There’s something so comforting about a savory-sweet sauce draping tender chicken over a bed of fluffy rice, and that’s exactly why my Easy Teriyaki Chicken Rice Bowls Recipe is a go-to in my kitchen. It’s quick, packed with flavor, and super satisfying on busy nights.

The dish is served in a white bowl with three main layers. The bottom layer is white rice, soft and fluffy, filling the base of the bowl. On top of the rice, there is a layer of small, shiny chunks of dark brown glazed chicken, sprinkled with white sesame seeds. To one side of the chicken, there is a small bunch of bright green broccoli florets with a slightly textured surface. Next to the broccoli, there are light green slices of avocado, fanned out and topped with a light sprinkle of black pepper and sesame seeds. The bowl rests 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

I honestly can’t recommend this recipe enough—it’s one of those simple dishes that somehow feels like a treat every single time. The balance of flavors is just right, and it comes together with minimal fuss.

Speedy Weeknight Winner: Ready in about 25 minutes, perfect when you want a fast but hearty meal.
Flavor-Packed: The homemade teriyaki sauce is both sweet and tangy, making every bite pop.
Healthy and Balanced: You get protein, veggies, and whole grains all in one bowl.
Customizable: You can swap in your favorite veggies or make it gluten-free easily.

Ingredients & Why They Work

This recipe relies on simple, fresh ingredients that play off one another beautifully. Each one pulls its weight, creating a dish that’s comforting but far from boring. Plus, these staples are easy to find and keep on hand.

Flat lay of a small bowl of less sodium soy sauce, a small bowl of light brown sugar, a small bowl of unseasoned rice vinegar, a small mound of minced fresh ginger, a small mound of minced fresh garlic, a small bowl of water, a small bowl of cornstarch, one small broccoli crown cut into florets, a small bowl of avocado oil, cubed raw boneless skinless chicken breast, a small mound of kosher salt, a small pile of freshly ground black pepper, a simple mound of cooked white rice, two ripe avocados sliced, and a small white bowl filled with sesame seeds, all arranged symmetrically on a simple white ceramic plates and bowls placed 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 (less sodium): Gives that classic umami hit without overwhelming saltiness; tamari works well if you need gluten-free.
Brown Sugar: Adds the right depth of sweetness and helps caramelize the sauce.
Rice Vinegar: A subtle tang that balances the sweetness and adds brightness.
Fresh Ginger: Offers a lively zing and warmth; fresh is best but bottled minced ginger saves time.
Garlic: Essential aroma and savory layering of flavor; don’t skip it!
Cornstarch: Thickens the sauce perfectly so it clings to the chicken.
Broccoli: Steamed crisp-tender for freshness and color contrast.
Avocado Oil: Adds a neutral, smooth base for cooking the chicken without overpowering flavors.
Boneless Skinless Chicken Breast: Cooks quickly and stays tender—cutting it into bite-size pieces means faster cooking.
Rice: I like microwaveable frozen or shelf-stable rice for convenience, but fresh-cooked works beautifully too.
Avocados: Creamy slices add an indulgent finish that balances the savory sauce.
Sesame Seeds: For a nutty crunch and to give that restaurant-style touch.

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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

One of the things I love most about this Easy Teriyaki Chicken Rice Bowls Recipe is how easy it is to tweak. Whether you want it spicier, lighter, or packed with different veggies, there's flexibility to make it fit your taste buds perfectly.

Spicy Kick: I sometimes add a dash of sriracha or crushed red pepper flakes to the sauce when I want a little heat—it’s fantastic and wakes up the flavors.
Veggie Swap: If broccoli isn’t your thing, try snap peas or bell peppers—just steam them until tender crisp before tossing into the bowl.
Protein Options: Using thighs instead of breast gives an even juicier, richer bite if you prefer dark meat.
Gluten-Free Version: Swap soy sauce for tamari and enjoy the same deep flavor without gluten worries.

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

A white bowl holds a bed of white rice as the bottom layer, topped on one side with bright green broccoli florets showing their small buds and thick stems, on the other side with slices of light green avocado fanned out, and in the center with chunks of dark brown saucy chicken sprinkled with white sesame seeds. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together the Magic Teriyaki Sauce

I always start by mixing the soy sauce, brown sugar, rice vinegar, ginger, garlic, water, and cornstarch in a small bowl. Whisk it well until the sugar dissolves and the cornstarch is evenly dispersed. This way, the sauce comes together smoothly when it hits the pan—no lumps, which is a total win.

Step 2: Steam the Broccoli Until Crisp-Tender

I add just enough water to barely cover the bottom of my skillet and toss in the chopped broccoli florets. Heating it on high, I bring the water to a boil, cover, and reduce the heat to let the broccoli steam for 2-3 minutes. You want it to have that perfect crunch—not mushy! Then, I drain it and keep it covered to stay warm while cooking the chicken.

Step 3: Sear the Chicken & Simmer in Sauce

Next, I add avocado oil to the empty skillet over medium-high heat. When it’s shimmering, I toss in the cubed chicken pieces, season with salt and pepper, then spread them out. I let the chicken brown lovingly for about 5-6 minutes, turning occasionally so it cooks evenly. Once browned, I whisk the sauce again and pour it over the chicken. Cooking it on medium-low lets the sauce bubble and thicken, coating every piece just right. If it gets too thick, adding a splash of water keeps things saucy and delicious.

Step 4: Assemble Your Bowls

Divide the cooked rice into bowls, layer with the tender chicken and broccoli, then top with beautiful sliced avocado seasoned with a little salt and pepper. A drizzle of leftover sauce from the pan adds an irresistible glaze, and a sprinkle of sesame seeds finishes things off. This is comfort food, elevated.

Top Tip

I’ve made this recipe dozens of times, and these little pointers have saved me time and headaches along the way. They’ll help you nail flavor and texture every time.

Fresh Ginger Over Bottled: Whenever possible, go for fresh ginger—it brightens the sauce like nothing else.
Don’t Overcrowd the Pan: When cooking the chicken, give it space to brown properly instead of steaming—it develops better flavor and texture.
Whisk the Sauce Again Right Before Adding: The cornstarch tends to settle, so a quick re-whisk keeps it smooth and lump-free.
Watch the Sauce Thickness: The sauce thickens quickly! Remove from heat as soon as it coats the chicken well, or it becomes gluey.

How to Serve Easy Teriyaki Chicken Rice Bowls Recipe

teriyaki chicken bowls - Serving Suggestion

Garnishes

I love sprinkling toasted sesame seeds on top because they give a little nutty crunch that contrasts with the creamy avocado. Sometimes I add thinly sliced green onions or a quick sprinkle of chili flakes for a touch of freshness and color.

Side Dishes

This recipe shines on its own but pairs wonderfully with a simple cucumber salad or steamed edamame for an extra veggie boost. Pickled ginger on the side adds a lively palate cleanse between bites.

Creative Ways to Present

For a fun dinner party twist, I’ve served these bowls inside hollowed-out avocados or mini rice paper wraps. It makes for a gorgeous presentation and lets everyone customize their bites.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge. The chicken and sauce keep really well, but I always store the avocado slices separately if possible to avoid browning. The broccoli can be refrigerated with the chicken or kept separately too.

Freezing

While the chicken and sauce freeze fine, I don’t freeze the avocado or broccoli because their textures change too much. When you want to freeze the dish, consider freezing just the chicken and sauce mixture for quick future meals.

Reheating

Reheat your leftovers gently on the stovetop over low heat to avoid drying out the chicken. Adding a splash of water helps loosen the sauce. I avoid the microwave when I want to keep textures intact, but it works in a pinch.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are juicier and slightly richer, and they work beautifully in this recipe. Just cut them into bite-size pieces and cook until fully done.

How can I make this recipe gluten-free?

To keep this recipe gluten-free, simply swap the soy sauce for tamari, which is a gluten-free soy sauce alternative. The rest of the ingredients are naturally gluten-free.

What's the best way to reheat leftovers without drying them out?

Reheat gently on the stovetop over low heat with a splash of water or broth to loosen the sauce. This keeps the chicken moist and the sauce silky without overcooking.

Can I prepare the sauce ahead of time?

Yes! The sauce can be whisked together a day in advance and refrigerated. Just give it a quick whisk before cooking and adjust thickness as needed with water.

Final Thoughts

This Easy Teriyaki Chicken Rice Bowls Recipe holds a special place in my rotation because it's the perfect mix of comfort and freshness without being complicated. I hope you enjoy making it as much as I do — trust me, it’ll become your quick-fix favorite for busy weeknights or anytime you want a tasty, wholesome meal without the hassle.