Teriyaki Chicken Rice Bowl – Easy 30-Minute Dinner Recipe for Busy Weeknights
This Teriyaki Chicken Rice Bowl is an easy meal that’s perfect for busy days. It combines tender chicken, vegetables, honey, and a simple teriyaki sauce served over rice for a dinner that’s both filling and flavorful. It comes together in about 30 minutes, making it a great choice for busy weeknights or easy lunches.
If you enjoy easy rice bowl dinners, be sure to try this flavorful Taco Rice Bowl next.
How to Make Teriyaki Chicken Rice Bowl
Here are the ingredients you need to make this Teriyaki Chicken Rice Bowl, plus step by step instructions for how to make it.
Ingredients
- 1 lb chicken breast, cut into bite sized pieces
- Salt and pepper to taste
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 2 green onions, chopped
- 1 yellow bell pepper, chopped, 1 cup small broccoli florets
- 1 cup chopped carrots
- 2 cups prepared rice
Step by Step Instructions
1. Cut the broccoli, bell peppers, and carrots into bite-sized pieces. Slice the green onions, keeping the white portions separate from the green tops since they will be used at different stages of cooking.
2. Cut the chicken into small, even pieces and season lightly with salt and pepper.
3. Heat the sesame oil in a large skillet over medium heat. Add the garlic, the white parts of the green onions, and the chicken. Cook, stirring frequently, until the chicken is lightly browned on the outside and almost fully cooked. Transfer the chicken mixture to a plate and set aside.
4. Add the broccoli, bell peppers, and carrots to the same skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften but still have a little crunch. Add a small amount of extra oil if the pan seems dry.
5. While the vegetables cook, whisk together the teriyaki sauce and honey in a small bowl.
6. In a separate bowl, combine the cornstarch and water, stirring until smooth. Pour the cornstarch mixture into the teriyaki sauce and whisk until fully blended.
7. Return the chicken mixture to the skillet with the vegetables. Pour the sauce over everything and stir to combine. Let the mixture simmer for a few minutes, stirring occasionally, until the sauce thickens and coats the chicken and vegetables.
8. Spoon the teriyaki chicken and vegetables over rice and garnish with the sliced green onion tops. Serve warm and enjoy!
If you’re looking for an easy dinner that’s simple to make and satisfying, this Teriyaki Chicken and Rice Bowl is a recipe worth keeping on hand. It’s great for weeknight dinners, packed lunches, and meal prep, and it’s easy to switch up the vegetables based on what you have available. It’s a quick, reliable meal you’ll find yourself making again and again.
More Easy Dinner Recipes
- Taco Rice Bowl with Ground Beef
- Baked Bacon Mac and Cheese
- Beef Stroganoff Casserole
- Sloppy Joe Casserole with Biscuits
- Beef Noodle Casserole
- Sheet Pan Ground Beef Nachos
Teriyaki Chicken Rice Bowl
Ingredients
- 1 lb chicken breast, cut into bite sized pieces
- Salt and pepper to taste
- 1 tbsp sesame oil
- 1 tbsp minced garlic
- 2 green onions, chopped
- 1 yellow bell pepper, chopped, 1 cup small broccoli florets
- 1 cup chopped carrots
- 2 cups prepared rice
Instructions
- Cut the broccoli, bell peppers, and carrots into bite-sized pieces. Slice the green onions, keeping the white portions separate from the green tops since they will be used at different stages of cooking.
- Cut the chicken into small, even pieces and season lightly with salt and pepper.
- Heat the sesame oil in a large skillet over medium heat. Add the garlic, the white parts of the green onions, and the chicken. Cook, stirring frequently, until the chicken is lightly browned on the outside and almost fully cooked. Transfer the chicken mixture to a plate and set aside.
- Add the broccoli, bell peppers, and carrots to the same skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften but still have a little crunch. Add a small amount of extra oil if the pan seems dry.
- While the vegetables cook, whisk together the teriyaki sauce and honey in a small bowl.
- In a separate bowl, combine the cornstarch and water, stirring until smooth. Pour the cornstarch mixture into the teriyaki sauce and whisk until fully blended.
- Return the chicken mixture to the skillet with the vegetables. Pour the sauce over everything and stir to combine. Let the mixture simmer for a few minutes, stirring occasionally, until the sauce thickens and coats the chicken and vegetables.
- Spoon the teriyaki chicken and vegetables over rice and garnish with the sliced green onion tops. Serve warm and enjoy!
