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Teriyaki Chicken Bowl


This Teriyaki Chicken Bowl combines tender chicken, fresh veggies, and rice in a sweet and savory teriyaki sauce for a delicious and easy weeknight meal. And the whole thing comes together in one pan!

teriyaki chicken and rice in a white bowl with wooden chopsticks

Why We Love this Teriyaki Chicken Bowl Recipe

This Teriyaki Chicken Bowl has it all- it’s tasty, healthy, filling, and easy! Weeknights can be super hectic, but most nights I still try to get a nutritious, homemade dinner on the table. And recipes like this really help me make that happen. It calls for fresh ingredients that offer solid nutrition, and the whole thing comes together in one pan! Making homemade teriyaki sauce is super easy too. Not only that, the flavor of this dish appeals to pretty much everyone. Your whole family is going to love this recipe!

teriyaki chicken bowls with chopsticks and a bowl of teriyaki sauce

Teriyaki Chicken Bowl Ingredients:

  • chicken breast– chicken breast cooks up quick and tender and works great here. You can also use chicken tenderloin or chicken thighs.
  • rice– we used regular long grain rice. Brown rice might work, but you would need to use a quick cooking variety or pre-cooked brown rice.
  • stir fry veggies– we used a pre-packaged stir fry vegetable blend from the produce department
  • fresh ginger– adds a fresh, bright flavor to the dish. Ground ginger can be substituted.
  • low-sodium soy sauce– adds a salty, umami flavor. I always use low-sodium soy sauce which gives you more control over the sodium content in the recipe.
  • brown sugar– adds a rich, caramely sweetness
  • minced garlic– we love garlic, so I use a hearty spoonful. Garlic powder can be substituted.
  • sesame oil– sesame oil has a strong flavor that can be overwhelming. It’s very commonly used in Asian cooking. It can be left out if you don’t like the flavor.
  • salt & pepper– season to taste
ingredients for teriyaki chicken bowls

How to Make Teriyaki Chicken Bowls:

  1. Brown the chicken in a hot skillet with garlic and ginger. Allow to brown but don’t fully cook the chicken.
  2. Add rice and cook for 1-2 minutes or until the rice is translucent. Add water to the skillet and bring to a boil. Reduce heat to low, cover and simmer for 10 minutes.
  3. Whisk together the teriyaki sauce ingredients.
  4. Add veggies to the skillet and stir. Replace lid and continue cooking for 5 minutes. Turn off heat and allow the skillet to rest for another 5-10 minutes or until the veggies are tender.
  5. Drizzle the teriyaki sauce over the skillet mixture. Stir gently to combine. Replace lid and allow to rest for another 5 minutes or so to allow the flavors to come together.
  6. Dish into serving bowls and top with sesame seeds if desired.
process shots for how to make teriyaki chicken bowls

Tips & Substitutions

Can I use to substitute the chicken breast?

You can use chicken tenderloin or chicken thigh, both would work great here. Tofu would also work great if you are looking for a vegetarian meal. You can also use rotisserie chicken!

Can I use store-bought teriyaki sauce?

Absolutely! However, because it is so easy to make the sauce, I highly recommend making your own.

What kind of vegetables should I use for my Teriyaki Chicken Bowls?

I like to utilize the fresh stir-fry vegetable mixes that you can find near that bagged salads in the produce department. We’re going for a quick weeknight dinner, here! You could also use a frozen stir-fry vegetable mix. These tend to cook a bit faster, so adjust cook time if necessary. You can also chop up your own fresh veggies. Carrots, bell peppers, zucchini, sugar snap peas, broccoli, kale, cabbage, or cauliflower would all work great here.

Can you freeze teriyaki chicken?

Yes! This freezes well. I like to divide leftovers into individual servings. Perfect for quick lunches or busy nights. It should last for 2-3 months in an airtight container.

a close up of a teriyaki chicken bowl topped with sesame seeds

More One-Pan Dinner Recipes:

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3.5 from 229 votes

Teriyaki Chicken Bowl

This Teriyaki Chicken Bowl combines tender chicken, fresh veggies, and rice in a sweet and savory teriyaki sauce for a delicious and easy weeknight meal. And the whole thing comes together in one pan!
Prep Time5 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Asian
Servings: 6 servings
Calories: 383kcal


  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves garlic minced
  • 1 teaspoon grated fresh ginger
  • 1 1/2 cups long-grain rice
  • 3 cups water
  • 1 pound stir-fry vegetables carrots, snow peas, broccoli, cabbage
  • 1 tablespoon sesame seeds

Teriyaki Sauce


  • Cube the chicken breast into bite-sized pieces and season with salt and pepper.
  • Heat the oil in a deep, large skillet over medium heat. Add the garlic and ginger. Cook for about 30 seconds, then add the chicken pieces to the skillet. Cook just until browned on the outside (it will continue cooking with the rice).
  • Add uncooked rice to the skillet. Cook for a minute or two until the rice is translucent. Add the water and stir well. Bring to a boil over medium-high heat. Reduce the heat to low, cover with a lid, and allow to simmer for 10 minutes.
  • Meanwhile, prepare the teriyaki sauce by whisking the soy sauce, brown sugar and sesame oil in a small bowl. Set aside.
  • After 10 minutes, remove the lid from the skillet and add vegetables. Give everything a good stir and immediately replace the lid. Continue cooking over low heat for another 5 minutes. Leaving the lid on the skillet, turn off the heat and allow to rest for an additional 5-10 minutes or until the veggies are tender.
  • Give the teriyaki mixture a quick stir, then remove the lid and drizzle the sauce over the mixture. Gently stir everything together, making sure to scrape everything up from the bottom of the pan so all of the ingredients are coated with the sauce.
  • Replace the lid and let the skillet rest for another 5 minutes to allow all the flavors to meld. Dish into serving bowls and top with sesame seeds, if desired.


Calories: 383kcal | Carbohydrates: 58g | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 48mg | Sodium: 1408mg | Potassium: 560mg | Fiber: 4g | Sugar: 9g | Vitamin A: 3863IU | Vitamin C: 9mg | Calcium: 66mg | Iron: 2mg
Keyword : bake, dairy free, easy, gluten-free, lowfat, rice, Teriyaki Chicken


Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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Recipe Rating


I am hoping To make this tonight but don’t have quick cook rice. Should I make adjustments for regular brown rice (that takes about 35-40 minutes to cook normally)?

Hi Casey, good question! I haven’t tried using regular brown rice myself, but if I were going to use it I would do something like the following: decrease rice to 2 cups, increase the chicken broth to 4 cups, and up the baking time with foil on top by at least 15 minutes (check it at regular intervals to see how the rice is doing!).
I hope this helps, and please let us know how it turns out!

The flavour was so yummy in this recipe. I was wondering if the 3 1/2 cups rice is the correct amount? I followed exactly and when the time was up my veggies were hard and the rice too. I kept adding liquid but it just wasn’t getting soft. Any tips?! Thanks!

Hi Lindsay! So glad to hear you loved the flavor! Sorry to hear the rice wasn’t cooperating. Did you use minute rice and cut the veggies nice and small? If you did, the only other cause I can think of is just differences in the way ovens cook. You did the right thing adding liquid if you needed to, and keeping it covered for longer always helps too. I plan to make this for my family again soon and I’ll pay close attention and let you know if I figure anything out!

Hi again Lindsay! I just made this again for my family so I have made a few adjustments to improve the recipe. I decided to keep the dish covered for 40-45 minutes rather than 30, and I cut the veggies a little thinner to help them get a little softer. I don’t like mushy veggies, so they were soft but not too soft. My rice cooked quickly though, it was done after the first 30 minutes when I checked. Did you check and see if you used minute rice? Hope this helps!

Hi! I’m trying this tonight for dinner. A little confused though. The top pictures show to do the rice, then veggies, while the wrote our directions say to put the veggies, then rice in the pan. Which is right? Does it make a difference?

This is FANTASTIC and so easy! I took it up an easy notch by using a bag of frozen mixed vegetables. Came out just like take out! My daughter just asked for me to make this again for her 14th birthday! Thank you!

4 stars
Using my non-instant rice method, this worked much better this second time. Par cook brown rice and give it a 15 minute rest before serving are my tips.

3 stars
In general good. My kids would eat again. Was quite dry and cooked faster than anticipated. I made teh mistake of adding the entire sauce to the pan and the dish was WAY too salty. Next time I will apply only part of the sauce to the chicken and keep the rest for later. I will add more broth adn shorten cooking time too.

Are you supposed to cook the rice before putting it in the pan and baking the dish? The ingredient list calls for cooked rice, but your post alludes to not cooking it first. I’m making this this week and would love some clarification, thank you!

Hi Elizabeth! WE have found that it turns out better if you cook the rice before. You can use Instant Brown Rice and put it in uncooked as well. Happy Cooking!

5 stars
I remember making this recipe before (one of my FAVORITES) but thought in the ingredient list it specifically used instant brown rice. Has the recipe changed? Can you tell me the amount of uncooked instant rice and chicken broth needed?

THis is the original recipe:

-2 cup Brown rice, Instant
-2 cup chopped carrot
-2 cup green beans
-1 1/2 pound chicken breast
-3 cup chicken broth, low-sodium
Teriyaki Sauce:
-1/2 cup soy sauce,
-1 cup water
-1/4 cup brown sugar
-3 cloves garlic (minced)
-1/2 teaspoon ground ginger
-2 tablespoon cornstarch
-2 tablespoons cold water

Make the teriyaki sauce by combining all ingredients but the cornstarch and 2 tablespoons water in a small saucepan on medium-high heat. In a small bowl, stir together cornstarch and 2 tablespoons water until cornstarch is dissolved, then add to saucepan. Bring to a boil and simmer until thickened, around 5 minutes. Chop carrots into thin slices and break green beans into little pieces. Cut chicken into thin strips. Preheat oven to 375* F and spray a 9×13 baking dish with non-stick spray. Spread veggies along the bottom of the dish, then pour minute rice on top, followed by chicken. Pour 2 cups of chicken broth over everything, and then spread 1 cup of teriyaki sauce on top, making sure to cover chicken well. Cover dish in foil and bake for 40 minutes. Remove foil and stir just a bit to make sure everything is cooking evenly, and add 1/2 cup more chicken broth if too dry. Then put back in the oven (keeping the foil off) for 10-15 minutes, until chicken and veggies are cooked. Pour remaining teriyaki sauce on top, to taste.

Happy Cooking!

The recipe calls for 1 cup pineapple but it is no where in the directions. Do you add the pineapple in with the sauce?