Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Grilled Teriyaki Chicken Rice Bowls - Simply Scratch
Ingredients
- 2 medium broccoli heads, (usually I just have to buy 1 package) cut into florets
- 1 red bell pepper, chopped in 1-inch pieces
- 1 medium red onion, chopped
- sunflower oil
- kosher salt
- FOR THE SAUCE:
- 2 tablespoons dark brown sugar
- 1 tablespoon honey
- 1/2 teaspoon chili garlic paste (sambal oelek) add 1/4 teaspoon for less spicy or omit
- 1/4 cup low-sodium tamari
- 3 tablespoons water, or broth (chicken or vegetable)
- 3 tablespoons dry sherry wine
- 3 tablespoons rice vinegar
- 1/4 teaspoon white pepper, plus more for seasoning chicken
- cornstarch slurry (1 tablespoon cornstarch plus 1 tablespoon cold water)
- 2 peeled carrots, sliced thin and on an angle
- 3 garlic cloves, minced
- 1-1/2 teaspoons peeled and freshly grated ginger
- 1-1/2 to 2 pounds (about 6 to 8) boneless, skinless chicken thighs
- TO SERVE:
- 2 to 3 cups cooked sushi rice
- sesame seeds
- sliced green onions
- reserved teriyaki sauce
Chrome Extension
