Name: Easy Teriyaki Chicken Rice Bowls Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: ½ cup less sodium soy sauce (or tamari for gluten-free); ¼ cup brown sugar (light or dark, lightly packed); 2 tablespoons unseasoned rice vinegar (can substitute apple cider vinegar); 1 heaping teaspoon minced fresh ginger (fresh or bottled); 1 heaping teaspoon minced garlic (fresh or bottled); 3 tablespoons water; 2 teaspoons cornstarch; 1 small broccoli crown (chopped into small florets); ¾ cup water (for steaming); 1 tablespoon avocado oil (or your favorite neutral oil); 1 ½ pounds boneless skinless chicken breast (cubed); Kosher salt (to taste); Freshly ground black pepper (to taste); Cooked white or brown rice (microwaveable frozen or shelf-stable rice recommended); 2 avocados (sliced); Sesame seeds (as needed, for garnish)

There’s something so comforting and satisfying about a bowl that brings together tender chicken, fluffy rice, and that irresistible teriyaki glaze. This Easy Teriyaki Chicken Rice Bowls Recipe hits all the right notes: sweet, savory, with a fresh crunch from broccoli and creamy avocado—it’s a bowl you’ll want again and again.

In a white bowl on a white marbled surface, there is a dish with three main layers. The bottom layer is white rice filling the bowl. On top of the rice, on one side, there are glossy, brown chicken pieces covered in a thick sauce and sprinkled with white sesame seeds. Next to the chicken, bright green broccoli florets add a fresh touch. At the edge of the bowl, thin slices of light green avocado are layered and also sprinkled with sesame seeds, creating a colorful and textured contrast. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Teriyaki Chicken Rice Bowls Recipe
Top Tip
How to Serve Easy Teriyaki Chicken Rice Bowls Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Teriyaki Chicken Rice Bowls Recipe

Why You'll Love This Recipe

I genuinely love how this recipe takes just about 25 minutes from start to finish but tastes like you spent an hour in the kitchen. The homemade teriyaki sauce is a game changer—so much better than store-bought. Plus, it’s balanced with fresh veggies and creamy avocado, making it feel both hearty and fresh.

Simple Ingredients: You probably already have most pantry staples on hand, so it’s super easy to whip up anytime.
Quick Cooking: From prepping to plating, it only takes about 25 minutes—perfect for busy weeknights.
Balanced Meal: Tender chicken, steamed broccoli, creamy avocado, and rice cover proteins, veggies, and carbs in one bowl.
Customizable: It’s easy to swap veggies or switch the sauce to suit your mood or dietary needs.

Ingredients & Why They Work

Each ingredient in this Easy Teriyaki Chicken Rice Bowls Recipe plays a key role in creating layers of flavor, texture, and nutrition. The sauce is simple but packs a punch, while fresh broccoli brings that vital crisp contrast to the tender chicken and creamy avocado.

Flat lay of a raw boneless skinless chicken breast cubed into bite-sized pieces, a small broccoli crown with bright green florets, two ripe avocados sliced into neat halves, a small bowl of light brown sugar, a small bowl of golden avocado oil, a small bowl of dark soy sauce, a small bowl of clear water, a small bowl of white cornstarch powder, a small bowl of minced fresh ginger, a small bowl of minced fresh garlic, a small bowl of unseasoned rice vinegar with pale golden hue, a small mound of cooked white rice, a small pile of white sesame seeds, all arranged symmetrically and proportionally in simple white ceramic bowls and plates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Less sodium soy sauce (or tamari): Using less sodium keeps the flavor balanced without overwhelming saltiness.
Brown sugar: Adds just enough sweetness to complement the savory elements of the sauce.
Rice vinegar: Provides a slight tang that brightens the teriyaki sauce beautifully.
Fresh ginger & garlic: These aromatics bring a subtle warmth and depth to the glaze.
Cornstarch: Thickens the sauce perfectly for that glossy, clingy texture.
Broccoli: Steamed crisp-tender for freshness and a vibrant green color.
Avocado oil: Neutral and light, ideal for cooking chicken without overpowering flavors.
Boneless skinless chicken breast: Keeps it lean and juicy when cubed and cooked right.
Cooked rice: Use your favorite kind to soak up the sauce—it’s the base that holds everything together.
Avocado: Adds richness and creaminess that balances the savory teriyaki perfectly.
Sesame seeds: A little crunch and a nutty finish that’s hard to skip!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with different veggies or switching up the protein to keep things interesting. This Easy Teriyaki Chicken Rice Bowls Recipe is a fantastic base to make your own—so don’t hesitate to get creative and add what you enjoy most!

Variation: I once swapped chicken for tofu, and it soaked up the teriyaki sauce so well—perfect for my vegetarian friends.
Spicier kick: If you like heat, a drizzle of sriracha or red pepper flakes on top really livens up the dish.
Extra veggies: Try tossing in snap peas or bell peppers along with the broccoli for a colorful crunch.
Rice swap: Quinoa or cauliflower rice work well too if you’re looking for a lighter or gluten-free option.

Step-by-Step: How I Make Easy Teriyaki Chicken Rice Bowls Recipe

A white bowl filled with a base layer of white rice, topped with three sections: bright green broccoli florets on the left, sliced avocado with a pale green color slightly fanned out at the top, and glossy, dark brown glazed chicken pieces sprinkled with white sesame seeds on the right. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk together the teriyaki sauce

Start by mixing the soy sauce, brown sugar, rice vinegar, ginger, garlic, water, and cornstarch in a small bowl. Whisk it till everything’s smooth—this is the magic that turns simple ingredients into that glossy, flavorful sauce we all crave.

Step 2: Steam the broccoli to perfection

Pour ¾ cup water into a large nonstick skillet and bring it to a boil over high heat. Add chopped broccoli florets, then cover and reduce heat to medium-low. Let it steam for 2 to 3 minutes until the broccoli is crisp-tender—bright green and just soft enough to sink your fork into without turning mushy.

Step 3: Cook the chicken with care

After draining the broccoli and keeping it warm, wipe out the skillet. Heat avocado oil over medium-high, then add cubed chicken in a single layer. Season with salt and pepper, and let the chicken brown nicely, about 5 to 6 minutes, flipping occasionally to cook evenly and keep it juicy.

Step 4: Bring it all together with the sauce

Give your teriyaki sauce a quick whisk again, pour it over the chicken, and reduce the heat to medium, stirring occasionally. When it starts bubbling, drop the heat to low and let it thicken—thick enough to coat the chicken beautifully but not so much that it’s gluey. Add a splash of water if it thickens too much.

Step 5: Assemble your bowls and enjoy!

Divide the cooked rice into bowls, then top with saucy chicken, steamed broccoli, and slices of ripe avocado sprinkled with a pinch of salt and pepper. Drizzle some leftover pan sauce and finish with a sprinkle of toasted sesame seeds for that perfect touch.

Top Tip

Having made this Easy Teriyaki Chicken Rice Bowls Recipe countless times, I’ve figured out a few tricks that really make the flavors pop and the textures perfect.

Fresh ginger and garlic: Using fresh (or high-quality bottled) versions gives the sauce a brighter, more vibrant flavor compared to powders.
Browning the chicken well: This adds incredible depth and caramelized flavor—don’t rush this step!
Don’t oversteam broccoli: Keep it crisp-tender so it adds contrast rather than soaking up water and getting mushy.
Adjust sauce thickness last minute: The cornstarch will thicken quickly, so monitor and add water as needed to avoid a sauce that’s too stiff.

How to Serve Easy Teriyaki Chicken Rice Bowls Recipe

Garnishes

I’m a big fan of keeping it simple—just a sprinkle of toasted sesame seeds and a few slices of fresh avocado. Sometimes I add thinly sliced green onions or a little chili oil drizzle when I want extra flair and a touch of heat.

Side Dishes

This recipe is a full meal on its own, but I often serve it alongside crunchy Asian cucumber salad or pickled radishes to brighten things up. Steamed edamame is also an easy, protein-packed side that pairs beautifully.

Creative Ways to Present

For a dinner gathering, try serving each bowl in a rustic wooden bowl with colorful vegetable ribbons on top—think carrot or daikon for extra freshness. You can even offer bowls buffet-style and let guests add toppings like chopped nuts, extra avocado, or sliced jalapeños.

Make Ahead and Storage

Storing Leftovers

I like to store leftover chicken and broccoli separately from the rice if possible to keep textures optimal. Keep everything airtight in the fridge and they hold up well for 3-4 days.

Freezing

I haven’t frozen the complete bowls with avocado (the avocado doesn’t freeze well), but the chicken with sauce freezes beautifully. Just thaw in the fridge overnight and reheat gently.

Reheating

I prefer reheating in a skillet over medium heat to keep the chicken juicy and the sauce luscious—add a splash of water if it dries out a bit. Microwave works in a pinch, just cover loosely to keep steam trapped.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breast in this recipe?

Absolutely! Chicken thighs are a great alternative—they're a bit more forgiving and stay juicy during cooking. Just cut them into bite-sized pieces and follow the same cooking instructions.

How do I make this recipe gluten-free?

Switch out the soy sauce for tamari or another gluten-free soy sauce alternative. Make sure any other sauces or ingredients you use are labeled gluten-free to keep it safe.

Can I prepare the sauce ahead of time?

Yes! The sauce can be whisked up ahead of time and stored in the fridge for 2-3 days. Give it a quick stir before using, as cornstarch might settle.

What’s the best way to get broccoli crisp-tender?

Steaming broccoli over simmering water for 2-3 minutes, covered, helps it stay bright green and just tender enough without getting mushy. Avoid boiling directly to keep the texture perfect.

Final Thoughts

This Easy Teriyaki Chicken Rice Bowls Recipe has become a staple in my weekly rotation because it’s dependable, delightful, and endlessly adaptable. It’s that comforting, flavorful meal that feels like a small celebration on even the busiest nights. I can’t wait for you to make it your own and enjoy every delicious bite!