Here’s a quick and flavorful Teriyaki Chicken & Broccoli Bowl recipe—perfect for a healthy weeknight meal. 🍗🥦🍚
Ingredients
Chicken & Broccoli
- 1 lb (450 g) chicken breast or thighs, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 tbsp vegetable oil
- Salt and pepper, to taste
Teriyaki Sauce
- ½ cup soy sauce
- ¼ cup brown sugar
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tsp ginger, grated
- 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
To Serve
- 2 cups cooked rice (white, brown, or jasmine)
- Optional: sesame seeds and sliced green onions
Instructions
1. Cook Chicken
- Heat oil in a large skillet or wok over medium-high heat.
- Season chicken with salt and pepper, then cook 5–7 minutes, stirring occasionally, until browned and cooked through.
- Remove chicken and set aside.
2. Cook Broccoli
- In the same skillet, add a splash of water and broccoli florets. Cover and steam 3–4 minutes until bright green and slightly tender.
3. Make Teriyaki Sauce
- In a small bowl, whisk together soy sauce, brown sugar, honey, garlic, and ginger.
- Pour into the skillet with broccoli.
- Bring to a simmer and add cornstarch slurry if you want a thicker sauce.
4. Combine
- Return chicken to the skillet and toss until coated with sauce and heated through.
5. Serve
- Serve over cooked rice.
- Garnish with sesame seeds and green onions if desired.
Tips
- Vegetable variations: Add bell peppers, carrots, or snap peas for extra color and flavor.
- Meal prep: Make a batch of sauce and store separately; reheat with chicken and broccoli for easy lunches.
- Sweetness: Adjust honey or brown sugar to your taste.
I can also provide a slow-cooker or sheet-pan version for hands-off cooking.
Do you want me to give one of those?
