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 15

Total Time 25

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