Chicken Teriyaki Rice Bowl

This post may include affiliate links.

These chicken teriyaki rice bowls have everything you need in a meal. They’re full of lean protein, fiber, and veggies, and they’re delicious. Teriyaki sauce, sesame oil, and soy sauce add a rich Asian flavor to this simple dish. We love the combination of broccoli, carrots, and snow peas, but you can use any veggies you have on hand. We also love that you can easily make an extra serving to pack for lunch the next day. It’s so tasty that you’ll be happy you get to eat it two days in a row!

Chicken Teriyaki Rice Bowl

The Best Post-Workout Recipes For Weight Loss

Yields: 6 servings | Serving Size: 1 cup | Calories: 366 | Total Fat: 6g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 53mg | Sodium: 793mg | Carbohydrates: 53g | Fiber: 3g | Sugar: 3g | Protein: 23g | SmartPoints (Freestyle): 10


  • 1 tablespoon sesame oil
  • 1 pound boneless and skin-less chicken breast, cut into one inch chunks
  • 2 cups uncooked brown rice, recommend Uncle Ben's
  • 3 1/2 cups water
  • 1/4 cup teriyaki sauce
  • 3 tablespoons low sodium soy sauce
  • 1/2 cup shredded carrot
  • 1/3 cup green onion, chopped
  • 1/2 cup snow peas
  • 1 cup broccoli florets


  1. In a large skillet with high sides, heat the sesame oil. Once hot, add the chicken and cook until no pink remains in the center. Add remaining ingredients, except for broccoli. Bring to a boil and then reduce to a simmer. Cover and continue to simmer for 20 minutes, or until rice is tender. Stir in the broccoli, cover, and simmer for about 5 more minutes or until rice and broccoli are tender and no liquid remains.
  2. If desired, drizzle with additional teriyaki sauce, spoon into serving bowls and enjoy!

Grain bowls are healthy and easy, and great for lunch or dinner. Try our Tex-Mex Quinoa Bowl, Peanut Chickpea Buddha Bowl, and Healing Sweet Potato and Poached Egg Buddha Bowl!

2 Comments on "Chicken Teriyaki Rice Bowl"

  1. Sharon  January 1, 2019

    How do you get brown rice to cook in 20 minutes? I was skeptical but I followed the recipe times given. The rice was still tough at 20 minutes and by the time it was cooked the veggies were mush.

    • Gale Compton  January 2, 2019

      Sharon, If you used long grain brown rice, not the quicker version, it will take closer to 40 minutes, maybe longer. I like Uncle Ben’s because it has been parboiled and cooks in around 20 minutes.


Leave a Comment

Your email address will not be published.