A flavorful and satisfying dish featuring tender chicken glazed in a homemade teriyaki sauce, served over rice with steamed broccoli—perfect for busy weeknight dinners.

Why You’ll Love This Recipe

Fast and fuss‑free: With minimal ingredients and one-pan cooking, it’s doable in under 30 minutes.
Homemade goodness: Skip store-bought sauces—this version is less salty, with a perfectly balanced sweet‑savory glaze.
Balanced and wholesome: Protein-packed chicken, comforting rice, and nutritious broccoli make it a complete meal.
Family-friendly: Customizable spice levels and easy to adapt for kids or adults alike.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken and Seasoning:

1 lb boneless skinless chicken breast, cut into bite‑size pieces
½ teaspoon salt
¼ teaspoon black pepper

Sauce:

¼ cup packed light brown sugar
¼ cup low‑sodium soy sauce
2 tablespoons rice vinegar (or apple cider vinegar)
½ teaspoon ground ginger
2 cloves garlic, minced
1 tablespoon cornstarch

Additional Bowls Components:

Cooked rice (white, brown, or jasmine)
Steamed broccoli

Directions

Cook rice according to package directions.
Steam broccoli until tender‑crisp.
Season chicken with salt and pepper. Heat a non-stick skillet over medium heat, add chicken, and cook until done (about 5–7 minutes), stirring frequently.
Make the sauce: In a small bowl or measuring cup, whisk brown sugar, soy sauce, vinegar, ginger, garlic, and cornstarch until smooth.
Combine and glaze: Pour the sauce over the cooked chicken. Stir constantly and cook until it thickens into a glossy teriyaki coating (about 2–3 minutes).
Assemble bowls: Serve chicken over rice, alongside broccoli. Spoon extra sauce from the pan over everything.

Servings and timing

Servings: 4 hearty bowls
Prep time: 5 minutes
Cook time: 15–20 minutes
Total time: 20–25 minutes

Variations

Add veggies: Toss in bell peppers, snap peas, or carrots while cooking chicken.
Use chicken thighs: Boneless skinless thighs offer richer flavor and better moisture.
Go low‑carb: Replace rice with cauliflower rice or serve over greens.
Extra tang: Add a splash of pineapple juice or orange juice to the sauce.
Spicy kick: Stir in red pepper flakes or sriracha when glazing the chicken.

Storage/Reheating

Refrigerator: Store chicken, rice, and broccoli in separate airtight containers for up to 3 days to maintain texture.
Reheat: Warm chicken in a skillet over medium heat, adding a splash of water to refresh the sauce. Microwave rice and broccoli separately.
Freezing: Not ideal for broccoli or rice, but cooked chicken freezes well in sauce—freeze portions for up to 2 months.

Quick Teriyaki Chicken Rice Bowls

FAQs

1. Can I use chicken thighs instead of breast?

Yes—boneless skinless thighs are juicier and more forgiving; cook until fully cooked (165 °F internal).

2. Is there a gluten‑free option?

Use tamari or coconut aminos in place of soy sauce, and ensure your cornstarch is gluten‑free (most are).

3. Can I prep this ahead of time?

You can chop the chicken and mix the sauce up to a day ahead. Cook and combine just before serving for best texture.

4. Why isn’t my sauce thickening?

Make sure you whisk out all cornstarch lumps and simmer long enough—about 2–3 minutes—until glossy and coating the chicken.

5. What rice works best?

Jasmine or medium-grain white rice cooks quickly and pairs well; brown rice is heartier but takes longer.

6. How spicy is this?

Mild—no chiles are included. Add red pepper flakes, chili paste, or sliced jalapeños for heat.

7. Can I skip the broccoli?

Yes—use any steamed or roasted veggie you like, such as bok choy, green beans, or zucchini.

8. Can this be turned into a stir‑fry?

Absolutely. Add veggies after the chicken cooks and stir-fry briefly before adding the sauce.

9. Can I make it vegetarian?

Use tofu, tempeh, or seitan instead of chicken. Be sure to cook thoroughly and adjust seasoning.

10. How do I prevent rice from becoming soggy?

Serve rice fresh after cooking; if storing, let it cool then reheat directly in the microwave or skillet, fluffing it before serving.

Conclusion

These Quick Teriyaki Chicken Rice Bowls deliver big flavor with minimal fuss. A perfect weeknight solution—balanced, customizable, and crowd-pleasing. Whether you’re cooking for the family or meal prepping, it’s a versatile staple you’ll turn to again and again. Enjoy your delicious, homemade teriyaki feast!

Ezabella