I can’t get enough of this teriyaki chicken rice bowl, with glossy glazed chicken, crisp veggies, and fluffy rice in every crave-worthy bite. It’s fast, filling, and so flavorful you’ll want it on repeat all week.
I’m obsessed with this teriyaki chicken rice bowl because it hits that sweet, salty, sticky craving without turning dinner into a whole production. The chicken gets glossy and saucy in the best way, and the broccoli brings that fresh crunch I want when my brain says takeout but my body wants something legit.
And honestly, I love a bowl that feels loaded without feeling heavy. Every bite has sauce, texture, and just enough bite to keep me going back for more.
Busy night, low patience, big appetite. This is the kind of dinner I actually look forward to all day.
Ingredients
- Chicken makes it filling, juicy, and weeknight-friendly when you’re already tired.
- Salt and pepper keep the chicken from tasting flat.
Simple, but necessary.
- Neutral oil helps everything brown without adding a strong flavor.
- Rice, brown rice, or quinoa gives you that cozy, bowl-style base.
- Broccoli adds crunch, color, and a little “yes, I ate vegetables” energy.
- Red bell pepper brings sweetness and makes the bowl look way more fun.
- Green onions add a fresh bite that cuts through the sticky sauce.
- Sesame seeds give a tiny crunch and make it feel takeout-ish.
- Soy sauce is the salty backbone, so the teriyaki actually tastes like teriyaki.
- Mirin or sherry adds that gentle sweetness you’ll miss if it’s gone.
- Brown sugar or honey makes the sauce glossy, sticky, and honestly addictive.
- Rice vinegar brightens things up, so the sauce doesn’t feel too heavy.
- Garlic and ginger bring the warm, punchy flavor that makes this bowl pop.
- Plus cornstarch thickens the sauce so it clings to every bite.
- Basically, sesame oil or red pepper flakes add extra flavor if you’re feeling it.
Ingredient Quantities
- 1 pound (450 g) boneless skinless chicken breasts or thighs, cut into bite sized pieces
- Salt and black pepper, to taste
- 1 to 2 tablespoons neutral cooking oil, like vegetable or canola
- 3 cups cooked white rice or brown rice, or 3 cups cooked quinoa
- 2 cups broccoli florets, cut into bite sized pieces
- 1 large red bell pepper, thinly sliced (or 1 cup mixed bell peppers)
- 2 green onions, thinly sliced
- 1 tablespoon toasted sesame seeds, for garnish
- For the teriyaki sauce:
- 1/3 cup low sodium soy sauce
- 2 tablespoons mirin or dry sherry
- 2 tablespoons brown sugar or honey
- 1 tablespoon rice vinegar (optional, for brightness)
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon water, for thickening
- Optional add ins: 1 teaspoon sesame oil for finishing, red pepper flakes for heat
How to Make this
1. Whisk together teriyaki sauce by combining soy sauce, mirin or dry sherry, brown sugar or honey, rice vinegar if using, minced garlic, and grated ginger in a bowl; mix cornstarch with 1 tablespoon water and set both aside.
2. Pat chicken pieces dry, season lightly with salt and black pepper, and set near your stove.
3. Heat 1 to 2 tablespoons neutral oil in a large skillet or wok over medium-high heat until shimmering.
4. Add chicken in a single layer and cook, stirring occasionally, until browned and just cooked through, about 5 to 7 minutes depending on size; remove chicken to a plate.
5. In the same pan, add broccoli florets and sliced red bell pepper; stir fry for 3 to 4 minutes until bright and just tender but still crisp. Add a splash of water and cover for 1 minute if you prefer softer broccoli.
6. Return the chicken to the pan with the vegetables, pour in the prepared teriyaki sauce, and bring to a gentle simmer for 1 to 2 minutes.
7. Stir in the cornstarch slurry and cook, stirring, until the sauce thickens and coats the chicken and vegetables, about 30 to 60 seconds.
8. Remove from heat, stir in optional 1 teaspoon sesame oil and a pinch of red pepper flakes if using, and taste to adjust salt, sweetness, or acidity as needed.
9. Divide 3 cups cooked white rice, brown rice, or quinoa among bowls, top with the teriyaki chicken and vegetables.
10. Garnish with thinly sliced green onions and 1 tablespoon toasted sesame seeds, then serve immediately.
Equipment Needed
1. Large skillet or wok
2. Mixing bowl for the sauce
3. Whisk
4. Measuring spoons and measuring cups
5. Cutting board
6. Chef knife
7. Spatula or wooden spoon
8. Tongs or slotted spoon
FAQ
Delicious Teriyaki Chicken Rice Bowl For Busy Nights Recipe Substitutions and Variations
- Chicken: swap with 1 pound firm tofu, pressed and cubed; or 1 pound shrimp, peeled and deveined
- Rice or quinoa: use cooked cauliflower rice for lower carbs; or cooked farro or barley for nuttier texture
- Low sodium soy sauce: substitute tamari for gluten free; or use coconut aminos for soy free and slightly sweeter flavor
- Mirin or dry sherry: replace with 1 tablespoon rice vinegar plus 1 teaspoon sugar; or use 1 tablespoon white wine with 1 teaspoon sugar
Pro Tips
– Give the chicken a good pat dry and don’t overcrowd the pan. That helps you get a nice browned crust instead of steaming, which adds flavor and better texture.
– Make the cornstarch slurry just before you need it and stir it again before adding. Add it slowly while simmering and cook only until the sauce glosses and coats the pieces, otherwise it can go gluey.
– Cook the broccoli and peppers until bright and still a little crisp, then finish with the chicken and sauce. That way the vegetables keep some bite and color instead of turning mushy.
– If you want deeper flavor, whisk and taste the teriyaki sauce ahead of time. Letting it rest for 10 to 15 minutes helps the garlic and ginger meld, and a splash of rice vinegar or a little extra brown sugar at the end balances brightness and sweetness.
Delicious Teriyaki Chicken Rice Bowl For Busy Nights Recipe
I can’t get enough of this teriyaki chicken rice bowl, with glossy glazed chicken, crisp veggies, and fluffy rice in every crave-worthy bite. It’s fast, filling, and so flavorful you’ll want it on repeat all week.
4
servings
457
kcal
Equipment: 1. Large skillet or wok
2. Mixing bowl for the sauce
3. Whisk
4. Measuring spoons and measuring cups
5. Cutting board
6. Chef knife
7. Spatula or wooden spoon
8. Tongs or slotted spoon
Ingredients
1 pound (450 g) boneless skinless chicken breasts or thighs, cut into bite sized pieces
Salt and black pepper, to taste
1 to 2 tablespoons neutral cooking oil, like vegetable or canola
3 cups cooked white rice or brown rice, or 3 cups cooked quinoa
2 cups broccoli florets, cut into bite sized pieces
1 large red bell pepper, thinly sliced (or 1 cup mixed bell peppers)
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds, for garnish
For the teriyaki sauce:
1/3 cup low sodium soy sauce
2 tablespoons mirin or dry sherry
2 tablespoons brown sugar or honey
1 tablespoon rice vinegar (optional, for brightness)
2 garlic cloves, minced
1 teaspoon grated fresh ginger
1 teaspoon cornstarch mixed with 1 tablespoon water, for thickening
Optional add ins: 1 teaspoon sesame oil for finishing, red pepper flakes for heat
Directions
- Whisk together teriyaki sauce by combining soy sauce, mirin or dry sherry, brown sugar or honey, rice vinegar if using, minced garlic, and grated ginger in a bowl; mix cornstarch with 1 tablespoon water and set both aside.
- Pat chicken pieces dry, season lightly with salt and black pepper, and set near your stove.
- Heat 1 to 2 tablespoons neutral oil in a large skillet or wok over medium-high heat until shimmering.
- Add chicken in a single layer and cook, stirring occasionally, until browned and just cooked through, about 5 to 7 minutes depending on size; remove chicken to a plate.
- In the same pan, add broccoli florets and sliced red bell pepper; stir fry for 3 to 4 minutes until bright and just tender but still crisp. Add a splash of water and cover for 1 minute if you prefer softer broccoli.
- Return the chicken to the pan with the vegetables, pour in the prepared teriyaki sauce, and bring to a gentle simmer for 1 to 2 minutes.
- Stir in the cornstarch slurry and cook, stirring, until the sauce thickens and coats the chicken and vegetables, about 30 to 60 seconds.
- Remove from heat, stir in optional 1 teaspoon sesame oil and a pinch of red pepper flakes if using, and taste to adjust salt, sweetness, or acidity as needed.
- Divide 3 cups cooked white rice, brown rice, or quinoa among bowls, top with the teriyaki chicken and vegetables.
- Garnish with thinly sliced green onions and 1 tablespoon toasted sesame seeds, then serve immediately.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 339g
- Total number of serves: 4
- Calories: 457kcal
- Fat: 10.5g
- Saturated Fat: 1.3g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 5g
- Cholesterol: 96mg
- Sodium: 675mg
- Potassium: 825mg
- Carbohydrates: 47g
- Fiber: 2.8g
- Sugar: 7.8g
- Protein: 39g
- Vitamin A: 900IU
- Vitamin C: 88mg
- Calcium: 75mg
- Iron: 2.5mg
