Teriyaki Chicken with Broccoli Rice is my new favorite 30 minute meal. Basically tender chicken thighs drenched in teriyaki sauce over fresh broccoli rice; this Japanese inspired dinner is healthy and yummy!
The broccoli rice base for these bowls was a wonderful discovery. I’ve riced cauliflower many times for my Mediterranean Cauliflower Couscous Salad and my Cauliflower Rice Tabbouleh, but for this recipe I decided to give the technique a try with broccoli. It works like a charm!
How to make broccoli rice
- Rinse and trim the ends off the broccoli stalks. Cut the broccoli, stems included, into rough chunks.
- Put the broccoli into a food processor and pulse the machine repeatedly to break down the broccoli into small grains. Scrape down the side of the machine if you need to to get everything evenly ‘riced’. This will happen quickly.
- You can use your riced broccoli raw, as is, or steam it lightly.
- I’ve mixed mine with regular rice but you can also use it alone for a super low carb option.
The broccoli rice brings a new vibrancy to a plain rice bowl, and adds a punch of extra nutrition as well. Plain rice always seems like an after thought to me, like, why bother? But this simple technique makes all the difference. I stir the raw riced broccoli into just cooked rice so it has a chance to steam in the pot before I serve it up. This brightens the color and flavor of the broccoli.
Teriyaki sauce is so simple and so good I’ve memorized it. Now I can slather it on everything. You’ll find Mirin in the Asian section of your supermarket, and it keeps forever, so don’t hesitate to pick it up.
How to make easy teriyaki sauce ~ 4 ingredients!
- You’ll need MIRIN (sweet Japanese rice wine) SOY SAUCE (I love to use Tamari brand) FRESH GINGER, and BROWN SUGAR.
- Bring the ingredients to a bubble in a small saucepan.
- Simmer until the sauce has thickened to a loose glaze consistency (think maple syrup.)
You can marinate the chicken in the sauce ingredients first, if you like.
Then cook it down to thicken it to a glaze consistency for brushing on the chicken later. For a quick dinner like this I skip the marinade and just brush it on. The sauce it so rich that it provides plenty of flavor.
Go ahead and slather on that sauce, it’s everything!
A simple steamed vegetable completes this bowl. I used pea pods, but you could do green beans, zucchini, cauliflower, carrots, squash, mushrooms, or even bean sprouts.
More Japanese inspired recipes from the blog ~
- Japanese Pork Dumplings with Ginger
- Grilled Shishito Peppers
- How to Use Miso
- Miso Ramen with Shitake and Chicken
Teriyaki Chicken Broccoli Rice Bowls
- a food processor
- 4 large boneless skinless chicken thighs
- 2 cups stringless pea pods, lightly steamed or blanched
- Put the ingredients into a small saucepan and whisk to combine. Bring to a boil, turn down the heat and gently boil (uncovered) until the sauce has reduced and thickened to a loose glaze consistency, about 10-15 minutes. Remove the ginger. Note: you're looking for something like a maple syrup.
- Cook the rice according to package instructions.
- Trim the broccoli and cut in rough chunks, both stems and florets. Put into a food processor and pulse until the broccoli breaks down into small grains. Scrape down the sides of the machine if necessary. This wil not take long, about 25 pulses.
- Scrape the broccoli into the pan with the just cooked rice and stir together. Cover and let steam for a few minutes before serving.
- Meanwhile heat a grill pan over medium high heat until hot. Brush the chicken with oil and grill until well briowned on one side, then flip and cook until the meat is done (it should read 165F on an instant read thermometer.)
- Brush the chicken with a thick layer of sauce, and slice in thin slices. Divide the broccoli rice between four bowls. I like to drizzle the rice with Tamari soy sauce and a little sesame oil for flavor.
- Top with chicken and steamed pea pods. Brush with more sauce and sprinkle with sesame seeds.