I’m thrilled to share my quick Teriyaki Chicken Rice Bowl, combining succulent teriyaki-glazed chicken with crisp broccoli and colorful bell peppers over fluffy rice, and it’s a favorite in my Teriyaki Bowls Recipe collection.
I keep this Delicious Teriyaki Chicken Rice Bowl in heavy rotation for nights when I have zero time but want something that actually tastes like effort. I toss chicken thighs or breasts in a sticky teriyaki glaze, steam bright broccoli florets and pile everything over jasmine rice so each bite is a little crunchy, a little sweet and totally satisfying.
It’s fast to prep and weirdly addictive, the kind of dinner you make once and then crave again. I even put it next to my Teriyaki Bowls Recipe posts and it always shows up in my Rice Meal Ideas For Dinner picks.
Ingredients
- Chicken thighs: Rich in protein, keeps the bowl filling, stays juicy when cooked right.
- Jasmine rice: Fluffy carbs that soak up sauce, adds comfort and subtle floral aroma.
- Broccoli: Crunchy fiber boost, bright green veg, adds color and earthy bite.
- Bell peppers: I love how sweet crisp peppers add vitamin C and balance rich sauce.
- Teriyaki sauce: Sweet salty glaze, gives umami depth and sticky glossy coating.
- Garlic and ginger: Pungent aromatics that punch up flavor, small amount goes a long way.
- Sesame oil and seeds: Toasted nuttiness, finishing oil and sprinkle, lifts flavor and adds crunch.
- Green onions: Fresh, sharp garnish, brightens each bite and gives nice onion pop.
- Lime wedges optional: Clean citrus zing, cuts through sweetness, great if you like brightness.
Ingredient Quantities
- 1 1/2 lb (700 g) boneless skinless chicken thighs or breasts
- 1 cup uncooked jasmine rice (or 1 cup uncooked quinoa)
- 2 cups broccoli florets (about 250 g)
- 2 medium bell peppers (1 red, 1 yellow or orange)
- 1/2 cup low sodium soy sauce (120 ml)
- 1/4 cup mirin (60 ml)
- 1/4 cup packed brown sugar (50 g)
- 1 tbsp cornstarch
- 2 tbsp cold water (for slurry)
- 2 tbsp vegetable oil (canola or neutral oil)
- 1 tbsp toasted sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 3 green onions, thinly sliced
- 1 tbsp toasted sesame seeds
- Lime wedges for serving (optional)
How to Make this
1. Start the grain: rinse 1 cup jasmine rice under cold water until water runs clear then combine with 1 1/2 cups water in a pot, bring to a boil, lower heat, cover and simmer 15 minutes, remove from heat and let rest 10 minutes. If you choose quinoa, rinse and cook with 2 cups water, simmer 12 to 15 minutes and let sit covered 5 minutes.
2. Prep everything: cut 1 1/2 lb chicken into bite size pieces and season with 1/2 tsp kosher salt and 1/2 tsp black pepper, cut 2 bell peppers into strips, trim broccoli into florets, mince 3 cloves garlic, grate 1 tbsp ginger and thinly slice 3 green onions.
3. Make the sauce base: whisk together 1/2 cup low sodium soy sauce, 1/4 cup mirin and 1/4 cup packed brown sugar in a bowl until sugar mostly dissolves.
4. Heat a large skillet over medium high heat, add 2 tbsp vegetable oil and sear the chicken in a single layer until golden and cooked through about 4 to 6 minutes per side for thicker pieces, remove chicken to a plate but keep any browned bits in the pan.
5. In the same pan add the broccoli and bell peppers and stir fry 3 to 4 minutes until bright and just tender, add a splash of water if you need to steam them a bit, then push veggies to the side.
6. Lower heat to medium, pour the soy/mirin/brown sugar mix into the pan along with the minced garlic and grated ginger, bring to a gentle simmer.
7. Make a slurry by mixing 1 tbsp cornstarch with 2 tbsp cold water, pour it into the simmering sauce and stir until it thickens into a glossy glaze, then return the chicken to the pan and toss to coat well; cook 1 to 2 minutes to marry flavors.
8. Finish and serve: stir in 1 tbsp toasted sesame oil, taste and adjust salt or pepper if needed, plate the rice or quinoa, top with chicken and veggies, sprinkle with thinly sliced green onions and 1 tbsp toasted sesame seeds, serve with lime wedges on the side if you want a bright squeeze.
Equipment Needed
1. Medium saucepan with a tight-fitting lid, for cooking the jasmine rice or quinoa — you want one that holds at least 2 quarts.
2. Large skillet or wok (12 inch-ish), heavy bottom preferred, for searing the chicken and stir frying the veg.
3. Sharp chef’s knife, for cutting chicken and slicing peppers; a dull knife makes everything harder, trust me.
4. Cutting board, big enough to work on and keep raw chicken separate from veggies.
5. Measuring cups and spoons, for the soy, mirin, brown sugar, cornstarch etc.
6. Mixing bowl and a whisk or fork, to dissolve the brown sugar and make the sauce base.
7. Tongs plus a rubber spatula or wooden spoon, tongs to flip the chicken and the spatula to scrape up browned bits.
8. Small bowl and spoon for the cornstarch slurry, and a microplane or fine grater for the ginger.
FAQ
Delicious Teriyaki Chicken Rice Bowl For Busy Nights Recipe Substitutions and Variations
- Chicken thighs or breasts -> Firm tofu (press well, cube and pan fry till golden for a veg option) or shrimp (cook a lot faster, add near the end)
- Low sodium soy sauce -> Tamari for gluten free or coconut aminos for a milder, slightly sweeter, lower sodium swap
- Mirin -> 1 tbsp sake plus 1 tsp sugar or 1 tbsp rice vinegar plus 1 tsp sugar as a quick substitute
- Cornstarch -> Arrowroot powder gives a clearer glossy sauce (use 1:1) or all purpose flour if needed, use about 1 1/2x and cook a little longer to remove raw taste
Pro Tips
– Don’t crowd the pan when searing the chicken, do it in batches if you have to. You get a way better brown crust that way, and the pan stays hot so everything cooks evenly, plus resting the chicken 5 minutes before you toss it back in keeps it juicy.
– Mix your cornstarch slurry into a small amount of the hot sauce first, then pour that back into the pan. If you dump it in all at once you’ll get lumps, and if the sauce gets too thick just thin it with a tablespoon or two of water or mirin until it looks glossy.
– Quick-steam the veggies by adding a splash of water and covering the pan for 30 to 60 seconds, it makes them tender without turning them mushy. Or for extra flavor char the peppers under the broiler for a minute, it adds a smoky pop that cuts through the sweetness.
– Toast the sesame seeds and slice the green onions right before serving, and squeeze a little lime over each plate. Those small finishing touches lift the whole dish, they change it from good to actually craveable.
Delicious Teriyaki Chicken Rice Bowl For Busy Nights Recipe
I’m thrilled to share my quick Teriyaki Chicken Rice Bowl, combining succulent teriyaki-glazed chicken with crisp broccoli and colorful bell peppers over fluffy rice, and it’s a favorite in my Teriyaki Bowls Recipe collection.
4
servings
756
kcal
Equipment: 1. Medium saucepan with a tight-fitting lid, for cooking the jasmine rice or quinoa — you want one that holds at least 2 quarts.
2. Large skillet or wok (12 inch-ish), heavy bottom preferred, for searing the chicken and stir frying the veg.
3. Sharp chef’s knife, for cutting chicken and slicing peppers; a dull knife makes everything harder, trust me.
4. Cutting board, big enough to work on and keep raw chicken separate from veggies.
5. Measuring cups and spoons, for the soy, mirin, brown sugar, cornstarch etc.
6. Mixing bowl and a whisk or fork, to dissolve the brown sugar and make the sauce base.
7. Tongs plus a rubber spatula or wooden spoon, tongs to flip the chicken and the spatula to scrape up browned bits.
8. Small bowl and spoon for the cornstarch slurry, and a microplane or fine grater for the ginger.
Ingredients
1 1/2 lb (700 g) boneless skinless chicken thighs or breasts
1 cup uncooked jasmine rice (or 1 cup uncooked quinoa)
2 cups broccoli florets (about 250 g)
2 medium bell peppers (1 red, 1 yellow or orange)
1/2 cup low sodium soy sauce (120 ml)
1/4 cup mirin (60 ml)
1/4 cup packed brown sugar (50 g)
1 tbsp cornstarch
2 tbsp cold water (for slurry)
2 tbsp vegetable oil (canola or neutral oil)
1 tbsp toasted sesame oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1/2 tsp kosher salt
1/2 tsp ground black pepper
3 green onions, thinly sliced
1 tbsp toasted sesame seeds
Lime wedges for serving (optional)
Directions
- Start the grain: rinse 1 cup jasmine rice under cold water until water runs clear then combine with 1 1/2 cups water in a pot, bring to a boil, lower heat, cover and simmer 15 minutes, remove from heat and let rest 10 minutes. If you choose quinoa, rinse and cook with 2 cups water, simmer 12 to 15 minutes and let sit covered 5 minutes.
- Prep everything: cut 1 1/2 lb chicken into bite size pieces and season with 1/2 tsp kosher salt and 1/2 tsp black pepper, cut 2 bell peppers into strips, trim broccoli into florets, mince 3 cloves garlic, grate 1 tbsp ginger and thinly slice 3 green onions.
- Make the sauce base: whisk together 1/2 cup low sodium soy sauce, 1/4 cup mirin and 1/4 cup packed brown sugar in a bowl until sugar mostly dissolves.
- Heat a large skillet over medium high heat, add 2 tbsp vegetable oil and sear the chicken in a single layer until golden and cooked through about 4 to 6 minutes per side for thicker pieces, remove chicken to a plate but keep any browned bits in the pan.
- In the same pan add the broccoli and bell peppers and stir fry 3 to 4 minutes until bright and just tender, add a splash of water if you need to steam them a bit, then push veggies to the side.
- Lower heat to medium, pour the soy/mirin/brown sugar mix into the pan along with the minced garlic and grated ginger, bring to a gentle simmer.
- Make a slurry by mixing 1 tbsp cornstarch with 2 tbsp cold water, pour it into the simmering sauce and stir until it thickens into a glossy glaze, then return the chicken to the pan and toss to coat well; cook 1 to 2 minutes to marry flavors.
- Finish and serve: stir in 1 tbsp toasted sesame oil, taste and adjust salt or pepper if needed, plate the rice or quinoa, top with chicken and veggies, sprinkle with thinly sliced green onions and 1 tbsp toasted sesame seeds, serve with lime wedges on the side if you want a bright squeeze.
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.
Nutrition Facts
- Serving Size: 450g
- Total number of serves: 4
- Calories: 756kcal
- Fat: 29.1g
- Saturated Fat: 6.4g
- Trans Fat: 0.05g
- Polyunsaturated: 6.3g
- Monounsaturated: 11.3g
- Cholesterol: 158mg
- Sodium: 1200mg
- Potassium: 625mg
- Carbohydrates: 59.3g
- Fiber: 3.5g
- Sugar: 17.5g
- Protein: 57.5g
- Vitamin A: 2500IU
- Vitamin C: 75mg
- Calcium: 50mg
- Iron: 1.5mg
