Chicken Teriyaki Bowls
Rated 4.0 stars by 8 users
Category
Dinner, Family-Friendly, 30 Minute Meals
Servings
4
Cook Time
24 minutes
Ingredients
½ cup lower-sodium soy sauce (sub tamari if making gluten-free)
2 Tbsp hoisin sauce
2 Tbsp honey
2 Tbsp rice vinegar
2 garlic cloves, minced
½ tsp freshly grated ginger
½ cup water
1 Tbsp cornstarch
Salt
2 Tbsp neutral cooking oil, divided
4 cups small broccoli florets (from 1 medium crown of broccoli)
1¼ lbs boneless, skinless chicken thighs, cut into 2”-long pieces
Cooked rice or rice noodles for serving
Optional garnishes: toasted sesame seeds, sliced green onion
Directions
In a small saucepan, combine soy sauce, hoisin, honey, rice vinegar, garlic, and ginger; whisk well to combine. Bring mixture to a simmer over medium-high heat. Meanwhile, combine water and corn starch in a small bowl; whisk well to combine. Once soy mixture is simmering, stir in cornstarch mixture and continue cooking until thickened, about 2 minutes. Remove from heat and stir in tahini.
Heat 1 Tbsp of oil in a large skillet over medium-high. Once hot, add broccoli florets; sauté for 5 to 6 minutes, stirring occasionally, until crisp-tender. Transfer to a bowl and season with a pinch of salt.
Add remaining 1 Tbsp oil to pan, along with chicken. Sauté chicken, stirring occasionally, until cooked through, about 6 minutes. Season chicken with a pinch of salt
Add broccoli back to pan, along with teriyaki-tahini sauce; cook 1 to 2 minutes, stirring to coat chicken and vegetables in sauce. Serve over rice or rice noodles until golden brown, about 2 minutes.
Recipe Note
Dietary Preferences: Dairy-Free, Nut-Free, Family-Friendly
Seasonality:All
Marguerite Rigby
September 25, 2021
This recipe needs a major makeover! Adding the cornstarch slurry changes the sauce from a glaze to a gravy. And how about a bit of truth in the photo? Putting the broccoli into the thick gravy along with the meat makes it a brown stew.
Yuck!