Teriyaki Chicken Rice Bowl

This Teriyaki Chicken Rice Bowl brings together the best of weeknight convenience and Mediterranean-friendly balance: lean chicken thighs seared until golden, then glazed in a naturally sweetened soy-ginger-garlic sauce that clings to every bite. A bed of fluffy rice and a generous pile of bright steamed broccoli round out the bowl, making it a complete, nourishing meal that comes together in well under 30 minutes. While teriyaki itself is a Japanese technique, this bowl fits beautifully into a Mediterranean-style way of eating by leaning on olive oil for cooking, prioritizing vegetables and lean poultry over red meat, and keeping added sugar minimal and controlled since you make the glaze yourself. Garlic, ginger, and sesame seeds add layers of flavor without relying on heavy sauces or processed ingredients. It's an ideal lunch for busy days when you want something that feels indulgent but is actually full of whole foods — tender protein, fiber-rich vegetables, and whole grain rice if you choose brown rice, all brought together in one satisfying, colorful bowl.

Ingredients

• 1.5 lbBoneless skinless chicken thighs, cut into bite-sized pieces
• 1 tbspextra virgin olive oil
• 0.33 cupLow-sodium soy tamari
• 2 tbsphoney
• 1 tbsprice vinegar
• 3 clovesgarlic, minced
• 1 tbspfresh ginger, minced
• 1 tspcornstarch
• 2 tbspwater
• 3 cupsCooked brown rice, warm
• 3 cupsbroccoli florets
• 1 tbspsesame seeds, toasted
• 2 stalksscallions, thinly sliced, optional garnish

Method

1. On a cutting board, cut the chicken thighs into bite-sized pieces using a chef's knife.
2. Mince the garlic and ginger.
3. In a mixing bowl, whisk together the soy tamari, honey, rice vinegar, minced garlic, and minced ginger to make the teriyaki base.
4. In a small bowl or cup, stir the cornstarch into the water to form a slurry; set aside.
5. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until golden and cooked through, about 6-7 minutes. 7:00
6. While the chicken cooks, bring a small pot of water to a boil, fit with a steamer basket, add the broccoli florets, cover, and steam until bright green and just tender, about 4-5 minutes. 5:00
7. Pour the teriyaki sauce mixture over the cooked chicken in the skillet and bring to a simmer. 1:00
8. Stir in the cornstarch slurry and simmer, stirring, until the sauce thickens into a sticky glaze that coats the chicken, about 2 minutes. 2:00
9. Divide the warm brown rice among bowls, top with the glazed teriyaki chicken and steamed broccoli.
10. Sprinkle with toasted sesame seeds and sliced scallions before serving.