Nothing beats a bowl that’s bursting with flavor and ready in a flash — that’s exactly what my Easy Teriyaki Chicken Rice Bowls Recipe delivers. It’s a perfect balance of sweet and savory, with tender chicken, crisp broccoli, and creamy avocado all coming together over warm rice. Trust me, you’ll want to keep this one in your dinner rotation!

A white bowl with three layers: the base layer is soft white rice, the middle layer has small, shiny brown pieces of chicken coated in a thick sauce sprinkled with white sesame seeds, and the top layer has fresh green broccoli florets and sliced avocado with black pepper. The bowl sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Teriyaki Chicken Rice Bowls Recipe
Top Tip
How to Serve Easy Teriyaki Chicken Rice Bowls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Teriyaki Chicken Rice Bowls Recipe

Why You'll Love This Recipe

I can’t get enough of this Easy Teriyaki Chicken Rice Bowls Recipe because it combines simple ingredients to create a dish that tastes way more special than it is to make. It’s quick – think less than 30 minutes – but feels like a restaurant-worthy meal you made yourself!

Speedy Prep: You’ll have this on the table in about 25 minutes, perfect for busy weeknights.
Flavor-Packed Sauce: The homemade teriyaki sauce hits just the right balance of sweet and savory without overpowering the chicken.
Fresh & Nutritious: Crisp-tender broccoli and creamy avocado add freshness and texture, making it feel wholesome and satisfying.
Customizable: You can easily swap veggies, switch up the rice, or bump up the spice – it’s very forgiving!

Ingredients & Why They Work

Each ingredient in this Easy Teriyaki Chicken Rice Bowls Recipe plays a role in building layers of flavor or texture, creating a balanced dish that’s easy to love. Plus, shopping is straightforward — most of these are pantry staples or easy-to-find fresh items.

Flat lay of a small broccoli crown with bright green florets, two ripe avocados halved and sliced, a few boneless skinless chicken breasts cut into cubes with a fresh pink hue, a handful of light brown sesame seeds scattered neatly, a small white ceramic bowl of light amber soy sauce, a small white ceramic bowl of golden brown packed brown sugar, a small white ceramic bowl of clear rice vinegar, a small white ceramic bowl with freshly grated pale yellow ginger, a small white ceramic bowl with minced white garlic, a small white ceramic bowl of clear water, a small white ceramic bowl of white cornstarch powder, a small white ceramic bowl of pale yellow avocado oil, a small mound of cooked white rice with fluffy grains, whole brown eggs with clean shells placed near the center for composition, freshly ground black peppercorns and coarse kosher salt sprinkled carefully, all ingredients arranged in perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Less sodium soy sauce (or tamari): Provides the umami backbone without being too salty, especially important when cooking for family.
Brown sugar: Adds just enough sweetness to make the teriyaki sauce sing without being overpowering.
Rice vinegar: Brings a subtle tang that balances the sweetness and brightens the sauce.
Fresh ginger: Imparts a punch of warmth and zest – fresh is best, but bottled works in a pinch.
Garlic: Essential for depth and savory complexity, again fresh adds brightness.
Cornstarch: This is the secret weapon that thickens the sauce to the perfect consistency.
Broccoli: Steamed just right so it stays crisp and vibrant, adding a lovely contrast.
Avocado oil: A neutral oil that lets the chicken brown beautifully without adding fuss.
Boneless skinless chicken breast: Lean and mild, soaking up that teriyaki sauce for tender bites.
Rice (white or brown): Acts as the cozy base – I often use microwaveable rice for speed and ease.
Avocados: Creamy slices that cool and complement the warm, flavorful chicken perfectly.
Sesame seeds: Tiny toasty bits that add a nutty finish and a little visual pop.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Easy Teriyaki Chicken Rice Bowls Recipe is how adaptable it is. I love mixing it up depending on what’s in my fridge or what flavors I’m craving – and you should too! Don’t be afraid to make it your own.

Veggie swaps: I often swap broccoli for snap peas, bell peppers, or even shredded carrot to add color and crunch.
Protein options: Tried it with tofu and it worked beautifully for a vegetarian twist – just marinate and pan-fry your tofu.
Spice it up: A sprinkle of red pepper flakes or a dash of sriracha adds that extra kick if you love heat.
Rice varieties: Brown rice adds nuttiness and fiber, but jasmine or basmati rice bring a nice fragrant touch if you prefer.

Step-by-Step: How I Make Easy Teriyaki Chicken Rice Bowls Recipe

A white bowl holds a base layer of soft white rice, topped on one side with bright green broccoli florets that show a fresh, bumpy texture. Next to the broccoli, there are thin slices of light green avocado fanned out neatly, sprinkled with white sesame seeds. On the other side, dark brown chicken pieces coated in a shiny sauce are arranged over the rice, also sprinkled with white sesame seeds. The background is a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together Your Sauce

Start by mixing the soy sauce, brown sugar, rice vinegar, ginger, garlic, water, and cornstarch in a small bowl. Whisk it well until the sugar dissolves and the cornstarch is completely incorporated. This simple step ensures your sauce is smooth and ready to turn into that luscious glaze later.

Step 2: Steam the Broccoli Just Right

Pop about ¾ cup water into a large 12-inch skillet and bring it to a boil over high heat. Toss in your chopped broccoli florets, cover, and lower the heat to medium-low. Let them steam for 2 to 3 minutes until they're bright green and crisp-tender. Drain, then cover with foil to keep them warm while you cook the chicken. This quick step keeps your broccoli vibrant and fresh.

Step 3: Brown the Chicken

Wipe out your skillet and add the avocado oil over medium-high heat. Once shimmering, add the cubed chicken in a single layer and season with salt and pepper. Let it cook without stirring too much for about 5 to 6 minutes until it’s golden brown on the edges and cooked through. This step locks in juicy flavor and beautiful texture.

Step 4: Add the Sauce and Let It Thicken

Reduce the heat to medium. Give your teriyaki sauce a quick whisk and pour it over the chicken. Stir every now and then as it bubbles, then lower the heat to low. Keep cooking until the sauce thickens nicely and coats the chicken. If it gets too thick, splash in a little water to loosen it up. This is where all the magic happens — your kitchen will smell incredible!

Step 5: Assemble and Serve

Divide the cooked rice into bowls, add the chicken and tender broccoli, then top with sliced avocado. Sprinkle on sesame seeds and season the avocado slices with a pinch of salt and pepper. Don’t forget to drizzle a little of that extra sauce from the pan over everything – it really brings the bowls together.

Top Tip

After making this Easy Teriyaki Chicken Rice Bowls Recipe dozens of times, I’ve learned a few tricks that really help nail the texture and flavor every single time. These small details make a big difference in how satisfying the dish feels.

Don’t overcrowd the pan: Give your chicken space to brown rather than steam. I sometimes cook it in batches to keep that lovely golden crust.
Fresh ginger & garlic: Using fresh minced ingredients elevates the sauce tremendously, so keep a little jar in your fridge or plan ahead to mince fresh.
Watch your sauce thickness: It can go from saucy to gluey fast, so keep stirring and check the consistency often. A splash of water is your friend if you over-thicken.
Steam broccoli just until crisp-tender: Overcooked broccoli loses its vibrant color and crunch, so time it for 2-3 minutes max—you want it lively and bright.

How to Serve Easy Teriyaki Chicken Rice Bowls Recipe

teriyaki chicken bowls - Serving Suggestion

Garnishes

I love to finish these bowls with a sprinkle of toasted sesame seeds – they add a nutty crunch that feels special. Sometimes I toss on thinly sliced green onions or a handful of fresh cilantro for a burst of color and freshness. A little extra drizzle of sriracha or chili oil can also kick it up if you want some heat.

Side Dishes

This recipe shines on its own, but if I’m serving company, I pair it with simple miso soup or an Asian-style cucumber salad for something light and crisp. Edamame beans tossed with sea salt are also a quick, tasty side that complements the bowls perfectly.

Creative Ways to Present

For a casual party, I’ve turned this into a DIY teriyaki bowl bar — set out the chicken, rice, steamed veggies, avocado, and a variety of toppings so guests can assemble their own. It’s a fun way to let everyone customize while keeping things easy on you!

Make Ahead and Storage

Storing Leftovers

Store leftover chicken and broccoli in an airtight container in the fridge for up to 3 days. I like to keep the rice separate so it doesn’t get mushy. When ready to eat, just reheat each component gently to keep textures intact.

Freezing

I haven’t frozen the full bowls myself, but the cooked chicken and sauce freeze beautifully if stored without the rice and avocado. Just thaw overnight in the fridge and reheat gently. I’d recommend adding fresh avocado after reheating for best texture.

Reheating

To reheat, I prefer warming the chicken and broccoli in a skillet over medium heat to keep them from drying out. Microwave works fine too, but cover the bowls with a damp paper towel to maintain moisture. Add avocado fresh before serving to keep it creamy and vibrant.

Frequently Asked Questions:

Can I use chicken thighs instead of breast?

Absolutely! Chicken thighs add extra juiciness and rich flavor. Just cut them into bite-size pieces and adjust cooking time to ensure they’re cooked through.

Is there a gluten-free version of this recipe?

Yes! Simply substitute tamari for the soy sauce to make this recipe gluten-free without compromising on taste.

Can I prepare this recipe ahead of time?

You can prep the sauce and chop your veggies in advance to save time. Cook everything fresh on the day you plan to eat for best texture and flavor, especially the avocado which is best sliced last minute.

What rice works best with this recipe?

I prefer jasmine or brown rice for their fragrance and texture, but microwaveable rice packets are great for convenience. Choose what fits your schedule and taste preference.

Final Thoughts

This Easy Teriyaki Chicken Rice Bowls Recipe has become a go-to in my kitchen because it’s fast, flavorful, and flexible – everything I want in a weeknight meal. I hope you enjoy making it as much as I do; it’s one of those dishes that feels like a small celebration of good food and easy comfort, shared over the dinner table. Give it a try and make it your own!