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Quick Teriyaki Chicken Rice Bowls

Quick Teriyaki Chicken Rice Bowls feature juicy chicken coated in homemade teriyaki sauce.
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Prep Time 10 minutes
Course Main Course
Cuisine Asian-Inspired

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.