Make this Chicken Teriyaki Bowl for a simple, balanced meal with chicken, rice, and veggies. It's a low-fuss weeknight dinner everyone will love.
This Chicken Rice Teriyaki Bowl has been on REPEAT in my kitchen lately. Like my Blackened Shrimp with Mango Salsa Bowls and my Simple Turkey Burrito Bowls it's an easy, balanced dinner that comes together with minimal effort but still brings tons of flavour.
I love bowl-style dinners because they're easy to customize and great for using whatever you already have in the fridge. You can load it up with any veggies like broccoli, shredded carrots, or bell peppers! And while I've included a quick homemade teriyaki sauce, this recipe is just as great with a good quality store-bought option when you want to keep prep to a minimum.
Why This Recipe Is Dietitian Approved
- Great for weeknight dinners. This recipe comes together quickly and uses simple ingredients, making it a realistic option for busy evenings when you still want a nourishing meal.
- Balanced meal in one bowl. With protein from the chicken, carbohydrates from the rice, and the option to add plenty of veggies, this bowl checks all the boxes for a satisfying and balanced dinner.
- Flexible and minimal ingredients. You can use the homemade teriyaki sauce or a lower sodium store-bought version, and swap in whatever vegetables you have on hand, which makes this both practical and budget friendly.
Chicken Rice Teriyaki Bowl Recipe
Ingredients
Chicken breast. We season the chicken with salt, black pepper and cook with a little olive oil!
For the teriyaki sauce. I have provided the measurements for a homemade teriyaki sauce below, which uses ingredients such as orange juice, soy sauce, honey, rice vinegar, ground ginger, garlic, water and cornstarch. For ease you also have the option to use a lower sodium teriyaki sauce of choice!
For serving. Rice of choice (white or brown rice), sesame seeds, chopped green onions, shredded carrots, broccoli and cashew if desired.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
- Heat oil in a large skillet on medium high heat. Season chicken with salt and black pepper.
- Add cubed chicken and brown chicken until cooked through and it is no longer pink.
- While the chicken is browning, prepare your teriyaki sauce. In a medium size mixing bowl whisk together soy sauce, orange juice, honey, rice vinegar, sesame oil, ginger, and garlic. In a separate bowl stir together the cornstarch and water until smooth. Slowly whisk the cornstarch mixture into the sauce.
- Once chicken is browned and cooked through, add the homemade teriyaki sauce to the skillet and continue to cook stirring until the sauce has thickened.
- Serve immediately with white or brown rice and steamed vegetables of your choice.
- Spoon extra teriyaki sauce over the rice. Garnish with sesame seeds and green onion.
Substitutions and Variations
To make gluten-free: Unfortunately soy sauce is not gluten free, however you can substitute with coconut aminos or use a store bought option such as Primal Kitchen's no soy teriyaki sauce. Cornstarch is also an ingredient that will need to be substituted- this can be substituted with arrowroot starch to help thicken the sauce.
To make dairy-free: This recipe is naturally dairy free as written!
To make nut-free: The base recipe is nut free however please be sure to omit the cashews if making this nut free!
I love this recipe because it is so easy to use whatever vegetables you have in the fridge! Other options include cauliflower, bell peppers,green beans etc!
Equipment
Storage
This Chicken Rice Teriyaki Bowl can be stored in an airtight container in the fridge for 3-4 days.
Top Tips for Success
To make this recipe even easier use a pre-made teriyaki sauce of your choice. I like using Kikkoman's less sodium teriyaki sauce to decrease added sodium!
Frequently Asked Questions
Broccoli, bell peppers, snap peas, green beans, carrots, and cauliflower all work really well. Use whatever you have on hand.
More Easy Dinner Ideas
If you liked this chicken teriyaki rice bowl, try these recipes:
- Air Fryer Teriyaki Salmon Bites
- Vegetarian Fried Rice
- Spicy Peanut Noodles with Chicken
- Sticky Orange Tofu
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make this Chicken Rice Teriyaki Bowl, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Chicken Rice Teriyaki Bowl
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cubed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil
For the teriyaki sauce: *or substitute with a pre-made teriyaki sauce of choice
- ½ cup low sodium soy sauce
- ⅓ cup orange juice
- 3 tablespoon honey
- 1 tablespoon rice vinegar
- ½ teaspoon sesame oil
- 1 teaspoon ground ginger
- 2 teaspoon minced garlic
- 2 teaspoon cold water
- 2 teaspoon cornstarch
For serving:
- sesame seeds
- chopped green onions
- shredded carrots
- rice
- steamed veggies (ie. broccoli)
- optional: raw cashews, chopped (omit for a nut free option)
Instructions
- Heat oil in a large skillet on medium high heat. Season chicken with salt and black pepper.
- Add cubed chicken and brown chicken until cooked through and it is no longer pink.
- While the chicken is browning, prepare your teriyaki sauce. In a medium size mixing bowl whisk together soy sauce, orange juice, honey, rice vinegar, sesame oil, ginger, and garlic. In a separate bowl stir together the cornstarch and water until smooth. Slowly whisk the cornstarch mixture into the sauce.
- Once chicken is browned and cooked through, add the homemade teriyaki sauce to the skillet and continue to cook stirring until the sauce has thickened.
- Serve immediately with white or brown rice and steamed vegetables of your choice. Spoon extra teriyaki sauce over the rice. Garnish with sesame seeds and green onion.
Nicole Addison says
An easy weeknight meal the whole family will love!