Copycat Panera Teriyaki Chicken & Broccoli Bowl

Panera's new Teriyaki Chicken & Broccoli Bowl is new to the menu and I love it! Frankly - I loved it so much I came home and made it the very next day! It's a little sweeter than some teriyaki sauces I've tasted before - but it is super delicious and ready in about 15 minutes!

4.38 from 88 votes

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Prep Time 30

Cook Time 15

Total Time 45

Course Entree

Cuisine American, chinese

Servings people

Calories 646 kcal

Equipment

Ingredients

Marinade

1 lb chicken thighs 1" dice (or use 1/2 thighs, 1/2 breast for less calories)
1 tbsp corn starch
3 tbsp mirin or 3 tbsp rice wine vinegar + 1 tsp sugar/stevia

Teriyaki Sauce

1/4 cup pineapple juice
1/8 cup apple juice
1/4 cup reduced sodium soy sauce
1/4 cup hoisin sauce
1 tbsp sugar (or Stevia)
1 tsp ginger
1/2 tsp crushed red pepper
1 tbsp corn starch

Stir Fry

1 head broccoli diced into florets
1 tsp sesame oil
1 tsp olive oil
1 tbsp minced garlic

Cilantro Lime Rice

2 tbsp cilantro chopped
1 lime
3 cups cooked brown rice/quinoa bend or cauliflower rice

Instructions

Add the diced chicken, 1 tbsp cornstarch, rice wine vinegar, 1 tsp stevia together in a ziploc bag and marinate in refrigerator for 30 min
1 lb chicken thighs, 1 tbsp corn starch, 3 tbsp mirin
In a separate bowl, combine pineapple juice, apple juice, soy sauce, hoisin, stevia, ginger, chili flakes and corn starch and whisk together. Be sure cornstarch dissolves completely
1/4 cup pineapple juice, 1/8 cup apple juice, 1/4 cup reduced sodium soy sauce, 1/4 cup hoisin sauce, 1 tbsp sugar, 1 tsp ginger, 1/2 tsp crushed red pepper, 1 tbsp corn starch
Partially steam broccoli florets for 2 min in microwave steamer (or bowl covered with plastic wrap) and 2 tbsp water
1 head broccoli
While broccoli steams, heat rice/quinoa blend (or cauliflower rice)
3 cups cooked brown rice/quinoa bend
Heat a non-stick skillet on high – the hotter the better - When pan is hot, add sesame oil and olive oil to the pan – it should ripple and pop a little
1 tsp sesame oil, 1 tsp olive oil
Add chicken and minced garlic - oil will pop - you might want to have a cover
1 tbsp minced garlic
Sear on high for 3-4 minutes – stirring so it doesn't stick
Once chicken is cooked through, add in steamed broccoli and toss gently
Whisk sauce in bowl to be sure corn starch hasn't settled. Then add to the pan with chicken & broccoli.
Simmer for 5 minutes until sauce thickens. This makes more sauce than the Panera version - they serve with a "glaze" vs. extra sauce - but trust me - it's so good - you'll be happy you have it!
While sauce thickens, in a separate bowl, mix rice with juice from lime and cilantro - toss to combine
1 lime
Serve chicken and broccoli over rice top with sesame seeds and cilantro for garnish
2 tbsp cilantro

Notes

Nutrition is for Weight Watchers version which has following swaps:

1 lb chicken thighs = 1 chicken breast, 3 chicken thighs

Sugar = Stevia

Quinoa/Rice = Cauliflower Rice

Comparison to Panera Version with above swaps:

Calories - same
Fat - same
Saturated Fat - down from 4.5 to .4
Sodium - down from 1850 to 464
Carb - down from 78 to 22
Sugar - down from 25 to 8.7
Protein - up from 43 to 88 (I used MORE chicken)

Weight Watchers Points

Blue/Green/Purple - 6 pts

**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 0.75cupCalories: 646kcalCarbohydrates: 22.2gProtein: 88.8gFat: 22.8gSaturated Fat: 0.4gCholesterol: 144mgSodium: 464mgPotassium: 1126mgFiber: 3.4gSugar: 8.7gCalcium: 66mgIron: 2mg

Keyword broccoli, chicken, copycat, panera, teriyaki

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