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This teriyaki chicken bowl is a simple, budget-friendly dinner that comes together fast using pantry staples and fresh veggies. It’s a great option for busy weeknights and makes delicious leftovers for lunch the next day.
Why You’ll Love This Recipe!
This is one of those meals I keep on repeat because it checks all the boxes—quick, affordable, and everyone actually eats it without complaints. I’ve made this on busy weeknights, for meal prep, and even when I just need to use up leftover veggies in the fridge. It’s reliable, flexible, and always turns out great.
- Faster than takeout: Ready in about 30 minutes with simple ingredients you probably already have
- Easy to customize: Swap the veggies, adjust the sweetness, or use what’s on hand. Rice bowl recipes make dinnertime a breeze!
- Great for leftovers: Reheats well for lunches and makes meal prep simple
If you love this recipe, then you must check out our Quick and Easy Chicken Dinners Series.
Recipe Snapshot
- Budget-Friendly: Uses affordable chicken and simple pantry sauce ingredients
- Family-Tested: Sweet and savory flavor that kids and adults both enjoy
- Real-Life Prep Time: 30 minutes
- Method: Skillet (one pan)
- Freezer-Friendly: Yes (freeze chicken and sauce separately from rice)
- Best For: Quick weeknight dinners, meal prep, leftovers
Ingredients
- Chicken breasts – Cut into evenly sized pieces so it cooks quickly and stays tender. Chicken thighs can be used for a more budget-friendly and juicy option.
- Salt & Black Pepper – Keep it simple—this just lightly seasons the chicken before adding the flavorful sauce.
- Sesame oil – Adds great flavor, but you can substitute olive oil or vegetable oil if needed.
- Minced garlic – Fresh garlic gives the best flavor, but jarred minced garlic works well for convenience.
- Red bell pepper – Adds sweetness and color. Any color bell pepper or even frozen pepper strips will work.
- Chopped broccoli florets – Fresh or frozen both work. If using frozen, no need to thaw—just cook a few extra minutes.
- Red onion – Adds a little bite and flavor. Yellow or white onion can be substituted.
- Cooked rice – This is perfect for using leftover rice. Day-old rice reheats better and won’t get mushy. See Instant pot White Rice Recipe if you need to cook some.
- Green onions – Adds fresh flavor at the end—don’t skip if you can help it, but optional if needed.
- Sesame seeds – Optional garnish, but adds a little texture and makes it feel like takeout at home.
Homemade Teriyaki Sauce Ingredients
- Soy sauce – Use low-sodium soy sauce if you want to control salt levels.
- Chicken broth – Adds depth of flavor. You can substitute water with bouillon if needed.
- Rice vinegar – Balances the sweetness. Apple cider vinegar works in a pinch.
- Honey – Adds sweetness. Brown sugar is a great budget-friendly substitute.
- Cornstarch – Helps thicken the sauce—make sure it’s fully whisked in so there are no lumps.
- Fresh grated ginger – Adds a fresh, slightly spicy flavor. Ground ginger works if that’s what you have.
How to Make Teriyaki Chicken Bowls
Step 1 – Cut 1 lb chicken breasts into bite-size pieces and season with ¼ tsp salt and ¼ tsp black pepper.
Step 2 – Heat 1 Tbsp sesame oil in a large skillet over medium-high heat. Add 1 Tbsp minced garlic and cook for 30 seconds until fragrant.
Step 3 – Add the chicken in a single layer and cook undisturbed for 3–4 minutes until browned over medium heat. Flip and cook for another 3–4 minutes until fully cooked. Remove chicken from the skillet.
Step 4 – Add the diced red bell pepper, 2 cups broccoli florets, and ½ diced red onion to the skillet (add a little more oil if needed). Sauté for about 5 minutes until fork-tender.
Step 5 – In a small bowl, whisk together ½ cup soy sauce, ½ cup chicken broth, 2 Tbsp rice vinegar, ¼ cup honey (or brown sugar), 1 Tbsp cornstarch, and 1 tsp grated ginger.
Step 6 – Return the chicken to the skillet and pour in the savory-sweet sauce mixture. Toss to coat and simmer for 2–3 minutes until the sauce thickens.
Step 7 – Serve over 2 cups cooked rice and sprinkle with 2 diced green onions and 1 Tbsp sesame seeds.
Tips for Success
- Cut chicken evenly so it cooks quickly and stays tender
- Let the chicken brown before flipping for better flavor
- Use frozen vegetables to save time on busy nights
- Double the sauce if your family likes extra for rice
- This recipe reheats well, making it great for meal prep lunches
Variations & Substitutions
- Skinless Chicken thighs instead of breasts: More affordable and extra juicy
- Swap vegetables: Use what you have—zucchini, carrots, snap peas, or frozen stir-fry mix
- Make it low-carb: Serve Teriyaki Chicken Rice Bowl over cauliflower rice
- Adjust sweetness: Use brown sugar for a deeper flavor or add extra for sweeter sauce
- Add heat: Stir in red pepper flakes or a drizzle of sriracha
Storage, Leftovers & Freezer Instructions
- Meal prep tip: Store rice separately from leftover teriyaki chicken for best texture when reheating
- Refrigerator: Store in an airtight container for up to 5 days
- Reheat: Microwave or warm in a skillet with a splash of water or broth
- Freezer: Freeze cooked chicken and sauce (without rice) for up to 3 months
FAQs
Yes, just thaw it first so it cooks evenly and browns properly.
White rice is most common, but brown rice or jasmine rice also work well.
Let it simmer a little longer, or mix 1 teaspoon cornstarch with water and add it in.
This teriyaki bowl is one of those easy dinners that truly delivers—it’s simple to make, budget-friendly, and honestly tastes better than takeout. Once you try it, it’s likely to become a regular in your meal rotation.
If you make this recipe, I’d love to hear how it turned out! Leave a comment below or give it a rating to help others find this family-friendly favorite.
Teriyaki Chicken Bowls
Ingredients
- 1 lb chicken breasts
- ¼ tsp salt
- ¼ tsp black pepper
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 1 red bell pepper diced (1-inch pieces)
- 2 cups chopped broccoli florets
- ½ red onion diced (1-inch pieces)
- 2 cups cooked rice
- 2 green onions diced (for serving)
- 1 Tbsp sesame seeds for serving
- Sauce Ingredients
- ½ cup soy sauce
- ½ cup chicken broth
- 2 Tbsp rice vinegar
- ¼ cup honey or brown sugar
- 1 Tbsp cornstarch
- 1 tsp fresh grated ginger or ¼ tsp ground ginger
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Instructions
- Cut 1 lb chicken breasts into bite-size pieces and season with ¼ tsp salt and ¼ tsp black pepper.
- Heat 1 Tbsp sesame oil in a large skillet over medium-high heat. Add 1 Tbsp minced garlic and cook for 30 seconds until fragrant.
- Add the chicken in a single layer and cook undisturbed for 3–4 minutes until browned. Flip and cook for another 3–4 minutes until fully cooked. Remove chicken from the skillet.
- Add the diced red bell pepper, 2 cups broccoli florets, and ½ diced red onion to the skillet (add a little more oil if needed). Sauté for about 5 minutes until fork-tender.
- In a small bowl, whisk together ½ cup soy sauce, ½ cup chicken broth, 2 Tbsp rice vinegar, ¼ cup honey (or brown sugar), 1 Tbsp cornstarch, and 1 tsp grated ginger.
- Return the chicken to the skillet and pour in the sauce. Toss to coat and simmer for 2–3 minutes until the sauce thickens.
- Serve over 2 cups cooked rice and top with 2 diced green onions and 1 Tbsp sesame seeds.
