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- 2 cups cooked jasmine rice - 1 pound boneless, skinless chicken breasts - 2 cups broccoli florets - 3 tablespoons soy sauce - 2 tablespoons sesame oil - 1 tablespoon honey - 2 cloves garlic (minced) - Fresh ginger (1 inch piece, grated) - 1 tablespoon rice vinegar - Salt and freshly cracked pepper - 2 green onions (finely chopped) - 1 tablespoon sesame seeds When I make chicken and broccoli rice bowls, I start with fresh, simple ingredients. The jasmine rice is my go-to. It’s fluffy and pairs well with the savory chicken. For the protein, I choose boneless, skinless chicken breasts. They cook evenly and absorb flavors well. Next, I add broccoli florets for crunch and color. They not only taste great but also add nutrition. The marinade is where the magic begins. I mix soy sauce, sesame oil, honey, minced garlic, and grated ginger. This combination adds depth and sweetness to the dish. Rice vinegar adds a tangy note. I always season with salt and freshly cracked pepper for balance. After the chicken cooks, I top the bowls with green onions and sesame seeds. These garnishes give a fresh finish and a bit of crunch. You can find the full recipe below for exact measurements and instructions. - Whisk together soy sauce, sesame oil, honey, garlic, ginger, and rice vinegar. - Coat the chicken pieces in the marinade and let them rest for 15 to 60 minutes. Marinating adds flavor and keeps the chicken juicy. The longer it marinates, the better the taste. - Heat a large non-stick skillet over medium-high heat and add the marinated chicken. - Sauté the chicken for 6 to 8 minutes, stirring often, until golden brown. - Use a meat thermometer to check if it reaches 165°F (74°C). Cooking chicken this way gives it a nice brown color. It also ensures it cooks evenly and stays moist. - Add broccoli florets to the same skillet. - Pour in a splash of water and cover to steam for about 3 to 4 minutes. - Remove the lid, then add the reserved marinade and cook for 2 to 3 minutes. This step keeps the broccoli bright green and crunchy. The marinade adds extra flavor, making it delicious. - Mix the cooked chicken back in with the broccoli and marinade. - Stir well to coat everything in sauce and season with salt and pepper. Combining everything ensures each bite is tasty. Adjust the seasoning to your liking for the best flavor. - Divide cooked jasmine rice into four bowls. - Top each bowl with the chicken and broccoli mixture. The rice serves as the perfect base for this dish. It soaks up the sauce and balances the flavors. - Sprinkle each bowl with chopped green onions and sesame seeds. Garnishing adds a nice crunch and freshness. It makes the dish look amazing and taste even better. For the complete experience, check out the Full Recipe. - Marinate the chicken for at least 15 minutes. The longer, the better. Try an hour for deeper flavor. - Balance flavors by mixing sweet with savory. Honey adds sweetness, while soy sauce brings saltiness. - Cook chicken in a hot skillet for a nice sear. This keeps it juicy and tender. - To avoid overcooked broccoli, cook it briefly. Steam for about 3-4 minutes until it’s bright green. - Add extra sides like steamed rice or a fresh salad. Sauces like teriyaki or hoisin can enhance flavors. - If you don’t have jasmine rice, try brown rice or quinoa. These grains offer different textures and flavors. For the full recipe, check the details above. {{image_4}} You can easily make this dish vegetarian. Just substitute chicken with tofu. Firm tofu works best. Cut it into cubes and marinate like the chicken. The marinade adds great taste. Keep the same marinade for tofu. It will soak up all the flavors. To make the dish even tastier, add spices. Red pepper flakes bring heat. You can also try different sauces. Teriyaki sauce adds a sweet touch. Sweet chili sauce gives it a nice kick. Mix and match to find your favorite. Switching grains can change the meal's feel. Brown rice is a healthy option. Quinoa adds protein and a nutty taste. Cauliflower rice is great for low-carb diets. Cooking times will differ, so adjust as needed. Brown rice takes longer to cook than jasmine rice. Quinoa cooks in about 15 minutes. Cauliflower rice cooks quickly, only needing 5 minutes. Enjoy exploring these variations in your Chicken and Broccoli Rice Bowls! For the complete recipe, check out the Full Recipe section. To keep your chicken and broccoli rice bowls fresh, store them in airtight containers. Make sure to let the food cool first. This step helps prevent moisture buildup. Place the container in the fridge. These bowls stay tasty for up to four days. If you want to save them longer, freeze the bowls. Use freezer-safe containers and label them with the date. They can last for about three months in the freezer. When reheating your leftovers, you want to keep them just right. The microwave is quick and easy. Place the bowl in for about 2-3 minutes, stirring halfway through. If you prefer a crispier result, use the oven. Preheat it to 350°F (175°C). Bake for about 15-20 minutes. This method helps keep the chicken and broccoli from getting soggy. In the fridge, your leftovers last about four days. After that, the food could spoil. Look for signs like an off smell or mold. If either appears, it’s best to toss the food. Always trust your senses to judge freshness. You want to enjoy your meal safely and with great taste. Feel free to check the Full Recipe for more ideas on preparing this delightful dish! I recommend marinating the chicken for at least 15 minutes. This short time helps the chicken absorb the flavors. For a deeper taste, you can marinate it for up to 1 hour. The longer the chicken sits in the marinade, the better it will taste. Yes, you can use frozen broccoli in this dish. Just add the frozen florets directly to the skillet. You may need to steam it a bit longer than fresh broccoli. This way, you save time and still enjoy great flavor. If you can't find jasmine rice, there are great alternatives. Brown rice is a healthy option that adds fiber. Quinoa is another choice, packed with protein. If you prefer a low-carb option, try cauliflower rice. Each alternative has its own cooking time, so check the package for instructions. This recipe is quite healthy! Chicken is a lean protein, and broccoli is loaded with vitamins. Jasmine rice provides energy through carbs. The dish is low in sugar and high in nutrients. Plus, you can customize it to fit your diet needs by adjusting the sauce or adding more veggies. This blog post covered how to make tasty chicken and broccoli rice bowls. We looked at the main ingredients, marinade, and garnishes. I shared step-by-step instructions to prepare the dish perfectly. Tips helped enhance flavors and skills, and we explored fun variations and storage ideas. Now, you can enjoy a quick, healthy meal that fits your family’s tastes. You can always mix things up to make it your own! Happy cooking!

Chicken and Broccoli Rice Bowls

Delicious Teriyaki Chicken and Broccoli Rice Bowls are just a click away! Learn how to make this simple yet satisfying meal with tender chicken, vibrant broccoli, and fluffy jasmine rice. This recipe is perfect for busy nights and packs an incredible flavor punch with a homemade teriyaki sauce. Ready to impress your family at dinner time? Click through for step-by-step instructions and elevate your weeknight cooking!
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Ingredients
  

2 cups cooked jasmine rice

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

2 cups broccoli florets, fresh or frozen

3 tablespoons soy sauce

2 tablespoons sesame oil

1 tablespoon honey

2 cloves garlic, minced

1 inch piece of fresh ginger, grated

1 tablespoon rice vinegar

Salt and freshly cracked pepper to taste

2 green onions, finely chopped (for garnish)

1 tablespoon sesame seeds (for garnish)

Instructions
 

Marinate the Chicken: In a medium mixing bowl, whisk together the soy sauce, sesame oil, honey, minced garlic, grated ginger, and rice vinegar until thoroughly combined. Add the pieces of chicken to the bowl, ensuring they are fully coated in the marinade. Cover and let marinate for at least 15 minutes (or up to 1 hour in the refrigerator for a deeper flavor).

    Cook the Chicken: Heat a large non-stick skillet or wok over medium-high heat. Add the marinated chicken pieces, reserving the marinade for later use. Sauté the chicken for about 6-8 minutes, stirring occasionally, until the pieces are golden brown and cooked through (internal temperature should reach 165°F or 74°C). Once done, transfer the chicken to a plate and set aside.

      Sauté the Broccoli: In the same skillet, add the broccoli florets along with a splash of water (about 2 tablespoons) to create steam. Cover with a lid and sauté for approximately 3-4 minutes until the broccoli is bright green and tender-crisp. Remove the lid, then pour in the reserved marinade. Cook for an additional 2-3 minutes, stirring occasionally, to allow the sauce to reduce and slightly thicken.

        Combine Ingredients: Add the cooked chicken back into the skillet with the broccoli and sauce. Stir well to combine, making sure that the chicken and broccoli are evenly coated in the savory sauce. Season with salt and freshly cracked pepper to taste.

          Assemble the Rice Bowls: To serve, equally divide the cooked jasmine rice among four bowls, creating a bed of rice at the bottom. Top each bowl with a generous portion of the chicken and broccoli mixture.

            Garnish and Serve: Finish off each rice bowl with a sprinkle of chopped green onions and a handful of sesame seeds for an added crunch and flavor. Enjoy your delicious and wholesome meal!

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4