Quick Chicken Teriyaki Rice Bowls

Small chicken pieces, frozen vegetables, and microwaveable brown rice turn a light homemade teriyaki-style sauce into a fast, balanced bowl dinner.

15 min

4 servings

Ingredients

2 tbsp low-sodium soy sauce

1 tbsp honey

2 cloves garlic, grated

1 tsp grated fresh ginger

1 tsp cornstarch

1 tbsp water

1 tbsp neutral oil

12 oz frozen broccoli florets

2 microwaveable brown-rice pouches, about 8.8 oz each

2 scallions, thinly sliced

Large nonstick skillet · Microwave-safe bowl · Small bowl · Instant-read thermometer · Four serving bowls

Fastest order

Start the broccoli first, then start the rice as the skillet heats; all three components finish together.

Keep it lighter

The modest honey and low-sodium soy sauce make a glossy teriyaki-style glaze without a sugary bottled sauce.

01. Stir soy sauce, honey, garlic, ginger, and cornstarch slurry until smooth so it thickens evenly in the skillet.

02. Microwave frozen broccoli until hot and crisp-tender, then drain it well so it will glaze rather than dilute the sauce.

03. Microwave the brown-rice pouches as directed and keep the rice covered; this eliminates a separate pot and waiting time.

04. Heat oil in a large skillet over medium-high until it shimmers, giving the small chicken pieces a quick sear.

05. Cook chicken pieces in one layer until browned at the edges and nearly done; avoid crowding so they sear instead of steam.

06. Stir in the sauce and cook until glossy and thickened, confirming chicken reaches 165 F before moving on.

07. Toss drained broccoli with the glazed chicken pieces only until hot, preserving its color and bite.

08. Divide rice, chicken, and broccoli among four bowls; scatter scallions over the top for a fresh finish.