Teriyaki Chicken Bowl with Rice and Broccoli

This Teriyaki Chicken Bowl brings together tender chicken breast, fluffy jasmine rice, broccoli, and yellow squash in a glossy homemade honey-mirin teriyaki sauce. Everything cooks in one skillet in 30 minutes, making four complete bowls for an easy family dinner or meal-prep lunch.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Japanese-American

Keyword: Teriyaki Chicken Rice Bowl

Servings: rice bowls

Calories: 715kcal

Ingredients

Chicken

1½ pounds boneless, skinless chicken breasts cut into 1-inch cubes
1 teaspoon black pepper
½ teaspoon onion powder
2 tablespoons olive oil

Rice

2 cups Jasmine rice
3 cups water

Teriyaki Sauce

⅓ cup low sodium soy sauce
1 cup water
2 tablespoons light brown sugar
1 tablespoon mirin
1 teaspoon sesame oil
1 teaspoon fresh ginger peeled and minced
2 teaspoons garlic minced
2 tablespoons honey
1½ tablespoons cornstarch

Broccoli

2 cups broccoli florets
1 yellow squash sliced and halved
2 tablespoons olive oil

Garnishd

green onions
sesame seeds

Instructions

Rinse the rice, then add the rice and water to a saucepan, bring to a boil, cover, reduce the heat to low, and let it cook for 15-18 minutes. Turn off the heat and let the rice rest for 5 to 10 minutes, covered.
In a bowl, add cubed chicken, black pepper, and onion powder. Then, toss to coat.
Heat olive oil in a large skillet over medium-high heat. Cook the chicken in a single layer, spaced apart to avoid steaming, for 5-7 minutes or until browned and the thickest pieces reach 165℉ internally. Remove, set aside, and cover with foil.
While the chicken is cooking, whisk together soy sauce, water, brown sugar, mirin, sesame oil, ginger, garlic, honey, and cornstarch in a small bowl. Set aside.
Add olive oil to the same skillet, and add broccoli and yellow squash. Saute for 5 to 7 minutes or until fork tender. Then, add cooked chicken back in.
Pour the sauce into the skillet and cook for 2-3 minutes, occasionally stirring or until it is glossy and thick enough to coat the back of a spoon.
Divide the rice among 4 bowls, top with teriyaki chicken and vegetables. Garnish with green onion and sesame seeds before serving.

Notes

Cut the chicken into evenly sized 1-inch pieces so it cooks at the same rate. Avoid overcrowding the skillet. Cook the chicken in two batches if necessary so it browns instead of steaming.
Let the teriyaki sauce reach a steady simmer so the cornstarch can thicken it. The sauce is ready when it looks glossy and coats the back of a spoon.

Nutrition