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Skip the takeout and food courts… this teriyaki chicken bowl recipe is the one you want! With juicy chicken cubes in a sweet teriyaki sauce, this dish is a regular version of my popular keto teriyaki chicken bowl — but still uses clean, common grocery store ingredients and regular teriyaki sauce. You can get this teriyaki chicken rice bowl to the table in just 30 minutes, just like a quick chicken stir fry or my salmon bowl!
Why You’ll Love This Teriyaki Chicken Bowl Recipe
- Sweet and sticky sauce with umami flavors
- Tender chicken and veggies with fluffy rice
- No cornstarch or cornstarch substitutes needed
- Simple, natural ingredients
- On the table in 30 minutes
- Easy healthy dinner recipe
Ingredients & Substitutions
This section explains how to choose the best ingredients for a healthy teriyaki chicken bowl, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Teriyaki Sauce – I use my homemade teriyaki sauce (made with coconut aminos or soy sauce, honey, apple cider vinegar, molasses, garlic powder, ground ginger, and sesame oil), but store-bought will also work.
- Veggies – For this simple chicken teriyaki rice bowl recipe, I used chopped broccoli and shredded carrots, but you could use any of your favorite stir fry vegetables, such as bell peppers, snow peas, or bok choy. You can even add some shishito peppers or diced pineapple!
- Olive Oil – For stir frying. You could also use avocado oil, or any neutral cooking oil you prefer.
- Chicken Breasts – Get a boneless, skinless variety. You can use boneless skinless chicken thighs instead, or even chop up leftover baked chicken breast or air fryer whole chicken.
- Garnishes – Sesame seeds and green onions make the perfect finishing touch.
- Cooked Rice – You can use white or brown rice, or cauliflower rice for a lighter option.
How To Make A Teriyaki Chicken Bowl
This section shows how to make a chicken teriyaki bowl, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Make the sauce. If you want to make your own sauce, prepare the homemade teriyaki sauce here. Skip to the next step if using store-bought.
- Cook the broccoli. Fill a saucepan with water, place a steamer basket inside, and bring to a boil over medium-high heat. Add the broccoli florets, cover, reduce heat, and steam until fork tender.
TIP: Use your Instant Pot!
Instead of steaming broccoli on the stove top, you can make Instant Pot broccoli for more hands-off cooking.
- Sear the chicken. Heat olive oil in a large pan or wok until shimmering. Add the chicken pieces in a single layer, working in batches if necessary. Sear each side, until browned and almost cooked through.
Tip: Use a meat thermometer.
Check the chicken using a meat thermometer. It should reach 165 degrees F, but a little less at this step is okay if you plan to simmer the sauce more in the next step.
- Combine the chicken and sauce. Pour teriyaki sauce over the chicken pieces and toss to coat. If the sauce is not as thick as you like, simmer to thicken more.
- Add garnishes. Sprinkle the chicken with sesame seeds and green onions. (Alternatively, you can garnish when assembling the bowls instead.)
- Assemble the chicken teriyaki bowls. Place 1/2 cup cooked rice, 3/4 cup cooked broccoli, 1/4 cup shredded carrots, and 3/4 cup teriyaki chicken in each bowl. Sprinkle with more sesame seeds and green onions if desired.
Storage Instructions
- Store: Keep in an airtight container in the refrigerator for up to 3 days. The components will last a couple days longer if stored in separate containers.
- Meal prep: Portion the chicken, broccoli and rice into meal prep containers. (I love these glass containers with dividers, but it’s fine to have them in the same container, too.)
- Reheat: The easiest way to warm up the chicken teriyaki bowls is in the microwave. You can also reheat the chicken, broccoli, and rice separately on the stovetop, or pop the glass meal prep containers I mentioned above in the oven.
- Freeze: It’s not recommended to freeze the entire teriyaki and chicken rice bowl, but you can freeze the cooked vegetables and meat for 3-4 months. Thaw overnight in the refrigerator before reheating.
More Healthy Asian Chicken Recipes
Enjoy the flavors of Asian cuisine with these tasty recipes that are sure to become staples in your kitchen:
Tools To Make Chicken Teriyaki Bowls
- Saucepan – This one has an extra-wide base and raised ridges in the bottom to help steam circulate evenly and cook veggies to perfection.
- Steamer Basket – Expands to fit many pots and pans and collapses easily for storage.
- Wok – A wok has a large surface area that allows for quick and even cooking, while the flared sides make it easy to toss ingredients. While a skillet can still work, it will not provide the same even cooking.
- Meat Thermometer – My must-have tool to ensure that chicken is safe to eat but not dry.
Teriyaki Chicken Bowl
Teriyaki Chicken Bowl (Easy 30-Minute Dinner!)
Make this teriyaki chicken bowl recipe with juicy chicken, sweet teriyaki sauce, broccoli, carrots, and rice. It's an easy 30-minute dinner!
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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If you want to make your own sauce, prepare the homemade teriyaki sauce here.
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While the sauce simmers, fill a saucepan with 1 inch of water, place a steamer basket inside, and bring to a boil. Add the broccoli florets, cover, reduce heat to medium, and cook for 5-6 minutes, until fork tender. Transfer to a plate or bowl and cover to keep warm.
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Pour the teriyaki sauce over chicken pieces and toss to coat. If the sauce is thinner than you like, you can simmer for a few minutes to thicken more.
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Sprinkle with sesame seeds and green onions over the chicken. (Alternatively, you can add these after the bowls are assembled.)
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Assemble teriyaki chicken bowls. In each bowl, place 1/2 cup cooked rice, 3/4 cup cooked broccoli, 1/4 cup shredded carrots, and 3/4 cup teriyaki chicken.
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Recipe Notes
Serving size: 1/2 cup rice, 3/4 cup broccoli, 1/3 cup carrots, and 3/4 cup teriyaki chicken
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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5 Comments
Greta
0This Teriyaki Chicken Bowl is my favorite comfort food. I can eat this every day. Is so good. Highly Recommend.
Darcey
0LOVED this!!! The kiddos ask me to make it at least once a week.
Shelby
0I could eat this bowl all day! Teriyaki is my favorite flavor and this bowl version is just so fresh and flavorful!
Amanda
0I made this for dinner last night and am definitely putting it on our regular rotation. It was quick and easy but loaded with so much flavor. I loved how hearty it was too. Great recipe.
Lisa
0I’m a fan of “bowl” meals and this chicken teriyaki one was no exception. The flavors are spot on.