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 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.
- Soy sauce
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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!
- 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.
- 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!
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.
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.
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Teriyaki Chicken Rice Bowls
For Teriyaki Sauce
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
- 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