Description
This Teriyaki Chicken and Rice Bowls recipe features tender bite-size pieces of chicken breast simmered in a homemade teriyaki sauce. Served with crisp-tender steamed broccoli and creamy avocado slices, this dish offers a vibrant, satisfying, and easy weeknight meal perfect for any occasion.
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)
- 2 avocados (sliced)
- Sesame seeds (as needed)
Instructions
- Prepare the sauce: Place all teriyaki sauce ingredients including soy sauce, brown sugar, rice vinegar, ginger, garlic, water, and cornstarch into a small bowl and whisk well until combined. Set aside.
- Steam the broccoli: Add ¾ cup water to a 12-inch nonstick skillet and heat over HIGH. Add chopped broccoli florets and bring the water to a boil. Cover the pan, reduce heat to MEDIUM-LOW, and steam until broccoli is 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: Add avocado oil to the skillet and heat over MEDIUM-HIGH until hot. Add cubed chicken breast in an even layer. Season with salt and freshly ground black pepper. Cook, stirring occasionally, for 5 to 6 minutes until chicken is browned and cooked through. Reduce heat to MEDIUM.
- Add and thicken the sauce: Whisk the teriyaki sauce again and pour it over the chicken in the skillet. Cook, stirring occasionally, until the sauce bubbles. Then reduce heat to LOW and continue cooking until the sauce thickens to your liking. Add a splash of water if the sauce becomes too thick. Remove from heat.
- Assemble bowls: Divide the cooked rice, chicken with teriyaki sauce, steamed broccoli, and sliced avocado evenly between 5 bowls. Season the avocado slices lightly with salt and pepper. Drizzle additional sauce over the chicken if desired and sprinkle each bowl with sesame seeds.
Notes
- Use less sodium soy sauce or tamari to control salt levels.
- Broccoli can be steamed in the microwave as a quicker alternative.
- Avocado adds creaminess and balances the savory teriyaki flavors.
- Leftover chicken can be refrigerated for up to 3 days and reheated gently.
- Brown rice can be substituted for white rice for added fiber and nutrients.
- Adjust sweetness of the sauce by varying the amount of brown sugar to taste.
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
