Teriyaki Chicken Bowls
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
419 kcal
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Course
Main Course
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Cuisine
Chinese
Teriyaki Chicken Bowls
Description
This recipe combines bite-sized pieces of chicken breast or thigh, seasoned with salt and pepper and cooked in vegetable oil to develop a slight sear. The teriyaki sauce is made from a mixture of soy sauce, water, minced garlic and ginger, brown sugar, and cornstarch to thicken as it simmers, creating a glossy coating with a balanced sweet and umami taste.
Broccoli is steamed to tender-crisp either by microwaving with a little water or by stovetop steaming, preserving its bright green color and texture. The cooked chicken and sauce are served atop cooked rice with the broccoli arranged alongside, making for an assembled bowl.
Optional garnishes such as diced cucumbers, green onions, julienned bell peppers, sesame seeds, cilantro, and lime wedges add freshness and textural variety. The dish can be stored covered in the refrigerator for up to four days, making it convenient for meal prep.
Ingredients
- 1 pound chicken breast cut into 1-inch cubes, or chicken thighs, boneless skinless
- ¼ teaspoon salt or to taste
- ⅛ teaspoon black pepper
- 1 tablespoon vegetable oil
Teriyaki Sauce
- ⅓ cup soy sauce less sodium
- ⅔ cup water
- 2 cloves garlic minced
- 1 teaspoon ginger fresh, minced
- ¼ cup brown sugar
- 1 tablespoon cornstarch
For Serving
- 3 cups rice cooked
- 4 cups broccoli florets
- toppings as desired see notes
Instructions
- Place the broccoli florets in a medium bowl with 2 tablespoons of water. Cover with a plate and microwave for 2-3 minutes or until tender crisp.
- Cut the chicken into bite-sized chunks and season with salt and pepper.
- Heat oil in a large skillet over medium high heat. Add the chicken pieces and cook 3 minutes without stirring. Stir and continue cooking 4 minutes more or until almost cooked through. Remove chicken and set aside on a plate.
- Add all sauce ingredients except cornstarch to the skillet. Whisk until bubbly and the brown sugar has dissolved. Combine 1 ½ tablespoons cornstarch with 1 ½ tablespoons water and drizzle into the simmering sauce while whisking until thickened. You may not need all of the cornstarch.
- Add the chicken back into the pan and simmer 2-3 minutes or until cooked through.
- Place ¾ cup of rice in each bowl. Divide the chicken and broccoli over the bowls. Spoon any sauce overtop and garnish as desired.
Notes
- Broccoli can be steamed by microwaving with water or by stovetop steaming for 3-5 minutes to achieve tender-crisp texture.
- If using pre-made teriyaki sauce, choose a thick variety similar to La Choy for the right consistency.
- Enhance bowls with fresh veggies like diced cucumbers, green onions, and bell peppers, and garnish with sesame seeds, cilantro, or lime wedges if desired.
- Store leftovers in an airtight container refrigerated up to 4 days for easy meals later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 419 kcal
% Daily Value*
| Calories | 419 | 21% |
| Carbohydrates | 57g | 19% |
| Protein | 32g | 64% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 73mg | 24% |
| Sodium | 1225mg | 51% |
| Potassium | 851mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 601IU | 12% |
| Vitamin C | 83mg | 92% |
| Calcium | 83mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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