Description
This Teriyaki Chicken and Rice Bowls recipe features tender, bite-sized pieces of boneless chicken breast simmered in a quick homemade teriyaki sauce. Served with crisp-tender steamed broccoli, creamy sliced avocado, and your choice of white or brown rice, this dish is a fresh, satisfying, and easy weeknight meal full of balanced flavors and textures.
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 (for steaming)
- 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 recommended)
- 2 avocados (sliced)
- Sesame seeds (as needed, for garnish)
Instructions
- Make the Sauce: Place all the sauce ingredients (soy sauce, brown sugar, rice vinegar, ginger, garlic, water, and cornstarch) in a small bowl and whisk well to combine. Set aside to use later.
- Steam the Broccoli: Add ¾ cup water to a 12-inch nonstick skillet and place over HIGH heat. Add the chopped broccoli florets 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 the broccoli, transfer it to a bowl, and cover with foil to keep warm. Wipe the skillet clean before proceeding.
- Cook the Chicken: Heat the avocado oil in the dry skillet over MEDIUM-HIGH heat until hot. Add the cubed chicken breast, spreading it out evenly across the pan. Season with kosher salt and freshly ground black pepper to taste. Cook the chicken, stirring occasionally, for about 6 minutes until browned and cooked through. Reduce heat to MEDIUM.
- Simmer with Sauce: Whisk the prepared teriyaki sauce once more and pour it into the skillet with the chicken. Cook, stirring occasionally, until the sauce starts bubbling. Then reduce the heat to LOW and continue cooking until the sauce thickens to your liking. If it becomes too thick, add a splash of water to adjust consistency. Remove skillet from heat.
- Assemble Bowls: Divide cooked rice evenly between 5 bowls. Top each bowl with the teriyaki chicken and steamed broccoli. Arrange sliced avocado on top and season avocado slices with a pinch of salt and pepper. Drizzle a little extra sauce from the pan over the chicken and sprinkle sesame seeds on top to garnish.
Notes
- Use bite-size pieces of chicken breast to allow even cooking and to soak up the flavorful teriyaki sauce.
- The broccoli should be steamed until crisp-tender to maintain a bright green color and fresh texture.
- Avocado adds creaminess and balances the savory-sweet flavors in the dish.
- Adjust the thickness of the sauce by adding small amounts of water if it becomes too thick while simmering.
- For gluten-free options, use tamari instead of soy sauce and ensure the rice vinegar is gluten-free.
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
