Do Share Recipe

One day, I was craving the bold flavors of Asian cuisine but didn’t want to order takeout. That’s when I decided to whip up this Teriyaki Chicken Rice Bowl Recipe at home. I loved how quickly I could make a full meal in under 30 minutes.

The chicken turned out tender and coated in a sweet, savory sauce. Topped with crisp broccoli and creamy avocado, this dish felt like restaurant quality but way easier to make.

Ingredients

Here’s what you’ll need for this recipe, along with a few tips to make it perfect:

For the Sauce

½ cup less-sodium soy sauce or tamari for gluten-free options (balances saltiness without overpowering)
¼ cup brown sugar, lightly packed (light or dark works, adds sweetness and depth)
2 tablespoons unseasoned rice vinegar (adds mild tang; apple cider vinegar works too)
1 heaping teaspoon minced fresh ginger or bottled (fresh gives a bright, aromatic flavor)
1 heaping teaspoon minced garlic or bottled (fresh garlic makes it pop)
3 tablespoons water (helps thin the sauce for even cooking)
2 teaspoons cornstarch (for thickening the sauce to the perfect glaze)

For the Rest

1 small broccoli crown, chopped into small florets (fresh is best for crisp-tender texture)
¾ cup water (for steaming broccoli)
1 tablespoon avocado oil or neutral oil (high smoke point, mild flavor)
1½ pounds boneless, skinless chicken breast, cubed (cooks quickly and stays tender)
Kosher salt, to taste
Freshly ground black pepper, to taste
Cooked white or brown rice (I love microwaveable frozen rice for speed)
2 avocados, sliced (creamy texture balances the savory sauce)
Sesame seeds, as needed (for garnish and crunch)

Note: Serves 5

Variations

Swap chicken for tofu or shrimp for a different protein.
Use coconut aminos for a lower-sodium or soy-free option.
Add a drizzle of sriracha or chili flakes for a spicy kick.
Swap brown sugar for maple syrup or honey for natural sweetness.
You can also enjoy sweet recipe ideas like raspberry-lemonade-popsicles-recipe for a refreshing treat after your meal.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Equipment You Need

Nonstick skillet: For cooking chicken and steaming broccoli
Measuring cups and spoons: For precise sauce ratios
Small bowl: For mixing the teriyaki sauce
Knife and cutting board: For chopping chicken and vegetables
Spatula or wooden spoon: For stirring and tossing ingredients

How to Make Teriyaki Chicken Rice Bowl Recipe

Prepare the Sauce

Whisk all sauce ingredients in a small bowl until smooth. Set aside while you prep the rest of the ingredients. This ensures the sauce is ready to go when the chicken is cooked.

Steam the Broccoli

Add water to a nonstick skillet and bring to a boil. Add broccoli, cover, and simmer 2–3 minutes until crisp-tender. Drain and keep warm in a bowl tented with foil.

Cook the Chicken

Heat oil in the same skillet, add chicken, season with salt and pepper, and cook until lightly browned. Stir occasionally to ensure even cooking and juicy bites.

Add the Sauce

Whisk the sauce again and pour over the chicken. Cook on medium-low heat, stirring occasionally until the sauce thickens and coats the chicken beautifully.

Assemble the Bowl

Spoon cooked rice into bowls, top with teriyaki chicken, broccoli, and avocado slices. Sprinkle with sesame seeds for a finishing touch. For a sweet snack option on the side, you can try chocolate-covered-almond-clusters-recipe as a simple homemade dessert.

Additional Tips for Making this Recipe Better

I like to cube the chicken evenly so it cooks consistently.
I sometimes marinate the chicken for 10 minutes for extra flavor.
Using freshly grated ginger really makes the sauce aromatic.
I find covering the broccoli with foil keeps it warm without overcooking.

How to Serve Teriyaki Chicken Rice Bowl Recipe

Serve immediately for the best texture. I like to layer rice first, then chicken, broccoli, and avocado. Finish with sesame seeds and a drizzle of extra sauce for a colorful, Instagram-worthy presentation.

Nutritional Information

Here’s a quick look at what you’re getting per serving:

Calories: 479 kcal
Protein: 30 g
Carbohydrates: 55 g
Fat: 15 g

Make Ahead and Storage

Storage: Let the dish cool, then store in airtight containers in the fridge for up to 3 days.
Freezing: Chicken and rice can be frozen separately for up to 1 month; avoid freezing avocado slices.
Reheating: Reheat in a skillet or microwave, adding a splash of water to keep chicken and rice moist.

Why You’ll Love This Recipe?

I love making this recipe for several reasons:

Quick and easy: Ready in under 30 minutes for weeknight dinners.
Flavor-packed: Sweet, savory, and slightly tangy teriyaki sauce.
Versatile: Swap proteins or veggies as you like.
Family-friendly: Everyone loves the combination of chicken, rice, and creamy avocado.
Meal-prep friendly: Stores well for lunches or dinner prep.

Ben Carraoli