How to Make the Perfect Teriyaki Chicken Rice Bowl
Japanese · Easy · 40 min · 4 servings
This teriyaki chicken rice bowl is a classic meal prep staple packed with tender glazed chicken, fluffy jasmine rice, and crisp steamed broccoli. It is a balanced and satisfying lunch or dinner that reheats beautifully throughout the week.
Why this recipe works
This Teriyaki Chicken Rice Bowl recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 40 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 520 calories with 38g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1.5 lbs boneless skinless chicken thighs
- 2 cups jasmine rice uncooked
- 3 cups broccoli florets
- 0.5 cup teriyaki sauce
- 2 tbsp sesame oil
- 2 tbsp sesame seeds
Step by step instructions
Step 1: Cook the Rice
Rinse the jasmine rice under cold water until the water runs clear. Add rice and 4 cups of water to a medium saucepan, bring to a boil, reduce heat to low, cover, and simmer for 18 minutes until all water is absorbed. Remove from heat and let it steam covered for 5 minutes.
Step 2: Cook the Chicken
Heat sesame oil in a large skillet over medium-high heat. Add chicken thighs and cook for 6 to 7 minutes per side until cooked through and internal temperature reaches 165 degrees Fahrenheit. Pour teriyaki sauce over the chicken in the last 2 minutes of cooking, turning to coat evenly.
Step 3: Steam the Broccoli
While the chicken rests, steam broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until bright green and tender-crisp. Alternatively, microwave with 2 tablespoons of water in a covered bowl for 3 minutes.
Step 4: Assemble and Store
Slice the teriyaki chicken into strips. Divide the jasmine rice evenly among 4 meal prep containers. Top each with sliced chicken and steamed broccoli. Sprinkle with sesame seeds. Allow to cool completely before sealing and refrigerating for up to 4 days.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- jasmine rice → cauliflower rice for a low-carb option
- chicken thighs → extra-firm tofu pressed and cubed for a vegetarian version
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the resting period for rice which results in mushy and gummy texture
- Adding teriyaki sauce too early in cooking which causes it to burn before the chicken is cooked through
Nutrition facts
Per serving: 520 calories, 38g protein, 62g carbs, 10g fat, 4g fiber.
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