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Gluten-Free Asian Chicken and Broccoli Rice Bowls

Prep 15 min Cook 25 min Difficulty 2/5

A quick gluten-free chicken and broccoli rice bowl recipe, ready in about 40 minutes and serves 4.

Why this recipe works

This gluten-free, Asian-inspired chicken and broccoli rice bowl is simple to make and budget-friendly. It’s ideal for busy weeknights or meal-prep, and it serves 4 portions.

Search intent: gluten-free 30-minute dinner bowl recipe
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Key takeaways

Keeps ingredients simple and scalable.
Glazed chicken with tamari adds depth without extra salt.
Balanced meal: protein, veg, and rice in one bowl.

Recipe guide

This gluten-free, Asian-inspired chicken and broccoli rice bowl is simple to make and budget-friendly. It’s ideal for busy weeknights or meal-prep, and it serves 4 portions.

A quick, gluten-free dinner you can put together in one pan.

  • Keeps ingredients simple and scalable.
  • Glazed chicken with tamari adds depth without extra salt.
  • Balanced meal: protein, veg, and rice in one bowl.

Overview

A gluten-free Asian-style chicken and broccoli rice bowl. This recipe serves about 4 portions and is quick to prep on weeknights.

Prep and cook at a glance

Rinse rice and cook. Cook chicken with ginger in butter and sesame oil, glaze with tamari, then fold in broccoli. Assemble over fluffy rice and finish with a drizzle of sauce.

Serving tips

Taste for saltiness and adjust tamari if needed. Garnish with sesame seeds or green onions for color and aroma.

Ingredients

  • 1 lb chicken thighs (boneless, skinless)
  • 1 cup jasmine rice
  • 2 cups broccoli florets
  • 2 tbsp butter
  • 2 tbsp gluten-free soy sauce (tamari)
  • 1 tbsp sesame oil
  • 1 tsp grated ginger

Instructions

  1. Rinse rice until water runs clear, then cook with 1.5 cups water until tender and fluffy; keep covered off heat.
  2. Pat chicken dry and cut into bite-sized pieces.
  3. Season chicken lightly with salt and pepper.
  4. Heat 1 tbsp butter and sesame oil in a large skillet over medium-high heat.
  5. Add grated ginger to skillet and sauté 30 seconds until fragrant.
  6. Add chicken and cook, stirring occasionally, until browned and cooked through.
  7. While chicken cooks, steam or blanch broccoli until bright green and tender-crisp, about 3–4 minutes; drain.
  8. Stir tamari into the skillet with the chicken and simmer 1–2 minutes to glaze.
  9. Add remaining 1 tbsp butter and toss to coat the chicken in sauce.
  10. Fold broccoli into the skillet to heat through and coat with sauce.
  11. Fluff rice with a fork and divide into bowls.
  12. Spoon chicken and broccoli over rice and drizzle any remaining pan sauce over each bowl.
  13. Garnish with sesame seeds or sliced green onions if desired and serve warm.

FAQs

Can I use chicken breasts instead of thighs? Yes, but thighs stay juicier and meltier in this dish.
Is this gluten-free? Yes, uses tamari (gluten-free soy sauce) and gluten-free ingredients.
Can I make this ahead? Yes, keep components separate and reheat together before serving.