Description
Delicious Teriyaki Chicken and Rice Bowls featuring tender boneless chicken breast simmered in a homemade teriyaki sauce, served with crisp-tender steamed broccoli, creamy avocado slices, and sprinkled with sesame seeds. This easy and satisfying dish is perfect for a quick weeknight meal.
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 with 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 Chicken
- 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)
- 2 avocados (sliced)
- Sesame seeds (as needed)
Instructions
- Prepare the sauce: In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, minced ginger, minced garlic, water, and cornstarch until fully combined. Set aside.
- Steam the broccoli: Add ¾ cup water to a 12-inch nonstick skillet and bring to a boil over HIGH heat. Add chopped broccoli florets, cover, reduce heat to MEDIUM-LOW, and steam until crisp-tender, about 3 minutes. Drain the broccoli, transfer to a bowl, and cover with foil to keep warm. Wipe the skillet clean.
- Cook the chicken: Heat avocado oil in the same dry skillet over MEDIUM-HIGH heat. When hot, add cubed chicken breast evenly across the pan. Season with salt and pepper. Cook, stirring occasionally, for 5 to 6 minutes until chicken is browned and cooked through.
- Add and thicken the sauce: Reduce heat to MEDIUM. Whisk the prepared sauce once more and pour it over the cooked chicken. Stir occasionally as the sauce bubbles. Lower heat to LOW and simmer until the sauce thickens to desired consistency, adding a small amount of water if it becomes too thick. Remove from heat.
- Assemble the bowls: Divide cooked rice, teriyaki chicken, steamed broccoli, and sliced avocado between 5 bowls. Season avocado slices with a pinch of salt and pepper. Drizzle chicken with remaining sauce from the pan and sprinkle sesame seeds over each bowl before serving.
Notes
- Cubing the chicken into bite-size pieces helps it cook quickly and absorb the sauce better.
- Steaming broccoli keeps it crisp-tender, preserving its bright color and nutrients.
- You can substitute tamari for soy sauce to make this recipe gluten-free.
- If the sauce thickens too much, add a splash of water to loosen it.
- Use ripe avocados for a creamy contrast to the savory chicken and broccoli.
- This meal is great for meal prep—store components separately and assemble when ready to eat.
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
