About this recipe
A quick soy-honey glaze gives you teriyaki flavor without the bottled syrup aftertaste. Broccoli and rice keep the bowl from tasting one-note sweet.
Reduce the sauce until it coats a spoon. Thin glaze slides off the chicken and pools at the bottom of the bowl.
A little sesame oil at the table is optional. Skip it if you do not want it.
TERIYAKI SAUCE
Step 1
Whisk soy sauce, honey, and garlic in a bowl until the honey dissolves.
COOK
Step 2
Heat neutral oil in a large skillet over medium-high. Add chicken and cook until browned and cooked through, 7 to 9 minutes. Transfer to a plate.
Step 3
Add broccoli and a splash of water. Cover over medium-high for 2 to 3 minutes until bright and tender-crisp.
Step 4
Return chicken to the pan. Pour in the sauce and simmer over medium, tossing, until glossy and slightly thickened, 2 to 3 minutes.
BUILD THE BOWLS
Step 5
Divide rice among four bowls. Top with chicken, broccoli, and green onions. Drizzle sesame oil if using.
Tips
Toast sesame seeds for garnish if you have them; they add a little crunch on top.
Leftover sauce chicken reheats well; add a spoon of water when warming so the glaze loosens.
Equipment
Large skillet with lid · Mixing bowl
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