Description
These Teriyaki Chicken and Rice Bowls feature bite-size pieces of boneless chicken breast simmered in a homemade teriyaki sauce, served with crisp-tender broccoli and creamy sliced avocado. This fresh and satisfying dish is perfect for an easy weeknight meal that combines sweet and savory flavors with nutrient-rich 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 & Others
- 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)
- Cooked white or brown rice (microwaveable frozen or shelf-stable, as preferred)
- 2 avocados (sliced)
- Sesame seeds (as needed for garnish)
Instructions
- Prepare the Sauce: Place all the sauce ingredients (soy sauce, brown sugar, rice vinegar, ginger, garlic, water, 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 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 the broccoli, transfer to a bowl, cover, and tent with foil to keep warm. Wipe the skillet clean.
- Cook the Chicken: Add the avocado oil to the dry skillet and heat over MEDIUM-HIGH. Once hot, add the cubed chicken breast in a single layer. Season with salt and pepper to taste. Cook, stirring occasionally, for 6 minutes or until the chicken is browned and cooked through. Reduce heat to MEDIUM.
- Add and Thicken the Sauce: Whisk the prepared teriyaki sauce again, then pour it into the skillet with the chicken. Cook, stirring occasionally, until the sauce begins to bubble. Reduce heat to LOW and simmer, stirring, until the sauce thickens to your liking. If the sauce becomes too thick, add a small amount of water to thin it slightly. Remove from heat.
- Assemble Bowls: Divide cooked rice among 5 bowls. Arrange steamed broccoli, teriyaki chicken, and sliced avocado over the rice. Season avocado slices with a pinch of salt and pepper. Drizzle with any remaining sauce from the pan and sprinkle with sesame seeds to garnish.
Notes
- Use tamari instead of soy sauce for a gluten-free version.
- For a vegetarian version, substitute chicken with firm tofu or tempeh and adjust cooking time accordingly.
- Steaming broccoli preserves its bright color and crisp texture, but you can also roast or stir-fry if preferred.
- Adjust brown sugar amount to control sweetness level of the sauce.
- Use cooked rice of your choice: white, brown, or even cauliflower rice for a low-carb option.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reused.
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
