Simple Teriyaki Chicken Rice Bowl: A Quick & Easy Meal

Introduction & Inspiration

Sometimes you need a meal that’s fast, flavorful, and satisfying, and this Simple Teriyaki Chicken Rice Bowl delivers on all fronts! It features bite-sized pieces of tender chicken cooked quickly in a skillet and coated in a classic sweet and savory teriyaki glaze, served alongside crisp-tender broccoli and carrots over fluffy jasmine rice. It’s like your favorite takeout, made easily at home.

My inspiration for this recipe comes from the need for quick, balanced weeknight dinners that the whole family enjoys. Teriyaki chicken is always a hit, and assembling it as a bowl meal makes it feel complete and customizable. This version focuses on core flavors and incredible ease.

This bowl is perfect for busy evenings, lunch meal prep, or anytime you crave those irresistible teriyaki flavors without a lot of fuss. It’s simple, quick, and consistently delicious. It is a perfect weeknight dinner recipe.

Nostalgic Appeal / Comfort Factor

Teriyaki chicken is a staple flavor profile for many, evoking memories of Japanese-American restaurants, mall food courts, or simple homemade stir-fries. Rice bowls themselves are inherently comforting – a satisfying base topped with flavorful protein and vegetables.

This recipe taps into that familiar comfort with the classic sweet and savory teriyaki sauce coating tender chicken. Paired with simple steamed vegetables and fluffy rice, it’s a straightforward, satisfying meal that feels both nourishing and enjoyable.

It’s a simple, crowd-pleasing dish that brings familiar takeout flavors to your home kitchen with minimal effort. A perfect meal for the whole family.

Homemade Focus (Simple Assembly & Sauce Shortcut)

This recipe is designed for maximum ease, smartly utilizing store-bought teriyaki sauce as a major flavor component. The homemade aspect shines in the fresh cooking of the chicken and vegetables, and the simple assembly of the bowl.

You’re dicing fresh chicken, preparing crisp-tender broccoli and carrots, and cooking them perfectly. While the sauce is a shortcut, combining these freshly cooked elements results in a meal that tastes significantly better and fresher than fully pre-packaged options.

It celebrates the efficiency of using a quality bottled sauce while still creating a satisfying, well-rounded meal with freshly cooked components at home. It is the perfect balance between homemade and store-bought.

Flavor Goal

The primary flavor goal is the classic balance of sweet and savory teriyaki glaze coating tender chicken, complemented by the fresh flavors of steamed vegetables and neutral rice. The teriyaki sauce should be the dominant flavor – glossy, slightly sweet, with umami notes from soy sauce.

The chicken should be cooked through but remain juicy and tender. The broccoli and carrots should be cooked until tender-crisp, retaining some bite and their fresh flavor. The jasmine rice provides a fragrant, fluffy base. Sesame seeds and green onions add a final touch of nutty, aromatic flavor.

The overall experience should be a simple, satisfying bowl with well-balanced sweet and savory notes, tender chicken, crisp veggies, and fluffy rice. A delicious and simple meal.

Ingredient Insights

• Boneless, Skinless Chicken Breast (Diced): Cooks quickly and evenly when cut into bite-sized pieces. Boneless, skinless chicken thighs can also be used for extra flavor and moisture.
• Cooked Jasmine Rice: Provides a fragrant, slightly sticky base. Brown rice, quinoa, or other grains can be substituted. Cook according to package directions.
• Broccoli Florets: Adds a fresh, green vegetable component. Cut into bite-sized florets for quick steaming.
• Julienned Carrots: Adds sweetness, color, and a tender-crisp texture. Buying pre-shredded or julienned carrots saves time.
• Teriyaki Sauce: The key flavor shortcut. Choose your favorite brand – thickness, sweetness, and saltiness vary. Consider low-sodium options if desired.
• Sesame Oil: Used for cooking the chicken, adding a distinct nutty aroma and flavor right from the start. Toasted sesame oil has a stronger flavor.
• Sesame Seeds (Garnish): Adds visual appeal and a nutty crunch. Toasted sesame seeds have more flavor.
• Sliced Green Onions (Garnish): Provide a fresh, mild oniony bite and color.

Essential Equipment

• Large Skillet or Wok: For cooking the chicken.
• Pot with Steamer Basket (or microwave steamer): For cooking the broccoli and carrots.
• Pot: For cooking rice (if not using pre-cooked).
• Knife & Cutting Board: For dicing chicken, prepping veggies (if not pre-cut), slicing green onions.
• Measuring Cups & Spoons:
• Serving Bowls:

Ingredients

(Based on 1x column, assumes 2-3 servings)

• 1 lb chicken breast, boneless, skinless, diced
• 2 cups cooked jasmine rice (or other grain)
• 1 cup broccoli florets
• 1 cup julienned carrots
• 1/4 cup teriyaki sauce (store-bought or homemade)
• 1 tbsp sesame oil
• Sesame seeds (for garnish)
• Sliced green onions (for garnish)

Step-by-Step Instructions

1. Prepare Rice and Vegetables:

• Cook jasmine rice according to package directions if you don’t have pre-cooked rice available. Keep warm.
• Steam the broccoli florets and julienned carrots together until they reach your desired level of tenderness (tender-crisp is usually best, typically 5-7 minutes). Drain well and set aside.

2. Cook the Chicken:

• Heat the sesame oil in a large skillet or wok over medium-high heat.
• Once the oil is hot, add the diced chicken breast to the skillet.
• Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 5-7 minutes.

3. Add Teriyaki Sauce:

• Pour the teriyaki sauce over the cooked chicken in the skillet.
• Bring the sauce to a simmer and let it cook with the chicken for 2-3 minutes, stirring to coat the chicken evenly as the sauce glazes slightly.

4. Assemble the Bowls:

• Divide the cooked jasmine rice evenly among your serving bowls.
• Top the rice with the steamed broccoli and carrots.
• Spoon the teriyaki chicken and sauce over the vegetables and rice.

5. Garnish and Serve:

• Garnish the bowls generously with sesame seeds and sliced green onions.
• Serve immediately while hot.

Troubleshooting

• Chicken Dry: Overcooked. Cut chicken into uniform pieces and cook quickly over medium-high heat just until done. Chicken thighs are more forgiving.
• Veggies Mushy/Raw: Adjust steaming time. Aim for tender-crisp. Don’t let them sit in steam off-heat for too long.
• Sauce Too Thin: Some teriyaki sauces are thinner than others. Simmering for the 2-3 minutes helps thicken it slightly as it glazes the chicken. If you prefer a much thicker sauce, you could whisk a tiny bit of cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) into the sauce while simmering, but this recipe intends a simple glaze.
• Sauce Too Salty/Sweet: Depends heavily on the brand of teriyaki sauce used. Choose a brand you like or consider low-sodium/low-sugar options if needed. Making homemade sauce gives full control.

Tips and Variations

• Don’t Overcrowd Pan: Cook chicken in batches if necessary to ensure browning rather than steaming.
• Veggie Variety: Add other quick-cooking vegetables like sliced bell peppers, snap peas, snow peas, mushrooms, or zucchini. Stir-fry them briefly after cooking the chicken, before adding the sauce.
• Protein Swap: Use chicken thighs, beef strips, shrimp, or firm tofu instead of chicken breast. Adjust cooking times accordingly.
• Homemade Teriyaki: Make your own sauce with soy sauce, mirin (or rice vinegar + sugar), sugar (or honey/maple syrup), garlic, and ginger. Thicken with cornstarch slurry.
• Add Aromatics: Sauté some minced fresh garlic and grated fresh ginger in the sesame oil before adding the chicken for extra flavor depth.
• Pineapple Power: Add pineapple chunks along with the chicken for a classic pineapple teriyaki variation.

Serving and Pairing Suggestions

• Serve Hot: Best enjoyed immediately while all components are warm.
• As a Complete Bowl Meal: Contains protein, grains, and vegetables.
• Extra Sauce: Have extra teriyaki sauce on the side for those who like it saucier.
• Side of Edamame: Steamed edamame (salted) makes a great simple side.

Nutritional Information

(Note: Estimated, per serving, assuming 3 servings, before rice. Highly variable based on teriyaki sauce brand – sugar/sodium levels differ greatly.)

• Calories: 350-450 (chicken & veggies w/sauce only)
• Fat: 10-15g
• Saturated Fat: 2-4g
• Cholesterol: 90-130mg
• Sodium: 600-1000mg+ (Depends heavily on teriyaki sauce)
• Total Carbohydrates: 20-30g (Depends heavily on teriyaki sauce sugar)
• Dietary Fiber: 2-4g
• Sugars: 10-20g+ (Depends heavily on teriyaki sauce)
• Protein: 35-45g

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Recipe Summary and Q&A

Summary: This Simple Teriyaki Chicken Rice Bowl features diced chicken breast cooked in sesame oil and glazed with teriyaki sauce, served over jasmine rice with steamed broccoli and carrots, and garnished with sesame seeds and green onions. The process involves cooking rice, steaming vegetables, cooking chicken, adding sauce, assembling bowls, and garnishing.

Q&A:

• Q: Can I use a different oil besides sesame oil?
  • A: Yes, you can use another cooking oil like vegetable or canola oil for cooking the chicken. However, sesame oil adds a distinct nutty flavor that is characteristic of many teriyaki dishes. You could cook with vegetable oil and then drizzle a tiny bit of toasted sesame oil at the very end for flavor.
• Q: What kind of teriyaki sauce should I use?
  • A: Any store-bought teriyaki sauce or glaze you enjoy will work. They vary in thickness and sweetness, so choose based on your preference. Consider low-sodium options if desired.
• Q: Can I stir-fry the vegetables instead of steaming?
  • A: Absolutely! After cooking the chicken and removing it from the skillet, add a touch more oil if needed and stir-fry the broccoli and carrots until tender-crisp. Then add the chicken and sauce back to the pan.
• Q: How can I make this gluten-free?
  • A: Use a gluten-free teriyaki sauce or tamari, ensure your rice/grain is gluten-free, and omit any gluten-containing additions.