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Teriyaki Chicken Rice Bowl Recipe
Ben Carraoli

Teriyaki Chicken Rice Bowl 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 these Teriyaki Chicken Rice Bowls 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.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 5
Ingredients Method Notes

Ingredients
  

  • 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
  • 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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon cooked rice into bowls, top with teriyaki chicken, broccoli, and avocado slices. Sprinkle with sesame seeds for a finishing touch.

Notes

  • 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.