Delicious Teriyaki Chicken Rice Bowl For Busy Nights Recipe

I’m sharing a quick Teriyaki Bowls Recipe that brings glazed chicken, crisp broccoli and colorful bell peppers together over rice or quinoa with just 10 minutes of prep for busy weeknights.

I keep coming back to this Delicious Teriyaki Chicken Rice Bowl For Busy Nights because it somehow feels like a real win when time’s tight. Juicy boneless skinless chicken thighs or breasts soak up that savory sweet from low sodium soy sauce and somehow still tastes fresh even the next day.

It’s exactly what I reach for when I need quick Rice Meal Ideas For Dinner and it pops up on my Teriyaki Bowls Recipe searches more than you’d expect. Give it a try when you want dinner fast but not boring, you might actually look forward to leftovers.

Ingredients

• Chicken thighs or breasts: Dark meat is juicier, white is leaner; both give protein and iron.
• Soy sauce: Adds salty, umami depth, gives sodium and small protein, not much else.
• Mirin or rice vinegar: Mirin sweetens and balances, rice vinegar adds tang and fewer calories.
• Honey or brown sugar: Primary sweetener, boosts carbs and caramel notes, use less if watching sugar.
• Sesame oil: Tiny splash gives toasty aroma and healthy fats, very strong so little goes far.
• Garlic and ginger: Fresh aromatics, add zing and antioxidants, make sauce taste homemade and bright.
• Broccoli: Adds fiber, vitamins, crunch and green color, so it feels healthier and fresher.
• Rice or quinoa: Carbs and comfort, rice is sticky and cozy, quinoa adds protein and texture.
• Green onions and sesame seeds: Finish with freshness and crunch, tiny bits that lift each bowl visually.

Ingredient Quantities

• 1 1/2 lb (700 g) boneless skinless chicken thighs or breasts, your call
• 1/3 cup (80 ml) low sodium soy sauce
• 3 tbsp (45 ml) mirin (or 2 tbsp rice vinegar if you dont have mirin)
• 2 tbsp honey or 3 tbsp light brown sugar
• 1 tbsp toasted sesame oil (optional, but nice)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp cornstarch plus 2 tbsp cold water (for slurry)
• 1 tbsp neutral oil (vegetable or canola) for cooking
• 2 cups broccoli florets (about 150-200 g)
• 1 red bell pepper, thinly sliced
• 2 cups cooked short grain rice or quinoa (about 1 cup uncooked)
• 1/4 tsp salt and 1/4 tsp black pepper
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds for garnish

How to Make this

1. Get things ready: have 2 cups cooked short grain rice or quinoa on hand (or cook 1 cup uncooked per package directions), cut 1 1/2 lb chicken into bite sized pieces, mince 2 cloves garlic, grate 1 tbsp ginger, slice 1 red bell pepper and trim 2 cups broccoli florets, slice 2 green onions.

2. Whisk the teriyaki mix in a bowl: 1/3 cup low sodium soy sauce, 3 tbsp mirin (or 2 tbsp rice vinegar), 2 tbsp honey (or 3 tbsp light brown sugar), 1 tbsp toasted sesame oil if using, the garlic and ginger. Taste and adjust sweetness or salt if needed.

3. Season the chicken lightly with 1/4 tsp salt and 1/4 tsp black pepper and pat dry with paper towel so it browns better.

4. Heat 1 tbsp neutral oil in a large skillet over medium high heat. Sear the chicken in a single layer (work in batches if needed) until golden and cooked through, about 4 to 6 minutes per batch depending on size. Remove chicken to a plate.

5. In the same skillet add the broccoli and bell pepper, a splash of water if the pan is dry, and stir fry until crisp tender and bright, about 3 to 4 minutes. Dont overcook the veg, you want a little bite.

6. Pour the teriyaki sauce into the skillet, bring it to a gentle simmer. Mix 1 tbsp cornstarch with 2 tbsp cold water to make a slurry, whisk that into the simmering sauce and cook 1 to 2 minutes until the sauce turns glossy and slightly thickened.

7. Return the chicken to the pan and toss everything to coat in the sauce, cook together 1 more minute so the sauce clings to the chicken. If the glaze gets too thick add a splash of water.

8. Serve the chicken and veggies over the cooked rice or quinoa, sprinkle with the sliced green onions and 1 tbsp sesame seeds. If you want extra punch, add a little extra soy or a drizzle of sesame oil.

Equipment Needed

1. Large skillet or wok (12 inch works best)
2. Cutting board
3. Chef’s knife
4. Measuring cups and spoons
5. Mixing bowl and whisk (for the teriyaki)
6. Microplane or fine grater (for ginger)
7. Spatula or tongs
8. Rice cooker or medium pot (for rice/quinoa)

FAQ

Delicious Teriyaki Chicken Rice Bowl For Busy Nights Recipe Substitutions and Variations

• Chicken (thighs or breasts): swap for extra firm tofu, tempeh, or shrimp — press and cube tofu and marinate, or use shrimp and cut cook time down so it dont overcook.
• Soy sauce: use tamari for a gluten free option, or coconut aminos for lower sodium and a slightly sweeter taste; taste and adjust salt.
• Mirin: replace with 2 tbsp rice vinegar plus 1 tbsp sugar, or a splash of dry sherry if you have it.
• Short grain rice: use jasmine or brown rice, or try cauliflower rice for a low carb bowl; cook or steam until tender and fluff before serving.

Pro Tips

1) Let the cooked chicken rest 5 minutes before cutting or serving so it stays juicy. Use an instant read thermometer if you can — pull breasts at about 160 to 165 F (71 to 74 C) and thighs slightly higher, they’ll keep cooking while resting.

2) Get the pan properly hot and don’t crowd it. Browning is flavor, so cook in batches if needed. If the pan cools too much put it back on heat for a minute before adding the next batch.

3) Make the slurry right: whisk the cornstarch into cold water until totally smooth, then add a little at a time to simmering sauce while stirring. Stop when the sauce looks glossy, not gluey, and if it gets too thick just loosen with a splash of warm water.

4) Keep your veggies bright and crisp by cooking them fast on high heat or blanching briefly beforehand. Also a tiny squeeze of rice vinegar or lemon at the end will lift the whole dish if the sauce feels too flat.