Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Calories per serving: ~500 kcal
📝 Ingredients:
2 boneless, skinless chicken breasts 🍗
1 cup jasmine or sushi rice 🍚
1 ½ cups broccoli florets 🥦
½ cucumber, thinly sliced 🥒
For the Teriyaki Sauce:
3 tbsp soy sauce 🧂
1 tbsp honey 🍯
1 tbsp brown sugar
1 tbsp rice vinegar
1 tsp sesame oil
1 clove garlic, minced 🧄
1 tsp fresh grated ginger
1 tsp cornstarch + 2 tsp water (for slurry)
👨🍳 Instructions:
Cook rice according to package instructions. Fluff and set aside.
Steam broccoli for 4–5 minutes until just tender. Season lightly with salt.
Prepare the sauce: Combine soy sauce, honey, sugar, vinegar, sesame oil, garlic, and ginger in a saucepan. Bring to a simmer.
Thicken with slurry: Mix cornstarch and water, then stir into the sauce. Cook 1–2 minutes until thick and glossy. Set aside.
Cook chicken: Sear chicken breasts in a pan over medium heat with a little oil, about 6–7 minutes per side or until fully cooked (internal temp 75°C/165°F).
Slice the chicken and brush or drizzle generously with teriyaki sauce.
Assemble bowls: Divide rice between two bowls. Top with sliced teriyaki chicken, steamed broccoli, and cucumber slices.
💡 Notes & Variations:
Swap chicken for tofu or salmon.
Add sesame seeds or scallions for garnish.
Use pre-made teriyaki sauce if short on time.