Chicken Teriyaki Bowl

Chicken Teriyaki, Brown Rice and Broccoli in bowls with sesame seeds on the side

5 from 125 votes

This Chicken Teriyaki Bowl is inspired by your favorite takeout but prepared with a homemade marinade and served with brown rice and broccoli

Course Main Course

Cuisine Asian

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 295kcal

Author Yumna Jawad

Equipment

Ingredients

¼ cup soy sauce
3 tablespoons packed light brown sugar
4 tablespoons water divided
1 tablespoon rice vinegar
1 tablespoon toasted sesame oil
1 fresh ginger 1-inch knob, grated
3 garlic cloves grated
2 teaspoons cornstarch
1 teaspoon Sriracha
1 head broccoli cut into florets
2 tablespoons water
1 tablespoon avocado oil
1 pound boneless skinless chicken breast cut into 1-inch cubes
Brown rice for serving
Scallions thinly sliced, for serving
Toasted sesame seeds for serving

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

Storage: Store any leftovers in an airtight container in the fridge for up to 4 days. It's best to store the chicken and rice separately to reheat.

Nutrition