Skim by Section
★ Why You’ll Love this Recipe ★
Quick Weeknight Dinner
This one-pan meal is great for meal-prepping dinner or lunch for the week. You can make this teriyaki chicken with store-bought or homemade teriyaki sauce. Totally up to you!
A Full Meal in One Bowl
You'll love how easy and delicious this dish is to prepare. Made with chicken, healthy vegetables, and a delicious sauce, all over white rice.
Simple Recipe with Shortcuts
This recipe can be as easy or as complex as you make it. There are many shortcut options built into this from-scratch recipe that will save a ton of time. Use whichever shortcuts work best for you and your schedule.
If you enjoy cooking and have plenty of time, try making your own teriyaki sauce, grating your own ginger, and cutting and cooking your own chicken.
Don't feel up to all that? Guess what? You can use bottled teriyaki sauce, rotisserie chicken (or pre-cut chicken), ginger and garlic paste.
These are just a few of my favorite cooking hacks to make life easier on the busy days. I'm not here to tell you the right or wrong way.
Cut Yourself Some Slack
You do you. And I'm going to keep giving you lots of ideas for delicious meals you can explore at your own pace.
So, here's an idea: these chicken teriyaki bowls. Chicken, yummy sauce, and veggies all over rice. A whole meal, in one bowl. Boom. Makes a perfect make-ahead meal if you're into meal prepping. Or just storing leftovers to save money on buying lunch.
★ Ingredients You'll Need ★
Here's a look at everything you'll need.
Keep in mind, if you use bottled teriyaki sauce, you'll reduce the amount of ingredients you'll need to buy and store. But if from-scratch cooking is more your style, I've got you covered with a list of what you'll need to do that too.
Main Ingredients
- Rice. A great way to save prep time is by using quick-cook rice. Minute rice or even microwavable rice. Traditional rice always works too, it just takes about 20 minutes to prepare. Your choice.
- Chicken stock. Since you don't need much for this recipe, you may want to use chicken bouillon + water to mix up your own broth in the exact amount you need. Or if using a carton, refrigerate the rest and use it later for chicken noodle soup or another chicken recipe.
- Cornstarch. This thickens your sauce and helps coat the chicken and vegetables nicely. I recommend adding this and the chicken stock (mixed together to create a slurry) to store-bought teriyaki sauce to create a thickened, silky texture.
- Chicken. You can use breast or tenderloin or skip cooking the chicken and opt for a cooked rotisserie chicken. Choose a plain or garlic seasoned rotisserie chicken to complement the teriyaki sauce.
- Cooking oil. Any cooking oil of your choice works. Vegetable, avocado, coconut oil, even sesame oil works.
- Salt and pepper. Feel free to add more or less to taste.
- Broccoli. Fresh broccoli is best but you can use frozen if that's more convenient for you.
- Red and yellow bell pepper. These bring a sweeter flavor compared to green bell peppers so they are the ideal choice. Seed, remove stems, and slice in strips.
Teriyaki Sauce
You can use bottled teriyaki sauce to save time or make your own. Making your own allows you to adjust the amount of each ingredient to your liking.
- Garlic and ginger. I like to use pastes for both of these to save time but you can use fresh if you prefer.
- Soy sauce. I prefer low sodium so that salt doesn't overpower the dish.
- Honey. Add more to taste if you'd like a sweeter teriyaki.
- Rice vinegar. Add more if you want a tangier sauce.
- Toasted sesame oil. You can add more of this as well for more flavor and silky texture.
For Garnish
Green onions and sesame seeds. These are optional but make a nice garnish and add flavor and texture.
★ How to Make this Recipe ★
This recipe is quick and easy to prep, even if making your own sauce.
Here's a look at the steps:
Prepare rice and keep warm then make the chicken and veggies:
- Mix corn starch slurry.
- Chop veggies.
- Cook chicken.
- Cook veggies.
- Combine sauce ingredients (or bottled sauce) with slurry and add to pan.
- Heat suauce then serve chicken, vegetables, and sauce over rice.
Super simple. Doable in just 25 minutes.
★ Tips & FAQs ★
You sure can. If you have time and want to infuse the chicken with flavor, marinate for 1 hour to overnight. Place chicken in a ziplock bag with half the sauce, reserving the rest of the sauce for later. Let marinate, then add chicken with marinade to the pan when ready to cook.
Teriyaki sauce is a sweet and savory Japanese sauce typically made with soy sauce, sake or mirin or rice vinegar, and sweetened with sugar, honey or sometimes pineapple juice. It's commonly used as a marinade or glaze for meats and adds a rich, flavorful touch to the chicken in the teriyaki rice bowl.
Yes, you can! While chicken is a popular choice, you can substitute chicken with beef, pork, shrimp, or tofu to suit your preferences or dietary restrictions.
Absolutely! Using store-bought teriyaki sauce is a convenient option. However, making your own sauce at home allows you to customize the flavors according to your taste. If using bottled sauce, I recommend still making and adding your cornstarch slurry to thicken the sauce which helps coat the vegetables and chicken for delicious bites.
Yes, you can simply omit the chicken or substitute chicken with tofu, a plant-based protein, or mushrooms.
Store leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop, adding a bit of water or sauce to prevent the rice from drying out.
Absolutely! This makes an excellent meal-prep dish. Just store in an airtight container in the fridge for up to 4 days.
Heat up using the microwave or stovetop, stirring as needed to distribute heat. Add a teaspoon of sauce or water to re-hydrate as needed.
Prepare the teriyaki sauce in advance and store it in the refrigerator. It will keep well for several days, making meal preparation quicker when you're ready to cook the Chicken Teriyaki Rice Bowl.
Try adding snow peas, sugar snap peas, cauliflower, carrots, baby corn, green beans, squash and/or zucchini.
You can also add mushrooms and/or water chestnuts for added flavor and texture.
You'll want to make extra sauce if you plan to add bonus vegetables.
Sure, you can add some heat by sprinkling on red pepper flakes or a few dashes of Sriracha sauce. Customize the amount based on your heat preference.
★ More Asian Chicken Recipes ★
Want more easy meal prep ideas?
Browse all my meal-prep friendly recipes and be sure to Pin your favorites for later!
This recipe for Teriyaki Chicken Rice Bowls was featured on South Your Mouth!
Teriyaki Chicken Rice Bowls
Ingredients
Rice
- 3 cups cooked rice
Slurry
- ¼ cup chicken stock
- 2 tablespoon corn starch
Chicken
- 2 tablespoon cooking oil divided
- 1 lb chicken breast or tenderloin, sliced into 4-inch pieces
- ⅛ teaspoon salt and pepper each
Vegetables
- 2 cups broccoli cut into florets
- 1 cup red bell pepper sliced
- 1 cup yellow bell pepper sliced
Sauce
- 2 teaspoon garlic paste or freshly grated
- 1 teaspoon ginger paste or freshly grated
- ¼ cup low-sodium soy sauce
- 3 tablespoon honey
- 2 tablespoon rice vinegar
- ½ teaspoon toasted sesame oil
Garnish
- 1 green onion sliced
- 2 teaspoon toasted sesame seeds
Mighty Mrs. is a #WalmartPartner.
Instructions
- Cook rice. Prepare rice according to package directions, which takes approximately 5 minutes if you use quick-cook rice.
- Prepare slurry. To a small bowl, add chicken stock and cornstarch. Whisk until combined. Set aside.
- Cook chicken. In a sauté pan over medium heat add the chicken, 1 tablespoon of oil, salt, and pepper. Cook for 5-7 minutes or until the juices run clear. You want an internal temperature of 165°F. Transfer chicken to a large plate or bowl.
- Cook vegetables. Heat another tablespoon of oil in the same pan. Add the broccoli florets and bell peppers. Stir and cook for 3-4 minutes or until the peppers are softened. Add the garlic and ginger; cook for 1 minute more or until the garlic is fragrant. Remove vegetables and add to plate or bowl with broccoli.
- Make sauce. Add soy sauce, honey, rice vinegar, sesame oil, and cornstarch slurry to the pan. Heat and stir until sauce thickens.
- Combine chicken vegetables and sauce. Add chicken and vegetables back to the pan. Toss until the chicken and vegetables are coated in sauce. Heat and stir a minute or two until your desired serving temperature is reached.
- Serve and garnish. Add rice to serving bowls, then layer with a scoop of chicken, vegetables, and sauce. Garnish with the green onions and sesame seeds then serve.
Notes
- Make it spicy: Add red pepper flakes, Sriracha or garlic chili to taste for some heat!
- Feel free to adjust the ingredients in your Teriyaki sauce. The beauty of making your own sauce is that you have full control. Make it sweeter, saltier, more seasoned... you can choose the amount of each ingredient you add.
Leave a Reply