Ingredients
Gathering the right ingredients is half the battle won. Here’s what you’ll need:
- 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce (or tamari for a gluten-free option)
- 1/4 cup honey
- 2 tablespoons 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 jasmine rice
- 1 cup steamed broccoli florets
- 1/4 cup sliced green onions
- Sesame seeds for garnish
- Salt and pepper to taste
- Optional: red chili flakes for heat
Feel free to swap chicken thighs for chicken breasts if you prefer a leaner cut. And if you’re in the mood for vegetables, throw in some bell peppers or snap peas.
Instructions
Now, let’s get cooking! Follow these steps to create your own delicious bowls:
- In a medium bowl, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Whisk until well blended.
- In a large skillet over medium heat, add the chicken pieces. Season with salt and pepper.
- Cook the chicken for about 5-7 minutes until golden brown and cooked through.
- Pour the teriyaki sauce over the chicken in the skillet. Stir to coat the chicken evenly.
- Add the cornstarch mixture to the skillet and stir continuously until the sauce thickens, about 2 minutes.
- Remove from heat and let the chicken rest while you prepare the bowls.
- To assemble, divide the cooked jasmine rice evenly between bowls. Top with teriyaki chicken and sauce.
- Add steamed broccoli, green onions, and a sprinkle of sesame seeds.
- If desired, add a pinch of red chili flakes for some heat.
Cooking is all about intuition. Feel free to adjust the seasoning and sweetness to your liking. My mom always said, “A good cook knows how to taste and adjust,” and that’s advice I live by.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International