There’s just something so satisfying about a bowl packed with tender chicken, glossy teriyaki sauce, and fluffy rice. This Easy Teriyaki Chicken and Rice Bowls Recipe is a total game-changer for me when I want a tasty dinner on the table fast, without sacrificing flavor or freshness.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Easy Teriyaki Chicken and Rice Bowls Recipe
- Top Tip
- How to Serve Easy Teriyaki Chicken and Rice Bowls Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Easy Teriyaki Chicken and Rice Bowls Recipe
Why You'll Love This Recipe
This recipe is one of my go-tos because it manages to be quick, wholesome, and downright delicious. Whether you’re cooking for your family after a busy day or prepping a meal for yourself, it checks all the boxes.
- Speedy and Simple: You’ll have dinner ready in about 25 minutes, perfect for busy weeknights.
- Fresh Ingredients: Crisp-tender broccoli and creamy avocado add fresh texture and flavor to the bowl.
- Homemade Teriyaki Sauce: The sauce is made with common pantry staples and tastes so much better than store-bought.
- Customizable: You can easily swap out ingredients or add your favorite veggies to make it your own.
Ingredients & Why They Work
Each ingredient in this Easy Teriyaki Chicken and Rice Bowls Recipe is thoughtfully chosen to balance comfort and nutrition. Plus, you might find some pantry staples lurking in your kitchen right now!
- Less sodium soy sauce: Using less sodium gives you control over saltiness and works great with the sweetness of brown sugar.
- Brown sugar: Opt for light or dark for subtle differences in depth—dark adds richness, light keeps it bright.
- Rice vinegar: The acid balances the sweetness beautifully; apple cider vinegar works fine if that’s what you have.
- Fresh ginger: Fresh minced ginger adds a zing that bottled can’t fully replicate but both work.
- Minced garlic: Always a must for savory depth; fresh is best but bottled can save time.
- Cornstarch: This thickens the sauce quickly and gives that glossy finish your teriyaki sauce needs.
- Broccoli crown: Steamed crisp-tender for texture contrast; it absorbs some sauce flavor, too.
- Avocado oil: Or your favorite neutral oil helps sear the chicken perfectly without strong flavors.
- Boneless skinless chicken breast: Cubed for quick, even cooking and easy bites.
- Cooked rice: I love using microwaveable frozen rice for speed, but brown or white both shine here.
- Avocados: Creamy slices balance the sauce’s saltiness and add healthy fats.
- Sesame seeds: The final sprinkle adds nuttiness and a little crunch, making every bite special.
Make It Your Way
I love mixing things up depending on what’s in my fridge. This Easy Teriyaki Chicken and Rice Bowls Recipe is super forgiving—feel free to get creative and make it yours.
- Variation: Sometimes I swap the broccoli for snap peas or green beans for a different crunch and color in the bowl; both work wonderfully.
- Spice it up: Adding a pinch of red pepper flakes or a drizzle of Sriracha can bring a nice kick.
- Protein swap: Try using tofu or shrimp if you want to change up the proteins—just adjust cooking times.
- Grain options: Quinoa, cauliflower rice, or even noodles add great texture and flavor variations.
Step-by-Step: How I Make Easy Teriyaki Chicken and Rice Bowls Recipe
Step 1: Whisk Up That Luscious Sauce
Start by combining the soy sauce, brown sugar, rice vinegar, ginger, garlic, water, and cornstarch in a small bowl. Whisk it well to dissolve the sugar and mix the starch thoroughly. Setting it aside lets those flavors marry beautifully while you prep the rest.
Step 2: Steam Your Broccoli to Perfection
Pour ¾ cup water into a large nonstick skillet and bring it to a boil over high heat. Toss in the broccoli florets, cover the pan, and reduce the heat to medium-low. Let it steam for 2–3 minutes until crisp-tender. Don’t overcook—it should still have a little snap. Drain, transfer to a bowl, and tent with foil to keep warm.
Step 3: Sear the Chicken Just Right
Wipe the skillet clean and heat the avocado oil over medium-high heat. Add the cubed chicken in an even layer and season generously with salt and pepper. Let it sit a moment before stirring, then cook for 5-6 minutes until the edges brown and the inside is cooked through. It’s key to get that beautiful golden crust—it locks in juiciness.
Step 4: Bring On the Sauce
Give your sauce mixture a quick whisk and pour it over the chicken. Stir occasionally as the sauce comes to a bubble, then reduce the heat to low and let it gently thicken. If it gets too thick, just add a splash of water to loosen it. That glossy coating is what you’re after!
Step 5: Assemble and Enjoy
Scoop cooked rice into bowls, spoon over the teriyaki chicken, add the steamed broccoli, and top each bowl with slices of fresh avocado. Don’t forget to sprinkle sesame seeds on top and give the avocado a pinch of salt and pepper. This last touch really elevates the flavors and presentation.
Top Tip
From my experience making this recipe many times, a few key tips can really take it to the next level and keep your kitchen stress-free.
- Proper Chicken Cubing: Cut chicken into uniform pieces so they cook evenly, preventing some pieces turning dry while others stay underdone.
- Don’t Skip the Sauce Whisking: Always whisk the sauce well before adding to the pan to avoid clumps and ensure smooth thickening.
- Steam Broccoli Just Right: Over-steaming kills the vibrant green color and crunch; 2-3 minutes is perfect for that fresh bite.
- Adjust Sauce Thickness: Keep some water nearby so you can tweak the consistency if it thickens too much—better to have it saucy than sticky.
How to Serve Easy Teriyaki Chicken and Rice Bowls Recipe
Garnishes
I rarely skip the avocado slices and sesame seeds—they add creaminess and a nutty crunch that compliment the savory sauce so well. Sometimes I like to throw in some thinly sliced green onions or a sprinkle of toasted nori flakes for an extra flavor boost.
Side Dishes
To keep things simple and balanced, I often serve this bowl alongside a light cucumber salad or pickled veggies. Edamame or miso soup also pair wonderfully if you want a fuller spread.
Creative Ways to Present
For a dinner party or special occasion, I love placing each bowl on a bamboo mat with a sprinkle of chopped cilantro and a small wedge of lime. A drizzle of spicy mayo or a side of kimchi can make it feel festive and unique without extra fuss.
Make Ahead and Storage
Storing Leftovers
Leftover teriyaki chicken and broccoli store beautifully in airtight containers in the fridge for up to 3 days. I usually keep the avocado and rice separate to prevent sogginess, adding fresh slices when reheating.
Freezing
I’ve frozen the cooked chicken and sauce mixture successfully, just make sure to cool it completely before transferring to freezer-safe bags. Thaw overnight in the fridge and it reheats nicely, though avocado should be fresh.
Reheating
Reheat gently on the stovetop or microwave, stirring occasionally. Adding a splash of water before warming helps revive the sauce’s texture. Then, toss on fresh avocado slices after heating for that creamy contrast.
Frequently Asked Questions:
Absolutely! Chicken thighs have a richer flavor and stay juicy, so they work beautifully. Just adjust the cooking time slightly since thighs can take a bit longer to cook through.
If you swap the soy sauce for tamari (a gluten-free soy sauce alternative), and check that other ingredients like rice vinegar are gluten-free, this recipe is safe for a gluten-free diet.
Keep an eye on the sauce as it simmers. If it thickens more than you’d like, simply stir in a little water, a teaspoon at a time, until you reach the perfect consistency.
Reheat the chicken gently over low heat on the stovetop or microwave with a splash of water. Covering the pan or bowl helps trap moisture so the chicken stays tender and the sauce stays saucy.
Final Thoughts
This Easy Teriyaki Chicken and Rice Bowls Recipe is one of those dishes that feels like a warm hug after a long day. It’s reliable, comforting, and delicious every time I make it. I can’t recommend it enough for your weeknight rotation — give it a try and I bet it’ll become a favorite in your house too!
Print
Easy Teriyaki Chicken and Rice Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Lactose
Description
This Teriyaki Chicken and Rice Bowls recipe features bite-sized boneless chicken breast simmered in a quick homemade teriyaki sauce, served with crisp-tender broccoli and creamy sliced avocado. It's a fresh, satisfying, and easy weeknight meal perfect for family dinners.
Ingredients
Teriyaki Sauce
- ½ cup less sodium soy sauce (or tamari for gluten-free)
- ¼ cup brown sugar (light or dark, lightly packed)
- 2 tablespoons unseasoned rice vinegar (can substitute apple cider vinegar)
- 1 heaping teaspoon minced fresh ginger (fresh or bottled)
- 1 heaping teaspoon minced garlic (fresh or bottled)
- 3 tablespoons water
- 2 teaspoons cornstarch
Broccoli
- 1 small broccoli crown (chopped into small florets)
- ¾ cup water
Chicken and Rice
- 1 tablespoon avocado oil (or your favorite neutral oil)
- 1 ½ pounds boneless skinless chicken breast (cubed)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
- Cooked white or brown rice (microwavable frozen or shelf-stable)
- 2 avocados (sliced)
- Sesame seeds (as needed)
Instructions
- Prepare the Teriyaki Sauce: Place all the sauce ingredients—soy sauce, brown sugar, rice vinegar, minced ginger, minced garlic, water, and cornstarch—in a small bowl and whisk well to combine. Set aside.
- Steam the Broccoli: In a 12-inch nonstick skillet, add ¾ cup water and place over HIGH heat. Add the chopped broccoli florets and bring the water to a boil. Cover the pan, reduce heat to MEDIUM-LOW, and steam the broccoli until crisp-tender, about 3 minutes. Drain, transfer broccoli to a bowl, and cover with foil to keep warm. Wipe skillet clean.
- Cook the Chicken: Add avocado oil to the dry skillet and heat over MEDIUM-HIGH. When hot, add cubed chicken in an even layer. Season with salt and pepper to taste. Cook, stirring occasionally, for 5 to 6 minutes until chicken is browned and cooked through. Reduce heat to MEDIUM.
- Simmer with Sauce: Whisk the teriyaki sauce once more and add it to the skillet with the chicken. Cook, stirring occasionally, until sauce bubbles. Reduce heat to LOW and cook until the sauce thickens to your preference. Add a small amount of water if the sauce becomes too thick. Remove from heat.
- Assemble Bowls: Divide cooked rice, chicken with sauce, steamed broccoli, and sliced avocado among 5 bowls. Season avocado slices with a pinch of salt and pepper. Drizzle chicken with some sauce from the pan and sprinkle sesame seeds on top.
Notes
- Use bite-sized pieces of boneless chicken breast for even cooking and easy eating.
- The broccoli is steamed to keep it crisp-tender, balancing the rich sauce and creamy avocado.
- Adjust the thickness of the sauce by adding water if needed during the simmering step.
- Use less sodium soy sauce to control salt levels; tamari is a great gluten-free alternative.
- Microwavable rice saves time but freshly cooked rice also works well.
- Feel free to substitute avocado oil with other neutral oils like canola or vegetable oil.
Nutrition
- Serving Size: 1 bowl
- Calories: 479 kcal
- Sugar: 10 g
- Sodium: 668 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.02 g
- Carbohydrates: 43 g
- Fiber: 10 g
- Protein: 37 g
- Cholesterol: 87 mg
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