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You are here: Crunchy Creamy Sweet / Dinner / Quick Teriyaki Chicken Rice Bowls Recipe

Quick Teriyaki Chicken Rice Bowls Recipe

Published: Jun 6, 2016 · Modified: Oct 22, 2022 by Anna 199 Comments · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission.

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Quick Teriyaki Chicken Rice Bowls feature sweet, garlicky chicken served with rice and steamed broccoli that comes together in just 20 minutes. Better than takeout and made with just a few ingredients, this Asian chicken dinner idea is on our weekly rotation! 

Easy Asian dishes are always a favorite around here. My Sweet and Sour Chicken and the Asian Slaw always disappear fast!

Teriyaki chicken, rice and broccoli in a white bowl on a gray board.
Jump to:
  • Why You'll Love This Recipe
  • Ingredients:
  • How to make teriyaki chicken?
  • How to make teriyaki sauce?
  • What to serve with teriyaki chicken?
  • Recipe FAQs:
  • More Asian dishes:
  • Quick Teriyaki Chicken Rice Bowls

Why You'll Love This Recipe

Quick and easy dinners are my favorite to share with you, especially if they taste like restaurant dinners we all love but we made them in our own kitchen with minimal prep and cook time.

This Teriyaki Chicken is my skillet version of the Slow Cooker Teriyaki Chicken recipe I shared a few months ago. Sometimes I don't want to or forget to set my slow cooker so the quick skillet option is great to have.

This dish is as easy in prep as its slow cooker version and most likely you have all of the ingredients on hand. This recipe is perfect for meal prep as it stays well, refrigerated for up to 4 days.

Ingredients:

  • chicken: skinless boneless breasts or thighs;
  • brown sugar: to sweeten the sauce, you can use honey instead;
  • soy sauce: the base of the teriyaki sauce; I highly recommend using the low-sodium sauce;
  • vinegar: I used apple cider vinegar but rice vinegar works great too;
  • ginger: fresh or ground;
  • garlic: fresh or ground, fresh gives stronger flavor;
  • cornstarch: necessary to thicken the sauce.
  • rice: classic side to any Asian dish;
  • broccoli: steamed or stir-fried.

How to make teriyaki chicken?

  • Cut the chicken breast into bite size pieces, seasoned it with salt and pepper and cooked in a pan until no longer pink.
  • In a measuring glass cup or small mixing bowl, whisk the sauce ingredients. Added to the chicken in a pan. It will cook and thicken quickly coating the chicken pieces with a sweet, shiny glaze that is out of this world delicious!
  • Serve with rice and steamed broccoli.

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Side shot of chicken bites with teriyaki sauce in a non-stick skillet.

How to make teriyaki sauce?

The sauce is made with brown sugar, soy sauce (I always use the low-sodium option), fresh minced garlic, ground ginger, rice or apple cider vinegar and cornstarch that helps it thicken. That's it! Asian flavors on point! You can make it ahead of time and store in the fridge until you are ready to use it. See my recipe for Homemade Teriyaki Sauce.

What to serve with teriyaki chicken?

I kept the dish simple and steamed broccoli and cooked rice. You can follow my recipe for cooking rice on the stovetop or use the Instant Por rice recipe. You can turn this dish into a stir fry by cooking veggies (peppers, onion, garlic, mushrooms, carrot sticks, etc.) in the pan first, then followed by chicken.

Recipe FAQs:

Can I make this dish ahead of time?

Yes, this dish reheats well the next day. You can also cook the chicken and make the sauce in a separate saucepan. Combine all in a pan to reheat just before serving. This dish is also great for meal prep. Cook, divide into containers and refrigerate for p to 4 days.

Can I use chicken thighs in this dish?

Absolutely! Use skinless boneless thighs and cut them into bite-size pieces. They will have more flavor than chicken breast since they have dark meat.

I don't have low-sodium soy sauce. Can I use a regular one?

To prevent the sauce from being too salty (regular soy sauce is very salty) use half of the sauce in the recipe and replace the other half with water.

Close up shot of teriyaki chicken with rice and broccoli.

More Asian dishes:

  • Noodles with peanut sauce and green onions in a white bowl with chopsticks.
    Thai Peanut Noodles Recipe
  • General Tso's Chicken over rice in a bowl.
    General Tso's Chicken
  • Asian chicken on rice.
    Easy Sesame Chicken Recipe
  • Korean tacos on a plate.
    Korean Beef Tacos Recipe

Quick Teriyaki Chicken in a white bowl.

Quick Teriyaki Chicken Rice Bowls

Author: Anna
Quick Teriyaki Chicken Rice Bowls feature sweet, garlicky chicken served with rice and steamed broccoli that comes together in just 20 minutes. Better than takeout and made with just a few ingredients, this Asian chicken dinner idea is on our weekly rotation!
4.93 from 109 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main Dish
Cuisine Asian
Servings 4 people
Calories 222 kcal
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Ingredients
 
 

  • 1 lb boneless skinnless chicken breast cut into bite-size pieces
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

for the sauce:

  • ¼ cup packed light brown sugar
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons rice or apple cider vinegar
  • ½ teaspoon ground ginger
  • 2 cloves garlic minced
  • 1 tablespoon cornstarch

additional:

  • rice
  • steamed broccoli

Instructions
 

  • Cook rice according to instructions on packaging.
    rice
  • Steam broccoli.
    steamed broccoli
  • Season chicken pieces with salt and pepper and place in large non stick skillet.
    1 lb boneless skinnless chicken breast, ½ teaspoon salt, ¼ teaspoon black pepper
  • Cook until done, stirring often.
  • In a small bowl or a measuring cup, combine brown sugar, soy sauce, ginger, garlic, vinegar and cornstarch. Whisk together until there are no cornstarch lumps. Add sauce to chicken and cook stirring constantly, until it thickens into shiny glaze.
    ¼ cup packed light brown sugar, ¼ cup low-sodium soy sauce, 2 tablespoons rice or apple cider vinegar, ½ teaspoon ground ginger, 2 cloves garlic, 1 tablespoon cornstarch
  • Remove from heat and serve immediately with rice and steamed broccoli.

Video

Notes

  • The calorie amount is for the chicken and sauce only. It is only an estimate.
  • Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
  • You can make the sauce ahead of time, by using my recipe for the Homemade Teriyaki Sauce. 

Nutrition

Calories: 222kcal | Carbohydrates: 17g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 591mg | Potassium: 471mg | Sugar: 13g | Vitamin C: 0.5mg | Calcium: 23mg | Iron: 1.1mg
Tried this recipe?Leave a comment with rating below!

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Reader Interactions

Comments

    4.93 from 109 votes (23 ratings without comment)

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    Recipe Rating




  1. Robin says

    April 08, 2025 at 6:39 pm

    5 stars
    This is, by far, the BEST Teriyaki Chicken recipe I have every made. Thank you ... this is fabulous!

    Reply
  2. Darice Terry says

    March 11, 2025 at 10:16 am

    I teach cooking classes. It would have helped if you stated to cut the chicken into pieces in the beginning. Sure it shows in the picture but it's not stated.

    Reply
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