A teriyaki chicken bowl is perfect for a quick and healthy meal.

Tender chunks of chicken in a sweet and savory homemade teriyaki sauce is spooned over rice for make a perfect meal.

Garnish with extra vegetables and chopped fresh cilantro, toasted sesame seeds, or a drizzle of sriracha.

plated Teriyaki Chicken Bowls

Easy Homemade Chicken Bowls

Teriyaki bowls are on the menu today!

  • This teriyaki bowl recipe is a 30 minute meal.
  • You can make the sauce from scratch or use a bottled favorite.
  • Swap the chicken for shrimp or salmon if you’d like.
  • Made with fresh and healthy ingredients, these chicken bowls are perfect for meal prep.
  • Set out bowls of steamed edamame and snow peas, toasted sunflower seeds, julienned peppers and carrots, lime wedges, and chopped fresh herbs like cilantro or parsley.
ingredients to make Teriyaki Chicken Bowls

Ingredients for Chicken Teriyaki Bowls

Chicken: Use boneless skinless chicken breasts or chicken thighs for this recipe. You can also use shrimp or salmon.

Teriyaki Sauce: I love making my own homemade teriyaki sauce, but you can use bottled sauce too. Just make sure it’s thick (like BBQ sauce) and add a dash of orange or pineapple juice for a fresh twist.

Grains: You can use any kind of rice or your favorite grains in these bowls. Try oven-baked rice, quinoa, farro, or brown rice. You can even substitute chow mein noodles, rice noodles or cauliflower rice.

How to Make Teriyaki Chicken Bowls

  1. Cut the chicken into bite sized pieces and cook per recipe below.
  2. Make the sauce and whisk until bubbly; return the chicken to the pan and heat with the sauce.
  3. Divide chicken and broccoli over each bowl and drizzle with the remaining sauce from the pan.

Garnish as desired and serve.

Toppings and Variations

These rice bowls can be topped with almost anything. Here are some favorites:

  • Fresh: coleslaw mix, shredded carrots, cucumbers
  • Bold: pickled red onions, sriracha
Teriyaki Chicken Bowls with rice and onions

Meal Prep Tips

  • Make chicken and broccoli ahead of time and store them in separate air-tight containers in the refrigerator for up to 4 days.
  • Reheat in the microwave and once heated, add the fresh toppings

More Meals in a Bowl

Did you enjoy these Teriyaki Chicken Bowls? Be sure to leave a rating and a comment below!

plated Teriyaki Chicken Bowls
5 from 22 votes↑ Click stars to rate now!
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Teriyaki Chicken Bowls

Teriyaki chicken bowls are better and cheaper than takeout!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4



  • 1 pound chicken breasts cut into 1-inch cubes
  • ½ teaspoon Kosher salt or to taste
  • teaspoon black pepper
  • 1 tablespoon vegetable oil

Sauce (or use pre-made thick teriyaki sauce)

  • cup reduced sodium soy sauce
  • cup water
  • 2 cloves garlic minced
  • 1 teaspoon ginger minced
  • ¼ cup brown sugar
  • 1 tablespoon cornstarch


  • 3 cups cooked rice
  • 4 cups fresh broccoli florets
  • garnishes as desired* see notes


  • Place the broccoli florets in a medium bowl with 2 tablespoons of water. Cover with a plate and microwave for 2-3 minutes or until tender crisp.
  • Cut the chicken into bite-sized chunks and season with salt and pepper.
  • Heat oil in a large skillet over medium high heat. Add the chicken pieces and cook 3 minutes without stirring. Stir and continue cooking 4 minutes more or until almost cooked through. Remove chicken and set aside on a plate.
  • Add all sauce ingredients except cornstarch to the skillet. Whisk until bubbly and the brown sugar has dissolved. Combine 1 ½ tablespoons cornstarch with 1 ½ tablespoons water and drizzle into the simmering sauce while whisking until thickened. You may not need all of the cornstarch.
  • Add the chicken back into the pan and simmer 2-3 minutes or until cooked through.
  • Place ¾ cup of rice in each bowl. Divide the chicken and broccoli over the bowls. Spoon any sauce overtop and garnish as desired.


Optional Additions:
  • Steamed veggies like broccoli, snap peas, edamame, or peppers.
  • Fresh veggies like diced cucumbers, green onions, and julienned bell peppers. 
  • Sesame seeds, chopped cilantro, lime wedges.
Teriyaki chicken bowls will keep in an airtight container in the refrigerator for up to 4 days. 
5 from 22 votes

Nutrition Information

Calories: 419 | Carbohydrates: 57g | Protein: 32g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 1225mg | Potassium: 851mg | Fiber: 3g | Sugar: 15g | Vitamin A: 601IU | Vitamin C: 83mg | Calcium: 83mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course
Cuisine Chinese

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. Omg, this is so tasty, even my grandchildren 18mths and 3yrs devoured it and asked for more…also hubby is vegetarian so made him the same but substituted chicken for quorn,he loved it too, definitely saved to cook again xx5 stars

  2. Holly, I’m making this for dinner tonight and tomorrow I’m having some friends for lunch and I’m making your Asin chicken salad with sesame ginger dressing.
    I love your recipes and when I’m thinking of something to cook I always go to you first for your take on whatever recipe I’m thinking to make. Thank you very much for what you do. Your friend, Gina5 stars