Teriyaki Chicken & Broccoli Bowls

Tender chicken and fluffy white rice infused with a rich, savory homemade teriyaki sauce, all cooked together in one pot and served with crisp, steamed broccoli. A delicious and simple meal perfect for weeknights.

• Prep: 15 min
• Cook: 55 min
• Total: 1 hr 10 min
• Servings: 5
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $3.26/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• comfort food
• one-pot
• pressure cooker
• quick
• savory

Ingredients

• 1.5 pound chicken thigh (boneless, skinless, cut into 1-inch pieces)
• 1.5 cup white rice (rinsed)
• 2.25 cup chicken broth
• 0.5 cup low sodium soy sauce
• 0.25 cup honey
• 2 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 2 tablespoon cornstarch
• 0.25 cup water (cold)
• 4 cup broccoli florets
• 2 tablespoon green onion (chopped, for garnish)
• 1 tablespoon sesame seeds (for garnish)
• 1 tablespoon olive oil

Instructions

1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated fresh ginger. Set aside.
2. Turn your Instant Pot to the 'Sauté' function. Add 1 tablespoon olive oil. Once hot, add the chicken thigh pieces and cook for 3-4 minutes until lightly browned. You don't need to cook them through.
3. Pour about 1/2 cup of the whisked teriyaki sauce mixture over the chicken, scraping up any browned bits from the bottom of the pot. Turn off the 'Sauté' function.
4. Add the rinsed white rice evenly over the chicken in the Instant Pot. Do not stir.
5. Carefully pour the chicken broth over the rice. Do not stir.
6. Place the lid on the Instant Pot and set the valve to the 'Sealing' position. Select 'Manual' or 'Pressure Cook' and cook on high pressure for 8 minutes.
7. Once cooking is complete, allow a natural pressure release for 5 minutes, then quick release any remaining pressure.
8. While the pressure is releasing, in a small bowl, whisk together the cornstarch and cold water to create a slurry. Set aside the broccoli florets.
9. Remove the lid. Stir the contents well. Turn the Instant Pot back to 'Sauté' (Low setting if available). Stir in the remaining teriyaki sauce and the cornstarch slurry. Cook, stirring constantly, until the sauce thickens to your desired consistency, about 2-3 minutes.
10. Add the broccoli florets to the pot, cover with the lid (without sealing) for 5 minutes, or until the broccoli is tender-crisp.
11. Fluff the rice with a fork. Serve the chicken and rice bowls garnished with chopped green onion and sesame seeds, if desired.

Notes

Leftovers store well in an airtight container in the refrigerator for up to 3 days. For a slightly sweeter sauce, you can add an extra tablespoon of honey. Ensure your white rice is rinsed thoroughly to prevent clumping.

Nutrition (per serving)

• Calories: 435
• Protein: 36.8 g
• Carbohydrates: 58.6 g
• Fat: 7.7 g
• Fiber: 5.1 g
• Sodium: 328 mg
• Saturated Fat: 1.6 g
• Sugar: 11.9 g
• Cholesterol: 90 mg