Chicken Teriyaki Rice Bowl

5 from 1 vote

A quick and easy weeknight dinner with an Asian flare!

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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!

5 from 1 vote

Chicken Teriyaki Rice Bowl

This balanced and healthy rice bowl is full of Asian flavors and is perfect for a family dinner.
Yield 6 people
Serving Size 1 cup
Course Dinner
Cuisine Asian

Ingredients

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

Instructions

  • 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.
  • If desired, drizzle with additional teriyaki sauce, spoon into serving bowls and enjoy!

Nutrition Information

Serving: 1cup | Calories: 366kcal | Carbohydrates: 53g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 53mg | Sodium: 793mg | Fiber: 3g | Sugar: 3g |
SmartPoints (Freestyle): 10
Keywords Budget-Friendly, Kid-Friendly, Quick and Easy

Have you made this recipe?
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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!

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole

2 Comments

  1. 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.

    1. 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.

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