Description
This Teriyaki Chicken Rice Bowl is a quick, flavor-packed meal with juicy chicken, fluffy rice, and fresh veggies coated in a sweet-savory teriyaki glaze. Perfect for busy weeknights, it’s customizable and family-approved!
Ingredients
1 lb boneless, skinless chicken breasts (or thighs)
2 cups cooked white, jasmine, or brown rice
1 cup broccoli florets
1 cup sliced carrots
1 cup chopped cucumber
½ cup teriyaki sauce (store-bought or homemade)
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp olive oil
1 tbsp toasted sesame seeds
2 green onions, sliced
Salt and pepper, to taste
Instructions
Heat a large skillet over medium-high heat.
Pat chicken dry, season with salt and pepper.
Add oil to the skillet and cook chicken until golden brown and cooked through (internal temp 165°F). Remove and set aside.
In the same skillet, sauté broccoli, carrots, and any other veggies until tender-crisp.
Whisk together teriyaki sauce, garlic, and soy sauce. Pour into the skillet and let it bubble and thicken slightly.
Slice cooked chicken and return to skillet, tossing to coat in sauce.
Assemble bowls: Add rice to bowls, top with chicken and veggies, drizzle extra sauce, and sprinkle with sesame seeds and green onions.
Notes
Chicken thighs can be used for extra juiciness.
Use any veggies you like—bell peppers, snap peas, or zucchini all work great.
For meal prep, store chicken and rice separately and assemble just before eating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg