Chicken Teriyaki Bowls
Tender chicken and crisp broccoli coated in a savory teriyaki sauce, served alongside fluffy white rice for a quick and customizable weeknight meal.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 5
- Cuisine: East Asian
- Difficulty: Easy
- Cost: $2.52/serving
Dietary
- Dairy-Free
- Nut-Free
- Egg-Free
- High-Protein
Tags
- healthy
- one-pot
- quick
- savory
- stir-fry
Ingredients
- 1.5 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
- 1 tablespoon olive oil
- 4 cup broccoli florets (frozen)
- 0.75 teaspoon garlic powder
- 0.5 teaspoon black pepper (ground)
- 1.5 cup white rice (uncooked)
- 3 cup water
- 1 cup teriyaki sauce
- 1 tablespoon sesame seeds
Instructions
- Cook the white rice: Combine 1 1/2 cups white rice and 3 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Keep covered and set aside.
- While rice cooks, heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the chicken breast cubes and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
- Add the frozen broccoli florets, 3/4 teaspoon garlic powder, and 1/2 teaspoon ground black pepper to the skillet with the chicken. Cook for 5-7 minutes, stirring occasionally, until the broccoli is tender-crisp.
- Pour in the 1 cup teriyaki sauce and stir to coat the chicken and broccoli. Cook for 2-3 minutes, until the sauce has thickened slightly.
- To serve, arrange cooked rice, chicken and broccoli mixture in separate sections of a bowl. Garnish with sesame seeds if desired. Allow family members to build their own bowls, adding as much of each component as they prefer.
Notes
Leftovers can be stored in airtight containers for up to 3 days. Reheat gently in a microwave or on the stovetop.
Nutrition (per serving)
- Calories: 485
- Protein: 37.1 g
- Carbohydrates: 54.3 g
- Fat: 13.5 g
- Fiber: 4.1 g
- Sodium: 780 mg
- Saturated Fat: 2.6 g
- Sugar: 12.8 g
- Cholesterol: 76 mg