Teriyaki Chicken Rice Bowl
Rossmoor Food
June 17, 2025
No Reviews
Ingredients
Adjust Servings
| 500g boneless chicken thighs (or breast), sliced buy fresh | |
| ¼g cup Key Brand Soy Sauce | |
| 2 tbsp Honey or Mother's Choice brown sugar | |
| 1 tbsp Key Brand Vinegar | |
| 2 garlic cloves, minced | |
| 1 tsp Ginger Powder (or 1 tbsp fresh) | |
| ½ tsp Garic Powder | |
| 1 tbsp sesame oil | |
| 1 tbsp cornstarch (for thickening) |
For Serving
| 2 cups steamed rice | |
| 1 cup steamed broccoli | |
| Sesame seeds & sliced green onions (garnish) |
Directions
1.
Marinate Chicken:
- Whisk together soy sauce, honey, vinegar, garlic, ginger, and garlic flakes. Reserve 2 tbsp sauce.
- Toss chicken in remaining sauce; marinate 10 mins (or up to 24 hrs for deeper flavor).
Mark as complete
2.
Cook Chicken:
- Heat sesame oil in a pan over medium-high. Remove chicken from marinade (discard used marinade) and cook for 4-5 mins per side until caramelized.
Mark as complete
3.
Make Glaze:
- Mix reserved sauce with cornstarch. Pour over cooked chicken, simmer 1-2 mins until glossy and thickened.
Mark as complete
4.
Serve:
- Slice chicken, arrange over rice with broccoli. Drizzle extra glaze, garnish with sesame seeds and green onions.
Mark as complete
Notes
Herb Note: Add ½ tsp Rossmoor Dried Basil to the marinade for freshness.
Spicy Kick: Stir 1 tsp Key Brand Chili Sauce into the glaze.
Pineapple Twist: Add grilled pineapple rings for sweetness.
Enjoy your sticky-savory teriyaki bowl!
Leave a Reply