Description
This Teriyaki Chicken and Rice Bowls recipe features bite-sized boneless chicken breast simmered in a quick homemade teriyaki sauce, served with crisp-tender broccoli and creamy sliced avocado. It's a fresh, satisfying, and easy weeknight meal perfect for family dinners.
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
Broccoli
- 1 small broccoli crown (chopped into small florets)
- ¾ cup water
Chicken and Rice
- 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 (microwavable frozen or shelf-stable)
- 2 avocados (sliced)
- Sesame seeds (as needed)
Instructions
- Prepare the Teriyaki Sauce: Place all the sauce ingredients—soy sauce, brown sugar, rice vinegar, minced ginger, minced garlic, water, and cornstarch—in a small bowl and whisk well to combine. Set aside.
- Steam the Broccoli: In a 12-inch nonstick skillet, add ¾ cup water 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, transfer broccoli to a bowl, and cover with foil to keep warm. Wipe skillet clean.
- Cook the Chicken: Add avocado oil to the dry skillet and heat over MEDIUM-HIGH. When hot, add cubed chicken in an even layer. Season with salt and pepper to taste. Cook, stirring occasionally, for 5 to 6 minutes until chicken is browned and cooked through. Reduce heat to MEDIUM.
- Simmer with Sauce: Whisk the teriyaki sauce once more and add it to the skillet with the chicken. Cook, stirring occasionally, until sauce bubbles. Reduce heat to LOW and cook until the sauce thickens to your preference. Add a small amount of water if the sauce becomes too thick. Remove from heat.
- Assemble Bowls: Divide cooked rice, chicken with sauce, steamed broccoli, and sliced avocado among 5 bowls. Season avocado slices with a pinch of salt and pepper. Drizzle chicken with some sauce from the pan and sprinkle sesame seeds on top.
Notes
- Use bite-sized pieces of boneless chicken breast for even cooking and easy eating.
- The broccoli is steamed to keep it crisp-tender, balancing the rich sauce and creamy avocado.
- Adjust the thickness of the sauce by adding water if needed during the simmering step.
- Use less sodium soy sauce to control salt levels; tamari is a great gluten-free alternative.
- Microwavable rice saves time but freshly cooked rice also works well.
- Feel free to substitute avocado oil with other neutral oils like canola or vegetable oil.
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
