Glazed Teriyaki Chicken Rice Bowl with Broccoli, Avocado & Cucumber

Why Make This Recipe

Glazed Teriyaki Chicken Rice Bowl with Broccoli, Avocado & Cucumber is a delicious and nutritious meal that brings together flavors and textures. It’s easy to prepare, making it perfect for busy weeknights. The sweet and savory teriyaki chicken pairs well with fresh avocado and crunchy cucumber. Plus, it includes broccoli, which adds a nice pop of color and nutrients. This bowl is a balanced meal that everyone will love!

How to Make Glazed Teriyaki Chicken Rice Bowl with Broccoli, Avocado & Cucumber

Ingredients:

• 2 cups cooked rice
• 1 pound chicken breast, sliced
• 1/4 cup teriyaki sauce
• 1 cup broccoli florets
• 1 avocado, sliced
• 1 cucumber, sliced
• 1 tablespoon sesame oil
• Salt and pepper to taste
• Sesame seeds for garnish

Directions:

1. Heat sesame oil in a skillet over medium heat.
2. Add sliced chicken and cook until browned and cooked through, about 5-7 minutes.
3. Pour in teriyaki sauce and stir to coat the chicken, cooking for an additional 2-3 minutes.
4. In a separate pot, steam the broccoli until tender.
5. In serving bowls, layer cooked rice, glazed chicken, steamed broccoli, avocado slices, and cucumber slices.
6. Garnish with sesame seeds and serve.

How to Serve Glazed Teriyaki Chicken Rice Bowl with Broccoli, Avocado & Cucumber

Serve this rice bowl warm and enjoy it fresh. You can also pair it with additional sauces or toppings, like extra teriyaki sauce or chili flakes, if you like some heat. This bowl can be eaten on its own or as a side dish in larger meals.

How to Store Glazed Teriyaki Chicken Rice Bowl with Broccoli, Avocado & Cucumber

To store leftovers, keep the chicken, rice, and vegetables in an airtight container in the fridge. They should stay fresh for about 2-3 days. To reheat, use the microwave or a skillet over low heat until warmed through. If you have avocado slices, it’s best to eat them fresh, as they can brown quickly.

Tips to Make Glazed Teriyaki Chicken Rice Bowl with Broccoli, Avocado & Cucumber

1. Make sure to slice the chicken evenly for even cooking.
2. Use fresh ingredients for the best flavor and texture.
3. You can add other vegetables like bell peppers or carrots for extra variety.
4. If you want a spicier kick, add some sriracha on top.

Variation

You can substitute chicken with tofu for a vegetarian option or even use shrimp for a seafood version. Additionally, switching the rice for quinoa or cauliflower rice can create a different base while maintaining a lovely taste.

FAQs

1. Can I use leftover chicken for this recipe?
Yes, leftover chicken works well! Simply warm it up and proceed with the teriyaki sauce step.

2. Is there a gluten-free option for the teriyaki sauce?
Yes, you can find gluten-free teriyaki sauce at most grocery stores.

3. Can I include other vegetables?
Absolutely! Feel free to mix in vegetables like carrots, snap peas, or bell peppers for more flavor and nutrition.

Glazed Teriyaki Chicken Rice Bowl with Broccoli, Avocado & Cucumber

A delicious and nutritious rice bowl featuring teriyaki chicken, fresh avocado, and crunchy cucumber, perfect for busy weeknights.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Calories: 600

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups cooked rice Use white or brown rice.
• 1 pound chicken breast, sliced Thinly sliced for faster cooking.
• 1/4 cup teriyaki sauce Use gluten-free if necessary.
• 1 cup broccoli florets Fresh or frozen can be used.
• 1 avocado, sliced Use fresh for best flavor.
• 1 cucumber, sliced Fresh cucumber adds crunch.
• 1 tablespoon sesame oil For cooking the chicken.
• Salt and pepper to taste
• Sesame seeds for garnish Optional for topping.

Method

 

Cooking

1. Heat sesame oil in a skillet over medium heat.
2. Add sliced chicken and cook until browned and cooked through, about 5-7 minutes.
3. Pour in teriyaki sauce and stir to coat the chicken, cooking for an additional 2-3 minutes.
4. In a separate pot, steam the broccoli until tender.
5. In serving bowls, layer cooked rice, glazed chicken, steamed broccoli, avocado slices, and cucumber slices.
6. Garnish with sesame seeds and serve.

Notes

For additional flavors, consider pairing with extra teriyaki sauce or chili flakes. Store leftovers in an airtight container in the fridge for 2-3 days. Reheat using a microwave or skillet on low heat.