Teriyaki Chicken Broccoli Rice Bowls
User Reviews
5
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Total Time
30 mins
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Servings
4 servings
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Calories
475 kcal
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Course
Main Course
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Cuisine
Japanese
Teriyaki Chicken Broccoli Rice Bowls
Description
This dish features a teriyaki sauce made by gently boiling together mirin, tamari soy sauce, fresh ginger slices, and brown sugar until it thickens into a syrupy glaze. Meanwhile, jasmine rice is cooked according to package directions then combined with finely chopped broccoli processed in a food processor into small grains. This mix is steamed briefly to incorporate moisture and soften the broccoli without losing texture.
Boneless, skinless chicken thighs are brushed with oil and grilled over medium-high heat until deeply browned and cooked through, ensuring juicy meat. The grilled chicken is then coated with the teriyaki glaze for a balance of sweet and savory flavors with grape-like intensity from the tamari soy.
Lightly steamed stringless pea pods add a crisp, fresh contrast when served alongside or atop the bowl. Together, these elements create a filling, well-rounded meal combining protein, vegetable, and grain with layers of texture and flavor.
Ingredients
teriyaki sauce
- 2/3 cup mirin
- 1/2 cup tamari soy sauce
- 4 lices ginger fresh
- 2 Tbsp brown sugar
chicken
- 4 chicken thigh large boneless skinless
broccoli rice
- 1 cup jasmine rice
- 1 head broccoli
- tamari soy sauce
- sesame oil toasted
garnish
- 2 cups pea pods stringless, lightly steamed or blanched
Instructions
teriyaki sauce
- Put the ingredients into a small saucepan and whisk to combine. Bring to a boil, turn down the heat and gently boil (uncovered) until the sauce has reduced and thickened to a loose glaze consistency, about 10-15 minutes. Remove the ginger. Note: you're looking for something like a maple syrup.
broccoli rice
- Cook the rice according to package instructions.
- Trim the broccoli and cut in rough chunks, both stems and florets. Put into a food processor and pulse until the broccoli breaks down into small grains. Scrape down the sides of the machine if necessary. This wil not take long, about 25 pulses.
- Scrape the broccoli into the pan with the just cooked rice and stir together. Cover and let steam for a few minutes before serving.
chicken
- Meanwhile heat a grill pan over medium high heat until hot. Brush the chicken with oil and grill until well briowned on one side, then flip and cook until the meat is done (it should read 165F on an instant read thermometer.)
- Brush the chicken with a thick layer of sauce, and slice in thin slices. Divide the broccoli rice between four bowls. I like to drizzle the rice with Tamari soy sauce and a little sesame oil for flavor.
- Top with chicken and steamed pea pods. Brush with more sauce and sprinkle with sesame seeds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 75g | 25% |
| Protein | 34g | 68% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 107mg | 36% |
| Sodium | 2078mg | 87% |
| Potassium | 970mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 20g | 40% |
| Vitamin A | 1507IU | 30% |
| Vitamin C | 165mg | 183% |
| Calcium | 126mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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