These chicken teriyaki bowls are one of my go-to dinners in my household! They take almost no time at all to assemble, especially if you already have shredded chicken or a rotisserie chicken on hand, and they’re topped with my favorite sticky-sweet teriyaki-inspired sauce that I could truly eat on anything. Even better, they are totally kid-friendly!
Ingredients
FOR THE TERIYAKI SAUCE:
- ▢16 ounces coconut aminos
- ▢1 teaspoon dried ginger
- ▢1 teaspoon garlic powder
- ▢2 tablespoons rice vinegar
- ▢4 teaspoons sesame oil
- ▢1 teaspoon fish sauce
FOR THE BOWLS:
- ▢3 cups shredded chicken from a rotisserie chicken or about 1 1/2 pounds boneless, skinless chicken breast or thighs
- ▢1 1/2 cups uncooked white rice may also use brown rice or cauliflower rice
- ▢2 heads broccoli or about 1 pound broccoli florets
- ▢Sesame seeds for garnish
- ▢Cilantro for garnish (optional)
Instructions
- Cook the rice according to package instructions.
- For the sauce, add all the coconut aminos to a large skillet over medium heat. Simmer for 10 to 15 minutes, or until it thickens to coat the back of a spoon. Then, remove from heat and whisk in the ginger, garlic, vinegar, sesame oil, and fish sauce.
- Steam the broccoli using one of the following methods:Microwave Method: Place the broccoli florets into a large glass bowl with about ¼ cup water. Affix with either a microwave-safe lid or seal with plastic wrap. Microwave on high for 5 minutes, until the florets are bright green and easily pierced with a fork. Drain the water from the broccoli and set aside.Stovetop Method: Place the broccoli florets into a medium-sized pot with ¼ cup water. Place the lid on and let simmer for 10 minutes, until the florets are bright green and easily pierced with a fork. Drain the water from the broccoli and set aside.
- Assemble the bowls: toss the chicken with the teriyaki sauce, then spoon the rice into each bowl, top with the teriyaki chicken and broccoli, then garnish with cilantro and sesame seeds and serve!
Recipe Notes
- If you’d prefer, you can use 1/2 cup store-bought teriyaki in this recipe instead of making your own!
- The coconut aminos cannot be replaced with soy sauce in this recipe – it will be too salty.
