Description
A perfectly balanced bowl combining sweet and savory teriyaki-glazed chicken with fluffy rice, tender steamed broccoli, and refreshing crisp cucumber. A wholesome and vibrant dish that satisfies every craving.
Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced
- 1 tbsp vegetable oil
- 2 cups cooked white or jasmine rice
- 2 cups broccoli florets
- 1 cup cucumber, thinly sliced
- 1 tbsp sesame seeds (optional)
- 2 green onions, sliced (for garnish)
- For the Teriyaki Sauce:
- 1/4 cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
Instructions
- In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer over medium heat.
- Stir in cornstarch slurry and cook until sauce thickens. Remove from heat and set aside.
- Heat vegetable oil in a skillet over medium-high heat. Add sliced chicken and cook until golden and fully cooked, about 6–8 minutes.
- Pour teriyaki sauce over cooked chicken and toss to coat evenly. Simmer for 1–2 more minutes.
- Meanwhile, steam broccoli until bright green and just tender, about 4–5 minutes.
- Assemble bowls with a base of rice, topped with teriyaki chicken, broccoli, and cucumber slices.
- Garnish with sesame seeds and sliced green onions. Serve warm.
Notes
- You can swap chicken for tofu for a vegetarian option.
- Add pickled ginger or shredded carrots for extra crunch and flavor.
- Use low-sodium soy sauce if watching your salt intake.
Nutrition
- Serving Size: 1 bowl
- Calories: 490
- Sugar: 12g
- Sodium: 720mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg
Keywords: teriyaki chicken bowl, rice bowl, healthy dinner, asian chicken, quick chicken recipe