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.
Shawn says
This is delicious! I make it often, and my son who lives off Mac and Cheese is a big fan. I am only now starting to count calories and my husband has been on a strict diet. That being said, what is your serving size?
Cheri DeBone says
Great recipe! Wonderful flavor! The whole family loved it! I doubled the chicken as well as the sauce to feed a family of three.
Anna@CrunchyCreamySweet says
Hi Cheri! That's wonderful! I absolutely love that your whole family enjoyed my recipe. Thank you!!
Mary Deman says
Made this today but had to sub some items, didn't have any soy sauce so I used terakia sauce. I doubled the sauce recipe, but only used 1/4 c terakie sauce and used 1/2 can chicken broth. I also put some red pepper flakes in it with some red pepper raspberry chipotle sauce. It was so good. I also cooked my vegetables in separate pan. Added meat to sauce. It was so good.
Anna@CrunchyCreamySweet says
Hi Mary! I am so glad you were able to make it work with what you had on hand. I love that! Thank you so much for sharing!
Lisa says
I have a question...The nutrition facts labeled 212 calories 14.4 grams of sugar, etc. Is that per serving? Or all 4 servings together? And just wondering how did you come up with these nutrition amounts?
I made this and it came out delicious!!
Anna@CrunchyCreamySweet says
Hi Lisa! The amount of calories is calculated per serving, as indicated in the Nutrition facts box. As I mention in the notes of the recipe, it is an estimate and I recommend using a calorie counter that you are familiar with. Hope this helps!
Lisa says
Thanks for your reply! When I checked before I could of sworn I didn't see the “per serving” part. I am deff making this recipe again!! Just wanted to make sure it wont kill my diet 🙂
Randi says
Made this tonight and I thought it was too easy to be good I was soooo wrong. Doubled the chicken and it was ALL GONE! Tripled the sauce because my family likes extra sauce and it is now my daughter’s favorite dish. Thank goodness I searched Pinterest for chicken recipes today! Great recipe!!!
Anna@CrunchyCreamySweet says
Hi Randi! Woohoo! That's AWESOME! I am so happy to know you and your daughter love it! Thank you so much!
Kesha says
When you tripled the sauce how much sauce and all did you use
Renee says
This is absolutely amazing..my daughter said she loves it and does not want from the Sushi place anymore..haha! Yeah!!!
So two quick questions can you pre-make the sauce and refrigerate it and use as needed...or, is this something you make directly on the spot?
Also can you use as a marinade?
Thanks so much,
Renee
Anna@CrunchyCreamySweet says
Hi Renee! Woohoo!! I am always so happy to hear from parents who made this recipe and the kiddos love it! That's awesome! As far as the sauce, I would not make it in advance because of the cornstarch. It will settle in the bottom and it may affect the final result. I will be sharing my recipe for a teriyaki sauce soon. It will be perfect for this recipe! Stay tuned!
Michelle says
I made this for the first time tonight. Firstly, I followed a pin and man you make it very click-y for people to actually get to the recipe.
I used rice vinegar and I highly recommend people don't skip the ginger or garlic in the sauce..... unless you don't want it to taste like teriyaki lol. It's a delicious recipe AS IS.
Oh I did coat my chicken in cornstarch because I need all the help I can get in not cooking dry chicken. It turned out perfect and juicy.
Thanks for the recipe, I'll be adding this to the rotation!
Gail says
I made this tonight, really easy and delicious! Used diced pork lion as I was out of chicken. Worked perfectly! Will try chicken next time.
Your photos are really good. I arranged my plate just how you showed it! My husband was impressed!
Anna@CrunchyCreamySweet says
Hi Gail! That's fantastic! I love to use pork too! I am so happy to know you and your husband enjoyed this dish! Thank you so much for making my recipe and for coming back to let me know!
Maria says
Made this for my family the other night and my dad, who happens to be one of the pickiest and most difficult to please people ever, RAVED about this recipe. He requested I make it again for lunch today. Thanks so much for the recipe, its a winner in our house!
Michele says
I'm not a big fan of vinegar, so I would definitely cut the vinegar in half. BUT, it was very tasty!
Anna@CrunchyCreamySweet says
Thank you, Michele!
Christy says
Finally a recipe my whole family agreed on! It's my 9-year-olds favorite now. He wants it at least once a week and he's never requested anything before. Very picky.
Anna@CrunchyCreamySweet says
Hi Christy! THANK YOU so much for the comment. It made my day! This is exactly why I enjoy sharing my recipes so much. I love it when parents tell me that the whole family enjoy them and the picky eaters too! 😀 Have a beautiful day!
Mindy says
Can you make this recipe in the Instant Pot???? Any tips?
Anna@CrunchyCreamySweet says
Hi Mindy! It's on my list to make in my Instant Pot. I have not tested it yet so I can't say how long it will have to cook. I will update this response as soon as I test the recipe. I hope this helps!
Michelle says
Hi, I would like to try this as a lunch bowl that my daughter (single mom) can just take to work & microwave. Think it would freeze well? Thanks. ~ Michelle
Kelly says
Hi, I was wondering how the vinegar affects the flavor? I happen to have both rice vinegar and apple cider vinegar in the house so I was wondering which would be better, or should I do a tbsp of each instead? Thanks!
Anna@CrunchyCreamySweet says
Hi Kelly! You can't taste the apple cider vinegar at all. Feel free to use rice vinegar but I can't tell how it will taste as I have not tested this recipe with it.
Joseline says
I have never tried teriyaki chicken. But my husband absolutely loves it so I thought about making it for him. I was nervous because I wasn’t sure how it was supposed to taste. I followed the recipe exactly except for the vinegar because I didn’t have it. So I added some lemon. He said I made it perfectly and it was better then anything he had tasted. Thank you for the recipe! I will be saving it for the future.
Lilleigh Garner says
absolutly delicous !
Ariana says
Do you have to use soy sauce?
Anna@CrunchyCreamySweet says
Hi Ariana! Yes, the soy sauce is a must here.