Chicken Teriyaki Bowl
Easy chicken teriyaki bowl made with chicken breast, broccoli, brown rice, and homemade teriyaki sauce.
Servings: 4 servings
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
My Top Tip: Whisk the sauce again right before pouring it into the skillet. Cornstarch can settle at the bottom of the bowl while it sits, and redistributing it helps the sauce thicken evenly.
Storage: Store leftover chicken teriyaki in an airtight container in the fridge for up to 4 days. I recommend storing the rice separately. Reheat in the microwave until warmed through, then serve with fresh scallions and sesame seeds.
Nutrition
Calories: 295kcal | Carbohydrates: 22g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 744mg | Potassium: 958mg | Fiber: 4g | Sugar: 12g | Vitamin A: 983IU | Vitamin C: 138mg | Calcium: 93mg | Iron: 2mg
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