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chicken teriyaki rice bowl
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5 from 1 vote

Chicken Teriyaki Rice Bowls

These easy and delicious chicken teriyaki rice bowls are seriously the best! The chicken is tender and brushed with a homemade teriyaki sauce that everyone will love. Great lunch and meal prep idea too!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Japanese
Servings: 4 people
Calories: 407kcal
Author: Tania

Ingredients

  • Teriyaki sauce recipe makes about 1 cup
  • 4 small chicken breasts pounded to ½ inch thick evenly
  • Kosher salt and ground black pepper to taste
  • Olive oil for pan
  • 3 medium carrots, peeled and sliced
  • 3 cups broccoli florets
  • 1 cup edamame, slightly warm
  • Sesame seeds for garnish
  • Sliced scallions for garnish

For the steamed rice

  • 1 ½ cups jasmine rice or other long grain rice
  • 2 cups water

Instructions

  • Make the teriyaki sauce (full recipe linked). It can be made up to 2 weeks in advance and refrigerated in a sealed container.
  • Steam the rice: Rinse the rice thoroughly through a colander (this gets rid of the extra starch). Add the rice to a medium pot along with 2 cups of water. Cover and bring to a boil. Then reduce heat to medium-low heat and simmer, covered, for about 15-20 minutes, or until the liquid is fully absorbed and the rice is tender. Tip: leave a little opening on the lid to let some of the steam to escape. You can also cook it in a rice cooker.
  • Season chicken with salt and pepper on both sides, about ¼ teaspoon salt and a few grinds of pepper per chicken breast.
  • Heat 1 tablespoon of olive oil on a large skillet over medium heat. Cook chicken for 6-8 minutes on each side, or until internal temperature reaches 165 degrees F. Transfer to a plate and let rest for 10 minutes.
  • In a steamer basket set over a pot with about 1-2 inches of water at the bottom, steam broccoli and carrots until tender, covered.
  • Slice the chicken and brush with the prepared teriyaki sauce. If the teriyaki sauce is cold, I’d recommend warming it up first. You can use the same skillet you used to cook the chicken.
  • Assemble: Serve each bowl with steamed rice, chicken, and steamed vegetables, and edamame. Drizzle with more sauce to taste and garnish with sesame seeds and sliced scallions if desired. Enjoy!

Notes

  • Instead of plain steamed rice, try my Jasmine Coconut Rice
  • The teriyaki sauce can be made ahead 2 weeks in advance. To use, warm it up slightly over a small saucepan.
  • The trick to tender and juicy pan-seared chicken breast is making sure it's pounded evenly (use a meat mallet) to ½ inch thick. Pounding the chicken breaks tough muscle fibers and makes sure it's the same thickness throughout for even cooking. Cook over medium heat for 6-8 minutes or until internal temperature reaches 165 degrees
  • Rice to water ratio: For every 1 cup of rice, use 1 ⅓ cups of water. This applies to long-grain rice mainly.
  • Make ahead: The entire recipe can be made ahead in advance and refrigerated. It's a great idea for meal prep.
  • Prep ahead: The rice can be cooked in advance. The veggies can be chopped in advance. The teriyaki sauce can be made 2 weeks in advance.
Substitutions:
  • Jasmine rice: Cauliflower rice, quinoa or other grains, brown rice, or my coconut jasmine rice recipe!
  • Chicken: Shrimp, beef, tofu, or even salmon.
  • Veggies: Cauliflower, bok choy, snap peas, red bell peppers, avocado or grilled pineapple.
Special equipment: steamer basket for the veggies
Disclaimer: Nutritional values are approximates only.

Nutrition

Calories: 407kcal | Carbohydrates: 68g | Protein: 24g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 128mg | Potassium: 820mg | Fiber: 6g | Sugar: 4g | Vitamin A: 8085IU | Vitamin C: 67mg | Calcium: 96mg | Iron: 2mg