Kitchen notes · a little help before you start
Teriyaki Chicken Bowl (Easy 30-Minute Dinner)
Teriyaki chicken over rice gives you a savory-sweet bowl with bright vegetables alongside it. Broccoli catches some of the glaze, and shredded carrot adds a fresh bite. Scatter the green onion and sesame over the top and enjoy working through the different pieces with your rice.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Asian
- Cooking method
- Steaming
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Steam broccoli until tender
Cover the broccoli in the steamer and cook until fork-tender, then transfer and cover it to keep warm.
2. Sear chicken without crowding
Cook chicken pieces in a single layer, working in batches if needed until browned and cooked through.
3. Toss with teriyaki sauce
Pour the sauce over the cooked chicken and toss thoroughly so the coating reaches all the pieces.
Get to know the ingredients
Teriyaki sauce
Use the listed half cup of store-bought teriyaki sauce for tossing with the cooked chicken.
Shredded carrots
Shredded carrot goes into the assembled bowl alongside the cooked rice, steamed broccoli and glazed chicken.
Sesame and green onion
Sesame seeds and sliced green onion can finish the chicken before assembly or be added over the completed bowls.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 6 steps completeMake room for Teriyaki Chicken Bowl (Easy 30-Minute Dinner)
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Build the bowls
Portion cooked rice, steamed broccoli, shredded carrot and glazed chicken into bowls, adding the sesame and onion topping.
A little more help as you go
Thicker sauce if preferred
If the teriyaki sauce is thinner than you like, the directions allow a few more minutes of simmering.
Check chicken temperature
The skillet directions specify an internal temperature of 165 degrees F for the chicken before removing it from heat.
A few questions you might have
Do I need to make the sauce?
Use the measured half cup of store-bought sauce, then start with the broccoli and chicken.
Are the carrots steamed with broccoli?
No steaming step is given for carrots; they are listed shredded and added directly during bowl assembly.
When do sesame seeds go on?
The directions allow adding them over the sauced chicken or after the individual bowls have been assembled.
What if the sauce is too thin?
The directions allow simmering the coated chicken a few more minutes to thicken the sauce to your liking.
Should I cook the rice beforehand?
Yes, cooked rice is specified for assembly, forming the bowl base alongside broccoli, carrots and teriyaki chicken.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: wholesomeyum.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.