Chicken Broccoli Bowls
Easy and protein-packed Chicken Broccoli Bowls with steamed rice, grilled chicken, steamed broccoli, and a savory soy sauce glaze. Perfect for meal prep!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken breasts sliced into thin strips
- 4 cups broccoli florets fresh or frozen
- 2 cups cooked white rice jasmine or long-grain
- 0.25 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons brown sugar
- 2 cloves garlic minced
- 0.5 teaspoon ground ginger
- 1 tablespoon olive oil for cooking
- sesame seeds for garnish
Instructions
Preparation Steps
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, brown sugar, minced garlic, and ground ginger to make the sauce. Set aside.
- Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook until golden brown and cooked through, about 6-7 minutes. Remove and set aside.
- In the same skillet, add a splash of water and steam the broccoli florets for 3-4 minutes until crisp-tender. Remove and set aside.
- Return the chicken to the skillet and pour in the prepared sauce. Simmer for 2 minutes, stirring frequently until the sauce thickens slightly.
- Divide cooked rice among four bowls. Top with chicken, broccoli, and drizzle with any remaining sauce.
- Garnish with sesame seeds and serve immediately.
Notes
For a gluten-free version, use gluten-free tamari instead of soy sauce. Bowls keep well in the refrigerator for up to 4 days.