Delicious Teriyaki Chicken Rice Bowl For Busy Nights Recipe

I’m sharing my Teriyaki Bowls Recipe for a quick Teriyaki Chicken Rice Bowl that pairs teriyaki-glazed chicken with broccoli and colorful bell peppers over rice or quinoa, ready in just 10 minutes and ideal for meal prep.

I love a dinner that feels fast but not fake. My Delicious Teriyaki Chicken Rice Bowl For Busy Nights hits that sweet spot with tender chicken thighs layered over steaming jasmine rice.

I first threw it together after spotting it in Recently Viewed Recipes and now I make it when the week collapses, cause it honestly saves me. The flavor grabs you right away, not just another takeout knockoff.

If you scroll my Teriyaki Bowls Recipe list you’ll see repeats, yeah I’m biased, but trust me this one keeps coming back to the table.

Ingredients

• Chicken thighs: Juicy protein, stays tender, higher fat than breasts, super forgiving when you’re tired.
• Jasmine rice: Fragrant carb, quick to cook, gives the bowl comforting starchy base.
• Broccoli: Crunchy fiber, vitamins C and K, stretches the dish and adds color.
• Soy sauce: Salty umami, low sodium version keeps salt down but keeps flavor.
• Mirin or rice vinegar and honey: Sweet rice wine, gives glossy sweetness to the sauce.
• Garlic and ginger: Sharp aromatics, cut through sweetness, add depth and a little kick.
• Toasted sesame oil: Tiny bit goes a long way, nutty finish, strong flavor so use sparingly.
• Green onions: Fresh bright finish, adds mild oniony crunch and quick freshness.

Ingredient Quantities

• 1.5 lb boneless skinless chicken thighs, cut into bite-size pieces (about 700 g, you can use breasts if you want)
• 2 cups jasmine rice, uncooked (or 2 cups quinoa)
• 2 cups broccoli florets (about 1 medium head)
• 2 medium bell peppers, thinly sliced (use a mix of colors)
• 1/3 cup low-sodium soy sauce
• 3 tbsp mirin (or 2 tbsp rice vinegar + 1 tbsp honey if you don’t have mirin)
• 2 tbsp brown sugar, packed
• 1 tbsp honey
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp cornstarch
• 2 tbsp cold water (for slurry)
• 1 tbsp neutral oil (vegetable or canola) for cooking
• 1 tsp toasted sesame oil
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds
• Pinch of salt and black pepper
• Pinch of red pepper flakes, optional

How to Make this

1. Cook the rice or quinoa first so it’s ready when the rest is done: rinse 2 cups jasmine rice and cook with about 3 cups water (or cook quinoa per package instructions), then fluff with a fork and set aside.

2. Whisk the teriyaki sauce in a bowl: 1/3 cup low sodium soy sauce, 3 tbsp mirin (or 2 tbsp rice vinegar + 1 tbsp honey), 2 tbsp brown sugar, 1 tbsp honey, 3 cloves minced garlic, 1 tbsp grated ginger and a pinch of red pepper flakes if you want heat.

3. Season the
1.5 lb bite sized chicken pieces with salt and black pepper. Heat 1 tbsp neutral oil in a large skillet over medium high heat.

4. Add the chicken in a single layer and cook undisturbed until browned on one side, about 3-4 minutes, stir and cook until just cooked through, another 3-4 minutes. Remove chicken to a plate.

5. In the same skillet add the 2 cups broccoli florets and the sliced 2 bell peppers; sauté 3-5 minutes until crisp tender, add a splash of water and cover 1 minute if you want them softer.

6. Return the chicken to the pan, pour in the teriyaki sauce and bring to a gentle simmer so flavors meld, about 1-2 minutes.

7. Mix the cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and slowly stir it into the simmering sauce until it thickens into a glossy glaze, about 30-60 seconds. If it gets too thick, add a tablespoon of water.

8. Remove from heat, stir in 1 tsp toasted sesame oil for that nutty finish, taste and adjust salt/pepper if needed.

9. Divide rice or quinoa between bowls, top with the teriyaki chicken and veggies, then sprinkle with sliced green onions and 1 tbsp toasted sesame seeds.

10. Quick tips: don’t overcrowd the pan or chicken won’t brown; cook in two batches if needed, and let the sauce bubble after the slurry so it fully cooks and loses any raw starch taste.

Equipment Needed

1. Large skillet (12-inch), nonstick or stainless, for browning chicken and cooking veggies
2. Medium saucepan with tight-fitting lid or a rice cooker, for jasmine rice or quinoa
3. Measuring cups and measuring spoons
4. Mixing bowl and a whisk for the teriyaki sauce
5. Small bowl and a fork or small whisk for the cornstarch slurry
6. Chef’s knife and a cutting board
7. Tongs and a spatula for turning and stirring the chicken
8. Wooden spoon or silicone spatula to scrape the pan and stir sauce
9. Fork to fluff the rice and serving bowls/plates for plating up

FAQ

Delicious Teriyaki Chicken Rice Bowl For Busy Nights Recipe Substitutions and Variations

• Chicken thighs: swap for boneless chicken breasts cut into bite size pieces, or use firm tofu (press, cube and pan fry until golden) for a vegetarian twist. Ground chicken or turkey also works, just cook a little less than whole pieces.
• Jasmine rice: replace with brown rice or basmati (note brown needs more water and longer cook time), or use quinoa for a nuttier, higher protein bowl, rinse it and cook with a 1 to 2 ratio of quinoa to water.
• Mirin: if you dont have mirin use the listed substitute of 2 tbsp rice vinegar plus 1 tbsp honey, or try dry sherry or a splash of light white wine with a pinch of sugar to mimic the sweet, acidic note.
• Cornstarch slurry: swap with arrowroot powder in the same amount for a clear glossy sauce, or use 1 tbsp all purpose flour mixed with cold water and simmer a bit longer, or just reduce the sauce to thicken if you prefer no starch.

Pro Tips

– Pat the chicken dry and let it sit at room temp for like 10–15 minutes before cooking, salt it right before it hits the pan, and make sure the oil is screaming hot so you get a real brown crust; if you crowd the pan it will steam and wont get that nice sear.
– Make the teriyaki sauce ahead and reduce it a bit alone if you want deeper flavor, then taste and brighten it with a splash of rice vinegar or lemon at the end if it feels too sweet, or add a touch more honey if you like it sweeter.
– Get the cornstarch slurry perfectly smooth before you add it, pour it in slowly while stirring, and let the sauce bubble for at least 30 seconds so the raw starch cooks out; if it goes too thick just thin with a tablespoon of water at a time.
– Cook the veggies fast and high in a separate pan or leave them slightly underdone in the main pan so they stay bright and crisp, then toss everything together at the end and let the dish rest a minute so the juices redistribute.

Delicious Teriyaki Chicken Rice Bowl For Busy Nights Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing my Teriyaki Bowls Recipe for a quick Teriyaki Chicken Rice Bowl that pairs teriyaki-glazed chicken with broccoli and colorful bell peppers over rice or quinoa, ready in just 10 minutes and ideal for meal prep.

Pin

Servings

4

servings

Calories

869

kcal

Equipment: 1. Large skillet (12-inch), nonstick or stainless, for browning chicken and cooking veggies
2. Medium saucepan with tight-fitting lid or a rice cooker, for jasmine rice or quinoa
3. Measuring cups and measuring spoons
4. Mixing bowl and a whisk for the teriyaki sauce
5. Small bowl and a fork or small whisk for the cornstarch slurry
6. Chef’s knife and a cutting board
7. Tongs and a spatula for turning and stirring the chicken
8. Wooden spoon or silicone spatula to scrape the pan and stir sauce
9. Fork to fluff the rice and serving bowls/plates for plating up

Ingredients

• 1.5 lb boneless skinless chicken thighs, cut into bite-size pieces (about 700 g, you can use breasts if you want)

• 2 cups jasmine rice, uncooked (or 2 cups quinoa)

• 2 cups broccoli florets (about 1 medium head)

• 2 medium bell peppers, thinly sliced (use a mix of colors)

• 1/3 cup low-sodium soy sauce

• 3 tbsp mirin (or 2 tbsp rice vinegar + 1 tbsp honey if you don't have mirin)

• 2 tbsp brown sugar, packed

• 1 tbsp honey

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 tbsp cornstarch

• 2 tbsp cold water (for slurry)

• 1 tbsp neutral oil (vegetable or canola) for cooking

• 1 tsp toasted sesame oil

• 2 green onions, thinly sliced

• 1 tbsp toasted sesame seeds

• Pinch of salt and black pepper

• Pinch of red pepper flakes, optional

Directions

• Cook the rice or quinoa first so it's ready when the rest is done: rinse 2 cups jasmine rice and cook with about 3 cups water (or cook quinoa per package instructions), then fluff with a fork and set aside.
• Whisk the teriyaki sauce in a bowl: 1/3 cup low sodium soy sauce, 3 tbsp mirin (or 2 tbsp rice vinegar + 1 tbsp honey), 2 tbsp brown sugar, 1 tbsp honey, 3 cloves minced garlic, 1 tbsp grated ginger and a pinch of red pepper flakes if you want heat.
• Season the
• 5 lb bite sized chicken pieces with salt and black pepper. Heat 1 tbsp neutral oil in a large skillet over medium high heat.
• Add the chicken in a single layer and cook undisturbed until browned on one side, about 3-4 minutes, stir and cook until just cooked through, another 3-4 minutes. Remove chicken to a plate.
• In the same skillet add the 2 cups broccoli florets and the sliced 2 bell peppers; sauté 3-5 minutes until crisp tender, add a splash of water and cover 1 minute if you want them softer.
• Return the chicken to the pan, pour in the teriyaki sauce and bring to a gentle simmer so flavors meld, about 1-2 minutes.
• Mix the cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and slowly stir it into the simmering sauce until it thickens into a glossy glaze, about 30-60 seconds. If it gets too thick, add a tablespoon of water.
• Remove from heat, stir in 1 tsp toasted sesame oil for that nutty finish, taste and adjust salt/pepper if needed.
• Divide rice or quinoa between bowls, top with the teriyaki chicken and veggies, then sprinkle with sliced green onions and 1 tbsp toasted sesame seeds.
• Quick tips: don't overcrowd the pan or chicken won't brown; cook in two batches if needed, and let the sauce bubble after the slurry so it fully cooks and loses any raw starch taste.

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: 441g
• Total number of serves: 4
• Calories: 869kcal
• Fat: 25g
• Saturated Fat: 6.1g
• Trans Fat: 0g
• Polyunsaturated: 4.5g
• Monounsaturated: 9.5g
• Cholesterol: 158mg
• Sodium: 800mg
• Potassium: 780mg
• Carbohydrates: 103.7g
• Fiber: 3.8g
• Sugar: 24g
• Protein: 48.8g
• Vitamin A: 2000IU
• Vitamin C: 133mg
• Calcium: 51mg
• Iron: 3.8mg