Teriyaki Chicken and Broccoli Rice Bowls
Healthy 30-minute chicken dinner with homemade teriyaki sauce
Juicy chicken coated in sweet and savory homemade teriyaki sauce, served with tender broccoli and fluffy jasmine rice. A quick, better-than-takeout weeknight dinner perfect for meal prep.
Equipment
Ingredients
Chicken
boneless, skinless chicken breasts (cut into small bite-sized pieces)
680 g
avocado or olive oil
15 ml
garlic powder
1 g
onion powder
1 g
salt
3 g
Homemade Teriyaki Sauce
low-sodium soy sauce
80 ml
water
60 ml
honey
45 ml
brown sugar
24 g
rice vinegar
15 ml
sesame oil
5 ml
garlic (minced)
2 cloves
fresh ginger (grated)
5 g
cornstarch
8 g
cold water
30 ml
Bowls
jasmine rice (cooked)
450 g
fresh broccoli florets
450 g
olive or avocado oil
5 ml
green onions (thinly sliced)
2 pcs
sesame seeds
5 g
Instructions
Cook the rice
Prepare the jasmine rice according to the package directions. Fluff with a fork and keep warm while you prepare the chicken and broccoli.
Make the teriyaki sauce
In a small bowl, whisk together the soy sauce, ¼ cup water, honey, brown sugar, rice vinegar, sesame oil, garlic and ginger. In a separate small bowl, whisk the cornstarch with 2 tablespoons cold water until completely smooth. Set both aside.
Cook the broccoli
Heat 1 teaspoon oil in a large skillet over medium-high heat. Add the broccoli with 2 tablespoons water. Cover and cook for 3–4 minutes, then uncover and cook for another 1–2 minutes until the broccoli is bright green and tender-crisp. Transfer to a plate.
Cook the chicken
Pat the chicken dry and season lightly with garlic powder, onion powder and salt. Add 1 tablespoon oil to the same skillet over medium-high heat. Add the chicken in a single layer and cook for 5–7 minutes, turning occasionally, until lightly golden and cooked through.
Add the teriyaki sauce
Reduce the heat to medium. Pour the teriyaki mixture over the chicken and stir. Bring to a gentle simmer, then slowly stir in the cornstarch slurry.
Make it glossy
Cook for another 1–2 minutes, stirring frequently, until the sauce thickens enough to lightly coat the chicken. You want the chicken glossy and saucy, not swimming in sauce.
Add the broccoli
Return the broccoli to the skillet and gently toss it with the chicken and teriyaki sauce. Cook for about 1 minute—just enough to coat some of the broccoli without making it soggy.
Build the bowls
Divide the jasmine rice between four bowls. Spoon the teriyaki chicken and broccoli over the rice. Drizzle a small spoonful of the remaining teriyaki sauce from the skillet over the chicken.
Finish
Top with sliced green onion and, if desired, a very small sprinkle of sesame seeds.
Original recipe
Storage
Store rice, chicken, and broccoli separately for best texture. Reheat chicken and broccoli together, add fresh rice when serving.
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