Bite-size pieces of boneless chicken breast are simmered in a quick homemade teriyaki sauce to create these Teriyaki Chicken and Rice Bowls. Serve with crisp-tender broccoli and creamy sliced avocado for a fresh, satisfying, and easy weeknight meal.
One day not too long ago, I was seriously craving Asian flavors but was bound and determined to cook at home. That’s when these easy Teriyaki Chicken and Rice Bowls were born.
Not feeling inspired to clean a sink full of pans, I made it all work with just one skillet in less than 30 minutes. The result? Tender bites of chicken in a slightly sweet, super flavorful teriyaki sauce with perfectly cooked broccoli.
Spoon it over rice, add some sliced avocado, and you’ve got a protein-packed meal that’s super satisfying and absolutely delicious.
Key Ingredient Tips
- Soy sauce: To reduce the amount of sodium, go with less-sodium soy sauce.
- Brown sugar: Either light or dark brown sugar to sweeten the teriyaki sauce.
- Rice vinegar: Unseasoned rice vinegar adds a mild tang. You can substitute apple cider vinegar in a pinch.
- Ginger and garlic: To save time and effort, I like to use the minced garlic and minced ginger that come in squeeze bottles (usually found in the produce section). I find the texture and flavor a little fresher and less harsh than the kind that comes in a jar. Of course, fresh is always great too!
- Rice: My Brown Rice Pilaf recipe would be perfect for these teriyaki chicken bowls. But, for quick dinners, I’ve been using and loving frozen or shelf-stable microwaveable rice lately (both white rice and brown rice). In just 90 seconds, it’s perfectly fluffy and ready to go. A huge time-saver!
- Oil: I use avocado oil but you can substitute your favorite neutral cooking oil.
How to Make Teriyaki Chicken and Rice Bowls
- Whisk the sauce ingredients together in a measuring cup or small bowl and set it aside.
- Add a small amount of water to a nonstick skillet and bring it to a boil. Add the broccoli, reduce the heat, and cover the pan. This will essentially steam the broccoli until it is perfectly crisp-tender which takes about 2 to 3 minutes. Then, drain it and transfer it to a bowl.
- Heat oil in the dry empty skillet and cook the chicken until lightly browned, seasoning it with a little salt and pepper.
- Add the sauce to the skillet and cook until it’s bubbling. Then, reduce the heat to low and continue to cook until thickened.
Serving Tip
To serve, spoon the saucy chicken over rice and top it with the cooked broccoli and sliced avocado. Sprinkle with sesame seeds and little freshly ground black pepper for a simple finishing touch.
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Teriyaki Chicken and Rice Bowls
Ingredients
For the Sauce
- ½ cup less sodium soy sauce, or tamari for gluten-free
- ¼ cup brown sugar, (light or dark) lightly packed
- 2 tablespoons unseasoned rice vinegar, can sub apple cider vinegar
- 1 heaping teaspoon minced fresh ginger, fresh or bottled
- 1 heaping teaspoon minced garlic, 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 your favorite 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, I use microwaveable frozen or shelf-stable rice
- 2 avocados, sliced
- Sesame seeds, as needed
Instructions
- Place all the sauce ingredients in a small bowl and whisk well to combine. Set aside.
- Add ¾ cup water to a 12-inch nonstick skillet and place it over HIGH heat. Add the broccoli and bring the water to a boil, then cover the pan, reduce the heat to MEDIUM-LOW, and steam the broccoli until crisp-tender, about 2 to 3 minutes. Drain and transfer to a bowl and cover and tent with foil to keep it warm. Wipe the skillet clean, and proceed with the recipe.
- Add the oil to the dry empty skillet and place it over MEDIUM-HIGH heat. When the oil is hot, add the chicken and spread it out in an even layer across the bottom of the pan. Season with salt and pepper, to taste, then cook, stirring occasionally, for about 5 to 6 minutes, or until browned and cooked through. Reduce the heat to MEDIUM. Whisk the sauce once more and add it to the skillet and cook, stirring occasionally. Once the sauce is bubbling, reduce the heat to LOW and continue to cook until thickened. If the sauce thickens more than you’d like, add a small amount of water. Remove from the heat.
- Divide the rice, chicken, broccoli, and avocado between 4 to 5 bowls. Season the avocado with a pinch of salt and pepper. Drizzle the chicken with a little of the sauce from the pan and sprinkle with sesame seeds
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
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