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–+ servings
teriyaki chicken with rice and broccoli in a bowl next to chopsticks
5 from 7 votes

Teriyaki Chicken Bowl

This teriyaki chicken bowl is the perfect quick and easy dish! It comes together in only 25 minutes and tastes incredibly delicious. This is a weeknight dinner favorite, especially on those busy days. It always tastes great and is easily prepared.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Japanese
Keyword: teriyaki chicken, teriyaki chicken bowl
Servings: 2 bowls
Calories: 627kcal

Ingredients

Teriyaki Chicken Bowl

  • 0.7 lb chicken breast
  • 4 cups broccoli
  • ¾ cup rice
  • 2 teaspoon avocado oil

Teriyaki Sauce

  • 2 tablespoon mirin
  • 2 tablespoon sake
  • 2 tablespoon soy sauce alternatively tamari or coconut aminos
  • 1-2 tablespoon honey
  • 1 garlic clove minced
  • 1 teaspoon ginger minced

Cornstarch Slurry (Optional)

  • 2 tablespoon cornstarch
  • 4 tablespoon water
US Customary - Metric

Instructions

  • Cook the rice according to the instructions on the package.
  • Cut the chicken breast and broccoli into smaller pieces. Mince the garlic and ginger.
  • Add the olive oil to a pan and heat the pan using medium-high heat.
  • Steam the broccoli. Simply add water to a pot, bring it to a boil, add the broccoli, reduce the heat and cover the pot with the lid. Depending on how soft you prefer the broccoli, adjust the time for steaming it. Set aside when finished.
  • Make the teriyaki sauce by adding all of the ingredients to a small bowl and set aside.
  • Add the chicken breast to the pan. Sear from one side until browned, flip the chicken breast pieces and sear from the other side. Take the chicken pieces out of the pan and set aside.
  • Add the teriyaki sauce mix to the pan and heat it up. Let it simmer until the sauce thickens while continuously stirring. If the sauce does not get thick enough by itself, add a bit of the cornstarch slurry and adjust until the sauce has thickened. If the sauce gets too thick, add some water to the sauce.
  • Add the chicken pieces back to the pan and cover them with the teriyaki sauce.
  • Serve the rice, broccoli and teriyaki chicken in a bowl and enjoy!

Notes

  • I like to use sushi rice when I make the bowls, but you can use any other type of rice. Just make sure you use the right ratio for water and rice. 
  • Use coconut aminos or tamari if you want this recipe to be gluten-free.

Nutrition

Serving: 1bowl | Calories: 627kcal | Carbohydrates: 86g | Protein: 46g | Fat: 10g | Saturated Fat: 2g | Potassium: 1280mg | Fiber: 6g | Sugar: 16g | Vitamin A: 1181IU | Vitamin C: 165mg | Calcium: 113mg | Iron: 3mg