This Teriyaki Chicken and Rice is an easy one-pan dinner made with tender chicken, fluffy rice, and a rich, sweet-savory homemade teriyaki sauce. It’s better than takeout, ready in about 30 minutes, and made with simple pantry ingredients. This family-friendly chicken teriyaki rice bowl is perfect for busy weeknights when you need something quick and delicious.
Why You’ll Love Teriyaki Chicken & Rice!
Teriyaki Chicken & Rice is one of those dependable dinners I turn to when I need something quick, comforting, and guaranteed to please.
It’s simple enough for busy nights but flavorful enough to feel special. I love that you can make it with ingredients you probably already have and easily customize it with veggies or extra sauce depending on what your family likes.
This Teriyaki Chicken Bowl is a family favorite because it is packed with so much flavor. If you have made our Chicken Teriyaki, Teriyaki Vegetables or Teriyaki Chicken on a Stick Recipe then you are going to love this dish!
Make sure to also check out Easy One Pot Dinners for Busy Families Series for even more one pot recipes!
Ingredients
- Olive Oil – Avocado Oil or Vegetable oil are great substitutes
- Boneless, Skinless Chicken Breasts – Diced into bite size pieces
- Simple Spices – Salt and Black Pepper
- Cloves Garlic, minced – Learn How to Mince Garlic Cloves
- Chicken Broth – If you are out, see Chicken Broth Substitutes
- Long Grain White Rice – Rice needs to be uncooked
- Shredded Carrots – We like to use matchstick carrots
- Sliced Green Onions – We like to sprinkle on top with sesame seeds right before serving
For the Sauce
- Low-Sodium Soy Sauce – For a gluten free option us coconut aminos
- Sesame Oil – If you are out, see The Best Sesame Oil Substitute
- Honey – For the best flavor use pure honey
- Brown Sugar – Try our Homemade Brown Sugar. Dark Brown Sugar can also be used
- Rice Vinegar – If you are out, see The Best Substitutes for Rice Vinegar
- Ground Ginger – See The Best Ginger Substitutes
- Cornstarch – Helps to thicken the sauce
Scroll to the recipe card for the full recipe details.
How to Make Teriyaki Chicken and Rice
Step 1 – Whisk the sauce ingredients together in a small bowl until the cornstarch is fully dissolved. Set aside.
Step 2 – Heat the olive oil in a large deep skillet over medium high heat. Add in the chicken and season it with the pepper.
Step 3 – Saute for 5-7 minutes, flipping it halfway through the cooking time, until both sides of the chicken are browned. Add in the garlic and cook for about 30 seconds until you can start to smell the garlic.
Step 4 – Stir in the Chicken Broth, rice and carrots. Bring to a boil. Cover, reduce the heat to low to medium heat and cook for about 20 minutes until the rice is tender and the liquid is absorbed (stir every once in a while to make sure that the mixture is not sticking to the bottom of the pan).
Step 5 – Remove the lid. Stir in the sauce mixture. Cook for about 3-5 minutes until the sauce has thickened and coats all the ingredients in the pan.
Step 6 – Serve warm topped with the sliced green onions if using and enjoy!
Teriyaki Chicken and Rice
Ingredients
- 2 Tablespoons Olive Oil
- 1 pound Boneless Skinless Chicken Breasts (diced into bite size pieces)
- ½ teaspoon Pepper
- 2 cloves Garlic minced (or 2 teaspoons pre-minced garlic)
- 2 cups Chicken Broth
- 1 cup Long Grain White Rice
- ½ cup Shredded Carrots
- 2 Sliced Green Onions for serving
For the Sauce:
- ½ cup Low-Sodium Soy Sauce
- ¼ teaspoon Sesame Oil
- ¼ cup Honey
- ¼ cup Brown Sugar
- 2 Tablespoon Rice Vinegar
- ½ teaspoon Ground Ginger
- 1 Tablespoon Cornstarch
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Instructions
- Whisk ½ cup of low-sodium soy sauce, ¼ teaspoon of sesame oil, ¼ cup of honey, ¼ cup of brown sugar, 2 tablespoon of rice vinegar, ½ teaspoon of ground ginger, and 1 tablespoon of cornstarch together in a mixing bowl until the cornstarch is fully dissolved. Set aside.
- Heat 2 tablespoons of olive oil in a large deep skillet over medium high heat.
- Add in 1 pound of chicken and season it with ½ teaspoon of pepper.
- Saute for 5-7 minutes, flipping it halfway through the cooking time, until both sides of the chicken are browned.
- Add in 2 cloves of garlic and cook for about 30 seconds until you can start to smell the garlic.
- Stir in 2 cups of Chicken Broth, 1 cup of rice and ½ cup of carrots.
- Bring to a boil. Cover, reduce the heat to low and cook for about 20 minutes until the rice is tender and the liquid is absorbed (stir every once in a while to make sure that the mixture is not sticking to the bottom of the pan).
- Remove the lid. Stir in the sauce mixture. Cook for about 3-5 minutes until the sauce has thickened and coats all the ingredients in the pan.
- Serve warm topped with 2 sliced green onions if using and enjoy!
Recipe Video
Recipe Notes
Nutrition Facts
Recipe Tips
- Chicken and Vegetables – When preparing this meal, make sure to cut chicken and veggies in about the same size pieces. This ensures that it cooks evenly and about the same time.
- Large Skillet – You can make this recipe with any type of skillet. Just make sure it is large enough to hold all the ingredients to ensure everything cooks easily.
- Let Chicken Cook – Allow the chicken to brown on both size for that golden brown texture before flipping. We even set a timer for about 3 minutes and then flip.
Variations Ideas
- Add Veggies – You can add in broccoli, bell peppers or peas with the sauce for a completely one pot meal if you would. We love making a rice bowl with our leftovers and it always makes a great meal.
- Teriyaki Sauce – The homemade teriyaki sauce is amazing and easy to make but you can make with store bought teriyaki sauce if you prefer.
- Spicy Teriyaki – Add sriracha or red pepper flakes to taste for a kick of flavor.
- Pineapple Teriyaki – Add pineapple chunks for sweetness.
- Slow Cooker Version – Cook chicken in sauce, serve over rice. You might like this Crock Pot Teriyaki Chicken.
Frequently Asked Questions
We recommend using Long Grain White Rice to make this recipe. Feel free to substitute with Microwave Brown Rice or Jasmine Rice Recipe if you prefer. You may need to adjust your cooking time if using different types of rice.
Store any leftovers in an airtight container for up to 5 days in the refrigerator.
No, this dish has mild and slightly sweet flavor. Very kid friendly!
More Easy Teriyaki Recipes
We love hearing from you! If you make Teriyaki Chicken and Rice, please leave us a comment or a star review.
This Teriyaki Chicken and Rice was so good!