Name: Teriyaki Chicken Rice Bowls Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: ½ cup less sodium soy sauce (or tamari for gluten-free); ¼ cup brown sugar (light or dark, lightly packed); 2 tablespoons unseasoned rice vinegar (can substitute apple cider vinegar); 1 heaping teaspoon minced fresh ginger (fresh or bottled); 1 heaping teaspoon minced garlic (fresh or bottled); 3 tablespoons water; 2 teaspoons cornstarch; 1 small broccoli crown (chopped into small florets); ¾ cup water (for steaming broccoli); 1 tablespoon avocado oil (or your favorite neutral oil); 1 ½ pounds boneless skinless chicken breast (cubed); Kosher salt (to taste); Freshly ground black pepper (to taste); Cooked white or brown rice (microwaveable frozen or shelf-stable rice); 2 avocados (sliced); Sesame seeds (as needed)

There’s just something so comforting about a bowl packed with tender chicken, steamed broccoli, and that sticky, sweet-savory glaze. This Teriyaki Chicken Rice Bowls Recipe is my go-to when I want a quick, tasty dinner that feels both fresh and indulgent at the same time.

A white bowl holds a layered dish starting with a base of soft, white rice. On one side, there is bright green broccoli with a slightly bumpy texture. Next to the broccoli are slices of fresh avocado with a smooth, creamy look, sprinkled with white sesame seeds. The main layer is made of shiny, dark brown chicken pieces coated in a thick sauce, also topped with white sesame seeds, placed on top of the rice near the avocado. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Teriyaki Chicken Rice Bowls Recipe
Top Tip
How to Serve Teriyaki Chicken Rice Bowls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Teriyaki Chicken Rice Bowls Recipe

Why You'll Love This Recipe

This Teriyaki Chicken Rice Bowls Recipe hits all the right notes — sweet, salty, tangy, and utterly satisfying. It’s inspired by takeout but way fresher, and the best part is how simple it is to pull together on any busy weeknight.

Simple homemade sauce: You get a beautifully balanced teriyaki glaze without the weird preservatives or overpowering sweetness of store-bought bottles.
Flexible and fast: With just 25 minutes from start to finish, it’s perfect for dinner on the fly.
Fresh veggie boost: Crisp-tender broccoli adds a pop of color and great texture, making the bowl feel wholesome and bright.
Customizable toppings: Avocado and toasted sesame seeds add creaminess and nuttiness, making it more than just your average rice bowl.

Ingredients & Why They Work

Each ingredient in this Teriyaki Chicken Rice Bowls Recipe plays a specific role in delivering bold flavor and balanced texture. Picking fresh, good-quality items will take your bowl to the next level without any fuss.

Flat lay of a small bowl of light brown soy sauce, a small white ceramic bowl filled with light golden brown sugar, a small white bowl of clear rice vinegar, a heap of finely minced fresh ginger on the side, a heap of finely minced fresh garlic nearby, a small white bowl of clear water, a heap of fine white cornstarch powder, a small broccoli crown with vibrant green florets, a clean white ceramic bowl of water, a small white bowl with pale golden avocado oil, raw bite-size pieces of boneless skinless chicken breast with a pinkish hue, a small mound of kosher salt crystals, a small heap of freshly ground black pepper, a small white bowl of cooked white rice with fluffy grains, two ripe avocados sliced showing bright green flesh, and a scattering of small ivory sesame seeds—all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Soy sauce or tamari: Adds savory umami depth; tamari is perfect for a gluten-free option.
Brown sugar: Balances saltiness with a hint of caramel sweetness—don’t skip this!
Rice vinegar: Gives the sauce a gentle tang to brighten flavors.
Fresh ginger and garlic: Fresh is best here for that authentic zing and aroma.
Cornstarch: Thickens the sauce to that perfect glossy finish.
Broccoli: Steamed crisp-tender for even bite and color contrast.
Chicken breast: Lean, tender, and cubes cook evenly in the skillet.
Avocado: Creamy texture to offset the sauce and add richness.
Sesame seeds: Toasted and sprinkled on top for nutty crunch and visual appeal.
Avocado or neutral oil: Needed for searing the chicken without burning.
Cooked rice: Your base—microwaveable is a great shortcut here for busy days.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Teriyaki Chicken Rice Bowls Recipe depending on what I have around or what mood I’m in. You should feel free to customize too—it's all about making it yours and enjoying the process!

Variation: Once, I swapped out broccoli for snap peas and added sliced shiitake mushrooms—it was a delicious twist with extra crunch and earthiness.
Dietary tweak: Using tofu cubes instead of chicken works great if you’re looking for a plant-based option.
Spicier kick: I sometimes stir in a dash of chili flakes or a drizzle of sriracha sauce when I want more heat.
Grain swap: Brown rice, quinoa, or even cauliflower rice are fabulous bases depending on your preference.

Step-by-Step: How I Make Teriyaki Chicken Rice Bowls Recipe

A white bowl holds a three-layer dish, starting with a base of fluffy white rice filling the bottom. On one side, bright green broccoli florets with a fresh, crunchy texture sit next to sliced avocado pieces with smooth, light green flesh arranged in a neat row. On the other side, there are medium-sized chunks of dark brown glazed chicken covered in shiny sauce and sprinkled with white sesame seeds. The bowl is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk together that perfect sauce

Start by mixing soy sauce, brown sugar, rice vinegar, fresh ginger, garlic, water, and cornstarch in a small bowl. Whisk well until everything’s combined and smooth. This homemade sauce is the real magic — trust me, it tastes so much better than bottled versions.

Step 2: Steam your broccoli just right

Bring ¾ cup of water to a boil in a large skillet, add the chopped broccoli, cover, and lower the heat to medium-low. Let it steam for 2-3 minutes until crisp-tender. Drain the water and keep broccoli warm by covering with foil—this keeps the vibrant green color and crunch intact.

Step 3: Sear and season your chicken

Dry your pan, then heat avocado oil over medium-high heat. Add cubed chicken breast in a single layer so it browns nicely. Season with salt and pepper, and cook for about 5-6 minutes, stirring occasionally until it’s golden and cooked through. This part always smells incredible and feels like you’re winning dinner already.

Step 4: Add sauce and let it bubble

Give your sauce a quick whisk and pour it into the pan with the chicken. Turn the heat to medium, stirring occasionally as it starts bubbling and thickening. Lower the heat to low once thickened, and if the sauce gets too thick, add a splash of water to loosen it up. This glossy glaze clinging to the chicken is where the flavor really sings.

Step 5: Assemble and enjoy

Divide your cooked rice into bowls, top with the teriyaki chicken, steamed broccoli, and slices of creamy avocado seasoned with salt and pepper. Drizzle a bit more sauce over everything and sprinkle with toasted sesame seeds. Grab chopsticks or a fork and dig in!

Top Tip

From my kitchen to yours, here are the few things I’ve learned with this Teriyaki Chicken Rice Bowls Recipe that really help it shine every time.

Don’t skip the fresh ginger and garlic: Using fresh ingredients here makes the sauce vibrant and immediately fragrant—it’s worth the extra minute chopping.
Cook chicken in a single layer: This ensures even browning, which adds so much flavor and texture.
Watch your sauce thickness: It should coat the chicken nicely without being gluey. If it thickens too much, a quick splash of water saves the day.
Steam broccoli last minute: Doing this right before serving keeps it crisp and beautifully green.

How to Serve Teriyaki Chicken Rice Bowls Recipe

Teriyaki Chicken Bowls - Serving Suggestion

Garnishes

I always finish my bowls with sliced avocado for creamy richness and a sprinkle of toasted sesame seeds for a lovely nutty crunch. Sometimes, I toss on thinly sliced green onions or a few red pepper flakes if I’m feeling spicy. These little touches elevate the whole bowl and make each bite more interesting.

Side Dishes

I like to keep it simple here—something like a quick cucumber salad dressed with rice vinegar or some edamame beans on the side pairs wonderfully. You could also serve with miso soup for a well-rounded Asian-inspired meal.

Creative Ways to Present

For a dinner party, I love arranging several smaller bowls with the chicken and rice, garnished with vibrant pickled ginger and fresh cilantro sprigs. Using colorful bowls and bamboo chopsticks makes the presentation more fun and festive, turning this humble dish into a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chicken and broccoli in an airtight container in the fridge for up to 3 days. Keep rice separately to prevent it from getting mushy. When ready to eat, just reheat the chicken and broccoli gently to keep the sauce from separating.

Freezing

This recipe freezes fairly well, though I recommend freezing the chicken and sauce separately from the avocado and rice. I portion the chicken mixture into freezer bags or containers and use within 2 months for the best flavor. Avocado is best fresh, so add that when serving.

Reheating

Reheat leftovers in a skillet over medium heat to keep the sauce glossy and the chicken tender. Avoid microwaving at high heat, as it can dry out the chicken and break down the sauce. Add a splash of water if the sauce looks too thick when warming.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breast in this recipe?

Absolutely! Chicken thighs are juicier and can add a bit more flavor. Just adjust cooking time slightly, since thighs may need a bit longer to cook through. Make sure to cut them into similar-sized pieces for even cooking.

How can I make this recipe gluten-free?

Simply swap regular soy sauce for tamari, which is gluten-free. Also, ensure any other ingredients you use, like the rice vinegar and sugar, are naturally gluten-free and not cross-contaminated.

What’s the best rice to use for these bowls?

I usually go for microwaveable frozen brown or white rice for convenience. Jasmine rice or short-grain white rice works beautifully too. If you want extra fiber, brown rice is the better choice, but white rice gives a lighter texture.

Can I prep this recipe ahead of time?

Yes! You can prepare the sauce and chop your broccoli and chicken ahead of time. Cooking everything just before serving will give you the freshest textures and flavors, but this recipe comes together quickly even on busy evenings.

Final Thoughts

This Teriyaki Chicken Rice Bowls Recipe has become a little comfort ritual in my home—it’s easy enough for weeknights but delicious enough to impress if friends drop by. I hope you’ll find it as satisfying and flexible as I do, and that it brings a bit of joy (and yum!) to your dinner table soon.