I just nailed a Teriyaki Bowls Recipe that hits hard—juicy chicken, crisp broccoli and peppers over rice for a guilt-free, flavor-packed dinner you’ll want on repeat.

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I’m obsessed with this teriyaki chicken rice bowl because it hits every craving without drama. The sticky teriyaki glaze clings to tender chicken, bright bell pepper, and crisp broccoli florets so each bite snaps.

I love that it’s simple enough to toss together on a weeknight yet bold enough to feel like a win. Recently I’ve been saving it under Teriyaki Bowls Recipe and Dinners With Chicken And Broccoli.

It’s my go-to when I need fast, satisfying food. And the garlic aroma?

Yeah, that pulls me in every single time. No fuss, just delicious.

Worth every bite. I crave it.

Ingredients

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Chicken: juicy protein, it’s great with sauce.
Soy sauce: salty umami backbone.
Mirin adds light sweet note.
Brown sugar or honey: caramel sweetness.
Rice vinegar cuts richness, brightens.
Garlic wakes it up, aromatic punch.
Basically ginger brings fresh zing.
Cornstarch thickens sauce, helps cling.
Slurry prevents lumps, quick trick.
Toasted sesame oil: nutty finish.
Neutral oil sears without flavor.
Broccoli adds crunch and green.
Bell pepper adds sweetness and color.
Green onions: fresh bite, little crunch.
Sesame seeds: tiny toasty crunch.
Rice or quinoa makes it hearty.
Salt and pepper just season.
Plus red pepper flakes for heat.

Ingredient Quantities

1 1/4 pounds boneless skinless chicken thighs or breasts, cut into bite size pieces

1/3 cup low sodium soy sauce

1/4 cup mirin or dry sherry

3 tablespoons brown sugar, packed (or 2 tbsp honey if you want it less sweet)

2 tablespoons rice vinegar

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon cornstarch

3 tablespoons water (for slurry with cornstarch)

1 teaspoon toasted sesame oil

1 to 2 tablespoons neutral oil, like canola or vegetable, for cooking

3 cups broccoli florets (about 1 medium head)

1 large red or orange bell pepper, thinly sliced

3 green onions, sliced (white and green parts separated if you want)

2 teaspoons sesame seeds, toasted

3 to 4 cups cooked rice or quinoa, for serving

Salt and black pepper, to taste

Pinch of red pepper flakes, optional for heat

How to Make this

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1. Cut 1 1/4 pounds boneless skinless chicken thighs or breasts into bite sized pieces, season lightly with salt and black pepper and set aside.

2. Whisk together 1/3 cup low sodium soy sauce, 1/4 cup mirin or dry sherry, 3 tablespoons brown sugar (or 2 tbsp honey), 2 tablespoons rice vinegar, 2 cloves minced garlic, and 1 tablespoon grated fresh ginger in a bowl to make the teriyaki sauce.

3. Reserve about 1/4 cup of the sauce for glazing, then add the chicken to the remaining sauce and let it sit while you prep the veg, at least 5 minutes if you’re short on time or up to 30 minutes if you can.

4. Mix 1 tablespoon cornstarch with 3 tablespoons water to make a slurry and set aside; this will thicken the sauce later.

5. Heat 1 to 2 tablespoons neutral oil in a large skillet or wok over medium high heat. Add the marinated chicken in a single layer and sear without crowding until browned and cooked through, about 5 to 7 minutes depending on piece size. Remove chicken to a plate.

6. In the same pan add another small splash of oil if needed, then toss in 3 cups broccoli florets and the thinly sliced large red or orange bell pepper. Stir fry until vegetables are bright and tender crisp, about 3 to 4 minutes; season with a pinch of salt, black pepper and optional red pepper flakes.

7. Return the chicken to the pan, pour in the reserved teriyaki sauce, then stir in the cornstarch slurry. Cook and stir for 1 to 2 minutes until the sauce thickens and coats the chicken and veggies nicely. Stir in 1 teaspoon toasted sesame oil at the end for fragrance.

8. Taste and adjust seasoning with more soy sauce or a pinch of sugar if needed. If sauce is too thick, splash a tablespoon or two of water to loosen it.

9. Serve the teriyaki chicken and vegetables over 3 to 4 cups cooked rice or quinoa, top with sliced green onions (white and green parts separated if you like), and sprinkle 2 teaspoons toasted sesame seeds.

10. Leftovers keep well in the fridge for 3 to 4 days and reheat nicely in a skillet or microwave; if meal prepping, pack rice and sauce separately to avoid soggy grains.

Equipment Needed

1. Cutting board
2. Chef’s knife
3. Large bowl (for marinating)
4. Small bowl and whisk or fork (for sauce and cornstarch slurry)
5. Measuring cups and spoons
6. Large skillet or wok
7. Tongs or spatula
8. Plate or tray (to rest cooked chicken)
9. Rice cooker or pot for cooking rice/quinoa
10. Small spoon or brush (for reserving and glazing with sauce)

FAQ

Q: Can I use chicken breast instead of thighs? A: Yes, you can. Breasts cook a little faster and can dry out if overcooked so watch them closely, cook until just done and let them rest a few minutes.

Q: How do I get the sauce thick and glossy? A: Mix the cornstarch with the 3 tablespoons water to make a slurry, stir it into the simmering sauce and cook 1 to 2 minutes until it thickens and looks glossy. If it gets too thick add a splash of water.

Q: Can I make this gluten free? A: Yes, use tamari or a gluten free soy sauce and check the mirin or substitute with gluten free rice wine or a little extra rice vinegar and a touch of sugar.

Q: Can I prep this ahead for busy nights? A: Totally. Make the sauce and chop the veggies ahead, store separately in the fridge. Cook chicken and veggies just before serving so everything stays bright and not soggy.

Q: How do I keep the veggies crisp and not mushy? A: Don’t overcook them. Stir fry broccoli and pepper on high heat just until tender crisp, like 3 to 5 minutes, then pull them off the heat so they keep texture and color.

Q: Can I add heat or make it less sweet? A: For heat add the pinch of red pepper flakes or a drizzle of sriracha. To reduce sweetness use 2 tablespoons honey instead of 3 tbsp brown sugar or cut sugar to taste.

Delicious Teriyaki Chicken Rice Bowl For Busy Nights Recipe Substitutions and Variations

Chicken (1 1/4 pounds boneless skinless thighs or breasts): firm tofu (press and pan-fry for texture), tempeh (gives a nuttier, chewier bite), or thinly sliced pork loin if you prefer pork, just cook a little longer for safety
Low sodium soy sauce (1/3 cup): tamari for gluten free and a richer flavor, coconut aminos for lower sodium and sweeter profile, or regular soy sauce if you don’t have low sodium
Mirin or dry sherry (1/4 cup): dry sherry works fine, or 1/4 cup rice wine plus 1 teaspoon sugar, or 2 tablespoons sake plus 2 tablespoons water if you got sake on hand
1 tablespoon cornstarch (for thickening): arrowroot powder for a clearer, glossy finish, potato starch works similarly, or 1 1/2 tablespoons all purpose flour as a last resort (sauce will be a bit less glossy)

Pro Tips

1. Marinate a little longer if you can, like 20 to 30 minutes. The sauce soaks into thighs way better than breasts, but if you’re using breasts try 15 to 20 minutes so they dont dry out while cooking.

2. Sear chicken in one hot batch without crowding the pan. If the pan is too full the pieces will steam instead of browning and you lose that caramelized flavor. Do two quick batches if needed, then combine at the end.

3. Add the cornstarch slurry slowly while stirring and keep the heat medium, not blasting hot. Too much cold slurry at once or too high heat makes clumps. If it gets too thick, add a tablespoon of warm water at a time until it looks glossy and coats everything.

4. Keep rice/quinoa and sauce mostly separate if you’re meal prepping. Pack them apart or the grains get soggy. When reheating, sprinkle a little water over the rice and microwave covered for 30 to 45 seconds so it steams back to life.

Delicious Teriyaki Chicken Rice Bowl For Busy Nights Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I just nailed a Teriyaki Bowls Recipe that hits hard—juicy chicken, crisp broccoli and peppers over rice for a guilt-free, flavor-packed dinner you'll want on repeat.

Servings

servings

Calories

572

kcal

Equipment: 1. Cutting board
2. Chef’s knife
3. Large bowl (for marinating)
4. Small bowl and whisk or fork (for sauce and cornstarch slurry)
5. Measuring cups and spoons
6. Large skillet or wok
7. Tongs or spatula
8. Plate or tray (to rest cooked chicken)
9. Rice cooker or pot for cooking rice/quinoa
10. Small spoon or brush (for reserving and glazing with sauce)

Ingredients

1 1/4 pounds boneless skinless chicken thighs or breasts, cut into bite size pieces
1/3 cup low sodium soy sauce
1/4 cup mirin or dry sherry
3 tablespoons brown sugar, packed (or 2 tbsp honey if you want it less sweet)
2 tablespoons rice vinegar
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon cornstarch
3 tablespoons water (for slurry with cornstarch)
1 teaspoon toasted sesame oil
1 to 2 tablespoons neutral oil, like canola or vegetable, for cooking
3 cups broccoli florets (about 1 medium head)
1 large red or orange bell pepper, thinly sliced
3 green onions, sliced (white and green parts separated if you want)
2 teaspoons sesame seeds, toasted
3 to 4 cups cooked rice or quinoa, for serving
Salt and black pepper, to taste
Pinch of red pepper flakes, optional for heat

Directions

Cut 1 1/4 pounds boneless skinless chicken thighs or breasts into bite sized pieces, season lightly with salt and black pepper and set aside.
Whisk together 1/3 cup low sodium soy sauce, 1/4 cup mirin or dry sherry, 3 tablespoons brown sugar (or 2 tbsp honey), 2 tablespoons rice vinegar, 2 cloves minced garlic, and 1 tablespoon grated fresh ginger in a bowl to make the teriyaki sauce.
Reserve about 1/4 cup of the sauce for glazing, then add the chicken to the remaining sauce and let it sit while you prep the veg, at least 5 minutes if you’re short on time or up to 30 minutes if you can.
Mix 1 tablespoon cornstarch with 3 tablespoons water to make a slurry and set aside; this will thicken the sauce later.
Heat 1 to 2 tablespoons neutral oil in a large skillet or wok over medium high heat. Add the marinated chicken in a single layer and sear without crowding until browned and cooked through, about 5 to 7 minutes depending on piece size. Remove chicken to a plate.
In the same pan add another small splash of oil if needed, then toss in 3 cups broccoli florets and the thinly sliced large red or orange bell pepper. Stir fry until vegetables are bright and tender crisp, about 3 to 4 minutes; season with a pinch of salt, black pepper and optional red pepper flakes.
Return the chicken to the pan, pour in the reserved teriyaki sauce, then stir in the cornstarch slurry. Cook and stir for 1 to 2 minutes until the sauce thickens and coats the chicken and veggies nicely. Stir in 1 teaspoon toasted sesame oil at the end for fragrance.
Taste and adjust seasoning with more soy sauce or a pinch of sugar if needed. If sauce is too thick, splash a tablespoon or two of water to loosen it.
Serve the teriyaki chicken and vegetables over 3 to 4 cups cooked rice or quinoa, top with sliced green onions (white and green parts separated if you like), and sprinkle 2 teaspoons toasted sesame seeds.
Leftovers keep well in the fridge for 3 to 4 days and reheat nicely in a skillet or microwave; if meal prepping, pack rice and sauce separately to avoid soggy grains.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.