I’m sharing my Teriyaki Chicken Rice Bowl recipe that pairs sweet garlicky chicken with fluffy rice and steamed broccoli in just 20 minutes using only a few pantry ingredients.
I grab boneless skinless chicken thighs and a couple cloves of garlic when I want something fast that still tastes like I actually tried. This Quick Teriyaki Chicken Rice Bowl surprised me the first time, sweeter and more garlicky than I expected, and way better than takeout.
I mean, who knew a few simple moves could turn into one of my favorite Yummy Recipes? It’s the kinda dish that sneaks onto the weeknight menu again and again, and yeah, I still get a little proud every time I plate it as a Teriyaki Chicken Rice Bowl.
Ingredients
- Chicken thighs or breasts pack protein for muscle repair, juicy base, soaks up flavors well.
- Soy sauce brings salty umami, low sodium keeps it healthier, deep savory backbone to sauce.
- Honey gives sweet balance and glossy shine, adds simple carbs and sticky mouthfeel.
- Fresh ginger adds bright warmth and slight heat, aids digestion, lifts the whole bowl.
- Cornstarch thickens the sauce quickly, makes it cling to chicken, smooth finish every time.
- Broccoli gives fiber, vitamins and a crunchy contrast, keeps the meal feeling lighter.
- Toasted sesame oil adds nutty aroma and small fat boost, used sparingly for punch.
Ingredient Quantities
- 1 pound boneless skinless chicken thighs or breasts, cut into bite sized pieces
- 1 tablespoon vegetable oil
- 1/3 cup low sodium soy sauce
- 1/4 cup honey
- 2 tablespoons packed brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger (or 1/4 teaspoon ground ginger)
- 1 tablespoon rice wine vinegar or mirin
- 1 tablespoon cornstarch
- 2 tablespoons water (for slurry)
- 2 cups cooked jasmine rice (about 1 cup uncooked)
- 2 cups broccoli florets, steamed
- 1 teaspoon toasted sesame oil
- 1 tablespoon sesame seeds
- 2 green onions, thinly sliced
- Salt and black pepper, to taste
How to Make this
1. Pat 1 pound boneless chicken thighs or breasts dry and cut into bite sized pieces, season with salt and black pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium high heat and add the chicken in one layer. Cook until browned and just cooked through about 5 to 6 minutes, stirring once or twice. Remove chicken to a plate.
2. Lower heat to medium, add the minced 2 cloves garlic and 1 teaspoon fresh grated ginger to the same skillet and cook about 30 seconds until fragrant, scraping up any brown bits.
3. Pour in 1/3 cup low sodium soy sauce, 1/4 cup honey, 2 tablespoons packed brown sugar and 1 tablespoon rice wine vinegar or mirin. Stir and bring to a simmer so the sugar melts and the sauce starts to bubble.
4. Mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry, then whisk that into the simmering sauce. Cook about 1 minute until the sauce thickens and becomes glossy. Taste and adjust with a pinch more salt or a splash more vinegar if it seems too sweet.
5. Return the chicken and any accumulated juices to the skillet, toss to coat in the sauce and simmer 1 to 2 minutes until everything is hot and well glazed. Stir in 1 teaspoon toasted sesame oil at the end for aroma.
6. While the sauce is finishing, reheat 2 cups cooked jasmine rice and steam 2 cups broccoli florets until bright green and tender crisp, about 3 to 4 minutes. You can microwave the rice with a damp paper towel or steam the broccoli in a sieve over boiling water, whatever is faster.
7. Quickly toast 1 tablespoon sesame seeds in a small dry pan over medium heat about 1 to 2 minutes until fragrant, watch them closely because they burn fast.
8. Divide the hot rice among bowls, arrange the steamed broccoli and then spoon the teriyaki chicken and extra sauce over top.
9. Sprinkle the toasted sesame seeds and 2 thinly sliced green onions over each bowl. Adjust with extra black pepper or a tiny pinch of salt if needed.
10. Serve right away. Leftovers keep in the fridge up to 3 days; reheat gently and add a splash of water before warming to loosen the sauce.
Equipment Needed
1. Large skillet or frying pan, for browning chicken and simmering sauce
2. Chef’s knife and cutting board, to cut chicken, slice green onions and trim broccoli
3. Measuring cups and spoons, for soy, honey, sugar, vinegar and cornstarch
4. Small bowl plus whisk or fork, to mix the cornstarch slurry
5. Spatula or tongs and a wooden spoon, for stirring, tossing and scraping up brown bits
6. Small dry skillet, to toast the sesame seeds quickly
7. Saucepan with steamer basket or microwave-safe bowl, to steam broccoli and reheat rice
8. Plate for resting cooked chicken and serving bowls for assembling the bowls
FAQ
Quick Teriyaki Chicken Rice Bowls Recipe Substitutions and Variations
- Chicken: swap with extra firm tofu or tempeh for a veg option. Press the tofu, cut into cubes and pan sear until golden, then toss in the sauce; timing and amounts stay about the same.
- Low sodium soy sauce: use tamari if you need gluten free or coconut aminos for a milder, slightly sweeter taste. Use 1 to 1 but taste and add salt if it seems bland.
- Honey: substitute maple syrup or agave nectar in equal amounts, maple gives a bit more depth while agave is a neutral sweetener.
- Cornstarch: arrowroot powder works one to one and makes a clear glossy sauce. If you only have flour mix about 1 tablespoon flour with 2 tablespoons water and cook a little longer to thicken.
Pro Tips
– Dont crowd the pan when browning the chicken, or it will steam instead of getting a good sear. Use higher heat, leave it alone a minute or two so it forms color, then stir. Thighs forgive mistakes more than breasts.
– Make the cornstarch slurry with cold water and whisk it smooth before adding. Add it slowly to a gently simmering sauce and stir constantly so you dont get lumps, and only cook a minute or so once it thickens so it stays glossy not gluey.
– Taste as you go and balance sweet and acid. If the sauce is too sweet a tiny splash more rice vinegar or a pinch of salt fixes it fast, if its too sharp a bit more honey or a touch of brown sugar will calm it down.
– Toast the sesame seeds quickly in a dry pan, but watch them closely, they go from fragrant to burnt in seconds. Save some raw sliced green onion to sprinkle at the end for fresh crunch.
– For leftovers reheat gently, add a splash of water or a little extra soy sauce so the sauce loosens and the chicken doesnt dry out. Reheat on low in a skillet or microwave covered for best results.
Quick Teriyaki Chicken Rice Bowls Recipe
I’m sharing my Teriyaki Chicken Rice Bowl recipe that pairs sweet garlicky chicken with fluffy rice and steamed broccoli in just 20 minutes using only a few pantry ingredients.
4
servings
425
kcal
Equipment: 1. Large skillet or frying pan, for browning chicken and simmering sauce
2. Chef’s knife and cutting board, to cut chicken, slice green onions and trim broccoli
3. Measuring cups and spoons, for soy, honey, sugar, vinegar and cornstarch
4. Small bowl plus whisk or fork, to mix the cornstarch slurry
5. Spatula or tongs and a wooden spoon, for stirring, tossing and scraping up brown bits
6. Small dry skillet, to toast the sesame seeds quickly
7. Saucepan with steamer basket or microwave-safe bowl, to steam broccoli and reheat rice
8. Plate for resting cooked chicken and serving bowls for assembling the bowls
Ingredients
-
1 pound boneless skinless chicken thighs or breasts, cut into bite sized pieces
-
1 tablespoon vegetable oil
-
1/3 cup low sodium soy sauce
-
1/4 cup honey
-
2 tablespoons packed brown sugar
-
2 cloves garlic, minced
-
1 teaspoon fresh grated ginger (or 1/4 teaspoon ground ginger)
-
1 tablespoon rice wine vinegar or mirin
-
1 tablespoon cornstarch
-
2 tablespoons water (for slurry)
-
2 cups cooked jasmine rice (about 1 cup uncooked)
-
2 cups broccoli florets, steamed
-
1 teaspoon toasted sesame oil
-
1 tablespoon sesame seeds
-
2 green onions, thinly sliced
-
Salt and black pepper, to taste
Directions
- Pat 1 pound boneless chicken thighs or breasts dry and cut into bite sized pieces, season with salt and black pepper. Heat 1 tablespoon vegetable oil in a large skillet over medium high heat and add the chicken in one layer. Cook until browned and just cooked through about 5 to 6 minutes, stirring once or twice. Remove chicken to a plate.
- Lower heat to medium, add the minced 2 cloves garlic and 1 teaspoon fresh grated ginger to the same skillet and cook about 30 seconds until fragrant, scraping up any brown bits.
- Pour in 1/3 cup low sodium soy sauce, 1/4 cup honey, 2 tablespoons packed brown sugar and 1 tablespoon rice wine vinegar or mirin. Stir and bring to a simmer so the sugar melts and the sauce starts to bubble.
- Mix 1 tablespoon cornstarch with 2 tablespoons water to make a slurry, then whisk that into the simmering sauce. Cook about 1 minute until the sauce thickens and becomes glossy. Taste and adjust with a pinch more salt or a splash more vinegar if it seems too sweet.
- Return the chicken and any accumulated juices to the skillet, toss to coat in the sauce and simmer 1 to 2 minutes until everything is hot and well glazed. Stir in 1 teaspoon toasted sesame oil at the end for aroma.
- While the sauce is finishing, reheat 2 cups cooked jasmine rice and steam 2 cups broccoli florets until bright green and tender crisp, about 3 to 4 minutes. You can microwave the rice with a damp paper towel or steam the broccoli in a sieve over boiling water, whatever is faster.
- Quickly toast 1 tablespoon sesame seeds in a small dry pan over medium heat about 1 to 2 minutes until fragrant, watch them closely because they burn fast.
- Divide the hot rice among bowls, arrange the steamed broccoli and then spoon the teriyaki chicken and extra sauce over top.
- Sprinkle the toasted sesame seeds and 2 thinly sliced green onions over each bowl. Adjust with extra black pepper or a tiny pinch of salt if needed.
- Serve right away. Leftovers keep in the fridge up to 3 days; reheat gently and add a splash of water before warming to loosen the sauce.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 299g
- Total number of serves: 4
- Calories: 425kcal
- Fat: 18.5g
- Saturated Fat: 6g
- Trans Fat: 0.2g
- Polyunsaturated: 6g
- Monounsaturated: 9g
- Cholesterol: 97mg
- Sodium: 400mg
- Potassium: 740mg
- Carbohydrates: 47g
- Fiber: 2g
- Sugar: 23g
- Protein: 38g
- Vitamin A: 600IU
- Vitamin C: 40mg
- Calcium: 67mg
- Iron: 1.1mg