How to Make Teriyaki Chicken & Broccoli Rice Bowls
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Steam broccoli florets until very tender (about 4 minutes), then chop finely and stir into hot cooked rice. Set aside and keep warm.
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In a small bowl, whisk soy sauce, honey, rice vinegar, cornstarch, water, garlic, ginger, and pepper.
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Heat olive oil in a large skillet over medium-high. Add chicken pieces and cook for 5-6 minutes, until browned and cooked through.
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Pour teriyaki sauce over chicken, reduce heat to medium, and simmer for 3-4 minutes until thickened and glossy.
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Serve teriyaki chicken over broccoli rice bowls, garnished with green onion.
Pro Tips for Perfect Teriyaki Chicken & Broccoli Rice Bowls
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of boneless, skinless chicken breast, cut into 1-inch pieces, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Teriyaki Chicken & Broccoli Rice Bowls?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Teriyaki Chicken & Broccoli Rice Bowls?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for boneless, skinless chicken breast, cut into 1-inch pieces?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.