Chicken Teriyaki Rice Bowls is an easy weeknight dinner with a homemade teriyaki sauce, chicken breasts, broccoli, and bell peppers! The sauce is used on both the chicken and the vegetables for maximum teriyaki flavor, and it is served alongside fluffy white rice.

Chicken teriyaki is one of my favorite Asian dishes to order when we get takeout. It’s reliably good and never too spicy. Another bonus is that the kids love it. I make a fair amount of Asian food at home, and chicken teriyaki is definitely a go-to weeknight meal for us.

Homemade teriyaki sauce is pretty easy to make and can definitely be prepped ahead of time to save on time during a busy weeknight!

What You’ll Need

• Boneless Skinless Chicken Breasts or Tenders – I have used both for this recipe. I like the smaller tenders as they are easier to cut into smaller pieces, since they’re already smaller.
• Soy Sauce
• Brown Sugar
• Sesame Oil
• Rice Vinegar
• Garlic
• Fresh Ginger
• Rice
• Broccoli
• Red Bell Pepper

How to Make Chicken Teriyaki Rice Bowls

To start, I always begin with the rice. This way it is done when the chicken and vegetables are done and we’re not waiting on the rice. Simply cook the rice according to the package directions. I go back and forth between the stovetop instructions, or this recipe for Instant Pot rice!

Next, cut up the chicken and start cooking it in a large skillet over medium-high heat. In a separate skillet, cook the broccoli and red bell peppers.

While the chicken and vegetables are cooking, prep the homemade teriyaki sauce. Simply combine the soy sauce, water, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a bowl and whisk to combine. In a separate bowl, whisk together 2 tbsp of water with the cornstarch and then add it to the sauce. This prevents any clumps. Note: you can also make this ahead of time! Simply store in a mason jar.

Once the chicken is done, add 1/2 cup of the sauce to the chicken and the remaining sauce to the vegetables. Cook for 1-2 minutes, or until the sauce has thickened up.

Now, dish it up! Put rice, chicken, and veggies in each bowl and then sprinkle with some sesame seeds and chopped green onion. Enjoy!

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Chicken Teriyaki Rice Bowl

An easy recipe for chicken teriyaki rice bowls with a homemade teriyaki sauce.

Print Pin Rate

Course: Main Course

Cuisine: Asian

Keyword: asian, chicken, dinner, easy dinner

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4 servings

Calories: 680kcal

Author: Taylor

Ingredients

• 1 1/2 cups dry white rice cooked according to package directions
• 4 tbsp olive oil divided use
• 1 lb boneless skinless chicken breasts or tenders cut into small bite sized pieces
• 1 head broccoli cut into small pieces
• 1 red bell pepper stem and seeds removed, diced

Teriyaki Sauce

• 1/2 cup soy sauce
• 1/2 cup water
• 1/3 cup brown sugar
• 2 tbsp rice vinegar
• 2 tsp minced ginger
• 2 cloves garlic minced
• 1 tsp sesame oil
• 2 tbsp cornstarch
• white sesame seeds and chopped green onion for topping

Instructions

• Cook the rice according to package directions.
• Meanwhile, heat 2 tbsp of olive oil in 2 skillets.
• In one skillet, add the chicken. In the other skillet, add the broccoli and bell pepper.
• Cook the chicken and veggies until the chicken is browned and cooked through and the vegetables are softened, about 7-10 minutes.
• Meanwhile, make the teriyaki sauce.
• In a small bowl, whisk together the soy sauce, water, brown sugar, rice vinegar, sesame oil, garlic, and ginger. In a separate small bowl, whisk together 2 tbsp of water with the cornstarch and then add it to the rest of the sauce. This ensures there are no clumps of cornstarch.
• Add 1/2 cup of the sauce to the chicken and the rest to the vegetables, cooking another 1-2 minutes until the sauce has thickened.
• Add rice, chicken, and vegetables to bowls and then top with sesame seeds and diced green onions.
• Enjoy!

Nutrition

Calories: 680kcal | Carbohydrates: 91g | Protein: 37g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1814mg | Potassium: 1135mg | Fiber: 6g | Sugar: 22g | Vitamin A: 1913IU | Vitamin C: 175mg | Calcium: 124mg | Iron: 3mg

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