If you need a delicious, satisfying dinner that comes together without a lot of effort, this Easy Chicken Teriyaki Bowl Recipe is the perfect choice. Made with tender pan-seared chicken, fluffy jasmine rice, crisp-tender broccoli, and a sweet and savory homemade teriyaki glaze, this meal brings restaurant-style flavor straight to your kitchen.
This homemade chicken teriyaki bowl is ideal for busy weeknights, simple family dinners, and meal prep. You can prepare everything in one kitchen session using everyday ingredients, and the homemade sauce gives the chicken a glossy coating packed with flavor.
Whether you're looking for a quick chicken teriyaki dinner or a balanced chicken rice bowl to enjoy throughout the week, this recipe is easy to customize and delicious enough to become a regular on your dinner menu.
Why You'll Love This Chicken Teriyaki Rice Bowl
Quick and easy: Prepare a flavorful dinner without complicated cooking techniques.
Homemade teriyaki sauce: Enjoy a sweet, savory glaze made with simple pantry ingredients.
Balanced ingredients: Combine lean chicken breast, rice, and broccoli in one satisfying bowl.
Meal-prep friendly: Prepare the components ahead of time for convenient lunches and dinners.
Easy to customize: Swap vegetables, adjust the sweetness, or use your favorite type of rice.
Family-friendly flavor: The delicious teriyaki glaze makes chicken and vegetables appealing to a wide range of tastes.
Recipe Overview
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Cuisine: Asian-inspired
Course: Lunch or Dinner
Difficulty: Easy
Ingredients for an Easy Chicken Teriyaki Bowl
Here is everything you need to make this flavorful teriyaki chicken and rice dinner.
For the Chicken
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 tablespoon olive oil or neutral cooking oil
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/2 teaspoon garlic powder, optional
For the Homemade Teriyaki Sauce
1/4 cup low-sodium soy sauce
2 tablespoons honey or brown sugar
2 tablespoons water
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon freshly grated ginger
1 teaspoon cornstarch
1 tablespoon cold water, for mixing with the cornstarch
For the Rice and Broccoli
1 cup uncooked jasmine rice
2 cups water, or according to the rice package instructions
3 cups broccoli florets
1 teaspoon sesame oil or olive oil, optional
1 tablespoon sesame seeds, for garnish
2 green onions, thinly sliced, optional
Ingredient Notes
Chicken breast: Boneless chicken breast cooks quickly and works beautifully in a skillet chicken teriyaki recipe. Boneless, skinless chicken thighs are another delicious option if you prefer darker meat.
Soy sauce: Low-sodium soy sauce lets you control the saltiness of the homemade teriyaki sauce. For a gluten-free version, use certified gluten-free tamari.
Honey or brown sugar: Either ingredient adds sweetness and helps create a flavorful glaze. Honey gives the sauce a slightly floral sweetness, while brown sugar adds a deeper caramel-like taste.
Fresh ginger and garlic: These ingredients give the sauce its signature aromatic flavor. Fresh ginger is especially helpful for creating a bright, restaurant-style taste.
Jasmine rice: Fragrant jasmine rice makes an excellent base for this chicken teriyaki rice bowl. Brown rice, basmati rice, or cauliflower rice can also work.
Broccoli: Fresh broccoli florets provide color, texture, and nutrients. Frozen broccoli is convenient when fresh vegetables are unavailable.
How to Make an Easy Chicken Teriyaki Bowl
Follow these simple steps to prepare a delicious chicken teriyaki bowl with rice and steamed broccoli.
Step 1: Cook the Jasmine Rice
Rinse the jasmine rice under cool water until the water runs mostly clear. This helps remove excess surface starch.
Add the rice and water to a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer according to the package instructions, usually around 12–15 minutes.
Once the rice is tender, remove it from the heat and let it rest, covered, for about 5 minutes. Fluff with a fork before serving.
Step 2: Prepare the Homemade Teriyaki Sauce
In a small bowl, whisk together the low-sodium soy sauce, honey or brown sugar, water, rice vinegar, minced garlic, and grated ginger.
In a separate small bowl, mix the cornstarch with one tablespoon of cold water until smooth. Keep this slurry ready to thicken the sauce later.
Preparing the sauce before cooking the chicken makes the process quicker and helps prevent overcooking.
Step 3: Cook the Chicken
Pat the chicken pieces dry with paper towels. Season them with salt, black pepper, and garlic powder if desired.
Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer, working in batches if necessary to avoid overcrowding.
Cook for approximately 5–8 minutes, turning occasionally, until the pieces are golden on the outside and cooked through. The exact time depends on the size of the chicken pieces.
For food safety, check that the thickest pieces reach an internal temperature of 165°F (74°C).
Step 4: Add the Teriyaki Glaze
Reduce the heat to medium-low and pour the prepared teriyaki sauce into the skillet with the cooked chicken.
Bring the sauce to a gentle simmer. Stir the cornstarch slurry again, then gradually add it to the skillet while stirring.
Cook for another 1–2 minutes, or until the sauce thickens into a glossy glaze that coats the chicken.
Avoid boiling the sauce too aggressively because excessive heat can cause the sugars to darken too quickly. Remove the skillet from the heat once the glaze reaches your preferred consistency.
Step 5: Steam the Broccoli
While the chicken cooks, prepare the broccoli.
Add the broccoli florets to a steamer basket over simmering water. Cover and steam for approximately 4–6 minutes, until bright green and fork-tender while still retaining some bite.
If you don't have a steamer basket, place the broccoli in a microwave-safe bowl with a small splash of water. Cover loosely and microwave in short intervals until tender.
Drain any excess water and season lightly with salt or a small drizzle of sesame oil, if desired.
Step 6: Assemble Your Chicken Teriyaki Rice Bowl
Divide the cooked jasmine rice among four serving bowls.
Add a generous portion of glazed chicken to each bowl, followed by the steamed broccoli. Spoon any remaining teriyaki glaze over the chicken and rice.
Finish with sesame seeds and sliced green onions for extra flavor and a fresh, colorful presentation.
Your homemade chicken teriyaki bowl is ready to serve!
Tips for the Best Teriyaki Chicken Bowl Recipe
Cut the Chicken into Even Pieces
Uniform chicken pieces cook more evenly and help prevent some pieces from drying out while others finish cooking.
Don't Overcrowd the Skillet
Give the chicken enough room to brown. If the pan is too crowded, the chicken may release moisture and steam instead of developing a golden exterior.
Use a Cornstarch Slurry
Mixing cornstarch with cold water before adding it to the sauce helps prevent lumps and creates a smooth homemade teriyaki glaze.
Adjust the Sweetness
If you prefer a less sweet sauce, start with one tablespoon of honey or brown sugar and add more to taste. A little extra rice vinegar can also balance the sweetness.
Keep the Broccoli Slightly Crisp
Broccoli tastes best in this bowl when it remains bright green and slightly firm. Overcooking can make it mushy and less appealing.
Prepare Ingredients Before Cooking
Have the sauce ingredients measured, the chicken cut, and the broccoli ready before you begin. This makes the cooking process smoother and helps you get dinner on the table faster.
Easy Variations and Substitutions
One of the best things about this easy chicken teriyaki bowl is how flexible it can be.
Make It a Healthy Chicken Teriyaki Bowl
Use lean chicken breast, low-sodium soy sauce, and a moderate amount of honey. Increase the broccoli or add extra vegetables to create a more vegetable-forward meal.
Remember that the overall nutritional value depends on your ingredient quantities and serving sizes.
Use Brown Rice
Brown rice provides a nuttier flavor and more fiber than white jasmine rice. Follow the package instructions because brown rice usually requires a longer cooking time.
Add More Vegetables
Carrots, bell peppers, snap peas, edamame, and shredded cabbage all work well in a teriyaki chicken bowl. Steam, roast, or stir-fry them according to your preference.
Make It Spicy
Add red pepper flakes, a little sriracha, or chili garlic sauce to the teriyaki glaze for a spicy-sweet variation.
Try Chicken Thighs
Boneless, skinless chicken thighs can provide a richer flavor and remain juicy when cooked properly. Cut them into bite-sized pieces and cook until they reach an internal temperature of 165°F (74°C).
Make It Gluten-Free
Replace regular soy sauce with certified gluten-free tamari and verify that the remaining ingredients are gluten-free. Serve over rice with vegetables for an easy gluten-free dinner.
Make It a Meal-Prep Bowl
Divide the rice, chicken, and broccoli into individual airtight containers. Store the sauce with the chicken or in a separate container if you prefer to keep the components distinct.
What to Serve with Chicken Teriyaki and Rice
This chicken teriyaki rice bowl is satisfying on its own, but you can pair it with additional sides when serving a larger meal.
Cucumber salad: Adds a cool, refreshing contrast to the sweet and savory chicken.
Edamame: Provides another source of plant-based protein and a pleasant texture.
Steamed carrots: Add natural sweetness and a vibrant color.
Asian-inspired cabbage slaw: Offers a crunchy, fresh side.
Miso soup: Makes a comforting addition to an Asian-inspired dinner.
Fresh fruit: Pineapple or orange slices provide a refreshing finish.
For a simple weeknight dinner, the combination of chicken, jasmine rice, and broccoli is more than enough.
Storage and Reheating Instructions
How to Store Leftovers
Allow the chicken, rice, and broccoli to cool slightly before transferring them to shallow, airtight containers. Refrigerate within two hours of cooking.
Store leftovers in the refrigerator for up to 3–4 days. For best quality, keep the components separate when practical.
How to Reheat
For microwave reheating, place a serving in a microwave-safe dish and add a small splash of water to the rice if it seems dry. Cover loosely and heat until the entire portion reaches 165°F (74°C), stirring as needed.
You can also reheat the chicken and sauce in a skillet over medium-low heat, adding a splash of water to loosen the glaze. Reheat the rice and broccoli separately if that gives you better control over their textures.
Can You Freeze Chicken Teriyaki Bowls?
Yes. Freeze cooled portions in freezer-safe containers for approximately 2–3 months for best quality. Rice and broccoli may soften after thawing, so the texture may not be exactly the same as freshly prepared food.
Thaw in the refrigerator and reheat thoroughly to 165°F (74°C). Avoid repeatedly cooling and reheating the same portion.
Frequently Asked Questions
Can I make chicken teriyaki bowls ahead of time?
Yes. Cook the rice, chicken, teriyaki sauce, and broccoli in advance, then portion everything into airtight containers. Refrigerate promptly and enjoy within 3–4 days.
Is homemade teriyaki sauce better than store-bought sauce?
Homemade teriyaki sauce lets you control the sweetness, saltiness, and thickness. It also allows you to adjust the garlic and ginger to suit your taste. Store-bought sauce can be a convenient alternative when you're short on time.
Can I use frozen broccoli?
Absolutely. Frozen broccoli works well in this recipe. Steam it according to the package instructions, then drain excess water before adding it to your bowl.
What is the best rice for a chicken teriyaki bowl?
Jasmine rice is an excellent choice because of its fragrance and soft texture. Brown rice, basmati rice, and other varieties can also work, depending on your preference.
How do I keep chicken breast juicy?
Cut the chicken into evenly sized pieces, avoid overcrowding the skillet, and cook until the internal temperature reaches 165°F (74°C). Remove it from the heat once it is cooked through rather than continuing to cook it unnecessarily.
Can I make this recipe without cornstarch?
Yes. You can simmer the sauce uncovered for a little longer to reduce it, although the result may be thinner and less glossy. Alternatively, use a suitable thickener according to its package directions.
Is this chicken teriyaki bowl suitable for meal prep?
Yes. The rice, chicken, and broccoli store well when refrigerated promptly. Divide the recipe into individual portions for convenient weekday lunches or dinners.
How can I make this recipe lower in sodium?
Use low-sodium soy sauce, avoid adding extra salt until you taste the finished dish, and increase the amount of broccoli or other vegetables. You can also adjust the sauce quantity to suit your dietary needs.
Final Thoughts
This Easy Chicken Teriyaki Bowl Recipe combines tender skillet chicken, fluffy jasmine rice, steamed broccoli, and a delicious homemade teriyaki glaze in one easy meal.
It's a practical choice for busy weeknights because the ingredients are simple, the preparation is straightforward, and the finished bowls are easy to customize. Whether you're cooking for your family or preparing lunches for the week, this chicken teriyaki rice bowl delivers a satisfying combination of sweet, savory, and fresh flavors.
Make it once, adjust the sauce to your liking, and add it to your collection of favorite quick weeknight dinners.
Recipe Card
Easy Chicken Teriyaki Bowl with Rice and Broccoli
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
1 pound boneless, skinless chicken breast, cubed
1 cup uncooked jasmine rice
3 cups broccoli florets
1 tablespoon cooking oil
1/4 cup low-sodium soy sauce
2 tablespoons honey or brown sugar
2 tablespoons water
1 tablespoon rice vinegar
2 garlic cloves, minced
1 teaspoon grated ginger
1 teaspoon cornstarch mixed with 1 tablespoon cold water
Salt and black pepper, to taste
Sesame seeds and sliced green onions, for garnish
Instructions
Cook the jasmine rice according to the package instructions.
Whisk together the soy sauce, honey, water, rice vinegar, garlic, and ginger.
Season the chicken and cook it in oil in a skillet over medium-high heat until it reaches 165°F (74°C).
Pour the teriyaki sauce into the skillet and bring it to a gentle simmer.
Stir in the cornstarch slurry and cook until the glaze thickens.
Steam the broccoli for 4–6 minutes, until bright green and tender.
Divide the rice among four bowls and top with the chicken and broccoli.
Garnish with sesame seeds and green onions, then serve warm.
Storage: Refrigerate in airtight containers for 3–4 days. Reheat leftovers to 165°F (74°C).
Recipe Note: Cooking times can vary depending on the size of the chicken pieces and the equipment used. Use a food thermometer to verify doneness.
Nutrition Information
Estimated nutrition per serving:
Calories: 480–550 kcal
Protein: 32–38 g
Carbohydrates: 55–65 g
Fat: 9–15 g
Fiber: 3–5 g
Nutrition information is an estimate and may vary depending on the ingredients and portion sizes used.
More Healthy Bowl Recipes to Try
If you love fresh, flavorful, and satisfying bowl meals, try our Fresh Mediterranean Nourish Bowl with Crispy Chickpeas. It's packed with delicious Mediterranean-inspired flavors, crispy chickpeas, and nourishing ingredients, making it another great option for a healthy lunch or easy weeknight meal.
More Easy Chicken Dinner Ideas
Looking for another delicious chicken dinner? Try our Skillet Honey Garlic Glazed Chicken with Tender Broccolini for a flavorful combination of glazed chicken and tender green vegetables. It's a great recipe to add to your weeknight dinner rotation when you want something easy, satisfying, and full of flavor.
