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Overhead photo of teriyaki chicken bowl served with broccoli over rice and two forks for eating.
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5 from 2 votes

Teriyaki Chicken Bowl

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Japanese
Keyword: make ahaed lunch
Servings: 4 servings
Author: Lisa Longley


Teriyaki Sauce

  • 1 cup water
  • 1/3 cup soy sauce
  • 1 teaspoon rice wine vinegar (optional, see note)
  • 3 tablespoons brown sugar
  • 1 tablespoon honey
  • 2 teaspoons freshly grated ginger
  • 3 cloves garlic minced
  • 1 tablespoon corn starch

Teriyaki Chicken Bowl

  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken diced into bite sized pieces
  • 4 cups broccoli florets (about 2 medium heads of broccoli)
  • 4 cups cooked rice
  • green onions sliced for garnish


  • In a mixing cup, combine the ingredients for the teriyaki sauce. Set aside.
  • In a skillet over medium heat, heat the olive oil. Add the chicken and brown for just a minute or two.
  • Add in the teriyaki sauce. Bring the mixture to a simmer, and then reduce the heat to medium low. Cook for five minutes.
  • Add the broccoli to the skillet (no need to stir it in), cover, and cook for 5 minutes until the broccoli is tender.
  • Add one cup of rice to each bowl. Then add the teriyaki chicken and broccoli. Garnish with green onions and enjoy!



We love the tang that the rice wine vinegar brings to this recipe. That being said, if it is not something you keep on hand, you can skip it or replace it with  1/2 a teaspoon white vinegar. Though it is also great in our Bang Bang Shrimp.