My Teriyaki Chicken Rice Bowl relies on just a few pantry staples and comes together in 20 minutes for a weeknight dinner that rivals takeout.

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I never believed a weekday dinner could feel exciting until I started making this Quick Teriyaki Chicken Rice Bowl. I toss bite sized chicken thighs in a hot pan, steam some broccoli florets, and somehow it all comes together way faster than delivery.

It’s not fancy, just honest and slightly addictive, with that sticky sweet glaze that makes you watch the pan like it’s a show. I bring it to family nights, to rushed lunches, even to nights I pretend I’m pretending to cook.

You’ll want to know the trick I use to get the sauce glossy and thick.

Ingredients

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Chicken thighs: Rich in protein, stays juicy when cooked, adds savory depth to the bowl.
Jasmine rice: Fragrant carbs that soak up the sauce, soft texture, gives comforting base.
Broccoli: High in fiber and vitamin C, adds crunch, bright color and nutrition.
Soy sauce: Salty, umami backbone to the teriyaki, low sodium helps balance flavors.
Brown sugar or honey: Sweetens and caramelizes the sauce, makes glossy glaze with toasty notes.
Garlic and ginger: Pungent aromatics that brighten the sauce, bring warm sharp spicy flavor.
Sesame oil and seeds: Tiny bit of sesame oil adds nuttiness, seeds give crunch and look.
Cornstarch slurry: Thickens sauce quickly for glossy coating, makes clingy glaze on chicken.

Ingredient Quantities

1 lb boneless skinless chicken thighs cut into bite sized pieces (thighs stay juicier but breasts work too)

1 tablespoon vegetable oil or any neutral oil

2 cups cooked jasmine rice (about 1 cup uncooked)

2 cups broccoli florets

1/3 cup low sodium soy sauce

3 tablespoons brown sugar or honey packed

2 garlic cloves minced

1 teaspoon fresh grated ginger or 1/4 teaspoon ground ginger

1 teaspoon sesame oil

1 tablespoon cornstarch

2 tablespoons water for the slurry

2 green onions thinly sliced

Salt and pepper to taste

1 teaspoon sesame seeds optional

How to Make this

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1. Start the rice so it’s ready when you need it: rinse 1 cup uncooked jasmine rice and cook according to package instructions to make about 2 cups cooked, or use leftover rice if you have it.

2. Whisk the sauce: in a bowl mix 1/3 cup low sodium soy sauce, 3 tbsp brown sugar or honey, 2 minced garlic cloves, 1 tsp grated ginger (or 1/4 tsp ground), and 1 tsp sesame oil. Set aside.

3. Make the cornstarch slurry: stir 1 tbsp cornstarch with 2 tbsp cold water until smooth, keep nearby.

4. Heat a large skillet over medium high and add 1 tbsp vegetable oil. Season 1 lb bite sized chicken thighs with salt and pepper, then add to the hot pan in a single layer.

5. Brown the chicken, stirring occasionally, about 4 to 6 minutes until pieces are mostly cooked through and edges have color.

6. Pour the prepared sauce over the chicken, bring to a simmer, then stir in the cornstarch slurry. Cook 1 to 2 minutes more until the sauce thickens and coats the chicken. Taste and add a bit more salt or pepper if needed.

7. While the sauce thickens, steam 2 cups broccoli florets until bright green and tender crisp, about 3 to 4 minutes in a steamer basket or microwave with a splash of water.

8. Assemble bowls: divide 2 cups cooked jasmine rice between bowls, top with steamed broccoli and the teriyaki chicken and sauce. Garnish with 2 sliced green onions and a sprinkle of sesame seeds if you like. Serve hot.

Equipment Needed

1. Medium saucepan or rice cooker for the jasmine rice
2. Fine mesh sieve or colander to rinse the rice
3. Large skillet (nonstick or stainless) for browning the chicken
4. Mixing bowl and whisk or fork for the sauce
5. Measuring cups and measuring spoons
6. Chef’s knife and cutting board for chopping chicken garlic and green onions
7. Small bowl and spoon for the cornstarch slurry
8. Steamer basket or microwave-safe bowl to steam the broccoli
9. Tongs or spatula plus serving bowls for assembling and serving

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, breasts work fine, but they dry out faster so watch your cook time and cut them into slightly larger pieces so they dont overcook. You can also marinate them a few minutes in the soy mixture to add juiciness.

Q: How do I get the sauce to thicken and get glossy? A: Mix 1 tablespoon cornstarch with 2 tablespoons cold water to make a slurry, stir it into the simmering sauce and cook 1 to 2 minutes until glossy. If it gets too thick just add a splash of water, if it s too thin add a little more slurry.

Q: Can I make this gluten free? A: Yes, swap low sodium soy sauce for tamari or coconut aminos and double check any other packaged ingredients. Cornstarch is gluten free so it still thickens the sauce.

Q: How should I store and reheat leftovers? A: Store in an airtight container in the fridge for 3 to 4 days. Reheat on the stove over medium heat with a splash of water or soy to loosen the sauce, or microwave covered and stir halfway. Dont leave cooked rice at room temp for more than 2 hours.

Q: Can I prep parts ahead or freeze this? A: Totally. You can prep the sauce and cut the chicken ahead of time. Cooked chicken and sauce freeze well for about 2 months, thaw in the fridge overnight and reheat gently. Avoid freezing rice if you want best texture but you can freeze it too.

Q: What if I want different vegetables or my broccoli turns out mushy? A: Use bell peppers, snap peas, carrots or mushrooms, they all work. To keep broccoli crisp and bright, blanch or steam it 1 to 2 minutes then toss into the pan at the end so it doesnt get mushy.

Quick Teriyaki Chicken Rice Bowls Recipe Substitutions and Variations

Soy sauce: swap with tamari for gluten free cooking, use the same amount. Or try coconut aminos for lower sodium and a sweeter note, start with the same volume then taste and maybe cut the brown sugar by 1 tablespoon.
Brown sugar or honey: use maple syrup one for one for that liquid sweetener feel, it gives a nice flavor. Or use packed brown sugar if you want a thicker stickier glaze, use the same amount but press it tight when measuring.
Cornstarch: arrowroot powder is a great one for a glossy sauce, use it 1 to 1. If you only have all purpose flour use about 2 tablespoons flour for 1 tablespoon cornstarch, whisk into the water so it doesnt clump.
Broccoli: you can swap in snap peas, trimmed green beans, or sliced bell peppers. If using bell peppers add them toward the end so they stay crisp, youll like the color boost.

Pro Tips

1) Pat the chicken dry before you season and put it in the pan, otherwise it wont brown properly. Get the pan really hot and dont crowd it, or the pieces will steam not sear. Cook in batches if you need to, it takes longer but tastes way better.

2) Use day old or chilled rice if you can. Fresh hot rice clumps and gets soggy fast. If you only have just-made rice spread it out to cool a bit and toss with a little oil so the grains stay separate.

3) Taste and tweak the sauce before you thicken it. If it feels too sweet add a splash of rice vinegar or a squeeze of lime, if too salty add a bit more brown sugar or honey. Add the cornstarch slurry slowly while simmering, stir constantly so it doesnt turn gluey.

4) Dont overcook the broccoli. Steam until bright green and just tender then plunge into cold water to stop cooking and keep the color. Also toast the sesame seeds quick in a dry pan for extra nuttiness and let the chicken rest a couple minutes so the juices settle.

Quick Teriyaki Chicken Rice Bowls Recipe

Recipe by James Level

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My Teriyaki Chicken Rice Bowl relies on just a few pantry staples and comes together in 20 minutes for a weeknight dinner that rivals takeout.

Servings

servings

Calories

495

kcal

Equipment: 1. Medium saucepan or rice cooker for the jasmine rice
2. Fine mesh sieve or colander to rinse the rice
3. Large skillet (nonstick or stainless) for browning the chicken
4. Mixing bowl and whisk or fork for the sauce
5. Measuring cups and measuring spoons
6. Chef’s knife and cutting board for chopping chicken garlic and green onions
7. Small bowl and spoon for the cornstarch slurry
8. Steamer basket or microwave-safe bowl to steam the broccoli
9. Tongs or spatula plus serving bowls for assembling and serving

Ingredients

1 lb boneless skinless chicken thighs cut into bite sized pieces (thighs stay juicier but breasts work too)
1 tablespoon vegetable oil or any neutral oil
2 cups cooked jasmine rice (about 1 cup uncooked)
2 cups broccoli florets
1/3 cup low sodium soy sauce
3 tablespoons brown sugar or honey packed
2 garlic cloves minced
1 teaspoon fresh grated ginger or 1/4 teaspoon ground ginger
1 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water for the slurry
2 green onions thinly sliced
Salt and pepper to taste
1 teaspoon sesame seeds optional

Directions

Start the rice so it’s ready when you need it: rinse 1 cup uncooked jasmine rice and cook according to package instructions to make about 2 cups cooked, or use leftover rice if you have it.
Whisk the sauce: in a bowl mix 1/3 cup low sodium soy sauce, 3 tbsp brown sugar or honey, 2 minced garlic cloves, 1 tsp grated ginger (or 1/4 tsp ground), and 1 tsp sesame oil. Set aside.
Make the cornstarch slurry: stir 1 tbsp cornstarch with 2 tbsp cold water until smooth, keep nearby.
Heat a large skillet over medium high and add 1 tbsp vegetable oil. Season 1 lb bite sized chicken thighs with salt and pepper, then add to the hot pan in a single layer.
Brown the chicken, stirring occasionally, about 4 to 6 minutes until pieces are mostly cooked through and edges have color.
Pour the prepared sauce over the chicken, bring to a simmer, then stir in the cornstarch slurry. Cook 1 to 2 minutes more until the sauce thickens and coats the chicken. Taste and add a bit more salt or pepper if needed.
While the sauce thickens, steam 2 cups broccoli florets until bright green and tender crisp, about 3 to 4 minutes in a steamer basket or microwave with a splash of water.
Assemble bowls: divide 2 cups cooked jasmine rice between bowls, top with steamed broccoli and the teriyaki chicken and sauce. Garnish with 2 sliced green onions and a sprinkle of sesame seeds if you like. Serve hot.

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: 284g
Total number of serves: 4
Calories: 495kcal
Fat: 22g
Saturated Fat: 3.8g
Trans Fat: 0g
Polyunsaturated: 4.3g
Monounsaturated: 8.8g
Cholesterol: 100mg
Sodium: 525mg
Potassium: 575mg
Carbohydrates: 39g
Fiber: 1.8g
Sugar: 10.3g
Protein: 39g
Vitamin A: 284IU
Vitamin C: 40mg
Calcium: 57mg
Iron: 1.3mg

Quick Teriyaki Chicken Rice Bowls Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Quick Teriyaki Chicken Rice Bowls Recipe Substitutions and Variations

Pro Tips