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A close-up of a Teriyaki Chicken Bowl featuring glazed chicken pieces, fluffy rice, broccoli, red and orange bell peppers, and green onions.

Teriyaki Chicken Bowl

This Teriyaki Chicken Bowl combines juicy chicken pieces, crisp vegetables, and steamed rice in a flavorful homemade teriyaki sauce. It is a balanced, high protein meal that comes together quickly and is ideal for lunch, dinner, or meal prep throughout the week.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Japanese
Calories: 465
Ingredients Equipment Method Notes

Ingredients
  

For the Teriyaki Sauce
  • 1 cup low sodium soy sauce
  • 1 cup water
  • 3 tablespoons honey
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
For the Chicken and Bowl
  • 1 pound boneless skinless chicken breasts, cut into bite-size pieces
  • 2 teaspoons olive oil
  • 2 cups cooked brown rice
  • 1 cup broccoli florets
  • 1 cup sliced carrots
  • 1 red bell pepper, sliced
  • 2 green onions, sliced
  • 1 teaspoon sesame seeds

Equipment

  • Small saucepan
  • Large skillet
  • Steamer

Method
 

  1. In a small saucepan, combine soy sauce, water, honey, garlic, and ginger. Bring to a gentle simmer over medium heat.
  2. In a small bowl, whisk together cornstarch and cold water. Stir the mixture into the saucepan and cook for 2 to 3 minutes until the sauce thickens. Remove from heat.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Add the chicken pieces and cook for 6 to 8 minutes, stirring occasionally, until browned and nearly cooked through.
  5. Pour half of the teriyaki sauce over the chicken and continue cooking for 2 to 3 minutes until the chicken reaches an internal temperature of 165°F.
  6. Meanwhile, steam the broccoli and carrots for 4 to 5 minutes until tender-crisp. Add the bell pepper during the final minute of cooking.
  7. Divide the cooked rice among four serving bowls.
  8. Top each bowl with teriyaki chicken and vegetables.
  9. Drizzle with the remaining teriyaki sauce.
  10. Garnish with green onions and sesame seeds before serving.

Notes

For meal prep, store the rice, chicken, and vegetables in airtight containers for up to 4 days. Reheat gently and add extra sauce before serving if desired. Cook chicken to an internal temperature of 165°F as measured with a food thermometer for food safety.