Sticky Teriyaki Chicken Rice

Sticky Teriyaki Chicken Rice is a 30-minute protein packed dinner. Pick estimates $5.18 a serving, above the catalog average of $5.05, with 38g of protein and 550 kcal. You need stove and 6 ingredients.

• 30 minCook time
• $5.18Est. cost
• 550Calories
• 38gProtein
• 62gCarbs
• 14gFat

Estimated cost per serving at a mid-range supermarket. Real prices vary by store and week.

Ingredients

• 🍗Chicken ThighsMeat & Seafood5 oz
• 🍚Basmati RicePantry2½ oz
• 🍶Teriyaki SaucePantry2 tbsp
• 🌾Sesame SeedsPantry1 tsp
• 🥦BroccoliProduce¾ cup
• 🧄GarlicProduce1 clove

Method

1. Rinse the basmati rice and simmer in 5 fl oz of water, covered, for 15 minutes until tender.
2. Cut the chicken thighs into bite-size pieces and mince the garlic.
3. Steam or blanch the broccoli florets for 3 minutes until bright green and just tender; drain.
4. Heat a skillet over medium-high heat and cook the chicken for 6 minutes, turning, until golden and cooked through.
5. Add the garlic and cook for 30 seconds, then pour in the teriyaki sauce and simmer for 3 minutes until sticky.
6. Spoon the rice into a bowl, top with the broccoli and teriyaki chicken.
7. Sprinkle with sesame seeds before serving.

You'll need

Allergen tags come from the recipe, not from the products you buy — always check the label.

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