Chicken Teriyaki Brown Rice and Broccoli
These are my favorite types of recipes for weeknights…the ultimate power bowls! It’s basically your protein, your carbs and your vegetables all packed into one delicious bowl ready to be devoured. I’ve even gotten my kids used to this idea and they look forward now to what the next power bowls will be! This version of the Chicken Teriyaki Brown Rice and Broccoli was exotic for them, but they gobbled up their plate felt in minutes and felt cultured eating Asian food at home. I think it’s the honey in the sauce that makes it so sweet and tasty for the kiddos (and for us too, who are we kidding?!)
Tonight, skip the teriyaki takeout and try this easy chicken teriyaki recipe at home…it’s less calories, less of a hassle to leave the house and it might even be less time (minus the brown rice that takes 50 minutes to cook).
Try it, Love it, Share it!
- 1 cup brown rice
- 12 oz broccoli florets, about 2-3 cups
- 2 tbsp sesame seed oil, divided
- 1/3 cup tamari or reduced sodium soy sauce
- 1/4 cup honey
- 3 cloves garlic, minced
- 1/2 tbsp ground ginger (or 1 tbsp fresh ginger)
- 1 pound boneless, skinless chicken thighs/breasts, cut into 1-inch chunks
- 1 tbsp arrowroot starch
- Sesame seeds for garnish
- In a large saucepan of 1 1/2 cups water, cook rice according to package instructions; set aside.
- Steam the broccoli florets in a steamer or colander set over a pan of boiling water for about 5 minutes, until cooked through and the color turns vibrant green; set aside.
- In a small bowl, mix the sauce ingredients together (1 tbsp sesame seed oil, tamari, honey, garlic and ginger); set aside.
- Heat remaining tbsp sesame seed oil in a large skillet over medium heat. Add chicken and cook until cooked through and golden brown, about 5 minutes.
- Add the arrowroot starch to coat the chicken, then add the sauce over the chicken and stir just to coat.
- Serve chicken in a bowl with brown rice and broccoli, garnished with sesame seeds, if desired.