Description
Juicy grilled teriyaki chicken served over fluffy rice with crisp broccoli and a glossy homemade sauce. These rice bowls are perfect for busy weeknights, meal prep, or anytime you want a customizable, flavor-packed dinner.
Ingredients
Scale
- ½ cup soy sauce
- ½ cup sake
- ½ cup mirin
- ½ cup granulated sugar
- 1½ lbs boneless skinless chicken thighs (or breasts, halved)
- ½ cup teriyaki sauce, plus more for brushing/drizzling
- 1 tablespoon chili garlic paste (or sambal or sriracha)
- Diamond kosher salt
- Ground white pepper
- 4 cups steamed rice
- 12 oz broccoli, grilled or steamed
- 2 green onions, thinly sliced
- Sesame seeds, for sprinkling
Instructions
- In a saucepan, combine soy sauce, sake, mirin, and sugar. Stir and bring to a simmer over medium-low. Reduce by ⅓, then let cool completely.
- Toss chicken with ½ cup cooled teriyaki sauce and chili garlic paste. Season with salt and white pepper. Cover and refrigerate for at least 2 hours, up to 24.
- Clean and oil grill grates or preheat grill pan/oven (425°F if using oven).
- Grill or sear chicken 3–4 minutes per side, brushing with more teriyaki sauce as it cooks. If using oven, bake for 20–25 minutes. Let rest 5 minutes, then slice.
- Cook rice and steam or roast broccoli.
- Divide rice into bowls. Top with chicken, broccoli, extra teriyaki sauce, green onions, and sesame seeds.
Notes
For best results, store rice, chicken, and vegetables separately if meal prepping. Customize with your favorite grains, veggies, and sauces for a fresh twist every time.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Plat Principal
- Method: Grillé
- Cuisine: Asiatique
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 16g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg