Description
This Teriyaki Chicken and Rice Bowls recipe features tender boneless skinless chicken breast simmered in a quick homemade teriyaki sauce, served with crisp-tender steamed broccoli, creamy avocado slices, and cooked rice. It's a fresh, satisfying, and easy weeknight meal packed with balanced flavors and wholesome ingredients.
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 (for steaming broccoli)
- 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 teriyaki sauce ingredients (soy sauce, brown sugar, rice vinegar, ginger, garlic, water, and cornstarch) 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 broccoli florets, bring the water to a boil, then cover the pan, reduce heat to medium-low, and steam until the broccoli is crisp-tender, about 2 to 3 minutes. Drain the broccoli, transfer it to a bowl, and cover with foil to keep warm. Wipe the skillet clean.
- Cook the Chicken: Add avocado oil to the dry skillet and heat over medium-high. When hot, add the cubed chicken breast in an even layer, season with salt and pepper, and cook, stirring occasionally, for 5 to 6 minutes until browned and cooked through. Reduce heat to medium.
- Add Sauce to Chicken: Whisk the teriyaki sauce again, then pour it over the chicken in the skillet. Cook, stirring occasionally, until the sauce bubbles. Lower the heat to low and continue cooking until the sauce thickens, adding small amounts of water if it becomes too thick. Remove from heat.
- Assemble the Bowls: Divide the cooked rice among 5 bowls, then top each with chicken, steamed broccoli, and sliced avocado. Season avocado slices with a pinch of salt and pepper. Drizzle with extra sauce from the pan and sprinkle with sesame seeds. Serve immediately.
Notes
- Use tamari instead of soy sauce for a gluten-free version.
- Avocado oil provides a neutral flavor and tolerates high heat well; you can substitute with other neutral oils like canola or vegetable oil.
- Microwaveable frozen rice is a convenient shortcut, but freshly cooked rice works just as well.
- If you prefer, substitute broccoli with other vegetables like snap peas or green beans.
- Adjust sweetness or saltiness of the sauce to your preference by tweaking brown sugar or soy sauce amounts.
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
