Description
Achieve hibachi-style teriyaki chicken bowls in 25 minutes without pork or alcohol. Tender seared chicken thighs glazed in a sticky, homemade teriyaki sauce are served over fluffy rice and steamed vegetables for a balanced, quick weeknight meal.
Ingredients
1.5 lbs boneless skinless chicken thighs, cut into 1-inch pieces
3 cups cooked white rice
1 cup alcohol-free teriyaki sauce
2 cups broccoli florets
1/2 cup freshly grated carrots
1 tbsp toasted sesame seeds (white or black)
3 stalks green onions, thinly sliced on a bias
Instructions
Pat chicken pieces dry with paper towels for optimal sear
Preheat oven to 375°F (190°C)
Season chicken with 1/2 tsp salt and 1/4 tsp black pepper
Heat 1 tbsp neutral oil in an oven-safe skillet over medium-high heat until smoking
Sear chicken for 3-4 minutes per side until deeply browned
Transfer skillet to oven and cook for 10 minutes
Pour in teriyaki sauce and simmer on stove for 5 minutes while steaming vegetables separately
Warm rice if needed, assemble bowls with rice, chicken, saucy vegetables, and garnish with sesame seeds and green onions
Notes
Use fresh teriyaki sauce with tamari instead of soy sauce for lower sodium
Steam broccoli and carrots for 3-4 minutes separately from chicken to preserve texture
Substitute jasmine rice with quinoa or soba noodles for a gluten-free variation
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Pan-searing with oven finish
- Cuisine: Japanese-American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 18g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 120mg