Go Back
–+ servings
Teriyaki Chicken Rice Bowl

Delicious Teriyaki Chicken Rice Bowl for Quick Family Nights

This Teriyaki Chicken Rice Bowl is a quick and healthy dinner option, blending tender chicken with a sticky-sweet glaze over fluffy rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken and Rice
  • 1 pound Chicken Breasts Can substitute with chicken thighs for richer flavor
  • 2 cups Rice Use white, jasmine, or brown rice for base
For the Vegetables
  • 1 cup Bell Peppers Can substitute with snap peas or zucchini
  • 1 cup Carrots Can replace with shredded cabbage
  • 1 cup Onions Can substitute with green onions
For the Sauce and Garnish
  • 1/2 cup Teriyaki Sauce Store-bought or homemade
  • 2 tablespoons Soy Sauce Tamari or coconut aminos for gluten-free
  • 3 cloves Garlic Minced, fresh recommended
  • 2 tablespoons Sesame Seeds Toast for enhanced aroma

Equipment

  • Large skillet
  • cutting board
  • knife
  • Small Bowl

Method
 

Step-by-Step Instructions
  1. Preheat a large skillet over medium-high heat for about 2-3 minutes.
  2. Pat the chicken breasts dry with paper towels, and season both sides with salt and pepper.
  3. Add oil to the skillet, place the chicken in, and cook for 5-7 minutes on each side until golden brown.
  4. Sauté sliced bell peppers, chopped onions, and julienned carrots in the same skillet for 3-4 minutes.
  5. Whisk together teriyaki sauce, minced garlic, and soy sauce in a bowl, then pour over the vegetables.
  6. Return the chicken to the skillet and toss everything together, cooking for an additional 1-2 minutes.
  7. Serve by placing rice in bowls and topping with glazed chicken and vegetables, garnishing with sesame seeds.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 30gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 8gVitamin A: 180IUVitamin C: 90mgCalcium: 4mgIron: 8mg

Notes

Store leftovers in an airtight container for up to 3 days; freeze for up to 2 months. Reheat gently with a splash of water to keep the rice moist.

Tried this recipe?

Let us know how it was!