Description
A quick weeknight meal with tender glazed chicken, fluffy jasmine rice, and fresh steamed vegetables in a glossy teriyaki sauce. Ready in 30 minutes with zero stress.
Ingredients
1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces
2 cups uncooked jasmine rice
3 cups low-sodium chicken broth (or water)
¼ cup low-sodium soy sauce
3 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon fresh ginger, finely minced
2 cloves garlic, finely minced
1 tablespoon cornstarch
2 cups fresh broccoli florets
1 large carrot, peeled and thinly sliced
1 tablespoon sesame oil
1 tablespoon toasted sesame seeds, for garnish
2 fresh green onions, thinly sliced (optional)
Instructions
Rinse rice under cold water until water runs clear
Transfer rice to a saucepan, add broth, cover, and bring to a gentle simmer over medium-high heat
Reduce to low and cook 15 minutes until tender
While rice cooks, cut chicken into uniform 1-inch pieces
Whisk soy sauce, honey, rice vinegar, ginger, garlic, and cornstarch until smooth
Heat sesame oil in skillet until shimmering, add chicken in a single layer and cook until browned
Pour sauce over chicken, stir to coat, and simmer until glaze thickens
Parboil broccoli florets and steam with carrot until tender
Assemble bowls with rice, chicken, and vegetables, garnish with sesame seeds and green onions
Notes
Use a nonstick skillet for easy cleanup
Serve leftovers within 3 days
Substitute tamari for gluten-free option
Add steamed edamame or spinach for extra protein
- Prep Time: 15
- Cook Time: 15
- Category: Recipes
- Method: Stir-frying, Simmering
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg