Chicken Teriyaki Rice Bowls
Chicken Teriyaki Rice Bowls is an easy weeknight dinner with a homemade teriyaki sauce, chicken breasts, broccoli, and bell peppers that I have made over and over! The sauce is used on both the chicken and the vegetables for maximum teriyaki flavor, and it is served alongside fluffy white rice.
Quick Look: Chicken Teriyaki Rice Bowls
Ready In: 35 Minutes
Serves: 4
Calories: 680 Calories
Main Ingredients: boneless skinless chicken breasts, soy sauce, broccoli, rice
Why You'll Love It: Chicken Teriyaki Rice Bowls are a super easy take-out fake-out recipe that is easy and fast to make and kids love it!
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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, like my Honey Cashew Chicken, and chicken teriyaki is definitely a go-to weeknight meal for us.
Homemade teriyaki sauce is easy to make and can definitely be prepped ahead of time to save on time during a busy weeknight! Once you make homemade teriyaki chicken, you will never go back to store-bought! I also love it in my Sheet Pan Teriyaki Salmon and Vegetarian Teriyaki Noodles.
Looking for other bowl recipes? Check out my Greek Turkey Rice Bowls, Buffalo Chicken Rice Bowls, and Vegetarian Burrito Bowls!
Why You'll Love This Recipe
- Fast - this chicken teriyaki bowl is quick to make which makes it perfect for a weeknight dinner.
- Adaptable - you can serve this rice bowl with any of your favorite vegetables and grains. I love using fluffy white rice and broccoli, but feel free to swap according to your preferences.
- Money Saver - this teriyaki rice bowl is way cheaper than ordering takeout! My Blackstone Chicken Stir Fry is also a great take-out fake out recipe!
Key Ingredients
Chicken Breasts - I use boneless skinless chicken breasts when I make this teriyaki chicken.
Soy Sauce - I use regular soy sauce, but you can use low-sodium soy sauce if you prefer.
Sesame Oil - this adds a ton of great flavor to the sauce and is key for a distinct teriyaki flavor. For best results, use toasted sesame oil for more flavor.
Broccoli and Bell Pepper - these add nutrition, flavor, and bulk to the rice bowl.
Please refer to the recipe card for the complete list of ingredients.
Substitutions and Variations
Different Vegetables - while I used broccoli and bell peppers, you can really use any vegetable you prefer! I think carrots, boy choy, cauliflower, cabbage, and spinach would all be delicious.
Different Meat - I have made this using chicken tenders and chicken thighs, with great results.
Different Base - you can use brown rice instead of white rice, or do something different like cauliflower rice, couscous, or quinoa.
How to Make Chicken Teriyaki Rice Bowls
Step 1. Cook the rice according to package directions.
Step 2. While the rice is cooking, dice the chicken into bite-sized pieces. Heat a large skillet over medium-high heat and add olive oil. Add the chicken and cook until golden brown and cooked to an internal temperature of 165 degrees F.
Step 3. In a separate skillet add olive oil and the broccoli and bell peppers, cooking until softened.
Step 4. In a medium bowl, combine the soy sauce, water, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a bowl and whisk to combine.
Step 5. In a separate bowl, whisk together 2 tablespoon of water and the cornstarch. Add this mixture to the sauce and stir well. Note: you can also make this ahead of time! Simply store in a mason jar.
Step 6. Once the chicken is done, add ½ 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.
Step 7. Put the cooked rice, chicken, and veggies in each bowl and then sprinkle with some sesame seeds and chopped green onion. Enjoy!
Expert Tips
Double the Sauce - if you like your chicken teriyaki extra saucy, feel free to double the sauce recipe.
Serving Suggestions - I love using jasmine or long-grain white rice in this recipe. I use the method for baked rice, like I do in my Baked Cilantro Lime Rice recipe, just omitting the spices and lime juice.
Elevate Your Rice Bowl - if you want to up your rice bowl game, you can top it with sesame seeds, a jammy or fried egg, some pickled onions, sliced avocado, chili crisp, or sprouts.
Chicken Teriyaki Rice Bowls Recipe FAQs
Yes. You can prep all of the ingredients ahead of time. If you want to do this for meal prep, then assemble your rice bowls in glass containers with lids in the refrigerator until you are ready to heat. If you want to reheat to serve family style, store the different components separately.
Yes. Combine the sauce ingredients and store in a mason jar in the refrigerator until ready to use.
Yes. Just cut the chicken thighs into bite-sized pieces like you would the chicken breasts. You could also use chicken tenders.
I love broccoli and peppers. Other great options are edamame, brussels sprouts, carrots, mushrooms, zucchini, and fresh cucumber.
As written, it is not because it contains soy sauce. However, you can easily make it gluten-free by using tamari or coconut aminos.
Other Easy Dinner Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Chicken Teriyaki Rice Bowl
Ingredients
- 1 ½ cups dry white rice cooked according to package directions
- 4 tablespoon 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
- ½ cup soy sauce
- ½ cup water
- ⅓ cup brown sugar
- 2 tablespoon rice vinegar
- 2 teaspoon minced ginger
- 2 cloves garlic minced
- 1 teaspoon sesame oil
- 2 tablespoon cornstarch
- white sesame seeds and chopped green onion for topping
Instructions
- Cook the rice according to package directions.
- Meanwhile, heat 2 tablespoon 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 tablespoon of water with the cornstarch and then add it to the rest of the sauce. This ensures there are no clumps of cornstarch.
- Add ½ 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!
