Chicken broccoli rice bowls
Rice bowls with skillet chicken and broccoli, finished with a small garlic-soy sauce.
Serving illustration.
Rice bowls with skillet chicken and broccoli, finished with a small garlic-soy sauce. This version is written for two people, with ingredient quantities that you can scale using the recipe card. Read the whole method before heating your pan so you can prepare the ingredients in the order they are used. Cooking times are estimates and should be checked against the doneness cues in the instructions.
What makes this dinner work
Cooking the chicken separately from the broccoli makes it easier to avoid overcooking either one. The small amount of water steams the broccoli before the sauce is added.
Use the rice package as your guide: different rice varieties need different amounts of water and time. The total estimate assumes a white rice that cooks within the preparation window.
Before you start
The bowls are complete as written. Keep any preparation-ahead components separate until serving and follow the linked food-handling guidance.
Measure the sauce ingredients and prepare the vegetables before handling any raw meat or seafood. Keep the ingredient list beside you: changes in thickness, pan size and stove output can affect the cooking time. When multiplying servings, a second pan or separate batches may work better than crowding everything into the original pan.
Cooking and handling notes
Check the thickest pieces with a food thermometer: chicken must reach 165°F (74°C). Check more than one piece when sizes differ; timing alone does not confirm doneness.
The CDC guidance linked below covers keeping hands and surfaces clean, separating raw foods and refrigerating perishable food promptly. Check ingredient labels for allergies, including wheat, dairy, eggs, soy, peanuts and seafood where relevant.
Chicken broccoli rice bowls
Prep and cooking times are estimates.
Ingredients
How to make it
- Cook the riceCook the rice with the water quantity and method on its package. The skillet water in the ingredient list is additional; it is not the water for cooking rice.
- Prepare the panWash and cut broccoli before handling the chicken. Heat oil in a large skillet over medium heat. Add chicken pieces in one layer and season with black pepper.
- Cook the chickenCook, turning regularly, until chicken is browned and the center of several thick pieces reaches 165°F (74°C). Transfer to a clean plate.
- Cook the broccoliAdd broccoli and the ¼ cup skillet water. Cover and cook about 3–5 minutes, until broccoli reaches your preferred tenderness. Uncover, add garlic and stir briefly.
- Combine and serveReturn the chicken to the skillet. Stir in soy sauce and heat everything through. Divide the freshly cooked rice between bowls, add the chicken and broccoli, and spoon over the pan juices.
Make it work for you
Cooking the chicken separately from the broccoli makes it easier to avoid overcooking either one. The small amount of water steams the broccoli before the sauce is added. Use the rice package as your guide: different rice varieties need different amounts of water and time. The total estimate assumes a white rice that cooks within the preparation window.
Sources & editorial notes
Follow ingredient labels and the cooking guidance below. Food-safety references are listed for further reading.
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