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!
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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.
- 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.
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
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
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:
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.
Yes! Simply substitute tamari for the soy sauce to make this recipe gluten-free without compromising on taste.
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.
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!
Print
Easy Teriyaki Chicken Rice Bowls Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-inspired
- Diet: Gluten Free
Description
This Teriyaki Chicken and Rice Bowls recipe features tender bite-size boneless chicken breast pieces simmered in a quick homemade teriyaki sauce. Served with crisp-tender broccoli and creamy sliced avocado, it's a fresh, satisfying, and easy weeknight meal perfect for busy evenings.
Ingredients
Teriyaki Sauce
- ½ cup less sodium soy sauce (or tamari for gluten-free)
- ¼ cup brown sugar (light or dark, lightly packed)
- 2 tablespoons unseasoned rice vinegar (can substitute apple cider vinegar)
- 1 heaping teaspoon minced fresh ginger (fresh or bottled)
- 1 heaping teaspoon minced garlic (fresh or bottled)
- 3 tablespoons water
- 2 teaspoons cornstarch
Vegetables and Protein
- 1 small broccoli crown (chopped into small florets)
- ¾ cup water
- 1 tablespoon avocado oil (or your favorite neutral oil)
- 1 ½ pounds boneless skinless chicken breast (cubed)
- Kosher salt (to taste)
- Freshly ground black pepper (to taste)
To Serve
- Cooked white or brown rice (microwaveable frozen or shelf-stable rice)
- 2 avocados (sliced)
- Sesame seeds (as needed)
Instructions
- Prepare the sauce: Place all the sauce ingredients in a small bowl and whisk well to combine. Set aside.
- Steam the broccoli: Add ¾ cup water to a 12-inch nonstick skillet and place it over HIGH heat. Add the chopped broccoli and bring the water to a boil. Cover the pan, reduce heat to MEDIUM-LOW, and steam the broccoli until crisp-tender, about 3 minutes. Drain and transfer to a bowl, cover and tent with foil to keep warm. Wipe the skillet clean.
- Cook the chicken: Add avocado oil to the dry skillet and place it over MEDIUM-HIGH heat. When the oil is hot, add the cubed chicken in an even layer. Season with salt and pepper to taste. Cook, stirring occasionally, for 5 to 6 minutes, until browned and cooked through. Reduce heat to MEDIUM.
- Add the sauce to the chicken: Whisk the sauce again and pour it into the skillet with the chicken. Cook, stirring occasionally, until the sauce is bubbling. Reduce heat to LOW and cook until thickened. If the sauce gets too thick, add a small amount of water to thin it slightly. Remove from heat.
- Assemble the bowls: Divide cooked rice, chicken, broccoli, and avocado slices between 5 bowls. Season avocado with a pinch of salt and pepper. Drizzle chicken with extra sauce from the pan and sprinkle with sesame seeds.
Notes
- Bite-size chicken pieces ensure quick and even cooking in the teriyaki sauce.
- Steaming broccoli keeps it crisp-tender and vibrant in color.
- Using less sodium soy sauce controls the salt level of the dish.
- If sauce thickens too much, a little water can adjust consistency.
- Substitute avocado oil with other neutral oils like canola or grapeseed if preferred.
- Frozen or shelf-stable rice cuts down prep time for an easy weeknight meal.
Nutrition
- Serving Size: 1 bowl
- Calories: 479 kcal
- Sugar: 10 g
- Sodium: 668 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.02 g
- Carbohydrates: 43 g
- Fiber: 10 g
- Protein: 37 g
- Cholesterol: 87 mg
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