Chicken Teriyaki Bowl
This Chicken Teriyaki Bowl is inspired by your favorite takeout but prepared with a homemade marinade and served with brown rice and broccoli
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¼ cup soy sauce
- 3 tablespoons packed light brown sugar
- 4 tablespoons water (divided)
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 fresh ginger (1-inch knob, grated)
- 3 garlic cloves (grated)
- 2 teaspoons cornstarch
- 1 teaspoon Sriracha
- 1 head broccoli (cut into florets)
- 2 tablespoons water
- 1 tablespoon avocado oil
- 1 pound boneless skinless chicken breast (cut into 1-inch cubes)
- Brown rice (for serving)
- Scallions (thinly sliced, for serving)
- Toasted sesame seeds (for serving)
Instructions
- 1
Make the sauce. In a medium bowl, whisk soy sauce, brown sugar, 2 tablespoons water, vinegar, sesame oil, ginger, garlic, cornstarch, and sriracha.
- 2
Add broccoli to a medium, microwave safe bowl and add remaining water. Cover with plastic wrap and microwave on high until lightly steamed, 2 minutes. Carefully remove plastic.
- 3
Heat oil in a large skillet over medium high heat. Add chicken and cook until browned on all sides and cooked to an internal temperature of 165°F, tossing frequently, 7-8 minutes total. Add sauce and cook until reduced and thickened, 2 minutes.
- 4
Divide rice between four bowls, then divide chicken and broccoli between bowls. Top with scallions and sesame seeds and serve immediately.