Teriyaki Chicken Rice Bowls

Please everyone at the dinner table with teriyaki chicken rice bowls. Chicken thighs covered in teriyaki sauce accompanied with steamed broccoli and rice for a balanced meal.

Chinese takeout food is one of my family’s favorite meals. With living out in the country, getting takeout isn’t always an option since the closest Panda Express is 45 minutes away. Delicious food that tastes like takeout can be made at home, even easily and quickly.

One of the best ways to speed things up is buying premade sauce. I used the P.F. Chang’s brand for this recipe and it’s really good. You can cook the rice and chicken and broccoli all at the same time which would cut the cooking total time way down. You could easily have this on the table in 30 minutes or less by multi-tasking. The perfect busy weeknight meal!

Ingredients

• Chicken Thighs
• P. F. Chang’s Teriyaki Sauce
• Salt
• Pepper
• Garlic Powder
• Olive Oil
• Rice
• Broccoli

Instructions

• Preheat your cast iron pan on medium low heat.
• Add 2 1/4 cup of water to a pot and bring to a boil. Add the rice. Turn the temperature down to low and cook for 18 minutes. Stir occasionally. Strain but don’t rise when finished cooking.
• Rub the chicken thighs in olive oil. Add the salt, pepper and garlic powder to both sides of the thighs.

• Add the thighs to the hot cast iron pan. Cover with a lid. Cook for 8 minutes on each side. Remove from the heat when finished cooking. Remove the meat juices from the pan and discard.

• Pour the teriyaki sauce over the chicken thighs.

• In a separate pan, cook the frozen broccoli with 1/4 cup of water over medium low heat for 8 minutes.

• Add the cooked rice and steamed broccoli to the sauced chicken. Serve.