Easy Teriyaki Chicken Rice Bowls: A Fast Family Favorite

You know those nights when everyone is hungry, the clock is ticking, and you just need something on the table, fast? That’s exactly why these Teriyaki Chicken Rice Bowls are a lifesaver. They’re the kind of easy dinner recipes that deliver on flavor without demanding hours of your time. Honestly, this is one of my family’s most-requested easy weeknight dinners. It brings together sticky-sweet chicken, crisp-tender veggies, and fluffy rice in one satisfying bowl. And the best part? It’s a complete meal that feels like a treat, proving that healthy dinner ideas can be absolutely delicious.

Top Reasons To Make It

This dish hits all the right notes for a busy cook. First, it’s incredibly quick to pull together. From start to finish, you’re looking at about 30 minutes. Second, it’s a crowd-pleaser. The sweet and savory teriyaki sauce is something both kids and adults adore. Third, it’s a balanced meal all in one bowl. You’ve got your protein, your grains, and your veggies. And finally, the ingredients are simple, affordable, and easy to find at any grocery store, making it a perfect choice for cheap dinners for a family.

Ingredients

• 1 ½ lbs boneless, skinless chicken thighs, cut into 1-inch pieces: Thighs stay juicy and flavorful, but breasts work too.
• 1 cup jasmine or white rice, uncooked: The foundation of our bowl.
• 2 tbsp neutral oil (like avocado or canola), divided: For cooking the chicken and veggies.
• 2 cups broccoli florets: For a pop of green and great texture.
• 1 red bell pepper, thinly sliced: Adds sweetness and color.
• 2 medium carrots, julienned or grated: For a little crunch.
• 2 green onions, thinly sliced: For a fresh garnish.
• 1 tbsp sesame seeds: A little toasty finish.
• For the Easy Homemade Teriyaki Sauce:
• ⅓ cup low-sodium soy sauce (or tamari): The salty, umami base.
• 2 tbsp honey (or maple syrup): For that signature sweetness.
• 2 tbsp rice vinegar: Balances the sweetness with a little tang.
• 2 cloves garlic, minced: Essential flavor.
• 1 tbsp fresh ginger, grated: Adds a warm, spicy note.
• 1 tbsp cornstarch: To thicken the sauce beautifully.
• ¼ cup water: To create the sauce consistency.

Instructions

1. Start your rice. Cook according to package directions so it’s ready when everything else is.
2. Whisk together all the teriyaki sauce ingredients—soy sauce, honey, rice vinegar, garlic, ginger, cornstarch, and water—in a small bowl until the cornstarch is fully dissolved. Set it aside.
3. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5-7 minutes, stirring occasionally, until they’re cooked through and have a nice golden sear. Transfer the chicken to a clean plate.
4. Add the remaining 1 tablespoon of oil to the same skillet. Toss in the broccoli, bell pepper, and carrots. Stir-fry for 4-5 minutes until the veggies are bright in color and just tender-crisp.
5. Return the cooked chicken to the skillet with the veggies. Give your teriyaki sauce another quick whisk (the cornstarch can settle) and pour it over the chicken and vegetable mixture.
6. Bring everything to a simmer, stirring constantly. The sauce will quickly thicken and become glossy, coating everything beautifully. This should only take 1-2 minutes. Remove from heat.
7. To serve, divide the fluffy rice among bowls. Top with the teriyaki chicken and veggie mixture. Garnish with those sliced green onions and a sprinkle of sesame seeds. So good.

Variations & Substitutions

This recipe is wonderfully adaptable. For a vegetarian twist, swap the chicken for extra-firm tofu (pressed and cubed) or chickpeas. Not a fan of broccoli? Try snap peas, chopped zucchini, or mushrooms instead. If you’re out of fresh ginger, a half teaspoon of ground ginger works in a pinch. For a gluten-free version, just ensure you’re using tamari instead of soy sauce. And if you’re really short on time, you can use a good-quality bottled teriyaki sauce, though the homemade one is so, so much better.

Tips For Success

• Cut your chicken into uniform pieces. This ensures everything cooks at the same rate.
• Don’t skip whisking the cornstarch into the cold liquid before adding it to the pan. This prevents lumpy sauce!
• Get your skillet nice and hot before adding the chicken. This gives you those delicious, seared edges.
• Keep the veggies moving in the pan for that perfect tender-crisp texture—no one likes mushy broccoli.
• Honestly, the fresh ginger and garlic make a world of difference compared to the powdered versions. It’s worth the extra minute of prep.
• Let the kids top their own bowls with extra green onions and sesame seeds. It makes dinner fun.

Serving Ideas & Pairings

These bowls are a full meal on their own, but if you’re looking to round out the table, a simple side salad with a ginger-sesame dressing pairs wonderfully. A side of quick-pickled cucumbers or carrots would also add a lovely tangy crunch. It’s one of those easy healthy dinner recipes that doesn’t need much else, but it always goes well with a cold glass of iced tea or a crisp cider.

Storage & Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The rice can dry out a bit, so when reheating, I find a sprinkle of water over the bowl before microwaving it (covered) for 1-2 minutes helps bring back moisture. You can also reheat it gently in a skillet over medium heat, stirring occasionally. I don’t recommend freezing the assembled bowls, as the veggies will become very soft upon thawing.

Frequently Asked Questions

• Can I use chicken breasts instead of thighs? Absolutely. Just be mindful that breasts can dry out faster, so watch your cooking time carefully to avoid overcooking.
• Is this one of those quick dinner ideas I can prep ahead? Yes! You can chop the veggies and mix the sauce a day in advance. Store them separately in the fridge to make your evening even faster.
• What’s the best rice to use? We love jasmine for its fragrance, but any white rice, brown rice, or even cauliflower rice for a low-carb option works great.
• How can I make this dish spicier? A great question for those who like a kick! Add a dash of sriracha or a pinch of red pepper flakes to the sauce when you whisk it together.