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Teriyaki Chicken and Rice Bowls Present a final shot of a wholesome teriyaki chicken rice bowl, featuring tender chicken pieces covered in a rich teriyaki sauce, served on a bed of fluffy white rice. The bowl is adorned with fresh broccoli, creamy avocado slices, and a sprinkle of sesame seeds and sliced green onions. The scene exudes warmth and balance, offering a comforting, healthy meal.

Teriyaki Chicken and Rice Bowls

A quick and fresh meal featuring tender chicken in a homemade teriyaki sauce, paired with broccoli and creamy avocado.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 5
Course: Main Course
Cuisine: Asian
Calories: 479
Ingredients Method Nutrition Notes

Ingredients
  

  • For the Sauce
  • ½ cup low-sodium soy sauce or tamari for gluten-free
  • ¼ cup brown sugar light or dark, lightly packed
  • 2 tablespoons unseasoned rice vinegar can substitute with apple cider vinegar
  • 1 heaping teaspoon fresh ginger minced (or bottled ginger)
  • 1 heaping teaspoon garlic minced (fresh or bottled)
  • 3 tablespoons water
  • 2 teaspoons cornstarch
  • For the Rest
  • 1 small broccoli crown chopped into small florets
  • ¾ cup water
  • 1 tablespoon avocado oil or any 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 microwavable frozen or shelf-stable rice
  • 2 avocados sliced
  • Sesame seeds for garnish

Method
 

  1. Place all sauce ingredients into a small bowl and whisk to combine. Set aside.
  2. Add ¾ cup water to a 12-inch nonstick skillet over high heat. Once boiling, add the broccoli and cover the pan. Reduce the heat to medium-low and steam the broccoli until it is crisp-tender, about 2 to 3 minutes. Drain the broccoli and transfer it to a bowl. Cover the bowl with foil to keep warm. Wipe the skillet clean.
  3. Add the avocado oil to the clean skillet and heat over medium-high heat. Once hot, add the cubed chicken in a single layer. Season with salt and pepper. Cook for 5 to 6 minutes, stirring occasionally, until browned and fully cooked.
  4. Reduce the heat to medium and re-whisk the sauce. Add it to the skillet and stir occasionally. Once the sauce starts bubbling, lower the heat to low and let it thicken for a few minutes. If the sauce becomes too thick, add a small amount of water to adjust the consistency. Remove from the heat.
  5. Divide the cooked rice, chicken, broccoli, and avocado slices between 4 to 5 bowls. Season the avocado with a pinch of salt and pepper. Drizzle the chicken with some sauce from the pan and sprinkle with sesame seeds.

Nutrition

Serving: 1gCalories: 479kcalCarbohydrates: 43gProtein: 37gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 87mgSodium: 668mgPotassium: 1397mgFiber: 10gSugar: 10gVitamin A: 916IUVitamin C: 118mgCalcium: 94mgIron: 2mg

Notes

A light yet satisfying meal that comes together quickly for busy weeknights. Enjoy the combination of savory teriyaki chicken with fresh avocado and crunchy broccoli.

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