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Up close photo of Terriaki Chicken Bowl with brown rice, broccoli, bell peppers and matchstick carrots.

Teriyaki Chicken Bowls

Tender chicken and crisp veggies are surrounded with a flavorful homemade teriyaki sauce that sits on a bed of nutty short grain browin rice. This lunch/dinner is healthy, satisfying and makes a great freezer meal for busy weeknights.
Course Lunch or Dinner
Cuisine Asian
Keyword Teriyaki Chicken Bowls, Teriyaki Rice Bowl, Terriaki Chicken Bowl
Prep Time 20 minutes
Cook Time 45 minutes
Servings 6 bowls
Calories 287kcal
Author Heather


  • 4 boneless skinless chicken breasts *about 2 pounds
  • 1 batch short grain brown rice
  • 1 batch homemade teriyaki sauce
  • 16 ounces pre-cut stir fry veggies *see Note #2 below
  • 2 tablespoons toasted sesame oil *plus 1-2 tablespoon more if stir frying fresh veggies
  • chopped green onions *as a garnish
  • sesame seeds *as a garnish


  • Prepare rice following recipe instructions. See Note #3 below.
  • Prepare vegetables following instructions on the package. See Note #4 below.
  • Prepare homemade teriyaki sauce folowing recipe instructions. See Note #5 below.
  • Cut chicken into 1 inch pieces. Heat a wok or large frying pan over high heat. Add 1 tablespoon of toasted sesame oil and once the pan just begins to smoke, add half of the chicken.  Cook stirring occasionally until chicken is cooked through, about 4-5 minutes. Repeat process with second half of chicken.
  • Reserve a 1/2 cup of teriyaki sauce and add the remaining sauce to the cooked chicken pieces.
  • Add a scoop of rice to individual serving bowls along with 1 or 2 scoops of veggies. Layer on a few scoops of chicken and drizzle reserved teriyaki sauce over veggies and chicken. Garnish with chopped green onions and sesame seeds.


Recipe Notes
  • Cooking time is with the longer cooking time of short grain brown rice. If using Jasmine rice or pre-cooked rice cooking time will only be 20-25 minutes.
  • Note #2- For fresh veggies use 1 pound broccoli florets, 2 bell peppers (cut into bite sized pieces) and 1 10 ounce bag of shredded carrots. 
  • Note #3- Homemade short grain brown rice takes approximately 1 hour to make. Pre-making the rice and then freezing will shorten the preparation time dramatically.  
  • Note #4- See Prepare and Cook the Veggies (step 2) section above in post for instructions on how to steam or stir fry veggies. 
  • Note #5- This homemade teriyaki sauce recipe as a deep rich flavorful that works beautifully with this recipe. Additionally, it only has a 10 min preparation time and a 5 minute cooking. However, 1- 1 1/2 cups of bottled teriyaki sauce may be used in its place. 


Calories: 287kcal | Carbohydrates: 24g | Protein: 36g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 208mg | Potassium: 861mg | Fiber: 3g | Sugar: 1g | Vitamin A: 516IU | Vitamin C: 69mg | Calcium: 51mg | Iron: 2mg