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Teriyaki chicken rice bowl with vegetables and green onions

Teriyaki Chicken Rice Bowl

A simple teriyaki chicken rice bowl made with tender chicken, warm rice, colorful vegetables, and a glossy homemade teriyaki-style sauce. Perfect for quick dinners or meal prep lunches.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Asian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken thighs or chicken breasts cut into bite-sized pieces
  • 1/4 teaspoon black pepper
  • 1 tablespoon oil
  • 3 cups cooked rice
  • 2 cups broccoli florets
  • 1 cup sliced carrots
  • 1 bell pepper sliced
  • 1/4 cup soy sauce
  • 2 tablespoons honey or brown sugar
  • 2 cloves garlic minced
  • 1 teaspoon grated ginger
  • 1 tablespoon rice vinegar
  • 1/4 cup water
  • 1 tablespoon cornstarch
  • 2 tablespoons water for slurry
  • 2 green onions sliced
  • 1 tablespoon sesame seeds optional

Equipment

  • 1 large skillet
  • 1 small bowl
  • 1 saucepan or rice cooker
  • 1 spatula

Method
 

  1. Cook the rice according to package directions and set aside.
  2. Season the chicken pieces with black pepper.
  3. In a small bowl, stir together soy sauce, honey or brown sugar, garlic, ginger, rice vinegar, and 1/4 cup water.
  4. In another small bowl, mix cornstarch with 2 tablespoons water to make a slurry.
  5. Heat oil in a large skillet over medium-high heat.
  6. Add the chicken and cook until browned and cooked through.
  7. Add the broccoli, carrots, and bell pepper to the skillet.
  8. Cook for 3 to 5 minutes, until the vegetables are crisp-tender.
  9. Pour the teriyaki sauce into the skillet and stir to coat.
  10. Add the cornstarch slurry and simmer for 1 to 2 minutes, until the sauce thickens and becomes glossy.
  11. Spoon cooked rice into bowls.
  12. Top with teriyaki chicken and vegetables.
  13. Finish with sliced green onions and sesame seeds if desired.
  14. Serve warm.

Notes

Use chicken thighs for a juicier bowl or chicken breasts for a leaner option. Low-sodium soy sauce is best if you want more control over the saltiness. For meal prep, divide the rice, chicken, and vegetables into containers and refrigerate for up to 4 days.