Last Updated on January 17, 2022 by Kathryn Donangelo
20 Minute Chicken Teriyaki Bowls make the quickest dinners and is made with homemade teriyaki chicken, fresh broccoli and rice! This is so much better than takeout!
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I love quick and easy dinners especially when its delicious, requires minimal ingredients and still nutritious. These 20 Minute Chicken Teriyaki Rice Bowls are exactly what you need when you are craving comfort and don’t want to spend too much time in the kitchen.
My favorite way to enjoy this teriyaki chicken is to top it on brown rice and steamed broccoli. There are vast variations and combinations you can create with these bowls. Add your favorite vegetables and rice-the possibilities are endless. If you prefer to keep your rice bowl low-carb you can omit the rice.
I love how you don’t have to spend time marinating the chicken in this teriyaki sauce. The flavors come together within minutes when it cooks.
CAN I MAKE THIS CHICKEN TERIYAKI AHEAD OF TIME?
- Yes definitely! This recipe reheats well and to reheat simply microwave the teriyaki chicken or reheat in a saucepan.
- To reheat rice: place the rice in a microwave safe dish or shallow bowl and add a tablespoon of water for every cup of rice and cover with a damp paper towel. Microwave for 20 seconds or until hot.
WHAT YOU WILL NEED FOR THESE 20 MINUTE CHICKEN TERIYAKI RICE BOWLS
- Chicken
- Olive oil
- Low-sodium soy sauce
- Water
- Garlic
- Honey
- Light brown sugar
- Rice Vinegar
- Sesame oil
- Ground ginger
- Cornstarch
OTHER VEGETABLES TO ADD TO YOUR 20 MINUTE CHICKEN TERIYAKI RICE BOWLS
- Carrots
- Red Onions
- Mushrooms
- Zucchini
- Baby corn
- Celery
HOW TO STEAM BROCCOLI PERFECTLY
The best way to cook vegetables is to steam them so the nutrients don’t get cooked out. This is easy and takes less than 10 minutes.
Place 3/4 to 1 inch of water and a pinch of salt in a saucepan with a steamer and bring to a boil (if you don’t have a steamer simply place the broccoli directly in the saucepan).
Add the broccoli florets to the water, cover with a lid and let cook for 6-7 minutes. Once cooked the broccoli will be vibrant green. Place the broccoli in a strainer to cool.
LOOKING FOR OTHER EASY DINNER IDEAS? TRY THESE!
- Skillet Chicken Pot Pie with Biscuits
- Slow Cooker Teriyaki Chicken
- 30 Minute Taco Soup
- Beef Lasagna Stuffed Shells
- Crock Pot Rosemary Lemon Chicken
20 Minute Chicken Teriyaki Bowls
Equipment
- Skillet or frying pan
- Small mixing bowl
Ingredients
Chicken Teriyaki Rice Bowls
- 1 1/4 lbs. chicken breasts (about 3); cubed into bite size pieces
- 1 Tbsp. olive oil
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 2 tsp. garlic; minced
- 2 tsp. ground ginger
- 2 Tbsp. honey; melted
- 1 Tbsp. packed light brown sugar
- 1 Tbsp. rice vinegar
- 1/4 tsp. sesame oil
- 3 tsp. corn starch
- sesame seeds; optional for garnish
- sliced green onions; optional for garnish
Additional
- rice of your choice; I used brown rice
- steamed vegetables; I used broccoli
Instructions
- Heat oil in a large frying pan or skillet over medium-high heat. Add in cubed chicken and cook until the the chicken is brown, about 3-4 minutes. Flip the chicken and cook for another 3-4 minutes.
- While the chicken is cooking, in a small miuxing bowl or liquid measuring cup whisk together the soy sauce, water, garlic, ground ginger, melted honey, brown sugar, rice vinegar, sesame oil, and corn starch.
- Add the sauce to the chicken and continue to cook and stir the chicken until the sauce has thickened, about 1-2 minutes.
- Serve with rice and steamed broccoli. Add chicken to bowls and garnish with sliced green onions and sesame seeds.
Notes
- How to steam broccoli: Place 3/4 to 1 inch of water and a pinch of salt in a saucepan with a steamer and bring to a boil (if you don't have a steamer simply place the broccoli directly in the saucepan). Add the broccoli florets to the water, cover with a lid and let cook for 6-7 minutes. Once cooked the broccoli will be vibrant green. Place the broccoli in a strainer to cool.
- To reheat rice: place the rice in a microwave safe dish or shallow bowl and add a tablespoon of water for every cup of rice and cover with a damp paper towel. Microwave for 20 seconds or until hot.
Hi Kathryn, the recipe instructions call for garlic, not in the ingredients. Should this be the ginger? Also the cornstarch in the ingredients is not mentioned, should this be made into a slurry and used to thicken the sauce? TIA.
Hello! I’m so sorry! I just updated this recipe. It is super simple and mix all of the teriyaki sauce ingredients together and pour it over the chicken. The garlic, ginger, and cornstarch is noted. Thank you so much for making my recipe, I love you love it! 🙂 Please let me know if you have any other questions.