Cook at home

Chicken Teriyaki Rice Bowls

Pan-seared chicken thighs glazed in a homemade soy-ginger teriyaki sauce over rice with steamed broccoli.

Ingredients

• 1 1/2 lb chicken thigh, boneless skinless
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 3 tbsp honey
• 1 tbsp ginger, grated
• 2 clove garlic, minced
• 1 tbsp cornstarch
• 1 tbsp vegetable oil
• 4 cup broccoli, florets
• 1 1/2 cup white rice
• 1 tbsp sesame seeds

Steps

1. Cook the rice according to package directions.
2. Whisk the soy sauce, rice vinegar, honey, ginger, garlic and cornstarch with 1/4 cup water.
3. Heat the oil in a large skillet over medium-high heat and cook the chicken 5 to 6 minutes per side until it reaches 165 F (74 C). Steam the broccoli in a covered pot with a splash of water for 4 minutes.
4. Pour the sauce into the skillet and simmer 2 minutes until glossy and thick, turning the chicken to coat. Slice the chicken.
5. Serve over rice with the broccoli and a sprinkle of sesame seeds.