• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Sassy Foodie
  • Game Day
  • Recipes
  • About
  • Contact
  • Subscribe
menu icon
go to homepage
  • Game Day
  • Recipes
  • About
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Game Day
  • Recipes
  • About
  • Contact
  • Subscribe
×

The Sassy Foodie » Recipes » Chicken

Teriyaki Chicken Rice Bowls

Published: Aug 9, 2021 by Sunena Anand · This post contains affiliate links. I make a commission from sales. As an Amazon Associate, I earn from qualifying purchases. · Leave a Comment

  • Share
Jump to Recipe Print Recipe

Teriyaki chicken rice bowls are an easy meal idea, packed with flavour. With a sweet and salty sauce that comes together in less than 10 minutes, the options are endless. Pack these bowls with any vegetables or protein you have on hand; this is a completely customizable meal! You will be amazed at how easy it is to make a delicious teriyaki chicken at home. You might just forget about takeout!

Teriyaki chicken rice bowls plated with chopsticks

Teriyaki chicken is a popular Japanese dish. The sauce is perfectly sweet and salty, typically made with soy sauce, mirin and sugar. My recipe skips the mirin. Although delicious, I don't generally have it on hand - as I am sure many home cooks also do not. With a base of perfectly cooked jasmine rice, these will be a regular addition to weeknight dinners. If you are looking for other delicious rice bowls, my Korean chicken meatballs are a delicious option, too!

Jump to:
  • Ingredients
  • Instructions
  • Expert Tip
  • Substitutions
  • Variations
  • Equipment
  • Storage
  • Teriyaki Chicken Rice Bowls
  • 💬 Comments

Ingredients

Ingredients to prepare chicken rice bowls labelled
  • Soy sauce
  • Water
  • Fresh garlic
  • Fresh ginger
  • Brown sugar
  • Corn starch
  • Vegetables of choice - I used zucchini, carrots, bell pepper and broccoli
  • Cooked chicken breast

A full list of ingredients with measurements is located on the recipe card, below.

Instructions

Start With...

  • Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby. 
  • Prepare the vegetables - Slice your zucchini into diagonal half-moons. Cut your carrots and bell peppers into sticks, and separate your broccoli into bite-sized florets.
  • Prepare the rice - Make one batch of plain jasmine rice.

Step by step instructions to prepare teriyaki sauce and vegetables
  1. Make the sauce: In a sauce pan, add the sauce ingredients with the exception of the corn starch slurry. Allow the ingredients to come to a simmer. In a small bowl, mix the corn starch with cold water. The water has to be cold, to get the full thickening power of corn starch. Add the slurry to the sauce, and allow it to come to a simmer. It will thicken as it cooks.
  2. Sauté the vegetables: In a cast iron skillet over high heat, saute the zucchini, broccoli, peppers and carrots. Season with salt and pepper. Once the vegetables are lightly browned, remove off the heat. You want the vegetables to retain their crunch.
  3. Warm your chicken: I recommend using a rotisserie chicken, or pre-cooked chicken breast for this recipe. It is the most time-friendly. Heat your chicken through, and set aside.
  4. Assemble the bowls: Assemble the rice bowls with a base of jasmine rice, topped with sliced chicken, vegetables, and a generous ladle of teriyaki sauce.

Expert Tip

Use high heat when cooking the vegetables! Lower heat will encourage the vegetables to release moisture, which will result in soggy vegetables. High heat and quick cooking are key!

Substitutions

  • Soy Sauce - If you are gluten intolerant, you can use tamari instead of soy sauce. Be sure to read labels, as always, to make sure your substitution is gluten free.
  • Brown sugar - Brown sugar is ideal, as it adds a nice caramel flavour. If you do not have brown sugar, you can use some honey instead.
  • Pre-cooked chicken breast - If you do not wish to use rotisserie chicken or pre-cooked chicken breast, you can also sear fresh chicken breast in a cast iron skillet. Season the chicken lightly with salt, garlic powder and pepper, so the flavours go well with the sauce!
  • Jasmine rice - For more whole grains, substitute brown rice instead of jasmine rice.

Variations

  • Spicy - Add some sriracha, or red chilli flakes to the teriyaki sauce, for a spicy twist!
  • Vegetarian - Add tofu to the vegetables while sautéing instead of using chicken, to make this dish entirely vegetarian.
  • Low carb - Use brown sugar substitute, such as Swerve brown sugar, or Lakanto Gold. Serve with all veggies, or over a bed of cauliflower rice or zucchini noodles.
  • Hawaiian - Try out my Hawaiian-style pineapple teriyaki, for a tropical twist!

Equipment

This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.

  • Sauce pan
  • Cast iron skillet

Storage

Each of the components of these rice bowls can be made up to 3 days in advance. Store in airtight containers, in the refrigerator.

Heat the sauce in a sauce pan over low heat until heated through. The chicken and vegetables can be heated through in a skillet.

Looking for more meal inspiration? Subscribe to our newsletter for weekly recipe roundups, straight to your inbox! Follow us on our socials, on Instagram, Pinterest and Facebook! If you try one of our recipes, let us know how it was by rating and commenting!

Teriyaki Chicken Rice Bowls

Teriyaki chicken rice bowls are an easy meal idea, packed with flavour. With a sweet and salty sauce that comes together in less than 10 minutes, the options are endless. Pack these bowls with any vegetables or protein you have on hand; this is a completely customizable meal! You will be amazed at how easy it is to make a delicious teriyaki chicken at home. You might just forget about takeout!
5 from 2 votes
Print Pin Rate Save Saved!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 Servings
Estimated Calories: 406kcal
Author: Sunena Anand

Ingredients

For Teriyaki Sauce

  • ⅓ cup Soy sauce
  • 1 cup Water
  • 5 cloves Garlic finely minced
  • 1 tablespoon Ginger minced
  • 4 tablespoon Brown sugar
  • 1 tablespoon Corn starch
  • 1 tablespoon Cold water

For the Bowls

  • 1 batch Jasmine rice
  • 1 Zucchini cut in diagonal half moons
  • 1 Carrot cut in matchsticks
  • 1 Bell pepper cut in matchsticks
  • 1 head Broccoli cut into bite-sized florets
  • 4 Chicken breasts seared, sliced

Equipment

  • Sauce Pan
  • Cast Iron Skillet

Instructions

  • Make the sauce: In a sauce pan, add the sauce ingredients with the exception of the corn starch slurry. Allow the ingredients to come to a simmer.
    ⅓ cup Soy sauce, 1 cup Water, 5 cloves Garlic, 1 tablespoon Ginger, 4 tablespoon Brown sugar
  • Add the corn starch slurry: In a small bowl, mix the corn starch with cold water. Add the slurry to the sauce, and allow it to come to a simmer.
    1 tablespoon Corn starch, 1 tablespoon Cold water
  • Sauté the vegetables: In a cast iron skillet over high heat, saute the zucchini, broccoli, peppers and carrots. Season with salt and pepper. Once the vegetables are lightly browned, remove off the heat. You want the vegetables to retain their crunch.
    1 Zucchini, 1 Carrot, 1 Bell pepper, 1 head Broccoli
  • Warm your chicken: I recommend using a rotisserie chicken, or pre-cooked chicken breast for this recipe. It is the most time-friendly. Heat your chicken through, and set aside.
    4 Chicken breasts
  • Assemble the bowls: Assemble the rice bowls with a base of jasmine rice, topped with sliced chicken, vegetables, and a generous ladle of teriyaki sauce.
    1 batch Jasmine rice

Estimated Nutrition

Calories: 406kcal | Carbohydrates: 31g | Protein: 56g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 1415mg | Potassium: 1636mg | Fiber: 6g | Sugar: 18g | Vitamin A: 4592IU | Vitamin C: 187mg | Calcium: 121mg | Iron: 3mg
Course: Main Course
Cuisine: Asian
Have You Tried This Recipe?Don’t forget to leave a comment and rate the recipe! Take a picture and tag @the.sassy.foodie on Instagram for a chance to be featured on our socials!
« Chicken Tinga Quesadillas
Avocado Goddess Dressing »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi, I'm Sunena! I am a law student by day, and a homecook with a passion for food, by night! Welcome to my online kitchen, where I make easy, quick recipes that are tried and true family favourites!

  • Instagram
  • Facebook
  • Pinterest

More about me →

Game Day Recipes

  • Spicy Harissa Pepper Hummus {Cava Copycat}
  • Close-up shot of baked antojito pinwheels in a mini skillet.
    Jalapeno Cream Cheese Pinwheels {Montana's Antojito Copycat}
  • Buffalo Chicken Pretzel Bites stacked on top of each other on a wooden board lined with parchment paper
    Buffalo Chicken Pretzel Bites
  • Loaded Greek Feta Fries
  • Loaded Air Fryer Chaat Fries
  • Aloo Tikki Chaat

Popular Recipes

  • Greek Style Potatoes [Spicy Tomato Sauce!]
  • Easy Creamy Lemon Caper Pasta
  • Yellow Shawarma Rice {Halal Cart Copycat}
  • La Scala Copycat Salami Chopped Salad
  • Red Lobster Copycat Brussel Sprouts {Air Fryer}
  • Roasted Eggplant Dip (No Tahini!)

Footer

↑ back to top

Resources

  • Privacy Policy
  • Cookie Policy
  • Accessibility Policy

Connect

  • Subscribe
  • Pinterest
  • Instagram
  • Facebook

Contact

  • Contact
  • Collaborate

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 The Sassy Foodie