Easy Chicken Teriyaki Rice Bowl
Ingredients
- 1 3/4 lb. pkg. Grilled Boneless Teriyaki Chicken Thighs, Diced
- 1 12 oz. Bag Broccoli Florets
- 2 7.4 oz Pkgs Sticky White Rice (Annie Chun’s)
- 4 tbsp of your favorite Teriyaki Sauce (we recommend Soy Vay)
Instructions
- In a skillet over medium heat add diced cooked chicken and heat 4-6 mins till hot.
- In small sauce pan warm teriyaki sauce.
- Prepare sticky rice per instructions and set aside.
- Prepare Broccoli per instructions.
- In individual serving bowls add rice and top with chicken and broccoli. Finish with drizzle of teriyaki sauce to taste.
Notes
Can make some up ahead of time and take for an easy heat & serve lunch during the week.