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Quick Teriyaki Chicken Rice Bowls feature sweet, garlicky chicken served with rice and steamed broccoli that comes together in just 20 minutes. Better than takeout and made with just a few ingredients, this Asian chicken dinner idea is on our weekly rotation!
Easy Asian dishes are always a favorite around here. My Sweet and Sour Chicken and the Asian Slaw always disappear fast!
Jump to:
- Why You'll Love This Recipe
- Ingredients:
- How to make teriyaki chicken?
- How to make teriyaki sauce?
- What to serve with teriyaki chicken?
- Recipe FAQs:
- More Asian dishes:
- Quick Teriyaki Chicken Rice Bowls
Why You'll Love This Recipe
Quick and easy dinners are my favorite to share with you, especially if they taste like restaurant dinners we all love but we made them in our own kitchen with minimal prep and cook time.
This Teriyaki Chicken is my skillet version of the Slow Cooker Teriyaki Chicken recipe I shared a few months ago. Sometimes I don't want to or forget to set my slow cooker so the quick skillet option is great to have.
This dish is as easy in prep as its slow cooker version and most likely you have all of the ingredients on hand. This recipe is perfect for meal prep as it stays well, refrigerated for up to 4 days.
Ingredients:
- chicken: skinless boneless breasts or thighs;
- brown sugar: to sweeten the sauce, you can use honey instead;
- soy sauce: the base of the teriyaki sauce; I highly recommend using the low-sodium sauce;
- vinegar: I used apple cider vinegar but rice vinegar works great too;
- ginger: fresh or ground;
- garlic: fresh or ground, fresh gives stronger flavor;
- cornstarch: necessary to thicken the sauce.
- rice: classic side to any Asian dish;
- broccoli: steamed or stir-fried.
How to make teriyaki chicken?
- Cut the chicken breast into bite size pieces, seasoned it with salt and pepper and cooked in a pan until no longer pink.
- In a measuring glass cup or small mixing bowl, whisk the sauce ingredients. Added to the chicken in a pan. It will cook and thicken quickly coating the chicken pieces with a sweet, shiny glaze that is out of this world delicious!
- Serve with rice and steamed broccoli.
How to make teriyaki sauce?
The sauce is made with brown sugar, soy sauce (I always use the low-sodium option), fresh minced garlic, ground ginger, rice or apple cider vinegar and cornstarch that helps it thicken. That's it! Asian flavors on point! You can make it ahead of time and store in the fridge until you are ready to use it. See my recipe for Homemade Teriyaki Sauce.
What to serve with teriyaki chicken?
I kept the dish simple and steamed broccoli and cooked rice. You can follow my recipe for cooking rice on the stovetop or use the Instant Por rice recipe. You can turn this dish into a stir fry by cooking veggies (peppers, onion, garlic, mushrooms, carrot sticks, etc.) in the pan first, then followed by chicken.
Recipe FAQs:
Can I make this dish ahead of time?
Yes, this dish reheats well the next day. You can also cook the chicken and make the sauce in a separate saucepan. Combine all in a pan to reheat just before serving. This dish is also great for meal prep. Cook, divide into containers and refrigerate for p to 4 days.
Can I use chicken thighs in this dish?
Absolutely! Use skinless boneless thighs and cut them into bite-size pieces. They will have more flavor than chicken breast since they have dark meat.
I don't have low-sodium soy sauce. Can I use a regular one?
To prevent the sauce from being too salty (regular soy sauce is very salty) use half of the sauce in the recipe and replace the other half with water.
More Asian dishes:
- Thai Peanut Noodles Recipe
- General Tso's Chicken
- Easy Sesame Chicken Recipe
- Korean Beef Tacos Recipe
Quick Teriyaki Chicken Rice Bowls
Author: Anna
Quick Teriyaki Chicken Rice Bowls feature sweet, garlicky chicken served with rice and steamed broccoli that comes together in just 20 minutes. Better than takeout and made with just a few ingredients, this Asian chicken dinner idea is on our weekly rotation!
4.94 from 98 votes
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Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main Dish
Cuisine Asian
Servings 4 people
Calories 222 kcal
Ingredients
- 1 lb boneless skinnless chicken breast
- ½ teaspoon salt
- ¼ teaspoon black pepper
for the sauce:
- ¼ cup packed light brown sugar
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice or apple cider vinegar
- ½ teaspoon ground ginger
- 2 cloves garlic minced
- 1 tablespoon cornstarch
additional:
- rice
- steamed broccoli
Instructions
Cook rice according to instructions on packaging.
Steam broccoli.
Season chicken pieces with salt and pepper and place in large non stick skillet.
Cook until done, stirring often.
In a small bowl or a measuring cup, combine brown sugar, soy sauce, ginger, garlic, vinegar and cornstarch. Whisk together until there are no cornstarch lumps. Add sauce to chicken and cook stirring constantly, until it thickens into shiny glaze.
Remove from heat and serve immediately with rice and steamed broccoli.
Video
Notes
- The calorie amount is for the chicken and sauce only. It is only an estimate.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use calorie counter you are familiar with.
- You can make the sauce ahead of time, by using my recipe for the Homemade Teriyaki Sauce.
Nutrition
Calories: 222kcal | Carbohydrates: 17g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 71mg | Sodium: 591mg | Potassium: 471mg | Sugar: 13g | Vitamin C: 0.5mg | Calcium: 23mg | Iron: 1.1mg
Tried this recipe?Leave a comment with rating below!
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Reader Interactions
Comments
Amy N says
Loved this! That sauce is delicious and we will definitely be making again!Reply
Kathleen says
Super easy and delicious! Definitely a do-over for my family!Reply
Holly K says
I doubled the sauce and used those small jars of ginger and garlic in the condiment aisle and added 1 tbsp of the garlic and 3/4 tbsp of ginger. For the 3 eldest, I missed all theirs together in a bowl and for the little, I kept it separated out, so n a small plate. I got 10 stars across the board from everyone. That RARELY happens here. I loved this too. I’m bummed I didn’t double everything. Super quick meal, everyone raved. I don’t mind doing dishes now. Lol! Excellent recipe, 10 stars! Thank you so so much for this!!!Reply
Cindy says
Your recipe is a family favorite! My husband and I eat it as is. I substitute out the soy sauce and chicken with tamari and fried tofu and my vegan, non-gf son gobbles up the meal, too! Thank you!!!Reply
Anna says
Thank you so much, Cindy! I'm so glad you and your family are enjoying the dish!
Reply
JoAnn says
GOODNESS!!! I made this tonight exactly as written and my family loved it, including my 13 month old grandson. It was delish! my husband and son are asking that I make this on a regular basis. Thank you sooooo much for sharing this yummy chicken recipe!Reply
Anna says
Hi JoAnn! Thank you so so much for making my recipe and for such a lovely review! I am so happy to know that the dish was a hit!
Reply
Peggy McG says
Planning on making this recipe this weekend. About what size pieces would you suggest cutting the 1 lb chicken breast into?
Thanks so much!Reply
Anna says
Hi Peggy! I cut the chicken into bite-size pieces, about 1" chunks. Hope this helps!
Reply
Mary Beth Gibson says
I like the flexibility of this dish - parts that can be made a day ahead - and that it can be put together in such as short time. Great time-saver for the harried mom or dad! I also love the flavors of ginger and soy sauce. Thanks for sharing!Reply
Deborah Saaranen says
Delicious! I subbed swerve brown sugar for the regular as I'm cutting down on sugar. Very delicious!Reply
Anna says
Thank you, Deborah! I am so glad the dish was a success!
Reply
Did you make this recipe? Let me know!
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