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Chicken and rice bowl

Teriyaki Chicken Rice Bowl

Chicken, broccoli, and rice with a simple homemade teriyaki-style sauce for a fast weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Calories: 436
Ingredients Method Notes

Ingredients
  

  • 600 g boneless, skinless chicken breast diced
  • 1 tbsp neutral cooking oil
  • 300 g broccoli florets
  • 500 g cooked rice
  • 60 ml low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 2 tsp cornstarch mixed with 2 tablespoons cold water
  • spring onion and sesame seeds optional

Method
 

  1. Whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
  2. Heat oil in a skillet over medium-high heat. Cook the chicken until browned and the thickest pieces reach 74°C / 165°F.
  3. Steam or microwave the broccoli until crisp-tender.
  4. Pour the sauce into the skillet. Stir in the cornstarch slurry and simmer briefly until glossy and slightly thickened.
  5. Divide rice among bowls and top with chicken, sauce, and broccoli. Finish with spring onion and sesame seeds if desired.

Notes

Use low-sodium soy sauce and avoid overcooking the broccoli for the best balance and texture. Nutrition is estimated from standard USDA reference ingredients and calculated per 1/4 recipe; brands and substitutions can change the values.