Chicken Teriyaki Bowl
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
295 kcal
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Course
Main Course
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Cuisine
Asian
Chicken Teriyaki Bowl
Description
This recipe creates a flavored teriyaki sauce by combining soy sauce, brown sugar, rice vinegar, toasted sesame oil, freshly grated ginger and garlic, cornstarch as a thickener, and sriracha for slight heat. Chicken breast cut into cubes is cooked in avocado oil until browned and fully cooked. The sauce is added to the pan and reduced to a rich glaze coating the chicken.
Broccoli florets are steamed separately by microwaving briefly with water until tender-crisp, preserving their bright color and texture. The final bowl has layers of tender, flavorful chicken, crisp-tender broccoli, and hearty brown rice base. Scallions and toasted sesame seeds garnish the dish, adding freshness and a nutty crunch.
The bowl makes a balanced meal with lean protein, whole grains, and vegetables. It is served immediately to enjoy the sauce’s thickness and fresh steamed vegetables at their best texture.
Leftovers keep well refrigerated for up to four days, best stored separately to preserve texture during reheating. Reheat chicken and rice separately to avoid sogginess.
Ingredients
- ¼ cup soy sauce
- 3 tablespoons light brown sugar packed
- 4 tablespoons water divided
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil toasted
- 1 ginger 1-inch knob, grated, fresh
- 3 garlic grated, cloves
- 2 teaspoons cornstarch
- 1 teaspoon sriracha
- 1 broccoli cut into florets, head
- 2 tablespoons water
- 1 tablespoon avocado oil
- 1 pound chicken breast cut into 1-inch cubes, boneless, skinless
- brown rice for serving
- scallions thinly sliced, for serving
- sesame seeds for serving, toasted
Instructions
- Make the sauce. In a medium bowl, whisk soy sauce, brown sugar, 2 tablespoons water, vinegar, sesame oil, ginger, garlic, cornstarch, and sriracha.
- Add broccoli to a medium, microwave safe bowl and add remaining water. Cover with plastic wrap and microwave on high until lightly steamed, 2 minutes. Carefully remove plastic.
- Heat oil in a large skillet over medium high heat. Add chicken and cook until browned on all sides and cooked to an internal temperature of 165°F, tossing frequently, 7-8 minutes total. Add sauce and cook until reduced and thickened, 2 minutes.
- Divide rice between four bowls, then divide chicken and broccoli between bowls. Top with scallions and sesame seeds and serve immediately.
Notes
- Store leftovers in an airtight container refrigerated up to 4 days.
- For best reheating results, keep chicken and rice separate to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 22g | 7% |
| Protein | 29g | 58% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 744mg | 31% |
| Potassium | 958mg | 20% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 983IU | 20% |
| Vitamin C | 138mg | 153% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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