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Teriyaki Chicken & Broccoli Rice Skillet

Est. Cost: $8.22 | $2.06 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

AsianEasyPrep: 15 minCook: 20 minServes: 4

A quick weeknight stir-fry-style skillet that stretches sale chicken thighs, broccoli and carrots into a full dinner in one pan.

Ingredients

  • 1.5 lb Bowl & Basket Chicken Thighs (On Sale: $1.49 lb)

  • 1 lb Broccoli Crowns (On Sale: $1.99 lb)

  • 1 cup Shredded Carrots (On Sale: $3.99)

  • 1.5 cups White Rice

  • 3 tbsp Soy Sauce

  • 2 cloves Garlic, minced

  • 1 tsp Ground Ginger

  • 1 tbsp Vegetable Oil

Directions

Step 1: Cook rice according to package directions and set aside.

Step 2: Cut chicken thighs into bite-size pieces; season with salt and pepper.

Step 3: Heat oil in a large skillet over medium-high heat and cook chicken until golden, about 6-8 minutes.

Step 4: Add broccoli, carrots, garlic and ginger; cook 5 minutes until vegetables are tender-crisp.

Step 5: Stir in soy sauce, toss to coat, and serve over rice.

Chef's Tip: Cut the chicken into bite-size pieces before cooking so it browns quickly and finishes at the same time as the vegetables.

Save by using Chicken thighs on sale at $1.49/lb stretch further than breasts and stay juicier in a quick skillet. and Serve with Steamed white rice.

Sale Prices Valid October 11, 2026 to October 17, 2026

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