Teriyaki Chicken Bowls
Teriyaki chicken bowls are made with tender and juicy morsels of chicken, crisp broccoli tossed in a sticky sweet sauce.
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- 1 pound boneless skinless chicken breasts (cut into 1-inch cubes, or chicken thighs)
- ¼ teaspoon salt (or to taste)
- ⅛ teaspoon black pepper
- 1 tablespoon vegetable oil
- ⅓ cup less sodium soy sauce
- ⅔ cup water
- 2 cloves garlic (minced)
- 1 teaspoon minced fresh ginger
- ¼ cup brown sugar
- 1 tablespoon cornstarch
- 3 cups cooked rice
- 4 cups broccoli florets
- toppings as desired (see notes)
Langkah-langkah
Place the broccoli florets in a medium bowl with 2 tablespoons of water. Cover with a plate and microwave for 2-3 minutes or until tender crisp.
Cut the chicken into bite-sized chunks and season with salt and pepper.
Heat oil in a large skillet over medium high heat. Add the chicken pieces and cook 3 minutes without stirring. Stir and continue cooking 4 minutes more or until almost cooked through. Remove chicken and set aside on a plate.
Add all sauce ingredients except cornstarch to the skillet. Whisk until bubbly and the brown sugar has dissolved. Combine 1 ½ tablespoons cornstarch with 1 ½ tablespoons water and drizzle into the simmering sauce while whisking until thickened. You may not need all of the cornstarch.
Add the chicken back into the pan and simmer 2-3 minutes or until cooked through.
Place ¾ cup of rice in each bowl. Divide the chicken and broccoli over the bowls. Spoon any sauce overtop and garnish as desired.
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