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!
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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.
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:
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.
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.
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.
More Asian dishes:
Quick Teriyaki Chicken Rice Bowls
Ingredients
- 1 lb boneless skinnless chicken breast
- 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.
- Steam broccoli.
- Season chicken pieces with salt and pepper and place in large non stick skillet.
- 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.
- 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.
Maureen says
Hello! I have a quick question on the ginger. It is fresh minced ginger, or the ground ginger in a spice jar? Thanks!
Anna@CrunchyCreamySweet says
Hi Maureen! I use ground ginger you get in a spice jar. Let me know if you try this recipe! Have a beautiful day! -Anna
Rebekkah says
Can I add pineapple slices while cooking the chicken once the sauce is added?
Anna@CrunchyCreamySweet says
Hi Rebekkah! I think that's a great idea! Let me know if you make it. Have a beautiful day! -Anna
Meagan Nelson says
I don't ever comment on recipe posts - but I had to share with you how much my family loves your recipe. We make it WEEKLY. There are never any leftovers, and my husband literally scrapes all of the sauce out of the pan. Not only is it flavorful, but it is so easy to make. We use Boil in a Bag Jasmine Rice, and microwaveable broccoli - and its an easy weeknight dinner meal. Thank you so much for sharing!
Anna@CrunchyCreamySweet says
Hi Meagan! I am so happy to know you and your family love this recipe! THANK YOU so much for letting me know! I use microwaveable broccoli too! So easy and convenient. 😀 Have a beautiful week! -Anna
BlaneMom4 says
I'm allergic to the cider vinegar...is there a substitute or can I just leave it out?
Anna@CrunchyCreamySweet says
Hi! You can use rice vinegar or lemon juice. I hope this helps! -Anna
Megan says
This looks delicious! Think I'll make it tonight. I saw on the recipe it says 552 calories... I was wondering if that includes the servings of rice and broccoli also? or just the chicken? Thanks!
Anna@CrunchyCreamySweet says
Hi Megan! It's only for the chicken and sauce. I updated the recipe with this note. Have a beautiful week! -Anna
Tisha Maki says
Maybe there's something wrong with my web browser, but I can't find ingredients quantities anywhere! How much ginger, soy sauce, cornstarch and vinegar?
Looking forward to trying this!
Anna@CrunchyCreamySweet says
Hi Tisha! Did you follow the link to the printable recipe? Here: https://www.crunchycreamysweet.com/quick-teriyaki-chicken-rice-bowls-recipe-card/ All of the ingredients and quantities are right there. Hope this helps! -Anna
Laurie says
I made this tonight. My family loved it! Even my pickiest eater loved it! We will definitely be having it again!
Anna@CrunchyCreamySweet says
Hi Laurie! Yay! That's fantastic! I am so happy to know you and your family love this recipe. Thank you so much for trying it and for letting me know! 😀 Have a beautiful weekend! -Anna
Ericka says
Hi! I have made this recipe a fee times before and my boys LOVE it! But I was wonder if I can use steak instead of chicken? Just a thought..
Natalie says
I made this last night and it was SOOO good! Will be adding this to my regular rotation. Great job!
Mark says
This was so easy and delicious! Do you happen to know the calorie count for a serving? Just curious before we start dissecting each ingredient for calorie counting 😉 Thanks a bunch and looking forward to making this again and again!
Lisa says
We made this tonight and will be adding it to our regular dinner rotation. So easy and delicious!
Jody says
Perfect single dad recipe! Quick, easy, and makes me feel like i accomplished something heroic!
I'll double the sauce recipe next time. It was so good i wanted to eat it with a spoon.
Anna@CrunchyCreamySweet says
Hi Jody! Oh my! I love that! Yay! 😀 Thank you so much for making my recipe and for letting me know. The sauce really is delicious and so many of my readers say they want more of it! 😀 Have a beautiful weekend! -Anna
Sheila says
Regarding the rice cooking tip: I assume that olive oil can be used instead of butter. Right?
Anna@CrunchyCreamySweet says
Hi Sheila! Thank you for the question. I never use olive oil as I like the results of using butter but yes, olive oil should be fine. Have a beautiful weekend! -Anna
Ofelia says
Do I leave or drain the chicken juice in the pan before I add sauce
Anna@CrunchyCreamySweet says
Hi Ofelia! Leave it in the pan.
Christie ferguson says
Sorry if I'm just not seeing it,, how many servings does this make?
Porter says
Did this question get answered? I looked through the comments and didn't see it. Would also love to know how many servings this makes 🙂 Thank you!
Anna@CrunchyCreamySweet says
Hi Porter! I updated the recipe. It makes 4 servings. Thanks so much!
Carrie says
I want to try this recipe, but I need to double it. Do I double the ingredients??
Anna@CrunchyCreamySweet says
Hi Carrie! Yep, you will need to double them. Let me know if you make it! Have a beautiful day! -Anna
Carrie says
Great recipe!! Definitely something we will have often!