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, Beef Teriyaki, and Honey Chicken recipe.
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)
See how we calculate recipe costs.
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 1 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.
Looks yummy.
Thank you, Debbie! I hope you give it a try—it’s such an easy dinner!
Very flavorful and quick weeknight meal
I’m so glad you enjoyed it, Rebecca! Quick dinners with lots of flavor are always a win. Thank you for the review!
Can’t wait to try this, I have been looking for different ways of cooking Chicken and since I found your page it really gives me variety.
I like the fact that it’s freezable, so I can make as a ‘meal prep’ and just defrost what I need.
Love teriyaki anything! This recipe is delicious, healthy, filling, and so quick and easy to make on a busy week night. Fave with the kids!
Thank you, Lou! I’m so glad it’s a hit with the kids. Easy dinners that everyone enjoys are a win on busy evenings!
I love how quickly this meal comes together and the flavors satisfy the taste buds all while being able to be adapted to gluten free and customized to which vegetables we prefer! Bonus is it’s all one pan!
This looks delicious. Can’t wait to try it
Thank you, Evelyn! I hope you love it. Let me know what you think when you give it a try!
I’m going to try this. Does it make enough sauce to really coat the rice in the bowl?
Great question, Deborah! If you like your rice really saucy, I’d make a little extra teriyaki sauce to serve on the side so you have plenty for every bite!
I followed exactly and it was delicious ? now I can make my own instead of take out
I love hearing that, Brandi! It’s so nice to enjoy those takeout favorites at home. Thanks for letting me know how it turned out!
I love crockpot meals. We make this one on busy weeknights and it never disappoints!
Thank you, Angelique! I love letting the crock pot handle dinner on busy evenings. So glad this one is a regular at your house!
Move over take out! Lol. I am going to have some homemade!!
Just bought a wok and am definitely going to try this recipe!!!!
I hope you enjoy it, Anne Marie! I’d love to hear how it turns out when you give it a try!
This looks amazing . We love teriyaki in our home !
I am definitely trying this one! It looks amazing!
Cathy – Thanks so much! Can’t wait to hear what you think!
Thank you for this great idea when I need to use some of my veggies before they good bad.
This looks awesome! I have very little cooking experience. Not sure if I want to this many ingredients for 1 recipe. I want to also enter the contest
Thank you, Rhonda! A longer ingredient list can feel intimidating, but measuring everything before you start makes it much easier. Take it one step at a time!
Just commenting to enter for the giveaway but I do plan on making this hopefully soon! Love your recipes. Thank you!
Thank you for the sweet words, Gina! I’m so glad you’re enjoying the recipes. Hope you get to try these bowls soon!
I am so eager to try this it sounds nice and simple! I love getting these new recipes from Eating on a Dime.
That makes me so happy, Pam! I love sharing simple recipes that make dinner easier. Let me know how you like the bowls!
This is SO GOOD!!! It definitely will be a regular meal at our house!!!
That makes me so happy, Cindy! I love hearing that these bowls earned a spot in your regular dinner rotation. Thank you for the wonderful review!
yummy! Can’t wait to try it!
I hope you enjoy them, Tina! Let me know what you think once you give them a try!
This meal was delicious. The photos Carrie provides really help to know how to prep the ingredients. The cooking is fast, but the prep took me a little bit of time to cut/chop/and get the ingredients all ready to go. But it would be a recipe you could get ready the night before or before work, put the stuff in individual baggies or containers in the frig, mix the sauce and cover it with wrap and then when you get home from work, you just take everything out of the frig and get your pan out and start cooking. You can use leftover rice like Carrie suggests, or you can get the rice ready the night before or early in the morning and put it in the frig with the other ingredients so you don’t have to wait for the rice. Literally, if you have everything prepped, the cooking takes less than 20 minutes and tastes so amazing. Makes wonderful leftovers that you can put in a wrap or heat and eat like night one! Highly recommend making this a regular meal at your house.
Thank you so much Mary! I’m so glad you enjoyed it and thank you so much for the positive review – I appreciate it!
I followed this recipe to a t, and it was very good. We especially like the sauce. We will be keeping this one in rotation for when we are craving Chinese flavors.
Wahoo! So glad it will be on the menu plan rotation. Thanks for sharing!
This Teriyaki Chicken Bowls was so delicious! Loved how filling and healthy it was and my entire family cleaned their plates. Will be making this to meal prep for my lunches for the week.
Did you have green onions in your recipe video .