Chicken Teriyaki Rice Bowls is a simple, satisfying weeknight dinner featuring homemade teriyaki sauce, bite-sized chicken, and tender vegetables served over fluffy white rice. The homemade sauce coats both the chicken and the vegetables for bold teriyaki flavor.
Quick Look: Chicken Teriyaki Rice Bowls
Ready In: 35 Minutes
Serves: 4
Calories: 680
Main Ingredients: boneless skinless chicken breasts, soy sauce, broccoli, rice
Why You’ll Love It: A quick takeout-style meal that’s easy to make, budget-friendly, and kid-approved.
Chicken teriyaki is a dependable takeout favorite—mild, flavorful, and easy to enjoy with kids. Making it at home is fast and gives you control over the sauce and ingredients. The teriyaki sauce can be prepared ahead of time, and the recipe adapts easily to different proteins, vegetables, and rice alternatives.
Why You’ll Love This Recipe
- Fast – Ready in about 35 minutes, ideal for busy weeknights.
- Adaptable – Swap vegetables and grains to suit preferences or what’s on hand.
- Cost-effective – Much cheaper than ordering takeout, and equally satisfying.
Key Ingredients
Chicken Breasts – Boneless, skinless, cut into bite-sized pieces.
Soy Sauce – Use regular or low-sodium soy sauce depending on preference.
Sesame Oil – Toasted sesame oil adds authentic nutty depth to the sauce.
Broccoli and Bell Pepper – Provide color, texture, and nutrition. Use other vegetables as desired.
See the recipe card below for a full ingredient list and quantities.
Substitutions and Variations
Vegetables: Carrots, bok choy, cauliflower, cabbage, edamame, mushrooms, or zucchini all work well.
Protein: Swap for chicken thighs, tenders, or even tofu for a vegetarian option.
Base: Use brown rice, cauliflower rice, quinoa, or couscous instead of white rice.
How to Make Chicken Teriyaki Rice Bowls
Step 1: Cook rice according to package directions.
Step 2: While the rice cooks, dice chicken into bite-sized pieces. Heat a skillet over medium-high and add olive oil. Cook the chicken until browned and an internal temperature of 165°F is reached.
Step 3: In a second skillet, heat oil and sauté broccoli and diced bell pepper until softened.
Step 4: In a medium bowl, whisk together soy sauce, water, brown sugar, rice vinegar, sesame oil, minced garlic, and minced ginger.
Step 5: In a small bowl, combine 2 tablespoons of water with the cornstarch until smooth, then whisk into the sauce to prevent lumps. The sauce can be made ahead and stored in the refrigerator.
Step 6: Add ½ cup of the sauce to the cooked chicken and the remaining sauce to the vegetables. Cook 1–2 minutes until the sauce thickens and coats the ingredients.
Step 7: Assemble bowls with rice, chicken, and vegetables. Garnish with sesame seeds and chopped green onion. Serve and enjoy.
Expert Tips
Double the Sauce: If you like extra sauce for drizzling or leftovers, double the sauce recipe.
Rice: Jasmine or long-grain white rice pairs beautifully. You can bake rice as an alternative method if you prefer.
Toppings: Elevate bowls with sesame seeds, a fried or soft-cooked egg, sliced avocado, pickled onions, chili crisp, or sprouts.
Chicken Teriyaki Rice Bowls Recipe FAQs
Yes. Prep ingredients ahead and store components separately for best texture, or assemble bowls in airtight containers for meal prep and refrigerate until reheating.
Yes. Combine the sauce ingredients and store in a mason jar in the refrigerator for several days.
Yes. Cut thighs into bite-sized pieces and cook until done. They add extra juiciness and flavor.
Broccoli and bell peppers are classic choices. Edamame, carrots, Brussels sprouts, mushrooms, zucchini, and cucumber are excellent options too.
Not as written because of regular soy sauce. Use tamari or coconut aminos to make it gluten-free.
Other Easy Dinner Ideas
Grilled Teriyaki Salmon-
Sheet Pan Teriyaki Salmon and Vegetables
-
Vegetarian Teriyaki Noodles
-
One Skillet Teriyaki Chicken and Rice
If you try this recipe, please leave a rating or comment and tag any photos with @greensnchocolate.
Chicken Teriyaki Rice Bowl
An easy recipe for chicken teriyaki rice bowls with a homemade teriyaki sauce.
Ingredients
- 1 ½ cups dry white rice (cooked according to package directions)
- 4 tbsp olive oil, divided
- 1 lb boneless skinless chicken breasts or tenders, cut into bite-sized pieces
- 1 head broccoli, cut into small pieces
- 1 red bell pepper, stem and seeds removed, diced
Teriyaki Sauce
- ½ cup soy sauce
- ½ cup water
- ⅓ cup brown sugar
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tsp minced ginger
- 2 cloves garlic, minced
- 2 tbsp cornstarch
- White sesame seeds and chopped green onion for topping
Instructions
- Cook the rice according to package directions.
- Meanwhile, heat 2 tablespoons of olive oil in two skillets.
- In one skillet, cook the chicken; in the other, sauté broccoli and bell pepper.
- Cook until the chicken is browned and cooked through and the vegetables are tender, about 7–10 minutes.
- Make the teriyaki sauce by whisking soy sauce, water, brown sugar, rice vinegar, sesame oil, garlic, and ginger together. In a small bowl, whisk 2 tablespoons water with the cornstarch and then whisk that into the sauce to avoid clumps.
- Add ½ cup of sauce to the chicken and the remainder to the vegetables. Cook 1–2 minutes until the sauce thickens.
- Assemble bowls with rice, chicken, and vegetables. Top with sesame seeds and diced green onions. Enjoy!
Nutrition
Calories: 680 | Carbohydrates: 91g | Protein: 37g | Fat: 19g | Sodium: 1814mg