Description
This Teriyaki Chicken and Rice Bowls recipe features tender bite-size boneless chicken breast pieces simmered in a quick homemade teriyaki sauce. Served with crisp-tender broccoli and creamy sliced avocado, it's a fresh, satisfying, and easy weeknight meal perfect for busy evenings.
Ingredients
Scale
Teriyaki Sauce
- ½ cup less sodium soy sauce (or tamari for gluten-free)
- ¼ cup brown sugar (light or dark, lightly packed)
- 2 tablespoons unseasoned rice vinegar (can substitute apple cider vinegar)
- 1 heaping teaspoon minced fresh ginger (fresh or bottled)
- 1 heaping teaspoon minced garlic (fresh or bottled)
- 3 tablespoons water
- 2 teaspoons cornstarch
Vegetables and Protein
- 1 small broccoli crown (chopped into small florets)
- ¾ cup water
- 1 tablespoon avocado oil (or your favorite neutral oil)
- 1 ½ pounds boneless skinless chicken breast (cubed)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
To Serve
- Cooked white or brown rice (microwaveable frozen or shelf-stable rice)
- 2 avocados (sliced)
- Sesame seeds (as needed)
Instructions
- Prepare the sauce: Place all the sauce ingredients in a small bowl and whisk well to combine. Set aside.
- Steam the broccoli: Add ¾ cup water to a 12-inch nonstick skillet and place it over HIGH heat. Add the chopped broccoli and bring the water to a boil. Cover the pan, reduce heat to MEDIUM-LOW, and steam the broccoli until crisp-tender, about 3 minutes. Drain and transfer to a bowl, cover and tent with foil to keep warm. Wipe the skillet clean.
- Cook the chicken: Add avocado oil to the dry skillet and place it over MEDIUM-HIGH heat. When the oil is hot, add the cubed chicken in an even layer. Season with salt and pepper to taste. Cook, stirring occasionally, for 5 to 6 minutes, until browned and cooked through. Reduce heat to MEDIUM.
- Add the sauce to the chicken: Whisk the sauce again and pour it into the skillet with the chicken. Cook, stirring occasionally, until the sauce is bubbling. Reduce heat to LOW and cook until thickened. If the sauce gets too thick, add a small amount of water to thin it slightly. Remove from heat.
- Assemble the bowls: Divide cooked rice, chicken, broccoli, and avocado slices between 5 bowls. Season avocado with a pinch of salt and pepper. Drizzle chicken with extra sauce from the pan and sprinkle with sesame seeds.
Notes
- Bite-size chicken pieces ensure quick and even cooking in the teriyaki sauce.
- Steaming broccoli keeps it crisp-tender and vibrant in color.
- Using less sodium soy sauce controls the salt level of the dish.
- If sauce thickens too much, a little water can adjust consistency.
- Substitute avocado oil with other neutral oils like canola or grapeseed if preferred.
- Frozen or shelf-stable rice cuts down prep time for an easy weeknight meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 479 kcal
- Sugar: 10 g
- Sodium: 668 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.02 g
- Carbohydrates: 43 g
- Fiber: 10 g
- Protein: 37 g
- Cholesterol: 87 mg
