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.
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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.
Stephanie says
This recipe is so fast, easy, and delicious!! My son helped me cook it and the whole family gave it a 10! Thank you for this keeper!
Melissa says
I make this a lot! The only change I make is I use fresh ginger which has a much fuller flavor than ground ginger. I use about a Tablespoon of fresh ginger--I just use a small cheese grater to grate it. It is delicious, quick, and easy on a weeknight!
Kerri says
Love how quick and easy this delicious dish comes together! Definitely a new family favorite!
Lou says
Made this sauce ahead of recipe... did not care for it; wanted more of the teriyaki flavour ... so i tried your teriyaki sauce with this recipe. Much better! I added some garlic powder and cornstarch to the chicken before I pan-fried and it turned out great (only used 1/2 teriyaki recipe) and I sprinkled some sesame seeds on the chicken before serving. Keeper, for sure!
Lou says
Posting higher review for your teriyaki sauce
Anna says
Thank you!
Anna says
Thank you for trying my recipe, Lou! Glad it worked out!
Madison Abbott says
New family favorite. Even my picky 5 year old loves it!!!
Anna says
Yay! That's wonderful! Thank you, Madison!
Ronni M says
I forgot to click the stars - please add them to my post.
Ronni M
Ronni M says
Your reviews have said it ALL. There is absolutely no compliment I could possibly give that hasn't already been said!!
Awesome, incredible, quick, easy, all ingredients on hand and on and on.......
This recipe is THE best quick dinner I've come across.
Can't wait to see what else your site has - thank you, thank you for your efforts and for posting!
Anna says
Hi Ronni! That's wonderful! Thank you so much for trying my recipe and for the review!
Julie Wipperman says
This recipe is AWESOME! My husband and I tried it for dinner tonight. We both LOVED it! Will definitely make it again and check out more of your recipes to try in the future! Thanks for sharing.
Christine Rabida says
This was a big hit for my family. I'll definitely be making it again. Thank you
Julie says
This was incredible! I don’t even like teriyaki sauce - at least not before this one! My husband was looking for something different for dinner and I came across this recipe- wicked easy, simple ingredients, and incredibly delicious. You have to try it, I’d give it 10 stars if I could! Thanks Anna.
Anna says
Hi Julie! That is absolutely fantastic! I am so glad you guys found my recipe and loved it! Thank you so much!
judith Spillmann says
Could I use store bought Teriyaki sauce?: I have some that is open. I would use your recipe for the sause later. Thanks.
Anna says
Hi Judith! Yes, absolutely! Let me know how you like it!
Claire says
Perfect! Followed the instructions exactly, and it turned out great. Had my mom over for dinner and she loved it! Will be trying more of your recipes!
Rebecca says
I am not a fan of teriyaki sauce at all. However my boyfriend and some friends love the stuff so I decided one day to try it and boy oh boy was it delicious! I did add a little more brown sugar than called for and added 2 tablespoons of honey but I was cooking 2.5 pounds of cubed chicken. However can you please tell me what to do to keep it with a little more sauce it coated well there wasn't any juice or sauce left. Thanks for sharing your recipe I look forward to trying out some of your other recipes now.
Cashton says
Not a chef but use less cornstarch if you’d like it to be runnier.
Jaime says
This was so easy and the whole family loved it! Thanks for making this mom feel like a 5-star chef in her family’s eyes! 👍
Anna says
That's the best! Thank you for trying my recipe, Jaime! I am so glad it was a hit!
Shameeka says
I made this meal in about 10 min. I split my boneless breast in half, the longways and the then cut into bite size pieces. Steamed some sliced carrot @. 1” for 3 min then added broccoli heads. My jasmine rice was started as I tossed my chicken pre salted and peppered into the pan . While this was cooking I mixed my glaze but used fresh ginger from a tube I got at the store. Mixed it with my chicken in the pan until it was coated and thickened. Served this to the family and it was a hit.! I only added the carrots and switched to fresh ginger.
Erin says
I had concerns before trying this because I’ve been let down by other teriyaki recipes and I thought this was gonna be too sweet. Well I was wrong! This was on point. My boyfriend even said it tasted like it was from a restaurant. Only changes I made was using rice vinegar because I‘ve had an unopened bottle for a couple months but never have a use for it. I also added some water to the sauce due to the cornstarch since it got a little too thick. This is going to be my go to teriyaki recipe from now on. Thanks!
Anna says
Hi Erin! That's absolutely wonderful! I am so glad the chicken was such a hit! Thank you for giving my recipe a try. Have a beautiful day!
Heather says
This has easily become my families favorite. Problem is, I can seem to make enough of it! It’s never enough and people leave the table wanting more
Amber says
One of my favorites to make! I usually double the sauce cause it’s so tasty 🤗
I suggest mixing the dry ingredients for the sauce first before adding the wet ones...no cornstarch clumps to fight! ❤️
Anna says
Thank you so much, Amber!
Chelsea says
Is there a way to make it a little sweeter? I'm pretty new to cooking anything that requires multiple ingredients.
Lindsey says
Add some honey to it. I’ve seen this on other recipes
Ashley S. says
This is a new favorite staple easy go to dinner in our house!! Thank you 🙂