maple syrup if you want a vegan-style sauce (with a different protein).
- Add sliced carrots or snap peas with the broccoli.
Easier for kids
- Serve the sauce on the side so the rice and chicken can stay plain.
- Leave the sesame seeds off the kids' bowls (contains sesame).