Teriyaki Chicken Rice Bowl

User Reviews

5.0

18 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    30 mins

  • Servings

    4

  • Calories

    430 kcal

  • Course

    Main Course

  • Cuisine

    Asian, Japanese

Teriyaki Chicken Rice Bowl

Simple and easy Japanese teriyaki chicken rice bowl is great for lunch and dinner. The savory and sweet teriyaki chicken serves great with rice and vegetables. Also, this teriyaki chicken rice bowl recipe takes around 30 minutes!

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Ingredients

Servings

Cooking rice in instant pot:

  • 2 cups Japanese rice
  • 2 cups water

Cooking Broccoli:

  • 1 head broccoli (Large)
  • ½ tablespoon vegetable oil (Stir fry broccoli)
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ½ cup water

Marinate Chicken:

  • 4 pieces boneless and skinless chicken thighs
  • 4 tablespoons Homemade Teriyaki Sauce (For marinate chicken)

Extra Teriyaki Sauce:

  • 2 tablespoons Homemade Teriyaki Sauce (Topping some on chicken rice bowl)
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Instructions

  1. Wash and drain well 2 cups of Japanese rice.
  2.  Put the washed and drained rice into the instant pot pressure cooker.
  3. After that, pour 2 cups of water into the instant pot. Level the rice and make sure the rice is covered by water. Then, close the lid and vent. Push the manual button, adjust time for 6 minutes and naturally release the pressure.
  4. While the rice is cooking, marinate the chicken thighs by pouring 4 tablespoons of homemade teriyaki sauce over the chicken.
  5. Mix the chicken and sauce well. Let it marinate for at least 15 minutes before cooking. The best result is to marinate the chicken overnight or around 8 hours.
  6. In the meanwhile, wash and cut a large head of broccoli.
  7. Next, pour ½ tablespoon of vegetable oil into the non-stick pan. Add the broccoli from step 6. Then, add ¼ teaspoon of garlic powder, ¼ teaspoon of salt and ½ cup of water.
  8. Stir the broccoli a little bit. Cover the lid and cook for 2 minutes. Then, open the lid and set the broccoli aside.
  9. Pour ½ tablespoon of vegetable oil into the non-stick pan.
  10. Add the marinated chicken thighs, cover the lid and cook it for 2 minutes.
  11. After, open the lid and flip the chicken. Let it cook for another 4-5 minutes until the sauce is reduced.
  12. When the rice is done, scoop some rice into the bowl.
  13. Put the cooked broccoli on the rice in the bowl.
  14. Lastly, cut the cooked teriyaki chicken thighs into strips and put on the rice bowl in previous step 13. After that, drip a couple teaspoons of homemade teriyaki sauce on top of the chicken. (Remember to add sauce to your taste.)

Notes

  • Marinate chicken with teriyaki sauce for at least 15 minutes before cooking. The best result is to marinate overnight in the fridge.
  • Cook rice in a pressure cooker or rice cooker. I like to use an instant pot pressure cooker to cook rice because it’s faster and the rice tastes better. 
  • If you use an instant pot to cook rice, wash and drain the rice well. Add 2 cups of rice and 2 cups of water. The rice and water ratio is 1:1. Level the rice and make sure the rice is covered with water. Close the lid and vent. Push the manual button and adjust time for 6 minutes and naturally release the pressure. 
  • Add oil, water, salt, garlic powder and broccoli into a non-stick pan and stir them a little bit. Then, cover the lid and cook for 2 minutes. After, set them aside. 
  • Pan fry the marinated chicken or grill them. 

Nutrition Information

Show Details
Calories 430kcal (22%) Carbohydrates 88g (29%) Protein 13g (26%) Fat 3g (5%) Saturated Fat 2g (10%) Cholesterol 1mg (0%) Sodium 1243mg (52%) Potassium 652mg (19%) Fiber 5g (20%) Sugar 7g (14%) Vitamin A 947IU (19%) Vitamin C 136mg (151%) Calcium 109mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 430 kcal

% Daily Value*

Calories 430kcal 22%
Carbohydrates 88g 29%
Protein 13g 26%
Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 1mg 0%
Sodium 1243mg 52%
Potassium 652mg 14%
Fiber 5g 20%
Sugar 7g 14%
Vitamin A 947IU 19%
Vitamin C 136mg 151%
Calcium 109mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

18 reviews
Excellent

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