The Teriyaki Chicken Rice Bowl is a quick, flavorful, and balanced dish that’s ideal for busy weeknights or efficient meal prep. Featuring tender chicken coated in savory teriyaki sauce, steamed vegetables, and fluffy jasmine rice, this bowl delivers delicious Asian-inspired flavor in under 30 minutes.

Why You’ll Love This Recipe

This bowl offers everything you need in one meal—lean protein, crisp vegetables, and satisfying carbs—all tied together with a rich, umami-packed teriyaki sauce. It’s easy to make, customizable, and kid-friendly. Whether you’re looking for a nourishing dinner or preparing meals for the week, this simple and wholesome bowl checks all the boxes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 lb chicken breast, diced

• 2 cups cooked jasmine rice

• 1 cup broccoli florets

• 1 cup julienned carrots

• ¼ cup teriyaki sauce

• 1 tablespoon sesame oil

• Sesame seeds (for garnish)

• Sliced green onions (for garnish)

Directions

1. Cook the Chicken:
   Heat sesame oil in a skillet over medium heat. Add the diced chicken breast and cook until browned on all sides and fully cooked through.

2. Add the Sauce:
   Pour in the teriyaki sauce and stir to coat the chicken. Let it simmer for 2–3 minutes to allow the flavors to combine and the sauce to slightly thicken.

3. Steam the Vegetables:
   While the chicken is cooking, steam the broccoli florets and julienned carrots until they are tender-crisp. This usually takes about 3–5 minutes.

4. Assemble the Bowls:
   Divide the cooked jasmine rice into four serving bowls. Top each with the teriyaki chicken and steamed vegetables.

5. Garnish and Serve:
   Sprinkle sesame seeds and sliced green onions over each bowl before serving.

Servings and timing

Servings: 4
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

• Use different proteins: Substitute chicken with tofu, shrimp, or beef strips.

• Make it spicy: Add a dash of sriracha or crushed red pepper to the sauce.

• Swap the veggies: Use snap peas, bell peppers, or edamame for variety.

• Add fruit: Pineapple chunks can add a sweet and tangy flavor that complements teriyaki sauce.

• Make it low-carb: Replace jasmine rice with cauliflower rice or shredded cabbage.

Storage/Reheating

Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet until warmed through. For best results, store rice, vegetables, and chicken separately and assemble fresh when reheating.

FAQs

Can I use store-bought teriyaki sauce?

Yes, store-bought sauce works well. Choose a low-sodium version if preferred, or make your own for better control over ingredients.

Is this dish gluten-free?

It can be made gluten-free by using a gluten-free teriyaki sauce and checking that all other ingredients are certified gluten-free.

Can I meal prep this recipe?

Absolutely. Prepare all components in advance and store in separate containers or assemble individual portions for the week.

Can I use brown rice?

Yes, brown rice or even quinoa can be substituted for added fiber and nutrients.

What cut of chicken works best?

Boneless, skinless chicken breast is lean and cooks quickly, but chicken thighs can also be used for a juicier texture.

How do I steam vegetables without a steamer?

Place vegetables in a colander over a pot of boiling water, cover, and steam until tender.

Can I add a fried egg on top?

Yes, a fried or soft-boiled egg makes a great topping for added protein and richness.

Is this dish suitable for kids?

Yes, its mild flavor and colorful presentation make it appealing to children.

Can I freeze the cooked chicken?

Yes, the cooked teriyaki chicken can be frozen for up to 2 months. Thaw and reheat as needed.

Can I make the dish vegan?

Yes, substitute chicken with tofu and use a vegan teriyaki sauce.

Conclusion

The Teriyaki Chicken Rice Bowl is a quick, healthy, and flavor-packed dish that’s perfect for weeknight dinners or weekly meal prep. With minimal ingredients and a fast cooking time, it delivers restaurant-quality results with homemade simplicity. Whether you enjoy it fresh or as a reheated lunch, this bowl is a dependable and delicious go-to meal.

Teriyaki Chicken Rice Bowl

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• Author: Emma Delaney
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Dinner, Lunch, Meal Prep
• Method: Stovetop, Steaming
• Cuisine: Asian-Inspired
• Diet: Vegan

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Description

This Teriyaki Chicken Rice Bowl is a quick and flavorful meal featuring tender chicken breast coated in savory teriyaki sauce, served over jasmine rice with crisp-tender broccoli and carrots. Perfect for meal prep or a satisfying weeknight dinner!

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Ingredients

Units USM Scale 1x2x3x

1 lb chicken breast, diced
▢ 2 cups cooked jasmine rice
▢ 1 cup broccoli florets
▢ 1 cup julienned carrots
▢ 1/4 cup teriyaki sauce
▢ 1 tbsp sesame oil
▢ Sesame seeds, for garnish
▢ Sliced green onions, for garnish

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Instructions

• Cook Chicken: Heat sesame oil in a skillet over medium heat. Add diced chicken and cook until browned and fully cooked.

• Add Sauce: Pour in the teriyaki sauce and simmer for 2–3 minutes, allowing it to thicken slightly and coat the chicken.

• Steam Vegetables: Steam broccoli and carrots until tender-crisp, about 4–5 minutes.

• Assemble Bowls: Divide cooked jasmine rice evenly among 4 bowls. Top with teriyaki chicken and steamed vegetables.

• Garnish: Sprinkle with sesame seeds and sliced green onions before serving.

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Notes

• For extra flavor, marinate chicken in teriyaki sauce for 15 minutes before cooking.

• Substitute brown rice or cauliflower rice for a healthier alternative.

• Add red bell peppers or edamame for variety.