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.
Ashlie says
Made this tonight and OMG it was so good!! I didn't see that the sauce needed ginger but I put some honey in it and it was perfect!
Cindy says
How much honey? Don’t like ginger to much.
Anna@CrunchyCreamySweet says
Hi Cindy! I recommend 1/4 cup of honey. You can always skip the ginger. Hope this helps! -Anna
Diane says
This is a perfect dish. Flavorful and quick and easy to make. I added sirracha cuz we like heat. Thanks for this.
Hannah says
I saw this on Pinterest and it looks so gosh darn good!! I can't find the exact amount of ingredients I should use though..
Anna@CrunchyCreamySweet says
Hi Hannah! Click "jump to recipe" or go to page two. You can print the whole recipe! Hope this helps!
Maureen Jenne says
This recipe was quick, easy & delicious! I left out the garlic because my kids are super picky and it still tasted really good! I am so excited to have a new recipe! Also the fluffy rice trick is everything! FINALLY my rice is fluffy and DELICIOUS! THANK YOU!
Corina says
Hello! How would you cook this in a slow cooker instead? Would you just combine all the ingredients and let cook until chicken is done? Thanks in advance!
Anna@CrunchyCreamySweet says
Hi Corina! I have a recipe for Slow Cooker Teriyaki Chicken right here: https://www.crunchycreamysweet.com/slow-cooker-teriyaki-chicken-recipe/ Hope this helps! -Anna
Michelle Osterhout-Castle says
Hello. I just recently found your blog. I Really like some of the recipes and can't wait to try them. I made this one tonight for dinner and, it was SO good! MY house smelled great too! I will definitely be making some others soon. Thank you!
Anna@CrunchyCreamySweet says
Hi Michelle! Welcome to my blog! I am so happy to know you enjoyed this recipe. Thank you!
MaryAnn says
Can I use real ginger instead of ground ginger?
Stephanie says
Hi, I want to make this tonight. Instead of cornstarch, can I use flour? And if so.. How much?
Thanks in advance!
Anna@CrunchyCreamySweet says
Hi Stephanie! Yes, you can use flour. Usually you should use twice the amount of cornstarch. I hope this helps!
Kat says
This was Awesome!
Baker by Nature says
What a delicious dinner idea! My whole family would love this 🙂
Laura says
Dang, you make it look so easy!
Lane & Holly says
I love this! Beautiful and healthy!
Liz says
I'm always looking for dinner inspiration! You've provided it nicely today---so yummy!!
Morgan Faessler says
Has anyone tried adding mushrooms and yellow onions? I think I might try this tonight.
Anna@CrunchyCreamySweet says
Hi Morgan! Let us know if you tried this recipe! Thanks!
Steven says
Mushrooms and pineapple chunks OMG ! Awesome!
Laura says
I was nervous about trying an Asian chicken recipe because I've made some bad orange chicken and honey sesame chicken before, but my husband and I loved this!! I loved that I had all the ingredients for the sauce and didn't have to buy any bottles of things I won't use again. delicious! Making again!!
Priya says
I made this today and it came out soo yummy. We loved it.