Teriyaki Chicken and Broccoli Bowls with Fried Eggs

Teriyaki Chicken & Broccoli Bowl

These bowls keep the rice, saucy chicken, and bright-green broccoli distinct, with a fried egg across the top. The chicken and rice share a pressure-cooker cycle, but the rice cooks in its own pan above the chicken rather than in the teriyaki sauce.

Water thins the bottled sauce to help prevent scorching. Steam the broccoli separately so it stays crisp-tender, then fry the eggs close to serving time and finish each bowl with a light scattering of crispy fried onions.

Ingredients for 4 Bowls

• 1 1/4 lb boneless, skinless chicken breasts, cut into roughly 1-inch pieces (575g)
• 3/4 cup bottled teriyaki sauce (about 180g)
• 1 cup water, for the pressure cooker
• 1 cup uncooked plain white rice (about 185g)
• 1 cup water, for the rice pan
• About 4 cups broccoli florets, from roughly 1 lb broccoli (450g)
• 4 large eggs
• 2 teaspoons neutral cooking oil, plus a little for greasing the rice pan
• About 1/4 cup crispy fried onions (15g)
• Freshly ground black pepper, optional

Equipment: A 6-quart electric pressure cooker, trivet, pressure-safe pan that fits on the trivet, steamer or covered microwave-safe dish, nonstick skillet, and instant-read thermometer.

Time: About 15 minutes prep and 25–35 minutes cooking, including variable pressure buildup and natural release; about 40–50 minutes total.

How to Make Teriyaki Chicken & Broccoli Bowls

1. Prepare the rice: Lightly grease the pressure-safe pan. Add the plain white rice and its separate 1 cup water.
2. Set up the cooker: Pour the other 1 cup water into the inner pot, add the teriyaki sauce, and stir until no thick sauce is stuck to the bottom. Add the chicken and turn to coat. Set the trivet above the chicken and place the rice pan on it, making sure the pan does not block the lid. If condensation drips are a concern, cover the rice pan loosely with foil; do not seal it airtight.
3. Pressure-cook: Seal the cooker and cook on high pressure for 4 minutes. Let the pressure release naturally until the valve drops, then open the cooker safely. The rice should be tender with its water absorbed. Check the thickest chicken pieces with a thermometer; they must reach 165°F (75°C). If needed, remove the rice pan and trivet, finish the chicken on the cooker’s sauté setting, and check again.
4. Steam the broccoli: During the natural release, steam the florets with a small amount of water in a covered steamer or microwave-safe dish. Start checking after about 3 minutes. They should be bright green, with stems that yield to a fork but are not mushy; this generally takes 3–5 minutes, depending on floret size and equipment.
5. Fry the eggs: Near the end of the release, heat the 2 teaspoons oil in an uncovered nonstick skillet over medium heat. Fry the eggs, in batches if needed, until no translucent white remains, about 3–5 minutes per batch. Leave the yolks soft for this presentation, or cook them firm for anyone who needs thoroughly cooked eggs.
6. Assemble: Fluff the rice and divide it among four shallow bowls. Add the chicken with a modest spoonful of sauce, then arrange the broccoli so the rice, chicken, and florets remain visible. Place an egg across the center of each bowl. Scatter the crispy fried onions over the top and add black pepper, if using. Serve warm.

Why the Rice Cooks Above the Chicken

The trivet keeps the rice pan out of the chicken mixture, so the rice absorbs its own measured water while the chicken cooks in diluted teriyaki sauce below. Keep the two cups of water separate: one goes into the cooker with the sauce, and one goes into the rice pan. Check your cooker’s minimum-liquid requirement before starting; thick, sugary sauce alone may scorch against the pot bottom.

Which Rice Works for This Pressure Cycle?

The 4-minute setting is for plain white rice. Jasmine or basmati rice calls for a 6-minute high-pressure cycle and may leave the chicken more cooked. Brown rice is not a direct substitute in this shared setup.

Storing and Reheating Leftovers

Refrigerate leftover chicken, rice, and broccoli promptly in covered containers; cool and refrigerate the rice within 2 hours of cooking. Use within 3–4 days. Keep the crispy fried onions separate and fry fresh eggs for leftover bowls when practical.

Reheat the chicken and rice thoroughly to 165°F, adding a small splash of water if the rice has dried out. Chicken and rice can be frozen separately, though broccoli will soften after freezing. Make the fried eggs fresh.

Nutrition

Approximate per bowl, based on 4 bowls: 550 calories, 46g protein, 14g fat, and 60g carbohydrates. Approximate per 100g of finished food: 115 calories, 10g protein, 3g fat, and 13g carbohydrates. Values vary with the teriyaki sauce, the amount of sauce served, and the finished bowl weight.