0 from 123 votes
Teriyaki Chicken Bowls
Teriyaki chicken bowls are made with tender and juicy morsels of chicken, crisp broccoli tossed in a sticky sweet sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 419 kcal
Course:
Main Course
Cuisine:
Chinese
Ingredients
- 1 pound boneless skinless chicken breasts cut into 1-inch cubes, or chicken thighs
- ¼ teaspoon salt or to taste
- ⅛ teaspoon black pepper
- 1 tablespoon vegetable oil
Teriyaki Sauce
- ⅓ cup less sodium soy sauce
- ⅔ cup water
- 2 cloves garlic minced
- 1 teaspoon minced fresh ginger
- ¼ cup brown sugar
- 1 tablespoon cornstarch
For Serving
- 3 cups cooked rice
- 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.
Cup of Yum
Notes
- Broccoli can be cooked on the stovetop. Add ¾ water to a skillet and bring to a simmer over medium heat. Add broccoli and cover, let steam 3-5 minutes.
- Teriyaki Sauce: If using a prepared sauce, ensure it's thick like La Choy.
- Optional Additions:
- Teriyaki chicken bowls will keep in an airtight container in the refrigerator for up to 4 days.
- Steamed veggies—broccoli, snap peas, edamame, or peppers.
- Fresh veggies—diced cucumbers, green onions, and julienned bell peppers.
- Sesame seeds, chopped cilantro, lime wedges.
Nutrition Information
Calories
419
(21%)
Carbohydrates
57g
(19%)
Protein
32g
(64%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
2g
Trans Fat
0.04g
Cholesterol
73mg
(24%)
Sodium
1225mg
(51%)
Potassium
851mg
(24%)
Fiber
3g
(12%)
Sugar
15g
(30%)
Vitamin A
601IU
(12%)
Vitamin C
83mg
(92%)
Calcium
83mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 419
% 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.