Here’s a simple and flavorful Teriyaki Chicken & Broccoli Bowl recipe—perfect for a healthy weeknight meal or meal prep.
Ingredients (serves 2–4)
For the chicken and broccoli:
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 tablespoon vegetable oil
- Salt and pepper, to taste
For the teriyaki sauce:
- 1/4 cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger (optional)
- 1 teaspoon cornstarch mixed with 1 tablespoon water (for thickening)
To serve:
- Cooked rice or noodles
- Sesame seeds and sliced green onions for garnish
Instructions
- Cook the chicken:
- Heat oil in a large skillet over medium-high heat.
- Season chicken with salt and pepper and cook 5–6 minutes until browned and cooked through. Remove and set aside.
- Cook the broccoli:
- In the same skillet, add broccoli and a splash of water. Cover and steam for 3–4 minutes until tender-crisp.
- Make the teriyaki sauce:
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
- Pour into the skillet with broccoli and bring to a simmer. Add cornstarch slurry and stir until sauce thickens slightly.
- Combine:
- Return chicken to the skillet and toss to coat in the sauce.
- Serve:
- Serve over rice or noodles and garnish with sesame seeds and green onions.
💡 Tips:
- For extra flavor, marinate the chicken in the sauce for 15–30 minutes before cooking.
- You can add other vegetables like bell peppers, carrots, or snap peas.
- This dish reheats well, making it perfect for meal prep boxes.
If you want, I can give a 10-minute high-speed version that’s ready even on busy nights but just as flavorful.
