MEAL PREP BOWLS · CHICKEN DINNERS
These chicken teriyaki bowls pair seared chicken breast with a quick homemade teriyaki sauce, fluffy rice and steamed broccoli. The sauce is just soy sauce, honey, garlic, ginger and cornstarch, and four bowls are ready to eat or pack for the week in about 35 minutes.
Jump to Recipe
- Serves
- 4 bowls
- Total time
- 35 minutes
- Skillet
- 12 inches
- Protein
- About 46 g per bowl
- Chicken done at
- 165°F / 74°C
Why You’ll Love This Teriyaki Bowls
- Better than bottled. Homemade sauce takes 2 minutes and you control the sugar and salt.
- Built for meal prep. Rice, chicken and broccoli reheat well together in one container.
- Lots of protein. Six ounces of raw chicken breast goes into each bowl.
Ingredient Notes
Low-sodium soy sauce keeps the sauce from getting too salty as it reduces.
Cut the chicken into 1-inch pieces so it browns quickly and stays juicy.
Fresh ginger gives the brightest flavor, but ½ teaspoon ground ginger works in a pinch.
The recipe card below lists every quantity in one place.
How to Make Chicken Teriyaki Bowls
Cook the rice and sear the chicken
Start the rice first. While it simmers, sear the chicken pieces in a hot skillet until golden and cooked through.
Glaze and build the bowls
Pour the sauce over the chicken and let it bubble until glossy and thick. Divide rice, broccoli and teriyaki chicken among four bowls.
Photos in this article are AI-generated illustrations of the recipe, created for AllRecipeEasy.
Tips and Troubleshooting
- Do not crowd the pan. Give the chicken space so it browns instead of steaming. Work in two batches if your skillet is small.
- Stir the slurry first. Cornstarch settles. Whisk the sauce right before you pour it in.
- Pack the sauce generously. Rice absorbs sauce in the fridge, so leave a little extra on the chicken for meal prep.
Substitutions and Variations
- Chicken thighs: Boneless, skinless thighs stay juicier for meal prep. Cook to at least 165°F.
- Rice: Brown rice, jasmine rice or cauliflower rice all work. Cauliflower rice lowers the carbs; it is not reflected in the estimate.
- Vegetables: Add snap peas, bell peppers or shredded carrots with the broccoli.
- Gluten-free: Use tamari or coconut aminos in place of soy sauce.
Budget Tips
Homemade teriyaki sauce costs a fraction of a bottle and uses pantry staples. Buy rice in a large bag and broccoli frozen if fresh is expensive; frozen florets steam in the microwave in 4 minutes.
Serving Suggestions
Top the bowls with sesame seeds and sliced green onions, with sriracha on the side. For another sauced bowl, try the ground beef and broccoli, or switch flavors with the chicken fajita meal prep bowls. You can find more bowls in our meal prep bowls collection.
Storage, Reheating and Meal Prep
Cool the bowls quickly and refrigerate within 2 hours. Eat within 4 days. To reheat, sprinkle 1 tablespoon of water over the rice, cover loosely and microwave for 2 to 3 minutes, stirring halfway, until the chicken reaches 165°F. Freeze the chicken and rice (without broccoli) for up to 3 months.
Food safety: Cook the chicken to 165°F / 74°C. Cool cooked rice quickly and do not leave it at room temperature for more than 2 hours.
Recipe Questions
What goes in a chicken teriyaki bowl?
Teriyaki-glazed chicken, rice and a vegetable, usually broccoli. Toppings like sesame seeds, green onion and sriracha finish it.
How do you make teriyaki sauce thicker?
A cornstarch slurry thickens it as it simmers. Let it bubble for 1 to 2 minutes; it thickens more as it cools.
Is a chicken teriyaki bowl healthy?
This version is high in protein and uses a homemade sauce with less sugar than most bottled teriyaki. Portion the rice to fit your goals.
How long do teriyaki chicken meal prep bowls last?
Up to 4 days in the refrigerator.
Chicken Teriyaki Bowls
Ingredients
Method
- Cook the rice according to the package directions.
- Whisk the soy sauce, honey, water, cornstarch, garlic and ginger in a measuring cup until smooth.
- Steam the broccoli for 4–5 minutes, until bright green and just tender. (Frozen florets can be microwaved in a covered bowl with 2 tablespoons of water.)
- Heat the oil in a 12-inch skillet over medium-high heat. Season the chicken with the pepper and cook in a single layer for 6–8 minutes, turning once, until golden and 165°F / 74°C inside.
- Whisk the sauce again and pour it over the chicken. Simmer, stirring, for 1–2 minutes, until thick and glossy.
- Divide the rice, broccoli and teriyaki chicken among four bowls or meal prep containers. Top with sesame seeds and green onions.