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Chicken Teriyaki, Brown Rice and Broccoli in bowls with sesame seeds on the side
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5 from 90 votes

Chicken Teriyaki Bowl

This Chicken Teriyaki Bowl is inspired by your favorite takeout but prepared with a homemade marinade and served with brown rice and broccoli
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Calories 295kcal
Author Yumna Jawad



  • Make the sauce. In a medium bowl, whisk soy sauce, brown sugar, 2 tablespoons water, vinegar, sesame oil, ginger, garlic, cornstarch, and sriracha.
  • Add broccoli to a medium, microwave safe bowl and add remaining water. Cover with plastic wrap and microwave on high until lightly steamed, 2 minutes. Carefully remove plastic.
  • Heat oil in a large skillet over medium high heat. Add chicken and cook until browned on all sides and cooked to an internal temperature of 165°F, tossing frequently, 7-8 minutes total. Add sauce and cook until reduced and thickened, 2 minutes.
  • Divide rice between four bowls, then divide chicken and broccoli between bowls. Top with scallions and sesame seeds and serve immediately.


Storage: Store any leftovers in an airtight container in the fridge for up to 4 days. It's best to store the chicken and rice separately to reheat.


Calories: 295kcal | Carbohydrates: 22g | Protein: 29g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 744mg | Potassium: 958mg | Fiber: 4g | Sugar: 12g | Vitamin A: 983IU | Vitamin C: 138mg | Calcium: 93mg | Iron: 2mg