Description
A quick and flavorful one-bowl meal featuring tender chicken in a homemade teriyaki glaze, served over steamed rice with crisp broccoli and refreshing cucumber.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup white rice, uncooked
- 2 cups broccoli florets
- 1 medium cucumber, sliced
- 1/4 cup soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp minced garlic
- 1 tsp grated ginger
- 1 tbsp cornstarch mixed with 2 tbsp water
- 1 tbsp vegetable oil
- Sesame seeds and green onions for garnish
Instructions
1. Prepare the Crust:
- Cook the rice according to package instructions and set aside.
- Steam the broccoli florets for 5-7 minutes until tender-crisp, then set aside.
- In a small bowl, whisk together soy sauce, honey, rice vinegar, garlic, and ginger to make the teriyaki sauce.
- Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 6-8 minutes.
- Pour the teriyaki sauce into the skillet with the chicken. Bring to a simmer, then stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes.
- Assemble bowls by dividing rice, broccoli, and cucumber among four plates. Top with the teriyaki chicken and garnish with sesame seeds and green onions.
Notes
You can customize the seasonings to taste.