Description
A flavorful and satisfying dish featuring tender teriyaki chicken served over rice with a side of steamed broccoli.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1/2 cup teriyaki sauce
- 1 cup brown rice
- 2 cups water
- 2 cups broccoli florets
- 1 tablespoon sesame seeds
- 2, chopped green onions
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
Instructions
- In a medium saucepan, bring 2 cups of water to a boil. Add brown rice, reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and water is absorbed.
- While the rice cooks, heat olive oil in a skillet over medium heat. Season the chicken thighs with salt and pepper.
- Add the chicken thighs to the skillet and cook for about 5-7 minutes on each side until browned and cooked through.
- Pour the teriyaki sauce over the cooked chicken and simmer for an additional 5 minutes, allowing the sauce to thicken.
- In a separate pot, steam the broccoli florets until tender, about 5 minutes.
- To serve, divide the cooked rice into bowls, top with sliced teriyaki chicken, steamed broccoli, sesame seeds, and chopped green onions.
Notes
- You can substitute chicken thighs with chicken breasts if preferred.
- Feel free to add other vegetables like bell peppers or snap peas for added nutrition.
- For a spicier kick, consider adding a drizzle of sriracha on top before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sodium: 600
- Fat: 15
- Carbohydrates: 55
- Fiber: 5
- Protein: 25
Keywords: teriyaki chicken, rice bowls, steamed broccoli, easy dinner recipe, asian cuisine, healthy meal