Made with AI
Classic Teriyaki Chicken and Broccoli Rice Bowls
35 min 533 kcal per serving Easy
Ingredients
4 Servings
- Boneless skinless chicken breast, sliced600 g
- Broccoli florets500 g
- Cooked jasmine rice400 g
- Reduced-sodium soy sauce120 ml
- Mirin60 ml
- Brown sugar40 g
- Sesame oil15 ml
- Garlic, minced3 cloves
- Fresh ginger, grated15 g
- Cornstarch30 g
- Sesame seeds18 g
- Water60 ml
Instructions
- 1
Prepare the teriyaki sauce: whisk together the reduced-sodium soy sauce, mirin, brown sugar, sesame oil, minced garlic, and grated ginger in a bowl until the sugar begins to dissolve.
- 2
Make a slurry by whisking the cornstarch with 60 ml of cold water in a separate small bowl until completely smooth. Set aside.
- 3
Heat a large nonstick skillet or wok over medium-high heat. Add the sliced chicken in a single layer and cook for 5–7 minutes, stirring occasionally, until browned and cooked through to an internal temperature of 74°C (165°F).
- 4
While the chicken cooks, steam the broccoli florets for 4–5 minutes, until bright green and tender-crisp. Drain well and set aside.
- 5
Pour the prepared teriyaki sauce into the skillet with the cooked chicken. Bring it to a gentle simmer and cook for 1–2 minutes.
- 6
Stir the cornstarch slurry again, then gradually pour it into the skillet while stirring. Simmer for 1–2 minutes, until the sauce becomes glossy and thick enough to coat the chicken.
- 7
Add the steamed broccoli to the skillet and gently toss until evenly coated with the teriyaki sauce. Remove the skillet from the heat.
- 8
