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Teriyaki Chicken Bowl

Updated Jun 3, 2021Published Jun 5, 2017 By Julia Leave a CommentThis post may contain affiliate links.

Summary:
This teriyaki chicken bowl is fast, simple, and delicious. Everything is prepared and cooked in 30 minutes, and only a single pan is used. Chicken and broccoli are sautéed until tender, then coated with a glaze-like homemade teriyaki sauce.
overhead view of teriyaki chicken bowl

Teriyaki Chicken Bowl

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Prep: 15 mins
Cook: 15 mins
Yield: 2 servings

INGREDIENTS

  • 1 pound boneless skinless chicken breasts, cut into 1/2 to 1 inch chunks
  • 4 cups small broccoli florets
  • 1 tablespoon cooking oil

Teriyaki Sauce:

  • 1/2 cup low-sodium soy sauce (Note 1)
  • 1/2 cup brown sugar (Note 2)
  • 3 cloves garlic, minced
  • 1 tablespoon corn starch
  • 1/2 teaspoon ground ginger

INSTRUCTIONS

  • Sauté Chicken: Heat oil in 3-quart or larger pan over medium heat. Add chicken chunks and sauté until cooked on all sides, about 5 minutes, stirring frequently.
  • Add Broccoli: Add broccoli to pan, stirring with chicken. Cook until broccoli is tender and chicken is cooked through, 5 to 10 minutes, stirring frequently. Meanwhile, proceed to next step.
  • Make Sauce: While waiting for broccoli and chicken to cook, stir together all teriyaki sauce ingredients in bowl until smooth.
  • Add Sauce: Add teriyaki sauce to pan, stirring with broccoli and chicken. Cook until sauce thickens and becomes sticky, a few minutes, stirring constantly. Serve (Note 3).

NUTRITION

Makes 2 Servings
Amount Per Serving:
Calories 700 (23% from fat)  
Total Fat 18g 27%
   Saturated Fat 4g 21%
Cholesterol 193mg 64%
Sodium 2530mg 105%
Net Carb 49g  
Total Carb 53.5g 18%
   Dietary Fiber 4.5g 17%
   Sugars 38g  
Protein 80g  
Vitamin A 19% · Vitamin C 213% · Calcium 16% · Iron 26%

PHOTOS

overhead view of teriyaki chicken bowl
overhead view of teriyaki chicken in pan
cooking teriyaki chicken in pan
teriyaki chicken bowl served with broccoli and rice
close up view of teriyaki chicken bowl

NOTES & TIPS

(1) Soy Sauce. I use low sodium soy sauce by brands like Kikkoman or Trader Joe’s. Avoid regular soy sauce, which will be too salty. “Light soy sauce” refers to color and is not the same as “low sodium soy sauce.” If you follow a paleo, whole30, or gluten-free diet, substitute with coconut aminos.
(2) Brown Sugar. This can be replaced by sugar substitutes like Swerve’s “brown sugar,” which has zero calories and zero carbs. Making this substitution would result in about 560 calories and 13 grams of net carbs per serving.
(3) Serving / Leftovers. Serve in bowls with cooked white rice or fried cauliflower rice, and top with black sesame seeds. Pair with an appetizer like vegetable egg rolls or Asian cucumber salad. Teriyaki chicken leftovers can be covered and refrigerated for up to 2 days, and reheated using the microwave.

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Filed Under: Mains: Poultry, Per Serving: More Than 10g Net Carbs Tagged With: 0-30min, 6-10ingredients, broccoli, brown sugar, chicken breasts, corn starch, garlic, ginger, soy sauce, stovetop

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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