If you’re looking for a quick, nourishing meal that hits all the right notes—savory, sweet, colorful, and satisfying—this Teriyaki Chicken Rice Bowl delivers. Tender cubes of chicken are coated in a sticky homemade teriyaki sauce and paired with fluffy rice and crisp sautéed vegetables. It’s a beautifully balanced dish that’s just as good for a weeknight dinner as it is for meal prepping healthy lunches. Plus, it comes together in under 30 minutes, making it a go-to option for busy days when you still want something wholesome and delicious. Whether you use white rice, brown rice, or even cauliflower rice, this bowl is endlessly adaptable and always satisfying.
Ingredients
For the chicken and rice
2 boneless, skinless chicken breasts, cut into bite-sized cubes
1 tablespoon vegetable oil
1 cup cooked white or brown rice
1 cup broccoli florets
1/2 cup bell peppers, thinly sliced
1/2 cup carrots, julienned or thinly sliced
2 green onions, chopped
1 teaspoon sesame seeds, for garnish
For the teriyaki sauce
1/4 cup low-sodium soy sauce
2 tablespoons honey or light brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 tablespoon cornstarch mixed with 1 tablespoon water (to thicken)
Instructions
Start by making the teriyaki sauce. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. In a separate cup, mix the cornstarch and water to make a slurry. Stir the slurry into the sauce mixture and set it aside.
In a large skillet or wok, heat the vegetable oil over medium heat. Add the cubed chicken in an even layer and cook for 6 to 7 minutes, turning occasionally until the pieces are golden brown and fully cooked through.
Once the chicken is cooked, pour the prepared teriyaki sauce into the skillet. Stir to coat the chicken evenly, then allow it to simmer for 2 to 3 minutes until the sauce thickens and becomes glossy.
In a separate pan, stir-fry the broccoli, bell peppers, and carrots for 3 to 4 minutes, just until they’re vibrant and tender-crisp. You can do this in the same pan after the chicken is done if you want fewer dishes.
To assemble your bowls, divide the rice evenly between two bowls. Top each one with a generous portion of teriyaki chicken and sautéed vegetables. Finish with a sprinkle of chopped green onions and a pinch of sesame seeds.
Notes
This recipe is great for meal prep—just store the rice, chicken, and veggies separately in containers and assemble when ready to eat. It also works well cold as a rice salad.
To make it even healthier, swap white rice for brown rice or cauliflower rice for a low-carb version.
Want to bulk it up with more protein? Toss in a handful of cooked edamame or some sautéed tofu cubes.
If you’re craving some heat, add a drizzle of sriracha or a pinch of red pepper flakes to the sauce.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great choice for this recipe—they’re juicier and more flavorful. Just be sure to trim any excess fat and cook them until fully done.
Is the homemade teriyaki sauce better than store-bought?
Yes, the homemade version is fresher, less salty, and customizable. But if you’re in a hurry, store-bought works just fine too—just adjust the saltiness of the dish accordingly.
Can I make this gluten-free?
Yes, simply use tamari or a certified gluten-free soy sauce in place of regular soy sauce. Always check the labels on your other ingredients too.
What other vegetables can I use?
Feel free to substitute with snap peas, baby corn, mushrooms, zucchini, or shredded cabbage—whatever you have on hand. This bowl is very forgiving and perfect for cleaning out your veggie drawer.
How do I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop with a splash of water to loosen up the sauce.
Teriyaki Chicken Rice Bowl
If you’re looking for a quick, nourishing meal that hits all the right notes—savory, sweet, colorful, and satisfying—this Teriyaki Chicken Rice Bowl delivers. Tender cubes of chicken are coated in a sticky homemade teriyaki sauce and paired with fluffy rice and crisp sautéed vegetables. It’s a beautifully balanced dish that’s just as good for a weeknight dinner as it is for meal prepping healthy lunches. Plus, it comes together in under 30 minutes, making it a go-to option for busy days when you still want something wholesome and delicious. Whether you use white rice, brown rice, or even cauliflower rice, this bowl is endlessly adaptable and always satisfying.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Ingredients
For the chicken and rice
2 boneless, skinless chicken breasts, cut into bite-sized cubes
1 tablespoon vegetable oil
1 cup cooked white or brown rice
1 cup broccoli florets
1/2 cup bell peppers, thinly sliced
1/2 cup carrots, julienned or thinly sliced
2 green onions, chopped
1 teaspoon sesame seeds, for garnish
For the teriyaki sauce
1/4 cup low-sodium soy sauce
2 tablespoons honey or light brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 tablespoon cornstarch mixed with 1 tablespoon water (to thicken)
Instructions
Start by making the teriyaki sauce. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. In a separate cup, mix the cornstarch and water to make a slurry. Stir the slurry into the sauce mixture and set it aside.
In a large skillet or wok, heat the vegetable oil over medium heat. Add the cubed chicken in an even layer and cook for 6 to 7 minutes, turning occasionally until the pieces are golden brown and fully cooked through.
Once the chicken is cooked, pour the prepared teriyaki sauce into the skillet. Stir to coat the chicken evenly, then allow it to simmer for 2 to 3 minutes until the sauce thickens and becomes glossy.
In a separate pan, stir-fry the broccoli, bell peppers, and carrots for 3 to 4 minutes, just until they’re vibrant and tender-crisp. You can do this in the same pan after the chicken is done if you want fewer dishes.
To assemble your bowls, divide the rice evenly between two bowls. Top each one with a generous portion of teriyaki chicken and sautéed vegetables. Finish with a sprinkle of chopped green onions and a pinch of sesame seeds.
Notes
This recipe is great for meal prep—just store the rice, chicken, and veggies separately in containers and assemble when ready to eat. It also works well cold as a rice salad.
To make it even healthier, swap white rice for brown rice or cauliflower rice for a low-carb version.
Want to bulk it up with more protein? Toss in a handful of cooked edamame or some sautéed tofu cubes.
If you’re craving some heat, add a drizzle of sriracha or a pinch of red pepper flakes to the sauce.