Teriyaki Chicken Bowls

If you’re using your own teriyaki sauce, you can skip this step. In a small saucepan, combine 1/2 cup lite soy sauce, 1/4 cup brown sugar, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon sesame oil, 1–2 minced garlic cloves, and 1 teaspoon grated ginger or ginger paste. Stir and heat the mixture over medium heat. In a separate small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water to make a slurry. Once the sauce is hot, add the slurry and stir to thicken. Continue cooking the sauce until it is thick and glossy.

Cook rice as directed on the packaging. Serve 3/4 to 1 cup of cooked rice per person.

To blanch the broccoli, prepare an ice‑water bath and set it aside. Bring a pot of salted water to a boil, then cut 2 heads of broccoli into florets and add them to the boiling water for 2–3 minutes, until bright green and crisp‑tender.

Drain the broccoli and quickly transfer the florets to an ice‑water bath to stop the cooking process. This helps keep the broccoli vibrant green and crisp‑tender. Once the florets have cooled and stopped cooking, drain them and gently pat them dry.

Pat chicken thighs dry with a paper towel and salt and pepper both sides.

Preheat the oven broiler and position the rack about 8 inches from the heating element. Line a baking sheet with aluminum foil and spray it lightly with cooking spray. Place the chicken thighs on the prepared baking sheet.

Using 3 tablespoons of the sauce, lightly brush the chicken thighs, reserving the remaining uncontaminated sauce for serving and for drizzling over the chicken bowl after the chicken is cooked. Place the chicken under the broiler and cook for 5–7 minutes per side, or until it reaches an internal temperature of 165°F on a meat thermometer. Once the chicken is cooked, allow it to cool for 10 minutes before slicing.

Peel and julienne 2 carrots, and slice 1 cucumber. Slice 6–8 green onions on an angle and peel, pit, and slice the avocado. Build each bowl with rice, broccoli, cucumber, and sliced avocado, then top with the sliced chicken thighs. Sprinkle with the julienned carrots, drizzle with the remaining teriyaki sauce, and finish with a sprinkle of sesame seeds.

Enjoy!

Love easy Asian inspired recipes? Check out our Easy Easy Crab Rangoon, Singapore Street Noodles, and our Easy Garlic Noodles.