Sautéed Teriyaki Chicken Bowl with Sticky Rice and Steamed Broccoli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A balanced bowl featuring tender teriyaki-glazed chicken, fluffy sticky rice, and vibrant steamed broccoli for a satisfying weeknight meal. This asian-inspired healthy bowls ready in about 35 minutes pairs boneless skinless chicken thighs, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.0 (14 ratings) Prep: 10 min Cook: 25 min Serves 4 Asian cuisine 450 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Rinse 1 cup short grain sticky rice under cold water until water runs clear, then combine with 1 1/4 cups water in a pot. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
  2. Step 2: While rice cooks, whisk together 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp brown sugar, 1 tsp grated fresh ginger, and 2 minced garlic cloves in a bowl to create the teriyaki sauce.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 lb boneless skinless chicken thighs cut into bite-sized pieces and sauté for 5-6 minutes until edges are golden and chicken is cooked through.
  4. Step 4: Pour the teriyaki sauce over the chicken in the skillet and reduce heat to medium. Cook for 3-4 minutes until sauce thickens and coats the chicken, stirring occasionally.
  5. Step 5: Meanwhile, steam 2 cups broccoli florets and 1 cup shelled edamame in a steamer basket over boiling water for 4-5 minutes until tender-crisp and bright green.
  6. Step 6: Divide the sticky rice between 4 bowls, top with the teriyaki chicken, steamed broccoli, and edamame. Garnish with 1 tbsp sesame seeds and 2 sliced green onions for freshness.

Frequently asked questions

How long does Sautéed Teriyaki Chicken Bowl with Sticky Rice and Steamed Broccoli take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Teriyaki Chicken Bowl with Sticky Rice and Steamed Broccoli?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in Sautéed Teriyaki Chicken Bowl with Sticky Rice and Steamed Broccoli?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Teriyaki Chicken Bowl with Sticky Rice and Steamed Broccoli for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Teriyaki Chicken Bowl with Sticky Rice and Steamed Broccoli?

Asian healthy bowls like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes