Honey-Glazed Teriyaki Chicken Bowls
Succulent chicken thighs marinated in a sweet-tangy teriyaki glaze, served over sesame rice with crisp-tender vegetables. This Japanese-inspired one-pot recipe (gluten-free), ready in about 45 minutes, pairs boneless chicken thighs, soy sauce, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb boneless chicken thighs
- 3 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic
- 1 tbsp fresh ginger
- 2 cups sushi rice
- 1.5 cups broccoli
- 1 cup carrots
- 1 tsp sesame oil
- 1 tbsp sesame seeds
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pound chicken thighs to 1/2-inch thickness, then place in a bowl. Whisk together 3 tbsp soy sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 minced garlic cloves, and 1 tbsp grated ginger. Pour over chicken, coating evenly, and marinate for 15 minutes.
- Step 2: While chicken marinates, cook 2 cups sushi rice according to package directions. Steam 1.5 cups broccoli florets and 1 cup sliced carrots for 5 minutes until crisp-tender.
- Step 3: Heat 1 tsp sesame oil in a skillet over medium-high heat. Add marinated chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F, basting with remaining marinade.
- Step 4: Divide cooked rice between bowls, top with chicken and steamed vegetables. Drizzle with any remaining pan sauce and sprinkle with 1 tbsp sesame seeds.
