Tender pieces of chicken with a glossy, sweet-hot teriyaki sauce, fresh broccoli and steaming rice: this is comfort food in a bowl. The smell of garlic and soy sauce fills the kitchen while the sauce caramelizes slightly. Everything comes together in a warm, full-bodied bite that remains fresh and savory at the same time. Perfect for a quick weeknight when you want something delicious without a lot of dishes.
Because you make the sauce yourself, you know exactly what's in it and it stays natural without regular milk or cream. You just get the ingredients at the supermarket, and with plant-based alternatives, this recipe often fits a lactose-free day as well. Just check the label of the soy sauce and you'll be fine.
Preparation
Step 1: Cooking rice
Cook the rice according to the directions on the package. Then let the rice stand for a while with the lid on the pan so that it becomes fluffy. This will give you a nice base for the bowl later.
Step 2: Frying chicken
Cut the chicken breast into bite-sized pieces and heat the oil in the wok. Fry the chicken over medium-high heat until golden brown and cooked. Do not fry too hard or it will dry out.
Step 3: Adding broccoli
Cut the broccoli into small florets and add them to the chicken. Stir-fry for a few minutes until the broccoli is al dente. A little bite is nice, so don't overcook.
Step 4: Making the sauce
Stir the soy sauce, chopped garlic and maple syrup or honey into the chicken and broccoli. Simmer briefly until the sauce thickens slightly and shines. Taste and season with salt and pepper.
Step 5: Serving
Spoon the rice into bowls and divide the chicken teriyaki with broccoli on top. Mix it lightly if necessary so the sauce gets to everything. Serve immediately, nice and warm.
Nutritional values per person
- 🥦 Vegetables: 90 g
- 🍚 Carbohydrates: 50 g
- 🍗 Protein: 26 g
- 🥑 Grease: 8 g
- 🌾 Fiber: 5 g
- 🧂 Salt: 1.3 g
- 🔥 Energy: 520 kcal
Tips & label
Sprinkle some toasted sesame seeds or a few rings of spring onion over the bowl for extra flavor and crunch.
Serve with a wedge of lime or some extra soy sauce at the table for those who like it a little saltier.
Check the soy sauce for added flavorings if you are sensitive to milk ingredients.
Store leftovers in the refrigerator for up to two days and reheat gently in a pan with a splash of water or oil.
Cut the chicken into equal pieces so that they are cooked at the same time and the sauce is nicely evenly distributed.
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