Recipe of the day: Chicken teriyaki bowl

If you’re craving a delicious and satisfying meal, this chicken teriyaki bowl is the perfect choice.

This dish combines tender chicken, crispy broccoli, and sweet teriyaki sauce on a bed of brown rice.

ALSO READ: Recipe of the day: Peach and mozzarella braai broodjies

Chicken teriyaki bowl

Ingredients

• ¼ cup soy sauce
• 3 tablespoons packed light brown sugar
• 4 tablespoons water divided
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 fresh ginger 1-inch knob, grated
• 3 garlic cloves grated
• 2 teaspoons cornstarch
• 1 teaspoon Sriracha
• 1 head broccoli cut into florets
• 2 tablespoons water
• 1 tablespoon avocado oil
• 1 pound boneless skinless chicken breast cut into 1-inch cubes
• Brown rice for serving
• Scallions thinly sliced, for serving
• Toasted sesame seeds for serving

Equipment

• Balloon Whisk
• Garlic Press
• Ceramic Nonstick Cookware Set
• Mixing Bowl Set
• Digital Thermometer

Method

1. Make the sauce. In a medium bowl, whisk soy sauce, brown sugar, 2 tablespoons water, vinegar, sesame oil, ginger, garlic, cornstarch, and sriracha.
2. Add broccoli to a medium, microwave-safe bowl and add the remaining water. Cover with plastic wrap and microwave on high until lightly steamed, 2 minutes. Carefully remove plastic.
3. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked to an internal temperature of 165°F, tossing frequently, 7–8 minutes total.
4. Add sauce and cook until reduced and thickened, 2 minutes.
5. Divide rice between four bowls, then divide chicken and broccoli between bowls. Top with scallions and sesame seeds, and serve immediately.

*This recipe was sourced from feelgoodfoodie.net with permission

Chicken teriyaki bowl

Read more

Recipe of the day: Peach and mozzarella braai broodjies

• Author: Yumna Jawad

Ingredients

Scale 1x2x3x

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• • ¼ cup soy sauce

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• • 3 tablespoons packed light brown sugar

• • 4 tablespoons water divided

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• • 1 tablespoon rice vinegar

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• • 1 tablespoon toasted sesame oil

• • 1 fresh ginger 1-inch knob, grated

• • 3 garlic cloves grated

• • 2 teaspoons cornstarch

• • 1 teaspoon Sriracha

• • 1 head broccoli cut into florets

• • 2 tablespoons water

• • 1 tablespoon avocado oil

• • 1 pound boneless skinless chicken breast cut into 1-inch cubes

• • Brown rice for serving

• • Scallions thinly sliced, for serving

• • Toasted sesame seeds for serving

Equipment

• • Balloon Whisk

• • Garlic Press

• • Ceramic Nonstick Cookware Set

• • Mixing Bowl Set

• • Digital Thermometer

Instructions

1. Make the sauce. In a medium bowl, whisk soy sauce, brown sugar, 2 tablespoons water, vinegar, sesame oil, ginger, garlic, cornstarch, and sriracha.
2. Add broccoli to a medium, microwave-safe bowl and add the remaining water. Cover with plastic wrap and microwave on high until lightly steamed, 2 minutes. Carefully remove plastic.
3. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned on all sides and cooked to an internal temperature of 165°F, tossing frequently, 7–8 minutes total.
4. Add sauce and cook until reduced and thickened, 2 minutes.
5. Divide rice between four bowls, then divide chicken and broccoli between bowls. Top with scallions and sesame seeds, and serve immediately.

Notes

Storage: Store any leftovers in an airtight container in the fridge for up to 4 days. It’s best to store the chicken and rice separately to reheat.

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