Teriyaki Chicken Rice Bowl

This teriyaki chicken rice bowl combines juicy chicken, broccoli, rice, and a simple homemade teriyaki-style sauce for a fast weeknight dinner.

Quick Recipe Facts

• Prep: 10 minutes
• Cook: 20 minutes
• Total: 30 minutes
• Servings: 4
• Estimated nutrition (per serving): 41 g protein · 436 kcal

Ingredients

• 600 g boneless, skinless chicken breast, diced
• 1 tablespoon neutral cooking oil
• 300 g broccoli florets
• 500 g cooked rice
• 60 ml low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 2 teaspoons cornstarch mixed with 2 tablespoons cold water
• Sliced spring onion and sesame seeds, optional

Instructions

1. Whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.

2. Heat oil in a skillet over medium-high heat. Cook the chicken until browned and the thickest pieces reach 74°C / 165°F.

3. Steam or microwave the broccoli until crisp-tender.

4. Pour the sauce into the skillet. Stir in the cornstarch slurry and simmer briefly until glossy and slightly thickened.

5. Divide rice among bowls and top with chicken, sauce, and broccoli. Finish with spring onion and sesame seeds if desired.

Tips

• Cut chicken into similar-sized pieces for even cooking.
• Use low-sodium soy sauce so the sauce is easier to balance.
• Do not overcook the broccoli; a little bite gives the bowl better texture.

Meal Prep and Storage

Divide into airtight containers and refrigerate for up to 3 days. Reheat until piping hot throughout. Add a teaspoon of water before reheating if the sauce has thickened too much.

You May Also Like

Try our Chicken Burrito Bowl, High-Protein Chicken Pasta, or Turkey Taco Bowl.

Recipe Summary

Teriyaki Chicken Rice Bowl

Chicken, broccoli, and rice with a simple homemade teriyaki-style sauce for a fast weeknight dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Calories: 436

Ingredients Method Notes

Ingredients

  

• 600 g boneless, skinless chicken breast diced
• 1 tbsp neutral cooking oil
• 300 g broccoli florets
• 500 g cooked rice
• 60 ml low-sodium soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cloves garlic minced
• 1 tsp fresh ginger grated
• 2 tsp cornstarch mixed with 2 tablespoons cold water
• spring onion and sesame seeds optional

Method

 

1. Whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
2. Heat oil in a skillet over medium-high heat. Cook the chicken until browned and the thickest pieces reach 74°C / 165°F.
3. Steam or microwave the broccoli until crisp-tender.
4. Pour the sauce into the skillet. Stir in the cornstarch slurry and simmer briefly until glossy and slightly thickened.
5. Divide rice among bowls and top with chicken, sauce, and broccoli. Finish with spring onion and sesame seeds if desired.

Notes

Use low-sodium soy sauce and avoid overcooking the broccoli for the best balance and texture. Nutrition is estimated from standard USDA reference ingredients and calculated per 1/4 recipe; brands and substitutions can change the values.