Teriyaki chicken rice bowls with steamed broccoli bring glossy, savory-sweet chicken, fluffy jasmine rice and crisp-tender greens together in one practical dinner. Cooking each part separately keeps the rice light and the broccoli bright. The chicken gets a short marinade, then cooks quickly in a skillet while the rice simmers.
RECIPE CARD
Teriyaki Chicken Rice Bowls with Steamed Broccoli
Ingredients
- 2 boneless, skinless chicken breasts, about 1 pound (450 g), cut into thin strips
- 1/4 cup teriyaki sauce, divided
- 1 cup dry jasmine rice
- 1 1/2 cups water, or the amount specified on the rice package
- 1 medium head broccoli, cut into about 3 cups of florets
- 1 tablespoon olive oil
- 1 teaspoon sesame oil, optional
- 1 teaspoon honey, optional for a sweeter glaze
- 1 teaspoon sesame seeds, optional for garnish
- 2 green onions, thinly sliced, optional for garnish
- Salt and freshly ground black pepper, to taste
Quick Method
Condensed overview. Use Full Instructions for the complete method, timing and doneness details.
- Marinate the Chicken: Toss the chicken strips with three tablespoons of teriyaki sauce. Cover and refrigerate while you start the rice, about 10 to 15 minutes. You…
- Cook the Jasmine Rice: Rinse the rice under cool running water until the water is less cloudy, then drain well. Add the rice and water to a saucepan…
- Steam the Broccoli: Add an inch of water to a saucepan and bring it to a simmer. Place the broccoli in a steamer basket above the water,…
- Cook and Glaze the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken in one layer, working in two batches if the pan…
- Assemble the Warm Bowls: Divide the rice between two bowls. Place broccoli on one side and cooked chicken alongside it. Spoon sauce cooked in the skillet over the…
- Garnish and Serve: Scatter the sesame seeds and sliced green onions over the warm chicken and rice. Add a few drops of sesame oil if using it,…
This recipe makes two generous bowls in about 35 minutes, excluding an optional longer marinade. Set aside a spoonful of clean teriyaki sauce before it touches the raw chicken; use it for the final drizzle. Check the chicken with a thermometer rather than relying on color, then assemble the bowls while everything is warm.
Why You’ll Love It
- Complete bowl: Rice, chicken and broccoli make a satisfying dinner with straightforward ingredients.
- Bright texture: Brief steaming leaves the broccoli vivid and pleasantly firm.
- Flexible finish: Sesame seeds and green onion add crunch and freshness without a complicated sauce.
Ingredients
- 2 boneless, skinless chicken breasts, about 1 pound (450 g), cut into thin strips
- 1/4 cup teriyaki sauce, divided
- 1 cup dry jasmine rice
- 1 1/2 cups water, or the amount specified on the rice package
- 1 medium head broccoli, cut into about 3 cups of florets
- 1 tablespoon olive oil
- 1 teaspoon sesame oil, optional
- 1 teaspoon honey, optional for a sweeter glaze
- 1 teaspoon sesame seeds, optional for garnish
- 2 green onions, thinly sliced, optional for garnish
- Salt and freshly ground black pepper, to taste
Choose a teriyaki sauce thick enough to coat the chicken. Brands vary in saltiness, so taste before adding salt. Cut chicken into even strips and broccoli into similar-sized florets. Have a lidded saucepan, a steamer basket or covered pan, and a clean plate for the cooked chicken ready.
Measure three tablespoons of sauce for the raw chicken and reserve one tablespoon in a clean bowl for serving. This prevents uncooked marinade from reaching the finished dish. Add optional honey to the reserved sauce for extra sweetness. Sesame oil is for finishing, not browning.
Step-by-Step Instructions
Step 1: Marinate the Chicken
Toss the chicken strips with three tablespoons of teriyaki sauce. Cover and refrigerate while you start the rice, about 10 to 15 minutes. You can marinate for up to 30 minutes for deeper flavor, adding the extra time to your plan. Keep the reserved sauce away from raw chicken. Wash hands and surfaces before preparing vegetables or garnishes. Discard marinade left in the bowl after transferring chicken to the pan.
Step 2: Cook the Jasmine Rice
Rinse the rice under cool running water until the water is less cloudy, then drain well. Add the rice and water to a saucepan and bring to a gentle boil. Cover, reduce the heat to low, and cook according to the package, usually about 12 to 15 minutes. Turn off the heat and leave the lid on for five more minutes; the trapped steam finishes the grains. Fluff with a fork and keep covered until the bowls are ready. If your rice package gives a different water ratio, follow that ratio rather than forcing in extra water.
Step 3: Steam the Broccoli
Add an inch of water to a saucepan and bring it to a simmer. Place the broccoli in a steamer basket above the water, cover, and steam for three to four minutes. The florets should be tender enough to pierce but still a little crisp. Lift the basket out promptly so residual heat does not turn them dull and soft. Season lightly with salt and pepper. If you do not have a basket, use a wide covered pan with a few tablespoons of water, then drain it well before serving.
Step 4: Cook and Glaze the Chicken
Heat the olive oil in a large skillet over medium-high heat. Add the chicken in one layer, working in two batches if the pan is crowded. Cook for about five to seven minutes total, turning the strips until their edges brown and the thickest piece reaches 165°F (74°C). Avoid pouring raw leftover marinade over cooked chicken. If the sauce in the skillet looks thin, let it bubble briefly until it coats the pieces. Reduce the heat if the sugars begin to darken too quickly. Transfer the fully cooked chicken to a clean plate.
Step 5: Assemble the Warm Bowls
Divide the rice between two bowls. Place broccoli on one side and cooked chicken alongside it. Spoon sauce cooked in the skillet over the chicken. Add the clean reserved sauce a little at a time if the bowls need more glaze. Keep broccoli mostly free of sauce so its fresh flavor balances the chicken.
Step 6: Garnish and Serve
Scatter the sesame seeds and sliced green onions over the warm chicken and rice. Add a few drops of sesame oil if using it, then taste a small bite before seasoning further. Serve immediately while the rice is fluffy and the broccoli is still bright. If preparing ahead, cool the components promptly and pack them in covered containers. Reheat chicken and rice until hot, warm the broccoli briefly, and add the fresh onion after reheating for the best texture.
Substitutions & Variations
Brown rice works in place of jasmine rice, but its water amount and cooking time will differ; use the package directions and start it first. Cauliflower rice makes a lighter base and should be cooked in a separate skillet just before serving. Broccoli can share the steamer with sliced carrots if the carrots are thin enough to cook in the same time. For a gentle heat, finish with a small pinch of chili flakes. If you prefer a homemade sauce, simmer soy sauce with honey, garlic, ginger and a little vinegar, then cool it before marinating the chicken. Keep the same clean-sauce separation.
What to Serve With
A crunchy cucumber salad or quick pickled vegetables are enough alongside these complete bowls. Keep extra sauce at the table for anyone who wants it. For another easy dinner, try our BBQ chicken flatbread pizza. For a different chicken meal later in the week, see the crockpot BBQ chicken.
Frequently Asked Questions
Can I use frozen broccoli?
Yes. Steam frozen florets straight from frozen until hot and tender, checking the package for timing. Drain them well before adding them to the bowls because extra water can thin the sauce and make the rice wet.
Can I prepare the bowls for lunch?
Yes. Cool the cooked rice, chicken and broccoli promptly, then refrigerate in covered portions for up to three days. Reheat until thoroughly hot and add green onion and sesame seeds just before eating. Keep any extra sauce in a separate small container.
How do I avoid dry chicken?
Cut even strips, leave space in the skillet and begin checking the thickest piece near the five-minute mark. Remove the chicken as soon as it reaches 165°F (74°C). Cooking it longer while waiting for crowded pieces to brown can dry out the thinner strips.