Chicken teriyaki rice bowls are put together in under 30 minutes and use a simple to make homemade teriyaki sauce that adds the perfect tang! These bowls are perfect for busy weekday family meals!Jump to Recipe
Teriyaki chicken rice bowls
WOO! We just completed the first week of school here and wow! I forgot what a routine felt like! I needed easy, delicious, healthy meals that can be made on the fly and will satisfy the whole family for theses super busy weeknights.
These teriyaki chicken rice bowls are packed with flavor, takes 30 minutes from start to finish, and had the best tasting homemade teriyaki sauce! The chicken is juicy, saucy, and is made quickly in a skillet.
My kids devoured this meal and it was just as delicious the next day, so it’s easy to double this batch to make extra for tomorrow’s lunch or even dinner!
This is one of those meals that is so easy, healthy, and delicious it will definitely become one of those weekly rotation recipes! It hits my table frequently!
Teriyaki chicken ingredients
For the chicken
- Chicken- I usually grab chicken tenderloins from the grocery store because I am not a fan of slicing large chicken breasts. These thin cuts of meat means less cutting, which saves more time.
- Fresh ginger- Freshly grated ginger helps preseason the chicken before the teriyaki sauce is made. Helloooo flavor!
- Fresh garlic- Raw garlic is the perfect touch to this dish, but you can use jarred minced garlic to save time if you have it on hand!
Teriyaki sauce ingredients
- Soy sauce- Pick out a soy sauce that has been fermented or brewed because it is higher quality and will have a deeper flavor.
- Water- Use water to thin the sauce out and lessen the bold flavor of the soy sauce.
- Ground ginger
- Garlic powder
- Brown sugar- The molasses in the brown sugar adds a depth of deliciousness to this teriyaki sauce!
- Rice vinegar- No worries if you don’t have rice vinegar on hand, although it is cheap and worth keeping in your pantry! You can use regular white vinegar as a quick substitute.
- Corn starch- Use cornstarch to make sure the sauce thickens just right!
Make it ahead of time
This dish is a perfect meal to prep over the weekend to save even more time during the mad dinner time rush over the weekdays!
You can brown the chicken and make the teriyaki sauce in a separate pan. Place the chicken and teriyaki sauce in separate containers and place in the fridge until you are ready to combine and reheat.
Rice is super easy to make ahead of time. You can freeze rice ahead of time so you can just grab it out of the freezer and pop it right in the microwave. You can also refrigerate rice for up to 7 days!
When you are ready to serve this teriyaki chicken dish, place the chicken in a pan, warm it up, then add the sauce in the last few minutes. You can add an extra tablespoon or two of soy sauce to the pan to loosen the sauce up a bit if need be.
Switch it up
This teriyaki chicken rice bowl has endless opportunities! I have a few great suggestions on what you can add to this bowl that would make it extra delicious!
- Red pepper flakes
- Snap peas
- Baby corn
- Roasted red pepper
- Bok choy
How to make chicken teriyaki rice bowls
- Cook the chicken. Grate the fresh ginger and mince the raw garlic. Heat the sesame seed oil in a medium sized pan over medium heat on the stove. Once the oil is hot, add the garlic and ginger. Cut the chicken into bite size pieces, then place in the pan. Allow the chicken to sear on each side for about 3-4 minutes. The chicken will not be
- Make and add the teriyaki sauce. Combine the soy sauce, water, ground ginger, garlic powder, brown sugar, rice vinegar, and cornstarch in a large cup and give it a good stir until it’s combined. Add the teriyaki sauce to the chicken in the pan and lower the heat to low. Stir to coat the chicken evenly and cook for another 2-3 minutes until the sauce has thickened.
- Make the rice and broccoli. While the chicken is browning, you can start to make the rice (since this is usually the longest part) and broccoli. Cook the rice according to package instructions. You can steam the broccoli by cutting it into uniform 1-inch pieces, placing it in a steaming basket, and cooking for 4 minutes.
- Serve! Assemble the teriyaki chicken bowls by placing the rice in your bowl, then the broccoli, then the chicken. Sprinkle the bowl with sesame seeds, green onions, and serve!
How to store and reheat teriyaki chicken bowls
In the fridge
You can store teriyaki chicken rice bowls in the fridge by placing the chicken, rice, and broccoli in separate bowls. This way, all the flavors stay separate and delicious.
The rice will stay good in the fridge for up to 7 days. The chicken can stay good in the fridge for 4 days. The broccoli will say good for up to 5 days.
You can easily reheat this dish in the microwave or oven. To reheat it in the microwave, scoop each ingredient into a bowl, then place it in the microwave for 2 minutes.
To reheat this dish in the oven, preheat the oven to 350 degrees. Scoop each ingredient into an oven safe bowl, then cook for 8-10 minutes. You can add a tablespoon or two of water or say sauce so it does not dry out in the oven.
More rice bowl recipes
- Smoky chickpeas and kale rice bowls are made with sautéed aromatic spices for a deep flavor with a healthy twist. This vegan rice bowl is simple and delicious.
- Vegan curry rice bowls are healthy, satisfying lunch or dinner that is packed with flavor and nutrition. Creamy coconut milk and aromatic spices give an authentic flavor and delicious smell.
- Ofelia’s Mexican Pork and Beans (frijol con puerco) is a slow-simmered dish packed with shredded pork, black beans, and all the best fixings!
More Backyard Bohemian classics
- Italian Vegetables
- Creamy Lobster Pasta
- Italian Anise Cookies
- Prosciutto Wrapped Parmesan Green Bean Bundles
- Turkey Pozole
Chicken Teriyaki Rice Bowl
Chicken teriyaki rice bowls are put together in under 30 minutes and use a simple to make homemade teriyaki sauce that adds the perfect tang! These bowls are perfect for busy weekday family meals!
- 1 tbsp sesame oil
- 1 tbsp grated fresh ginger
- 1 tsp garlic minced
- 1 1/2 lb chicken tenderloins cut into bite sized pieces
- 1/2 cup water
- 1/4 cup soy sauce
- 1 tsp ground ginger
- 1 tsp garlic powder
- 4 tbsp brown sugar
- 2 tbsp rice vinegar
- 2 tbsp corn starch
- 1 cup white rice
- 2 cups broccoli florets
- sesame seeds
- sriracha sauce
Cook the rice. Make the rice according to package instructions. This is the longest portion of the recipe, so start the rice beforehand.
Cook the chicken. Heat the sesame seed oil in a medium-sized pan over medium heat on the stove. Once the oil is hot, add the ginger and garlic and sautè for 2 minutes. Add the chicken to the pan and sear on each side for 4 minutes.
Make the teriyaki sauce. Combine the water, soy sauce, ground ginger, garlic powder, rice vinegar, brown sugar, and cornstarch in a measuring cup. Whisk it until there are no clumps. Add the teriyaki sauce to the pan, then stir to evenly coat the chicken. Cook for another 2-3 minutes until the sauce has thickened.
Steam the broccoli. Cut the broccoli into florets. Heat a large pot with 1 inch of water on high heat until the water is boiling. Place the broccoli in the steaming backset and place the steaming basket in the pot, then cover and cook for 4 minutes. t
Serve. Place the rice and broccoli in a bowl, then add the teriyaki chicken. Top with sesame seeds, sriracha sauce, and scallions. Mangia!
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