By The foodoodle kitchen · Published September 20, 2026
Chicken Teriyaki Bowls
Glazed chicken thighs over rice with steamed broccoli; a weeknight bowl children eat.
Serves 4 · Prep 15 min · Cook 30 min · 45 min total · Easy
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Ingredients
- 0.45 kg boneless chicken thighs, cut into bite-sized pieces
- 240 ml white rice, uncooked
- 480 ml water, for cooking rice
- 120 ml teriyaki sauce, store-bought
- 120 g broccoli florets, fresh or frozen
- 15 ml vegetable oil, for cooking chicken
- 0 to garnish, optional (optional)
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Method
- Rinse the rice under cold water, then drain. 5 min
- In a medium pot, combine rice with 2 cups water. 0 min
- Bring the water to a boil, then reduce heat to low and cover. 0 min
- Cook for 18 min until rice is tender and water is absorbed; remove from heat and let sit covered. 18 min
- Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. 0 min
- Add chicken thighs and sauté for 5 min until browned. 5 min
- Pour in teriyaki sauce and cook for an additional 5-7 min until chicken is cooked through. 7 min
- While chicken cooks, steam broccoli florets until tender, about 5 min. 5 min
- Fluff rice with a fork and divide among bowls. 0 min
- Top rice with teriyaki chicken, steamed broccoli, and sprinkle with sesame seeds if desired. 0 min
