Teriyaki Chicken Rice Bowls
Prep 20 min · Cook 25 min · Serves 4 · medium
Free on iPhone
Tender teriyaki chicken with fresh veggies and crispy baked tofu over fluffy brown rice - a fun global family dinner that's easy enough for weeknights!
Ingredients
- 1 1/2 lbs boneless, skinless chicken thighs, cubed
- 2 cups brown rice, uncooked
- 2 cups broccoli florets, fresh or frozen
- 1 cup carrots, julienned
- 8 oz extra-firm tofu, cubed and baked
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
Instructions
- 1
Cook brown rice according to package instructions.
- 2
Preheat oven to 400°F. Toss cubed tofu with 1 tbsp oil and season with salt and pepper. Bake for 15-20 minutes, flipping halfway, until crispy.
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