These Quick Teriyaki Chicken Rice Bowls are the perfect solution for busy weeknights when you need a healthy, satisfying meal fast. Tender chicken bites are coated in a homemade sweet and savory teriyaki glaze, then served over fluffy rice with fresh steamed broccoli. This easy dinner delivers takeout-style flavor using simple pantry ingredients and comes together in about 25 minutes.
Why You’ll Love This Recipe
- Quick and easy 25-minute meal
- Homemade teriyaki sauce with simple ingredients
- Better than takeout
- High in protein
- Perfect for meal prep
- Family-friendly recipe
- Budget-friendly ingredients
- Balanced meal with protein, rice, and vegetables
Ingredients
For the Chicken
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Teriyaki Sauce
- ¼ cup packed light brown sugar
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar or apple cider vinegar
- ½ teaspoon ground ginger
- 2 garlic cloves, minced
- 1 tablespoon cornstarch
For Serving
- Cooked rice
- Steamed broccoli
Instructions
Cook the Rice
- Prepare the rice according to package instructions.
- Keep warm until ready to serve.
Steam the Broccoli
- Steam broccoli until crisp-tender.
- Set aside.
Cook the Chicken
- Season chicken pieces with salt and black pepper.
- Heat a large non-stick skillet over medium-high heat.
- Add the chicken to the skillet.
- Cook for 6–8 minutes, stirring occasionally, until fully cooked and lightly golden.
Make the Teriyaki Sauce
- In a small bowl, whisk together brown sugar, soy sauce, vinegar, ginger, garlic, and cornstarch.
- Continue whisking until no cornstarch lumps remain.
Glaze the Chicken
- Pour the teriyaki sauce over the cooked chicken.
- Stir constantly as the sauce heats.
- Cook for 2–3 minutes until the sauce thickens into a glossy glaze.
- Remove from heat.
Assemble the Bowls
- Divide rice among serving bowls.
- Top with steamed broccoli.
- Add the teriyaki chicken.
- Spoon extra sauce over the bowls.
- Serve immediately.
Tips & Tricks
- Use chicken thighs for extra juicy results.
- Add carrots, snap peas, or bell peppers for more vegetables.
- Double the sauce if you prefer extra glaze.
- Use freshly grated ginger for more flavor.
- Garnish with sesame seeds and green onions.
- Brown rice adds extra fiber and nutrients.
Details
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
- Difficulty: Easy
- Dietary Notes: Dairy-Free, High Protein
Notes
- Tamari can replace soy sauce for a gluten-free option.
- Great for meal prep lunches.
- Store extra sauce for stir-fries and vegetables.
- Serve with cauliflower rice for a lower-carb variation.
Nutrition (Approximate Per Serving)
- Calories: 385
- Protein: 31g
- Carbohydrates: 26g
- Fat: 7g
- Fiber: 2g
- Sugar: 13g
- Sodium: 620mg
FAQ
Can I make Quick Teriyaki Chicken Rice Bowls ahead of time?
Yes. They are excellent for meal prep and stay fresh in the refrigerator for up to 4 days.
Can I use store-bought teriyaki sauce?
Yes, but homemade sauce offers fresher flavor and better control of ingredients.
What vegetables work best?
Broccoli, carrots, snap peas, edamame, zucchini, and bell peppers all pair well.
Can I freeze this recipe?
Yes. Freeze the chicken and rice separately for up to 2 months.
How do I make the sauce thicker?
Allow it to simmer longer or add a small additional cornstarch slurry.
Is this recipe healthy?
Yes. It provides lean protein, vegetables, and carbohydrates in a balanced meal.
Storage
Refrigerator
Store in airtight containers for up to 4 days.
Freezer
Freeze cooked chicken and rice separately for up to 2 months.
Reheating
Microwave for 1–2 minutes or warm gently in a skillet until heated through.
Similar Recipes
Quick Teriyaki Chicken Rice Bowls
Ingredients
For the Chicken
- 1 pound boneless skinless chicken breast cut into bite-sized pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Teriyaki Sauce
- ¼ cup packed light brown sugar
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice vinegar or apple cider vinegar
- ½ teaspoon ground ginger
- 2 garlic cloves minced
- 1 tablespoon cornstarch
For Serving
- Cooked rice
- Steamed broccoli
Instructions
Cook the Rice
- Prepare the rice according to package instructions.
- Keep warm until ready to serve.
Steam the Broccoli
- Steam broccoli until crisp-tender.
- Set aside.
Cook the Chicken
- Season chicken pieces with salt and black pepper.
- Heat a large non-stick skillet over medium-high heat.
- Add the chicken to the skillet.
- Cook for 6–8 minutes, stirring occasionally, until fully cooked and lightly golden.
Make the Teriyaki Sauce
- In a small bowl, whisk together brown sugar, soy sauce, vinegar, ginger, garlic, and cornstarch.
- Continue whisking until no cornstarch lumps remain.
Glaze the Chicken
- Pour the teriyaki sauce over the cooked chicken.
- Stir constantly as the sauce heats.
- Cook for 2–3 minutes until the sauce thickens into a glossy glaze.
- Remove from heat.
Assemble the Bowls
- Divide rice among serving bowls.
- Top with steamed broccoli.
- Add the teriyaki chicken.
- Spoon extra sauce over the bowls.
- Serve immediately.
Notes
- Tamari can replace soy sauce for a gluten-free option.
- Great for meal prep lunches.
- Store extra sauce for stir-fries and vegetables.
- Serve with cauliflower rice for a lower-carb variation.
Conclusion
These Quick Teriyaki Chicken Rice Bowls combine juicy chicken, fluffy rice, crisp broccoli, and a sweet-savory homemade teriyaki glaze into a delicious meal that’s faster than takeout. Perfect for busy weeknights, meal prep, or family dinners, this easy recipe is guaranteed to become a regular favorite.