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Overhead photo of a white bowl filled with fluffy white rice topped with teriyaki chicken, sesame seeds, and sliced green onions, with julienned carrots and bright green broccoli florets arranged along the rim; a small bowl of teriyaki sauce sits at the top left, extra broccoli in a white dish at the top right, green onions on the left, chopsticks on the right, and a gray-and-white striped towel with yellow trim in the lower right on a white marble background.
4.92 from 12 votes

Teriyaki Chicken Bowl Recipe

This easy Teriyaki Chicken Bowl is a 30-minute dinner made with tender chicken bites tossed in a glossy homemade teriyaki sauce, then served over warm rice with broccoli, carrots, green onions, and sesame seeds. Better than takeout and perfect for meal prep.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 560kcal
Chef: Jessica Randhawa

Ingredients

Teriyaki sauce

Chicken

  • 1½ lb boneless skinless chicken breasts - cut into 1-inch pieces
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon neutral oil - avocado oil or canola oil

For Serving

  • 4-6 cups cooked rice
  • 2-3 cups broccoli florets - lightly steamed
  • 1 cup julienned carrots
  • 3 green onions - thinly sliced
  • 2 teaspoons toasted sesame seeds

Instructions

  • Cook the rice and prep the vegetables. Start by cooking your rice first so it is hot and ready by the time the chicken is finished cooking. Lightly steam the broccoli until bright green and crisp-tender, and prep the carrots and green onions.
  • Season the chicken. Pat the chicken dry, then sprinkle with salt and pepper.
  • Sear the chicken. Heat the 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden and cooked through, stirring occasionally. Transfer to a plate.
  • Make the sauce. While the chicken cooks (or right after), whisk the ½ cup soy sauce, ½ cup water, 3 tablespoons honey, 2 tablespoons rice vinegar, 2 teaspoons sesame oil, grated garlic and ginger, and 2 teaspoons cornstarch until smooth.
  • Thicken the sauce. Pour the sauce into the skillet and bring to a gentle simmer, stirring until glossy and slightly thickened.
  • Coat the chicken. Return the chicken to the skillet and toss until evenly coated and warmed through.
  • Assemble the bowls. Divide rice between bowls, top with teriyaki chicken and sauce, then add broccoli and carrots. Finish with green onions and sesame seeds.

Notes

  • Sauce shortcut: Use about 1 cup of prepared teriyaki sauce if you are short on time (homemade or store-bought).
  • Chicken thighs option: Boneless skinless thighs stay extra juicy and work great in bowls.
  • Adjust sauce thickness: If the sauce gets too thick, add a splash of water. If it is too thin, simmer for 1 to 2 minutes longer.
  • Add heat: Stir in sriracha, chili crisp, or red pepper flakes.
  • Storage: Store leftovers in airtight containers in the refrigerator for up to 4 days. For best texture, keep rice, chicken, and veggies separate.
  • Reheating: Add a splash of water or extra sauce before reheating so the rice stays fluffy and the chicken stays saucy.
Please note: This recipe has been updated with a new, improved method and fresh photos. The previous version was a different teriyaki chicken bowl, so if you bookmarked or printed the older recipe, you will notice changes to the ingredients and instructions. I hope you love this updated version, if you have any questions, please feel free to reach out :)

Nutrition

Calories: 560kcal | Carbohydrates: 68g | Protein: 45g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 109mg | Sodium: 1679mg | Potassium: 1094mg | Fiber: 3g | Sugar: 16g | Vitamin A: 5772IU | Vitamin C: 47mg | Calcium: 89mg | Iron: 2mg
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