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Finished teriyaki chicken bowl with glossy chicken, broccoli, carrots and red pepper over jasmine rice

20-Minute Teriyaki Chicken Rice Bowls

This 20-minute teriyaki chicken bowl pairs seared bite-size chicken and quick-cooked vegetables with a homemade teriyaki sauce, served over jasmine rice. It needs no marinade and just one skillet, so it's a practical weeknight dinner.
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Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings: 4 people
Course: Main Course
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 lb boneless skinless chicken breast cut into ¾-inch pieces
  • 1 tbsp neutral cooking oil
Sauce
  • ¼ cup low-sodium soy sauce
  • 2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp water
  • 1 tsp fresh grated ginger
  • 1 garlic clove minced
  • 1 tbsp cornstarch
  • 2 tbsp cold water
Bowl
  • 2 cups cooked jasmine rice
  • 2 cups broccoli florets
  • 1 medium carrot thinly sliced
  • 1 small red bell pepper thinly sliced
  • 2 green onions sliced
  • 1 tbsp sesame seeds

Method
 

  1. Start the rice.
  2. Cut the chicken and vegetables.
  3. Whisk the sauce ingredients, except the cornstarch and cold water.
  4. Mix the cornstarch and cold water in a separate small bowl.
  5. Sear the chicken in a large skillet until browned.
  6. Cook the vegetables.
  7. Return the chicken to the pan and add the sauce.
  8. Add the slurry gradually and simmer until thickened.
  9. Assemble over the rice.
  10. Garnish with green onions and sesame seeds and serve.

Notes

  • No marinade is required for the 20-minute version.
  • Cut chicken evenly.
  • Avoid overcrowding the pan.
  • Mix cornstarch with cold water first.
  • If using bottled sauce, adjust the thickness with slurry as needed.
  • Store sauce separately for meal prep when practical.