There’s something deeply comforting about a bowl piled high with warm rice, tender chicken, and bright, crisp veggies, all coated in a glossy, savory sauce. This Chicken Teriyaki Rice Bowl is a weeknight winner—simple to pull together, full of balanced flavors, and perfect for meal prep. With brown rice as the base, succulent chunks of chicken breast, and a medley of vegetables, it’s a satisfying meal that sings with texture and umami.

Why you’ll love this recipe

Quick to make: Most of the work is hands-off while the rice cooks.
Balanced and nutritious: Whole-grain brown rice, lean protein, and plenty of veggies.
Easy to customize: Swap vegetables, add seeds, or drizzle extra sauce to suit your taste.
Great for meal prep: Keeps well for several days and reheats beautifully.

Ingredients

1 tablespoon sesame oil
1 pound boneless and skinless chicken breasts cut into one inch chunks
2 cups brown rice uncooked, recommend Uncle Ben’s
3 1/2 cups water
1/4 cup teriyaki sauce
3 tablespoons soy sauce low-sodium
1/2 cup carrots shredded
1/3 cup green onion chopped
1/2 cup snow peas
1 cup broccoli florets

Prep and tips before you start

Measure your ingredients and have the chicken cut into one-inch chunks so everything moves quickly once the pan is hot. If your brown rice brand requires a slightly different water ratio, follow the package directions; the method below uses 2 cups rice to 3 1/2 cups water for a reliably tender result. Shred the carrots finely so they warm through quickly, and chop the green onion into thin rounds for a fresh bite at the end.

Step-by-step instructions

Cook the rice: Rinse 2 cups of brown rice under cold water until the water runs clearer. Combine the rice and 3 1/2 cups water in a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 40–45 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and let it sit covered for 5–10 minutes, then fluff with a fork.
Prepare the chicken: While the rice cooks, pat 1 pound of boneless and skinless chicken breasts cut into one inch chunks dry with paper towels. Season lightly if desired (a pinch of salt and pepper is fine).
Heat the pan: In a large nonstick skillet or sauté pan, warm 1 tablespoon sesame oil over medium-high heat until shimmering.
Cook the chicken: Add the chicken chunks to the hot skillet in a single layer, making sure not to overcrowd the pan. Cook undisturbed for 2–3 minutes to develop a light sear, then stir or flip the pieces and continue cooking for an additional 3–4 minutes, or until the chicken is cooked through and registers 165°F (74°C) with a meat thermometer. Transfer the cooked chicken to a plate and set aside.
Sauté the vegetables: In the same skillet, add the 1/2 cup shredded carrots, 1/2 cup snow peas, and 1 cup broccoli florets. If needed, add a tiny splash of water (about 1 tablespoon) to help create steam. Cook the vegetables over medium heat for 3–4 minutes, stirring occasionally, until they’re bright in color and just tender-crisp.
Combine sauce and chicken: Return the cooked chicken to the skillet with the vegetables. Pour in 1/4 cup teriyaki sauce and 3 tablespoons low-sodium soy sauce. Stir everything together so the sauce coats the chicken and veggies evenly. Cook for 1–2 minutes more, allowing the sauce to warm and slightly thicken, coating the ingredients in a glossy finish.
Finish and garnish: Remove the pan from heat and stir in 1/3 cup chopped green onion. Taste and adjust seasoning if needed—add a little more soy sauce if you prefer it saltier or a touch more teriyaki for sweetness.
Assemble the bowls: Divide the fluffed brown rice among serving bowls. Spoon the saucy chicken and vegetable mixture on top of the rice, making sure each bowl gets a mix of chicken and crisp vegetables. Garnish with extra green onion if you like, and serve warm.

Make-ahead and storage

This recipe is ideal for meal prep. Store the chicken and vegetables in an airtight container and the rice separately for up to 3–4 days in the refrigerator. When reheating, microwave the rice with a splash of water to restore moisture, and reheat the chicken and veggies until warmed through. For the best texture, reheat in a pan over medium heat for a minute or two to keep the vegetables from getting too soft.

Variations and swaps

Protein swap: Replace chicken with cubed firm tofu or tempeh for a plant-forward option; press and lightly pan-fry tofu first for a golden crust.
Grain swap: Use white rice, quinoa, or cauliflower rice if you prefer a different base. Adjust cooking times and liquid as needed.
Veggie boost: Add sliced bell peppers, mushrooms, or baby corn for extra variety and color.
Heat: Stir in a pinch of red pepper flakes or a drizzle of chili oil for a spicy kick.

Nutrition snapshot

This Chicken Teriyaki Rice Bowl balances whole-grain carbohydrates, lean protein, and vegetables to keep you full and energized. The dish provides fiber from brown rice and vegetables, and the lean chicken offers a good dose of protein. Using low-sodium soy sauce helps control sodium without sacrificing savory flavor; adjust further to your personal dietary needs.

Final notes

This recipe is built for real life—no complicated steps, just straightforward technique and bright flavors. The glossy teriyaki sauce ties everything together, while the sesame oil adds a warm, toasty aroma that lifts the dish. Whether you’re feeding a family or prepping lunches for the week, the Chicken Teriyaki Rice Bowl is a dependable, crave-worthy option that hits all the right notes.

Shopping checklist

Sesame oil
Boneless and skinless chicken breasts
Brown rice (2 cups uncooked)
Teriyaki sauce
Low-sodium soy sauce
Carrots (for shredding)
Green onions
Snow peas
Broccoli florets

Ready to dig in? Grab your skillet and pot—this Chicken Teriyaki Rice Bowl takes everyday ingredients and turns them into a comforting, flavor-packed meal that’s easy to make and even easier to love.

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Chicken Teriyaki Rice Bowl

A savory, one-skillet chicken teriyaki rice bowl loaded with vegetables and tender rice.

Prep Time10

Cook Time25

Total Time35

Servings: 6 servings

Ingredients

1 tablespoon sesame oil
1 pound boneless skinless chicken breasts cut into 1-inch chunks
2 cups brown rice (uncooked) recommend Uncle Ben's
3.5 cups water
1/4 cup teriyaki sauce
3 tablespoons soy sauce low-sodium
1/2 cup carrots shredded
1/3 cup green onions chopped
1/2 cup snow peas
1 cup broccoli florets

Instructions

Heat 1 tablespoon sesame oil in a large, high-sided skillet over medium-high heat until hot.
Add the 1 pound of chicken pieces and cook, stirring occasionally, until no pink remains in the center, about 5–7 minutes.
Add the uncooked 2 cups brown rice, 3 1/2 cups water, 1/4 cup teriyaki sauce, 3 tablespoons low-sodium soy sauce, 1/2 cup shredded carrots, 1/3 cup chopped green onions, and 1/2 cup snow peas to the skillet; stir to combine.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender and most liquid is absorbed.
Stir in 1 cup broccoli florets, re-cover, and simmer for about 5 more minutes until the broccoli is tender and no liquid remains.
If desired, drizzle additional teriyaki sauce over the bowls, then spoon into serving bowls and enjoy.