Teriyaki Chicken and Rice Bowls You Gonna Love
Juicy chicken tossed in glossy homemade teriyaki sauce, served with crisp broccoli, creamy avocado, and fluffy rice. It's your next favorite weeknight dinner bowl.
Equipment
- 1 Mixing bowl for whisking teriyaki sauce
- 1 Large skillet for cooking chicken and broccoli
- 1 Small saucepan for simmering sauce
Ingredients
Main Ingredients
- 0.5 cup less sodium soy sauce or tamari if you wanna skip gluten
- 0.25 cup brown sugar lightly packed, light or dark
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 heaping teaspoon minced fresh ginger fresh or bottled
- 1 heaping teaspoon minced garlic fresh or bottled
- 3 tablespoons water to mix with cornstarch
- 2 teaspoons cornstarch thickens sauce
- 1 small broccoli crown chopped into small florets
- 0.75 cup water for cooking rice
- 1 tablespoon avocado oil or any neutral oil
- 1.5 pounds boneless skinless chicken breast cubed
- Kosher salt and freshly ground black pepper to taste
- Cooked white or brown rice microwaveable or shelf-stable
- 2 avocados sliced
- Sesame seeds for garnish
Instructions
Instructions
- Start by mixing up the teriyaki sauce. In a small saucepan over medium heat, pour in soy sauce, brown sugar, rice vinegar, ginger, and garlic. Stir it well and bring up to a simmer.
- Whisk together 3 tablespoons of water and cornstarch in a small bowl until smooth. Pour that mix into the simmering sauce and keep stirring while it thickens for 2-3 minutes. Take off heat and set aside.
- In a big skillet on medium heat, warm up the avocado oil. Toss in the chopped broccoli florets and cook them until they’re tender but still got some crisp, about 5-7 minutes. Take the skillet off heat and keep broccoli warm.
- Get ¾ cup water boiling in a medium saucepan. Add your rice and cook per package instructions till tender. Fluff it with a fork and set aside ready for assembly.
- Heat the same or another skillet on medium heat and add some oil if needed. Season the cubed chicken with salt and pepper. Cook chicken cubes about 6-8 minutes per side until golden and done through.
- Once chicken is cooked, pour the teriyaki sauce over. Toss it so every piece is nicely coated and glossy.
- Now to assemble your bowls. Lay down a nice base of rice, pile on the broccoli, then spoon over the teriyaki chicken with sauce.
- Top with sliced avocado and a sprinkle of sesame seeds or green onions if you like. Serve it warm and dig in right away for that tender pull and bold flavors.
Notes
Store leftovers in airtight container in fridge for up to 3 days. Rice and avocado are best served fresh. Freeze cooked chicken and broccoli separately for up to 2 months.