Nothing beats the comforting combo of tender chicken, fluffy rice, and that irresistible glossy teriyaki sauce. This Easy Teriyaki Chicken Rice Bowls Recipe is one of those go-to dinners I always find myself making when I want something satisfying without the fuss.

A white bowl filled with three main layers: the bottom layer is soft white rice with a fluffy texture covering the entire base; on top of the rice, there is glossy, dark brown cooked chicken glazed with sauce and sprinkled with small white sesame seeds, arranged mostly on one side; beside the chicken, fresh bright green broccoli florets with a rough texture sit next to thin slices of light green avocado sprinkled with black pepper, all placed neatly 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 Easy Teriyaki Chicken Rice Bowls Recipe
Top Tip
How to Serve Easy Teriyaki Chicken Rice Bowls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Teriyaki Chicken Rice Bowls Recipe

Why You'll Love This Recipe

When it comes to quick weeknight meals, this Easy Teriyaki Chicken Rice Bowls Recipe really stands out for me. It’s got that perfect balance of savory, sweet, and fresh, with minimal cleanup and prep—plus, it’s downright delicious.

Simple Sauce from Scratch: You make a fresh teriyaki sauce right in a bowl—no bottled shortcuts, which means better flavor and control.
Quick Cooking Time: From start to finish, this takes about 25 minutes, making it perfect for busy evenings or last-minute meals.
Balanced & Wholesome: With lean chicken, nutrient-packed broccoli, creamy avocado, and your choice of rice, it’s a well-rounded meal everyone will enjoy.
Versatile & Customizable: You can swap veggies, use different proteins, or adjust the sauce sweetness to fit your taste or what you have on hand.

Ingredients & Why They Work

Every ingredient in this Easy Teriyaki Chicken Rice Bowls Recipe plays a role in creating a flavorful, balanced dish. The sauce ingredients work together to give you that classic teriyaki flavor with a lovely homemade touch, and the broccoli and avocado add freshness and creaminess you’ll want on every bite.

Flat lay of a small white ceramic bowl filled with dark soy sauce, a small white ceramic bowl with light brown packed brown sugar, a small white ceramic bowl containing clear rice vinegar, a small pile of minced fresh ginger, a small pile of minced fresh garlic, a small white ceramic bowl of clear water, a small white ceramic bowl holding white cornstarch powder, fresh broccoli crown chopped into small bright green florets, a whole ripe avocado cut into neat slices, raw boneless skinless chicken breast pieces, a small white ceramic bowl with pale golden avocado oil, a pile of uncooked white rice grains, two whole uncracked brown eggs, and a small heap of pale beige sesame seeds, all arranged symmetrically on a simple 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 (less sodium): Choosing less sodium helps control the saltiness while preserving that savory umami you crave in teriyaki.
Brown Sugar: Adds just the right amount of caramelized sweetness to balance the tangy and salty notes of the sauce.
Rice Vinegar: A subtle acidity brightens the sauce without overpowering the other flavors.
Fresh Ginger & Garlic: These aromatics are essential to give the sauce depth and a warm spice note that's uniquely teriyaki.
Cornstarch & Water: Combine to create a silky thickener that clings beautifully to the chicken pieces.
Broccoli: Steamed crisp-tender, it adds a fresh crunch and a pop of color to the bowls.
Avocado Oil: I love that avocado oil can handle a higher heat and has a mild, pleasant flavor for cooking the chicken.
Boneless Skinless Chicken Breast: Cubed for quick, even cooking, it stays juicy when seared well and smothered in sauce.
Rice (white or brown): The perfect base that soaks up the sauce and ties everything together.
Avocado (sliced): Adds creamy richness and balances the salty-sweet flavor of the teriyaki with smooth texture.
Sesame Seeds: A simple sprinkle that brings a subtle nutty crunch and pretty garnish.

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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 mixing things up with this Easy Teriyaki Chicken Rice Bowls Recipe to keep dinner exciting! Sometimes I swap out the broccoli for snap peas, or throw in some shredded carrots for extra sweetness and crunch. You can easily tailor the sauce sweetness or spice level to your liking, too.

Variation: Once, I added sliced shiitake mushrooms and it gave the bowls a lovely earthy depth that complimented the chicken perfectly.
Gluten-Free Option: Just swap soy sauce for tamari and you’re good to go without sacrificing any flavor.
Vegetarian Version: Use firm tofu, pressed and pan-fried until golden, instead of chicken—just as delicious and hearty.
Extra Heat: Add a pinch of red pepper flakes to the sauce or drizzle sriracha on top if you like a kick of spice.

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

A white bowl with three layers: at the bottom, white rice with a soft texture; on the left side, bright green broccoli florets with a slightly rough surface; on the right side, bite-sized pieces of dark brown glazed chicken sprinkled with white sesame seeds; at the top, thin slices of light green avocado fanned out. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together Your Teriyaki Sauce

The best part about this recipe is the homemade sauce. I throw soy sauce, brown sugar, rice vinegar, fresh ginger, garlic, water, and cornstarch into a small bowl and whisk until smooth. This base is super quick and makes all the difference—you’ll want to taste and adjust sweetness here, maybe a little more sugar or vinegar depending on your mood.

Step 2: Steam the Broccoli to Perfection

Add water to a large skillet and bring it to a boil, then toss in your broccoli florets, cover, and lower the heat to medium-low. In just 2-3 minutes, you’ll have perfectly crisp-tender broccoli that retains its vibrant green color—don’t skip this step, it keeps the veggies bright and fresh for your bowl.

Step 3: Sear the Chicken Until Golden and Juicy

Heat avocado oil over medium-high, then add cubed chicken seasoned with salt and pepper. Spread it out so the pieces get good, even contact with the pan—that’s how you get that beautiful golden color and lock in juices. Stir occasionally for about 5-6 minutes until chicken is cooked through.

Step 4: Add Sauce and Simmer Until Thickened

Give your sauce a quick whisk and pour it over the chicken in the pan. Turn heat to medium-low and let it bubble gently, stirring occasionally, until the sauce thickens and coats every bite. If it gets too thick, add a splash of water to loosen it up—you want that glossy, clingy teriyaki goodness.

Step 5: Assemble Your Bowls and Garnish

Scoop warm rice into bowls, top with the luscious teriyaki chicken, add your steamed broccoli and sliced avocado. A sprinkle of kosher salt and pepper on the avocado enhances the creaminess, and don’t forget a generous dusting of sesame seeds—they add that wonderful nutty crunch and make the bowls look absolutely inviting.

Top Tip

After making this Easy Teriyaki Chicken Rice Bowls Recipe countless times, a few little tricks really help me nail it every time. These tips save time and ensure maximum flavor, and I’m confident they’ll help you, too.

Prepping Sauce Ahead: I often whisk the sauce in the morning and refrigerate it, so I can just grab and pour when cooking—makes dinner even faster.
Don’t Overcrowd the Pan: Cooking too much chicken at once lowers the pan temperature and prevents browning. I cook in batches if needed.
Steam Broccoli with Lid On: Keeping the skillet covered traps steam perfectly for crisp-tender broccoli without turning soggy.
Taste & Adjust: Teriyaki sauce preferences vary—don’t hesitate to tweak sweetness or acidity before adding to chicken.

How to Serve Easy Teriyaki Chicken Rice Bowls Recipe

teriyaki chicken bowls - Serving Suggestion

Garnishes

I love topping my bowls with toasted sesame seeds because they add a lovely crunch and nutty flavor every time. Sometimes I throw in thinly sliced green onions or a handful of chopped cilantro for a burst of freshness, and if I want a little heat, a drizzle of chili oil or sriracha is just perfect.

Side Dishes

Since this dish is pretty complete on its own, I usually keep sides light. A simple cucumber salad tossed with rice vinegar and sesame seeds pairs wonderfully, or steamed edamame sprinkled with sea salt if I want more protein-packed finger food.

Creative Ways to Present

For a fun party or gathering, I like to set up a DIY rice bowl bar with toppings like sliced jalapeños, shredded carrots, chopped peanuts, and pickled ginger. It’s a hit and everyone can customize their own version of this Easy Teriyaki Chicken Rice Bowls Recipe.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge for up to 3 days. To keep the chicken from drying out, I pour any extra sauce over before sealing. Broccoli can be stored on the side to keep it from getting soggy.

Freezing

While I enjoy this recipe fresh, I’ve frozen the cooked chicken and sauce mixture successfully. Just cool completely, pack tightly in freezer-friendly bags, and it keeps well for up to a month. I recommend freezing rice and avocados separately, as they don’t freeze well.

Reheating

Reheat leftovers gently in a skillet over low heat to keep the chicken juicy and the sauce glossy. I add a splash of water or broth if it gets too thick. Microwave works fine too, just cover and heat in short bursts to avoid drying out.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are juicier and more forgiving if slightly overcooked, giving the teriyaki sauce extra richness. Just adjust cooking time accordingly until thighs are cooked through.

How do I make this recipe gluten-free?

Simply swap the soy sauce for tamari or a gluten-free soy sauce alternative. This maintains the classic teriyaki flavor without gluten.

Can I prepare this recipe ahead of time?

Yes! You can mix the sauce ahead and marinate the chicken briefly. Cook the broccoli shortly before serving for the best texture. Leftovers keep well refrigerated for a few days.

What rice works best for this recipe?

Both white and brown rice work wonderfully here. I sometimes use microwaveable frozen rice for convenience, but freshly cooked jasmine or basmati rice will elevate the dish with their aroma and texture.

Final Thoughts

This Easy Teriyaki Chicken Rice Bowls Recipe has become one of my most cherished weeknight saviors. It’s approachable, flavorful, and delivers that warm, satisfying feeling of a homemade meal without the hassle. I’m excited for you to make it, try your own twists, and share it with the people you love. Trust me, once you start making this, it’ll become a staple in your kitchen just like it is in mine!