Name: Teriyaki Chicken Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 pound boneless skinless chicken breasts, cut into 1/2 to 1 inch chunks; 4 cups small broccoli florets; 1 tablespoon cooking oil; 1/2 cup low-sodium soy sauce; 1/2 cup brown sugar ((Note 2)); 3 cloves garlic, minced; 1 tablespoon corn starch; 1/2 teaspoon ground ginger

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.

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 in pan

teriyaki chicken bowl served with broccoli and rice

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.