Teriyaki Chicken Bowls

Name: Teriyaki Chicken Bowls
Prep time: 7 min
Cook time: 15 min
Total time: 22 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 pound chicken breast (boneless, skinless, diced into 1-inch pieces); 2 tablespoon cornstarch; 2 tablespoon vegetable oil; 0.5 cup soy sauce (low sodium preferred); 0.25 cup water; 2 tablespoon brown sugar (packed); 1 tablespoon fresh ginger (grated); 1 teaspoon sesame oil; 1.5 cup instant jasmine rice; 3 cup broccoli florets; 1 tablespoon sesame seeds (for garnish)

Succulent chicken bites glazed in a sweet and savory teriyaki sauce, served alongside fluffy jasmine rice and vibrant steamed broccoli for a complete and satisfying meal.

Prep: 7 min
Cook: 15 min
Total: 22 min
Servings: 4
Cuisine: Chinese
Difficulty: Easy
Cost: $2.37/serving

Dietary

Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

1 pound chicken breast (boneless, skinless, diced into 1-inch pieces)
2 tablespoon cornstarch
2 tablespoon vegetable oil
0.5 cup soy sauce (low sodium preferred)
0.25 cup water
2 tablespoon brown sugar (packed)
1 tablespoon fresh ginger (grated)
1 teaspoon sesame oil
1.5 cup instant jasmine rice
3 cup broccoli florets
1 tablespoon sesame seeds (for garnish)

Instructions

In a medium bowl, toss the diced chicken breast with 1 tablespoon of the cornstarch until lightly coated.
In a small bowl, whisk together the soy sauce, water, brown sugar, grated fresh ginger, sesame oil, and the remaining 1 tablespoon of cornstarch to create the teriyaki sauce. Set aside.
Start cooking the instant jasmine rice according to package directions in a separate pot or microwave, so it's ready when the chicken is done.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5 to 7 minutes, stirring occasionally, until browned on all sides and cooked through. Remove the chicken from the skillet and set aside.
Add the broccoli florets to the hot skillet (add a splash of water if needed to help steam) and cook for 3 to 5 minutes, stirring occasionally, until tender-crisp.
Pour the prepared teriyaki sauce into the skillet. Bring to a simmer, stirring constantly, until the sauce thickens, about 1 to 2 minutes.
Return the cooked chicken to the skillet, tossing to coat evenly with the sauce.
Serve the teriyaki chicken and broccoli immediately over the cooked jasmine rice. Garnish with sesame seeds, if desired.

Notes

Adjust the brown sugar to your preferred sweetness level. For added freshness, you can sprinkle with chopped fresh cilantro if desired.

Nutrition (per serving)

Calories: 398
Protein: 34 g
Carbohydrates: 42.9 g
Fat: 11 g
Fiber: 4.5 g
Sodium: 1994 mg
Saturated Fat: 1.6 g
Sugar: 7 g
Cholesterol: 80 mg