Huli Huli Chicken Rice Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled chicken thighs marinated in ginger-garlic with a sticky-sweet glaze, served over jasmine rice with roasted broccoli and pineapple salsa. A Hawaiian-inspired bowl with tropical and spicy notes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/3 cup ketchup
- 1/4 cup low-sodium tamari (or low sodium soy sauce)
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon worcestershire
- 1 tablespoon sriracha
- 1½ teaspoons toasted sesame oil
- 1/4 cup brown sugar
- 2 tablespoon fresh ginger (grated, see notes)
- 2 tablespoons garlic (grated)
- 1¼ pounds boneless skinless chicken thighs
- 2 cups cooked jasmine rice (1/2 cup per serving)
- 1 recipe 10-minute roasted broccoli (for serving)
- pineapple salsa (for serving)
- sliced green onions (for garnish)
- toasted sesame seeds (for garnish)
At a glance
PER SERVING · TIME 145M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 10m
- Sodium
- 1362mg
- Total sugar
- 21g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 592mg
- Calcium
- 103mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1362MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.