Description
This Teriyaki Chicken and Rice Bowls recipe features tender boneless chicken breast pieces simmered in a homemade teriyaki sauce, served with crisp-tender broccoli and creamy sliced avocado. It's a fresh, satisfying, and easy-to-make meal perfect for weeknights.
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
Main Ingredients
- 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)
- 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 over HIGH heat. Add the broccoli and bring water to a boil. Cover the pan, reduce heat to MEDIUM-LOW, and steam 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 oil to the dry skillet and heat over MEDIUM-HIGH. When hot, add chicken in an even layer. Season with salt and pepper. Cook, stirring occasionally, for 6 minutes or until browned and cooked through. Reduce heat to MEDIUM.
- Add Sauce and Thicken: Whisk the sauce again and add it to the skillet with chicken. Cook, stirring occasionally, until bubbling, then reduce heat to LOW and simmer until thickened. If sauce is too thick, add a small amount of water. Remove from heat.
- Assemble Bowls: Divide cooked rice, chicken with sauce, broccoli, and avocado slices between 5 bowls. Season avocado with a pinch of salt and pepper. Drizzle chicken with extra sauce and sprinkle with sesame seeds. Serve immediately.
Notes
- Use less sodium soy sauce or tamari for a gluten-free option.
- Fresh ginger and garlic add more vibrant flavor but bottled minced versions can be used for convenience.
- Broccoli can be steamed in advance to save time.
- Add a splash of water to adjust sauce thickness as needed.
- Serve with your choice of white or brown rice for personalization.
- Avocado adds creaminess and balances the savory teriyaki flavor.
- Sprinkle sesame seeds for an added nutty crunch and presentation.
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
