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Easy Teriyaki Chicken Rice Bowl Recipe with Broccoli and Soft-Boiled Egg

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A quick and flavorful teriyaki chicken rice bowl topped with steamed broccoli and a silky soft-boiled egg, perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs (or breasts)
  • 1/4 cup soy sauce (low sodium preferred)
  • 2 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp cornstarch mixed with 1 tbsp water
  • 1 cup uncooked white or brown rice (jasmine or basmati optional)
  • 2 cups broccoli florets (fresh or frozen)
  • 2 large eggs
  • Green onions, sliced (optional)
  • Sesame seeds (optional)

Instructions

  1. Rinse 1 cup (185 g) of rice under cold water until the water runs clear. Combine with 1 ¾ cups (415 ml) water in a medium saucepan. Bring to a boil, then lower heat to a simmer, cover, and cook for 15 minutes (white rice) or 40-45 minutes (brown rice). Remove from heat and let it rest, covered, for 10 minutes. Fluff with a fork before serving.
  2. Bring a small pot of water to a gentle boil. Carefully add 2 large eggs and boil for exactly 6 minutes for a perfect jammy yolk. Immediately transfer eggs to an ice bath for 2 minutes to stop cooking. Peel gently once cooled.
  3. In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 2 minced garlic cloves, 1 tsp grated fresh ginger, 1 tbsp rice vinegar, and 1 tsp sesame oil. Mix 1 tsp cornstarch with 1 tbsp water separately, then set aside.
  4. Heat a non-stick skillet over medium heat. Add chicken thighs and cook 5-6 minutes per side until browned and cooked through. Pour the teriyaki sauce over the chicken, then add the cornstarch slurry. Simmer gently for 3-4 minutes, stirring occasionally, until sauce thickens and glazes the chicken. Add a splash of water if sauce thickens too much.
  5. While chicken cooks, steam 2 cups broccoli florets for 3-4 minutes until bright green and just tender.
  6. Divide the cooked rice among two bowls. Arrange the glazed teriyaki chicken and steamed broccoli over the rice. Slice soft-boiled eggs in half and nestle them on top. Garnish with sliced green onions and sesame seeds if desired.

Notes

Use thighs for juicier chicken; breasts can be used but watch cooking time. Cornstarch slurry thickens sauce quickly—add gradually and stir constantly. Steam broccoli until bright green with slight crunch. Warm serving bowls to keep rice fluffy. Soft-boiled eggs are best fresh but can be refrigerated peeled for up to 24 hours.

Nutrition

Keywords: teriyaki chicken, rice bowl, soft-boiled egg, broccoli, quick meals, easy dinner, weeknight recipe

Find it online: https://blingbite.com/easy-teriyaki-chicken-rice-bowl-recipe-with-broccoli-and-soft-boiled-egg-perfect-for-quick-meals/