Teriyaki Chicken and Rice Bowls

Bite size chicken teriyaki, rice, brocoli, and sliced avocado in a white bowl.

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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.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: Asian

Keyword: teriyaki chicken and rice bowls

Servings:

Calories: 479kcal

Author: Valerie Brunmeier

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

Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave until warmed through. For best texture, slice the avocado just before serving.

Nutrition