This Teriyaki Chicken Bowl combines tender chicken, fresh veggies, and rice in a sweet and savory teriyaki sauce for a delicious and easy weeknight meal. And the whole thing comes together in one pan!
Why We Love this Teriyaki Chicken Bowl Recipe
This Teriyaki Chicken Bowl has it all- it’s tasty, healthy, filling, and easy! Weeknights can be super hectic, but most nights I still try to get a nutritious, homemade dinner on the table. And recipes like this really help me make that happen. It calls for fresh ingredients that offer solid nutrition, and the whole thing comes together in one pan! Making homemade teriyaki sauce is super easy too. Not only that, the flavor of this dish appeals to pretty much everyone. Your whole family is going to love this recipe!
Teriyaki Chicken Bowl Ingredients:
- chicken breast– chicken breast cooks up quick and tender and works great here. You can also use chicken tenderloin or chicken thighs.
- rice– we used regular long grain rice. Brown rice might work, but you would need to use a quick cooking variety or pre-cooked brown rice.
- stir fry veggies– we used a pre-packaged stir fry vegetable blend from the produce department
- fresh ginger– adds a fresh, bright flavor to the dish. Ground ginger can be substituted.
- low-sodium soy sauce– adds a salty, umami flavor. I always use low-sodium soy sauce which gives you more control over the sodium content in the recipe.
- brown sugar– adds a rich, caramely sweetness
- minced garlic– we love garlic, so I use a hearty spoonful. Garlic powder can be substituted.
- sesame oil– sesame oil has a strong flavor that can be overwhelming. It’s very commonly used in Asian cooking. It can be left out if you don’t like the flavor.
- salt & pepper– season to taste
How to Make Teriyaki Chicken Bowls:
- Brown the chicken in a hot skillet with garlic and ginger. Allow to brown but don’t fully cook the chicken.
- Add rice and cook for 1-2 minutes or until the rice is translucent. Add water to the skillet and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.
- Whisk together the teriyaki sauce ingredients.
- Add veggies to the skillet and stir. Replace lid and continue cooking for 5 minutes. Turn off heat and allow the skillet to rest for another 5-10 minutes or until the veggies are tender.
- Drizzle the teriyaki sauce over the skillet mixture. Stir gently to combine. Replace lid and allow to rest for another 5 minutes or so to allow the flavors to come together.
- Dish into serving bowls and top with sesame seeds if desired.
Tips & Substitutions
You can use chicken tenderloin or chicken thigh, both would work great here. Tofu would also work great if you are looking for a vegetarian meal. You can also use rotisserie chicken!
Absolutely! However, because it is so easy to make the sauce, I highly recommend making your own.
I like to utilize the fresh stir-fry vegetable mixes that you can find near that bagged salads in the produce department. We’re going for a quick weeknight dinner, here! You could also use a frozen stir-fry vegetable mix. These tend to cook a bit faster, so adjust cook time if necessary. You can also chop up your own fresh veggies. Carrots, bell peppers, zucchini, sugar snap peas, broccoli, kale, cabbage, or cauliflower would all work great here.
Yes! This freezes well. I like to divide leftovers into individual servings. Perfect for quick lunches or busy nights. It should last for 2-3 months in an airtight container.
More One-Pan Dinner Recipes:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 1/2 cups long-grain rice
- 3 cups water
- 1 pound stir-fry vegetables carrots, snow peas, broccoli, cabbage
- 1 tablespoon sesame seeds
Teriyaki Sauce
- 1/2 cup soy sauce, low sodium
- 1/4 cup brown sugar
- 1/2 teaspoon sesame oil
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Cube the chicken breast into bite-sized pieces and season with salt and pepper.
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Heat the oil in a deep, large skillet over medium heat. Add the garlic and ginger. Cook for about 30 seconds, then add the chicken pieces to the skillet. Cook just until browned on the outside (it will continue cooking with the rice).
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Add uncooked rice to the skillet. Cook for a minute or two until the rice is translucent. Add the water and stir well. Bring to a boil over medium-high heat. Reduce the heat to low, cover with a lid, and allow to simmer for 10 minutes.
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Meanwhile, prepare the teriyaki sauce by whisking the soy sauce, brown sugar and sesame oil in a small bowl. Set aside.
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After 10 minutes, remove the lid from the skillet and add vegetables. Give everything a good stir and immediately replace the lid. Continue cooking over low heat for another 5 minutes. Leaving the lid on the skillet, turn off the heat and allow to rest for an additional 5-10 minutes or until the veggies are tender.
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Give the teriyaki mixture a quick stir, then remove the lid and drizzle the sauce over the mixture. Gently stir everything together, making sure to scrape everything up from the bottom of the pan so all of the ingredients are coated with the sauce.
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Replace the lid and let the skillet rest for another 5 minutes to allow all the flavors to meld. Dish into serving bowls and top with sesame seeds, if desired.
Calories: 383kcal | Carbohydrates: 58g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 48mg | Sodium: 1408mg | Potassium: 560mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3863IU | Vitamin C: 9mg | Calcium: 66mg | Iron: 2mg
Natalie Monson
I’m a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.
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