Teriyaki Chicken Quinoa Bowls

Name: Teriyaki Chicken Quinoa Bowls
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1½ cup (300 g) dry quinoa, rinsed; 3 cup (720 ml) water or low-sodium chicken broth; ½ tsp (3 g) kosher salt; 4 whole (about 6–7 oz each) (680 g) boneless, skinless chicken breasts; kosher salt; freshly ground black pepper; 1 tbsp (15 ml) vegetable oil; ¼ cup (60 ml) soy sauce (or tamari for gluten-free); ¼ cup (60 ml) mirin; 2 tbsp (30 ml) rice vinegar; 1 tbsp (about 1-inch piece) (9 g) fresh ginger, finely minced; 2 clove (10 g) garlic cloves, finely minced; 1 tsp (5 ml) sesame oil; 1 tbsp (15 ml) water; 4 cup (450 g) fresh broccoli florets; ¼ cup (60 ml) water (for steaming); kosher salt; 3 whole (30 g) green onions (scallions), thinly sliced; 2 tbsp (16 g) sesame seeds; sesame oil (optional) (optional)

From the MyKitchenBank Kitchen

A bright, savory grain bowl built on fluffy quinoa and topped with glossy teriyaki chicken, tender-crisp broccoli, and a scatter of sesame garnish. The homemade sauce clings to the chicken while everything cooks on the stovetop in under an hour. Gluten-free friendly with simple substitutions.

Prep: 15 min
Cook: 28 min
Wait: 20 min
Total: 1 hr 3 min
Makes: 4 bowls

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Ingredients

4 servings

For the Quinoa
1½ cup (300 g) dry quinoa, rinsed
3 cup (720 ml) water or low-sodium chicken broth
½ tsp (3 g) kosher salt
For the Teriyaki Chicken
4 whole (about 6–7 oz each) (680 g) boneless, skinless chicken breasts
kosher salt
freshly ground black pepper
1 tbsp (15 ml) vegetable oil
¼ cup (60 ml) soy sauce (or tamari for gluten-free)
¼ cup (60 ml) mirin
2 tbsp (30 ml) rice vinegar
1 tbsp (about 1-inch piece) (9 g) fresh ginger, finely minced
2 clove (10 g) garlic cloves, finely minced
1 tsp (5 ml) sesame oil
1 tbsp (15 ml) water
For the Vegetables
4 cup (450 g) fresh broccoli florets
¼ cup (60 ml) water (for steaming)
kosher salt
For the Bowls
3 whole (30 g) green onions (scallions), thinly sliced
2 tbsp (16 g) sesame seeds
sesame oil (optional) (optional)

Equipment (8)

Medium saucepan (about 3-quart capacity)
Fine-mesh strainer (for rinsing quinoa)
Small mixing bowl
Large skillet (10–12 inches)
Steamer basket or colander
Cutting board
Instant-read meat thermometer
4 serving bowls

Steps

Before you start

Read through all instructions to understand the timing and parallel cooking
Measure and gather all ingredients (mise en place)
Finely mince the ginger and garlic; have them ready
Pat the chicken breasts thoroughly dry with paper towels—this ensures a golden sear
Cut broccoli into florets of even size for uniform cooking

1
Cook the Quinoa
- Rinse the dry quinoa in a fine-mesh strainer under cool running water for about 30 seconds, then drain well.
- In a medium saucepan, bring 3 cups of water or broth to a boil over high heat.
- Add the rinsed quinoa and 0.5 teaspoon kosher salt, stir once, and return to a boil.
- Reduce the heat to low, cover with a lid, and simmer for 15 minutes.
- Remove from heat and let stand, still covered, for 5 minutes.
- Fluff with a fork and transfer to a bowl to cool slightly; set aside.
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Ready when: Quinoa is tender, each grain shows a small white spiral tail, and all liquid is absorbed
Tip: Rinsing the quinoa removes bitter saponins and yields a lighter, fluffier texture
2
Prepare Teriyaki Sauce
- In a small bowl, whisk together 0.25 cup soy sauce, 0.25 cup mirin, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, and 1 tablespoon water until smooth.
- Stir in the finely minced ginger (about 1 tablespoon fresh, or a 1-inch piece) and the 2 finely minced garlic cloves.
- Taste and adjust seasoning—add a touch more soy sauce if you prefer more umami, or more mirin if you want extra sweetness.
- Set the sauce aside.
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Tip: Make the sauce while the quinoa cooks to save time and have everything ready before searing the chicken
3
Season and Sear ChickenOven 165°F / 75°C
- Pat the 4 chicken breasts dry with paper towels (patting removes surface moisture that would prevent browning).
- Season both sides generously with kosher salt and freshly ground black pepper.
- Heat 1 tablespoon vegetable oil in a large skillet (10–12 inches) over medium-high heat until the oil shimmers, about 1 minute.
- Carefully place the chicken breasts in the hot pan—they should sizzle immediately.
- Sear without moving them for 5–6 minutes until the underside is golden brown and releases easily from the pan.
- Flip and sear the other side for another 5–6 minutes.
- The chicken internal temperature should reach 165°F (74°C)—use a meat thermometer inserted into the thickest part to verify.
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Ready when: Chicken is golden brown on both sides, releases easily from the pan, and reaches 165°F internal temperature
Tip: Don't move the chicken while it sears—undisturbed contact with the hot pan creates a golden crust. Use a meat thermometer for accuracy rather than guessing doneness
4
Glaze Chicken in SauceOven 165°F / 75°C
- Transfer the seared chicken to a clean cutting board.
- Once cool enough to handle (about 2–3 minutes), cut each breast into 0.5-inch-wide strips.
- Return the skillet to medium heat and add the sliced chicken back to the pan.
- Pour the entire prepared teriyaki sauce over the chicken and stir gently to coat all pieces evenly.
- Simmer for 3–4 minutes, stirring occasionally and turning the chicken pieces, until the sauce thickens noticeably and coats the chicken like a glaze.
- The internal temperature should remain above 165°F and the chicken stays tender.
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Ready when: Sauce is glossy and thickened, clinging to the chicken pieces; no raw sauce pools at the bottom of the pan
Tip: This step is fast—don't simmer longer than 4 minutes or the chicken will dry out. The sauce should cling to the chicken, not pool underneath
5
Steam Broccoli
- While the chicken glazes (or while it sears in Step 3), prepare the broccoli for steaming.
- Fill a skillet or saucepan with 0.25 cup water and place a steamer basket inside (or use a colander or metal steamer if basket is not available).
- Bring the water to a simmer over medium heat.
- Add 4 cups of fresh broccoli florets to the steamer, cover with a lid, and steam for 4–5 minutes until the florets are bright green and tender-crisp—they should pierce easily with a fork but still have slight firmness.
- Remove from heat, season lightly with kosher salt to taste, and transfer to a serving bowl.
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Ready when: Broccoli is bright green, easily pierced with a fork, but still slightly firm (not mushy or pale)
Tip: Steaming preserves nutrients and color better than boiling. Avoid overcooking—oversteamed broccoli turns mushy and gray. You can steam while the chicken is searing to save time
6
Assemble Bowls and Serve
- Divide the fluffed quinoa evenly among 4 bowls, creating a base for each.
- Top each portion with about one-quarter of the teriyaki chicken and all the accumulated glossy sauce from the skillet.
- Arrange the steamed broccoli florets alongside or on top of the chicken.
- Garnish each bowl with thinly sliced green onions (about 0.75 tablespoon per bowl), about 0.5 tablespoon sesame seeds per bowl, and an optional light drizzle of sesame oil if desired.
- Serve immediately while the chicken and broccoli are still warm.
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Tip: Assemble to order for the best presentation, or let diners customize their bowls—the beauty of a bowl meal is flexibility

Good to know

Tips

Mise en place is essential: Have all ingredients measured and prepped before you begin cooking. This ensures smooth, confident execution and prevents scrambling mid-recipe.
Drying the chicken matters: Pat it thoroughly dry with paper towels before searing. Moisture is the enemy of browning—a dry bird gets a golden, flavorful crust.
Make a sauce slurry if needed: If your teriyaki sauce is too thin after simmering, whisk 1 teaspoon cornstarch with 1 tablespoon water and stir it into the sauce; simmer 1 more minute. If too thick, thin with a little water.
Protein swaps keep it fresh: Substitute the chicken with pan-fried tofu (press first, cut into cubes), shrimp (cook 2–3 minutes per side), or thinly sliced sirloin beef. Each takes on the teriyaki glaze beautifully.

Make ahead

The teriyaki sauce can be made and refrigerated up to 1 week ahead. Quinoa can be cooked up to 2 days in advance and reheated gently in a microwave or on the stovetop with a splash of water. Prep vegetables (mince ginger and garlic, cut broccoli) up to 1 day ahead and store in airtight containers in the refrigerator.

Storage & reheating

Room temperature: Cooked chicken should not sit out longer than 2 hours. Refrigerator: Store quinoa, chicken, and broccoli separately in airtight containers for up to 3 days. Reheat individual components gently in a skillet over medium heat with a splash of water, 3–5 minutes. Freezer: Cooked quinoa and broccoli freeze well for up to 3 months; cooked chicken is best used fresh but can be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating.

Substitutions

mirin → honey or agave nectar. Use 3 tablespoons honey + 1 tablespoon water as a 1:1 substitute. The sauce will be slightly less traditional but still sweet and savory.
soy sauce (or tamari for gluten-free) → tamari or coconut aminos. For a gluten-free version, use low-sodium tamari in equal measure (0.25 cup). Coconut aminos has a milder, slightly sweet flavor.
boneless, skinless chicken breasts → boneless, skinless chicken thighs. Use 6–8 thighs (about 1.5 lbs / 680g). Sear skin-side down for 6–7 minutes, then flip and cook 4–5 minutes more until internal temperature reaches 165°F. Thighs are more forgiving and stay juicier.
dry quinoa → brown rice or white rice. For brown rice, use 1 cup grain + 2 cups water and simmer 45 minutes. For white rice, use 1 cup + 1.75 cups water and simmer 18 minutes. Adjust liquid and timing as needed.