Some evenings, the fridge feels a little emptier than expected, and you find yourself craving a meal that’s both comforting and nourishing. This high protein chicken teriyaki bowl steps in perfectly—there’s something about the balance of tender grilled chicken, fresh steamed broccoli, and hearty brown rice that just feels right. I remember the other night, trying to get dinner ready while distracted by a buzzing phone and a half-finished thought about tomorrow’s to-do list. Somehow, despite the chaos, the kitchen filled with the rich aroma of garlic and ginger, and that familiar sweet-savory teriyaki scent made everything feel a little more grounded.
The sauce thickens just enough to coat every bite, and the toasted sesame seeds add a subtle crunch that keeps things interesting. I wasn’t entirely sure if the rice was perfectly fluffy on my first try, but that slightly imperfect texture actually made the bowl feel more homemade, less like a recipe you’re trying to nail for Pinterest, and more like a meal you’d happily eat again and again.
Why You’ll Love It
- It’s packed with protein, making it a smart choice for a filling lunch or dinner.
- The homemade teriyaki sauce strikes a fine balance—not too sweet, with just the right hint of tang.
- Steaming the broccoli keeps it crisp and vibrant, a nice contrast to the tender chicken.
- It’s simple—and that’s kind of the point. No complicated steps or hard-to-find ingredients.
- The rice takes a bit longer to cook, but you can start it ahead to save time.
If you’re worried about juggling multiple steps, don’t stress. I usually start the rice first, then prep the sauce and chop the chicken while it simmers. It’s all about pacing yourself in the kitchen, even if it means letting the broccoli sit a little longer than intended.
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High Protein Chicken Teriyaki Bowl
- Total Time: 35 minutes
- Yield: 4
Description
A delicious and nutritious high protein chicken teriyaki bowl featuring tender grilled chicken breast, steamed broccoli, and fluffy brown rice, all coated in a flavorful homemade teriyaki sauce.
Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup brown rice
2 cups water
2 cups broccoli florets
1/4 cup low sodium soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch
2 tablespoons cold water
1 tablespoon olive oil
1 tablespoon toasted sesame seeds
2 green onions, thinly sliced
Instructions
Cook the brown rice: In a medium saucepan, bring 2 cups of water to a boil. Add the brown rice, reduce heat to low, cover, and simmer for 40-45 minutes until rice is tender and water is absorbed. (Note: You can start this earlier to save time.)
Prepare the teriyaki sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger.
Mix cornstarch and cold water in a separate small bowl until smooth and set aside.
Steam the broccoli: Place broccoli florets in a steamer basket over boiling water, cover, and steam for 5-6 minutes until tender but still crisp. Remove and set aside.
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 6-8 minutes, stirring occasionally, until fully cooked and lightly browned.
Pour the teriyaki sauce into the skillet with the chicken. Stir well and bring to a simmer.
Slowly add the cornstarch slurry to the skillet while stirring continuously. Cook for 2-3 minutes until the sauce thickens and coats the chicken evenly.
To assemble the bowls, divide the cooked brown rice evenly among four bowls. Top each with steamed broccoli and teriyaki chicken.
Garnish each bowl with toasted sesame seeds and sliced green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Kitchen Notes
Don’t worry if you don’t have special equipment—just a good pan and something to steam broccoli will do the trick. I like to serve this bowl with a side of pickled ginger or a small salad to brighten up the plate. Sometimes I swap brown rice for quinoa or cauliflower rice when I’m in a hurry, though the texture changes a bit. Adding a splash of sriracha or a sprinkle of crushed red pepper flakes can give the sauce a welcome kick. And if you prefer your broccoli softer, you can steam it a minute or two longer, though I find that slight crispness really adds to the experience.
FAQ
Can I use chicken thighs instead of breasts? Absolutely, thighs will be juicier but may need a little more time to cook through.
Is it okay to make the sauce ahead of time? Yes, you can prepare the sauce in advance and store it in the fridge for a couple of days.
What’s the best way to reheat leftovers? Gently warm the chicken and broccoli on the stovetop or microwave to avoid drying them out.
Can I freeze this dish? While the chicken and broccoli freeze okay, the texture of steamed broccoli might change a bit upon thawing.
Ready to bring this high protein chicken teriyaki bowl to your table? Save this recipe and give it a try when you want something wholesome and satisfying, without a fuss.