This Teriyaki Chicken Bowl recipe features chicken in a homemade teriyaki sauce served over a bed of rice with fresh veggies. It's a healthy meal the whole family will love, and it's ready in under 30 minutes, so it's perfect for a quick and easy weeknight dinner. It also reheats well and is great for meal prep.
In this post, I'll provide you with simple step-by-step instructions, expert tips, and answers to common FAQs to help you make this delicious dish perfectly every time!
Why this Recipe Works
- Family Favorite - This teriyaki chicken and rice bowl is a kid-friendly meal the whole family will love!
- Complete Meal - Bites of tender chicken breast are coated with homemade teriyaki sauce and combined with vegetables and rice, which makes for a complete, well-balanced meal.
- Under 30 Minutes - From start to finish, this dish is ready in less than 30 minutes!
Ingredient Notes
- Chicken Breast - Cubed chicken breast cooks up quickly and provides lean protein. You can substitute chicken thighs, thin strips of beef or pork, or shrimp if you prefer.
- Vegetables - Steamed broccoli and sautéed bell peppers add a pop of color to the bowl and are packed with vitamins and nutrients. You can also swap in your favorite veggies like green beans or edamame.
- Rice - Steamed white rice serves as the base for this teriyaki bowl. You can substitute brown rice, quinoa, or farro for added nutrition if you prefer. For a low-carb option, cauliflower rice can also be used.
- Homemade Teriyaki Sauce - This easy teriyaki sauce combines simple ingredients into a flavorful sauce. If you're in a time pinch, you can use a thick store-bought teriyaki sauce, not the thin style.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Bring 1¾ cups of water to a boil in a small saucepan, then stir in the rice. Cover and bring to a low boil, then reduce the heat to low to maintain a low simmer. Cook for around 20 minutes until the water has been absorbed and the rice is softened. Then turn off the heat and set aside.
- While the rice is cooking, heat a large skillet over medium-high heat. Add 2 teaspoons of oil and the chopped bell peppers. Cook for around 2 minutes until just softened, then remove to a plate.
- In the same pan, add another teaspoon of oil and reduce the heat to medium heat. Season the chicken with ground black pepper, then add to the pan and cook for 4-5 minutes, flipping occasionally, until golden brown and cooked through. Cook the chicken in batches if necessary to avoid overcrowding the pan.
- While the chicken cooks, prepare the teriyaki sauce by whisking together the sauce ingredients in a small bowl.
- Rinse the broccoli, then place it in a microwave-safe container with a tablespoon of water. Cover it loosely with a lid or plastic wrap and cook in the microwave for 4 minutes. If you prefer softer broccoli, cook for another 30-60 seconds.
- When the chicken is just cooked through, stir the sauce again, then add it to the pan. Cook for 1-2 minutes, stirring frequently, until the sauce has thickened. Garnish with sesame seeds and chopped green onion.
- Assemble the dish in a bowl by adding a bed of rice, then top it with the vegetables and chicken. Garnish with additional sesame seeds and chopped green onions, and serve immediately.
Expert Tips
- A microplane zester grater works perfectly to grate the ginger and garlic used in the sauce to a super-fine consistency. You can also finely mince them with a knife if you prefer.
- I steam the broccoli in my microwave for convenience, but you can steam it in a separate pot with a steamer basket if you prefer. Alternatively, you can sauté it in the pan with the peppers at the start of the recipe.
- You can cook your rice in a rice cooker or Instant Pot if you prefer.
- Use an instant-read digital thermometer to ensure your chicken is cooked to an internal temperature of 165°F.
How to Adjust the Sauce Thickness
This sweet and savory homemade teriyaki sauce is intended to be just thick enough to coat the chicken. If you want to adjust the consistency:
- To Thicken - Stir together 1 Tablespoon of cold water and 1 teaspoon of cornstarch in a small cup, then stir into the sauce and simmer for 1-2 minutes until thickened.
- To Thin - Stir 1 Tablespoon of water into the sauce until combined. Add more water if needed to reach your desired consistency. If only using 1-2 Tbsp, Mirin is also a good choice to thin the sauce and add more flavor.
Meal Prep Tips
This chicken teriyaki rice bowl reheats well and is a perfect meal prep recipe for make-ahead lunches and dinners. If you're new to meal prepping, here are a few quick tips to get started:
- Batching - Prepping and cooking versatile ingredients, like proteins, rice, and vegetables, in larger batches is a great way to cut down on cooking time. You can use these in multiple dishes to make life easier. For example, you can cook a large batch of cubed chicken bites and use half for this recipe and the other half for my garlic butter chicken bites to change up the flavor without much extra effort.
- Variety - Avoid burnout from eating the same dish over and over by incorporating a variety of flavors in your meal plan.
- Containers - Invest in high-quality individual containers that are microwave and dishwasher safe. Containers with compartments are great for portion control and for keeping ingredients separated.
- Label - Most dishes are best if eaten within 3-4 days, so it's important to label your containers with dates.
Frequently Asked Questions
How to store and reheat?
Store leftovers in an airtight container and refrigerate for up to 4 days. Leftovers can be warmed in the microwave.
Can I use frozen vegetables?
Yes! You can definitely use your favorite frozen veggies in this rice bowl.
Should you marinate teriyaki chicken?
This recipe uses thickened teriyaki sauce as a flavorful stir-fry sauce and doesn't need to marinate. But this sauce, minus the cornstarch, is delicious as a marinade for grilling too.
More Weeknight Dinner Ideas
📖 Recipe
Teriyaki Chicken Bowls
This Teriyaki Chicken Bowl is packed with teriyaki chicken, fresh veggies, and rice. It's a family favorite ready in under 30 minutes!
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Servings: 4
Calories: 403kcal
Ingredients
- 1 cup rice
- 1¾ cup water
- 1 medium green pepper, cut into 1-inch pieces
- 1 medium red pepper, cut into 1-inch pieces
- 3 teaspoons cooking oil, divided
- 1½ pounds boneless skinless chicken breast, cut into 1-inch cubes
- 3 cups broccoli florets
- 1 teaspoon sesame seeds
- 1 Tablespoon chopped green onion
Teriyaki Sauce
- ⅓ cup low sodium soy sauce
- 1 teaspoon sesame oil
- 1 Tablespoon rice vinegar
- 1 teaspoon ginger, finely grated
- 2 cloves garlic, finely grated
- ¼ cup brown sugar
- 1 teaspoon cornstarch
Instructions
- Bring 1¾ cups of water to a boil in a small saucepan, then stir in the rice. Cover and bring to a low boil, then reduce the heat to low to maintain a low simmer. Cook for around 20 minutes until the water has been absorbed and the rice is softened. Then turn off the heat and set aside.
- While the rice is cooking, heat a large skillet over medium-high heat. Add 2 teaspoons of oil and the chopped bell peppers. Cook for around 2 minutes until just softened, then remove to a plate.
- In the same pan, add another teaspoon of oil and reduce the heat to medium heat. Season the chicken with ground black pepper, then add to the pan and cook for 5-6 minutes, flipping occasionally, until golden brown and cooked through. Cook the chicken in batches if necessary to avoid overcrowding the pan.
- While the chicken cooks, prepare the teriyaki sauce by whisking together the sauce ingredients in a small bowl.
- Rinse the broccoli, then place it in a microwave-safe container with a tablespoon of water. Cover it loosely with a lid or plastic wrap and cook in the microwave for 4 minutes. If you prefer softer broccoli, cook for another 30-60 seconds.
- When the chicken is just cooked through, stir the sauce again, then add it to the pan. Cook for 1-2 minutes, stirring frequently, until the sauce has thickened. Garnish with sesame seeds and chopped green onion.
- Assemble the bowl by adding a bed of rice, then top it with the vegetables and chicken. Garnish with additional sesame seeds and chopped green onions, and serve immediately.
Notes
Use an instant-read digital thermometer to ensure your chicken is cooked to an internal temperature of 165°F.
To Adjust the Sauce
- To Thicken - Stir together 1 Tablespoon of cold water and 1 teaspoon of cornstarch in a small cup, then stir into the sauce and simmer for 1-2 minutes until thickened.
- To Thin - Stir 1 Tablespoon of water into the sauce until combined. Add more water if needed to reach your desired consistency. If only using 1-2 Tbsp, Mirin is also a good choice to thin the sauce and add more flavor.
Nutrition
Calories: 403kcalCarbohydrates: 34gProtein: 42gFat: 10gFiber: 3gSugar: 18g
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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