Teriyaki Chicken Rice Bowls with Steamed Broccoli — Sweet, Savory, and Perfectly Balanced 🍚🍗

Hey there! If you’re craving something comforting yet wholesome, these Teriyaki Chicken Rice Bowls will absolutely hit the spot. They’ve got everything I love in one bowl — tender chicken glazed in a sticky homemade teriyaki sauce, fluffy rice, and crisp-tender broccoli that keeps things fresh and bright. It’s one of those meals that feels like takeout but tastes even better (and healthier!) when you make it yourself.

I love this recipe because it’s quick, balanced, and customizable. You can meal prep it for busy weekdays or serve it family-style for dinner. Once you get that sauce simmering and smell the garlic and soy mingling together… you’ll understand why this dish never gets old!

Nutritional Benefits (Comfort Food with Real Goodness)

Let’s talk about why this bowl isn’t just delicious — it’s smart eating too! Chicken provides lean protein to keep you full and energized, while broccoli adds fiber, vitamins C and K, and a ton of antioxidants. Rice (white or brown) gives you long-lasting energy, and when paired with that flavorful teriyaki sauce, it’s total harmony in a bowl. Making your own sauce also means less sodium and sugar than bottled versions — and you can adjust it exactly to your taste.

Adaptable Variations (Make It Exactly How You Like It)

• Low-Carb: Swap rice for cauliflower rice or shredded cabbage.
• High-Protein: Add a fried egg on top or toss in some edamame beans for extra protein power.
• Vegetarian Version: Replace the chicken with tofu or tempeh — it soaks up the teriyaki sauce beautifully!
• Whole-Grain Option: Use brown rice or quinoa for added fiber and nutrients.
• Extra Flavor: Add sesame seeds, scallions, or a drizzle of spicy mayo for that restaurant-style finish.

Teriyaki Chicken Rice Bowls Recipe

Ingredients (serves 3–4)

• 1 lb (450 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 cups cooked white or brown rice
• 2 cups fresh broccoli florets
• 1 tablespoon olive oil or sesame oil (for cooking)

For the Teriyaki Sauce

• ¼ cup soy sauce (use low-sodium if preferred)
• 3 tablespoons honey or brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated (or ½ teaspoon ground ginger)
• 1 teaspoon cornstarch + 2 teaspoons water (to thicken)

Instructions

1. Cook the rice: Start by cooking your rice according to package instructions. Keep it warm and fluffy while you prepare the chicken and sauce.
2. Steam the broccoli: Place broccoli florets in a steamer basket over boiling water, cover, and steam for 3–5 minutes until tender-crisp. Set aside — they should stay bright green!
3. Make the sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Mix the cornstarch with water separately to form a slurry and set aside.
4. Cook the chicken: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chicken pieces and cook for 6–8 minutes, stirring occasionally, until golden and cooked through.
5. Add the sauce: Lower the heat and pour in the teriyaki mixture. Stir and let it simmer for 1–2 minutes, then add the cornstarch slurry. Continue cooking until the sauce thickens and coats the chicken beautifully.
6. Assemble the bowls: Spoon rice into bowls, top with teriyaki chicken, and arrange steamed broccoli on the side. Drizzle a little extra sauce on top if you like — because honestly, you’ll want every drop!

Practical & Valuable Tips

• Marinate for deeper flavor: If you have time, let the chicken sit in the sauce for 15–20 minutes before cooking. It absorbs all that teriyaki goodness.
• Perfect sauce thickness: The sauce should coat the back of a spoon — if it gets too thick, just add a splash of water to loosen it up.
• Rice tip: For fluffy rice, rinse it well before cooking to remove excess starch. It prevents that sticky texture.
• Meal prep friendly: Store in airtight containers in the fridge for up to 4 days. Reheat with a splash of water to keep it moist.
• Optional add-ons: Sprinkle toasted sesame seeds, sliced green onions, or crushed peanuts for a crunchy finish.

Frequently Asked Questions

1. Can I use store-bought teriyaki sauce? Of course! But making your own is quick, healthier, and lets you adjust sweetness and saltiness perfectly.
2. Can I make this recipe gluten-free? Yes — just use tamari or coconut aminos instead of soy sauce.
3. What kind of chicken works best? Thighs stay juicier and more flavorful, but breasts work great if you prefer leaner meat.
4. Can I add other veggies? Absolutely! Bell peppers, carrots, snap peas, or edamame all make delicious additions.

Call to Action

Ready to bring restaurant-style flavor to your kitchen? Make these Teriyaki Chicken Rice Bowls with Steamed Broccoli and see how easy it is to whip up a wholesome, crowd-pleasing meal in under 30 minutes! 🍚✨ Save this recipe to your Pinterest board and tag me when you share your creation — I’d love to see how you make your teriyaki magic!