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Teriyaki Chicken Rice Bowls take 30 minutes to make and are perfect for a busy weeknight dinner. Ground chicken, broccoli, and carrots simmer on the stove top in a delicious and simple teriyaki sauce. Serve over rice and garnish with green onions!
For a ground beef version of this recipe try these Ground Beef Teriyaki Rice Bowls.
Teriyaki Chicken Rice Bowls Recipe (with Ground Chicken)
These teriyaki chicken rice bowls just happen to be one of my favorite dinner recipes to make. The sweet thick sauce, veggie chunks, and ground chicken over some rice is basically dinnertime perfection.
These rice bowls are also a kid favorite because you serve it over rice and I am pretty sure all kids love rice.
It’s a dinner you can feel good about serving the kids. Lean protein rich ground chicken and fresh veggies. I have an easier time feeding my kids vegetables if they’re mixed in with something, like this teriyaki sauce.
Ingredients Needed To Make Ground Chicken Teriyaki
- Teriyaki Sauce : These are the ingredients you will need to prepare the simple, homemade sweet teriyaki sauce.
- Low-Sodium Soy Sauce
- Water
- Light Brown Sugar
- Granulated Sugar
- Rice Vinegar
- Garlic Clove – Use a fresh garlic cloves that has been minced or pressed, use chopped garlic from a jar, or garlic paste.
- Ground Ginger
- Cornstarch + Warm Water – This helps to thicken the teriyaki sauce.
- Ground Chicken + Veggies : This is the mixture that cooks in the skillet pan before adding in the teriyakis sauce.
- Ground Chicken
- Onion Powder
- Garlic Cloves
- Chopped Fresh Broccoli
- Sliced Baby Carrots
How to Make Teriyaki Chicken Rice Bowls (Step-by-Step Directions)
- Teriyaki Sauce : Combine all the teriyaki sauce ingredients in a saucepan, over medium heat, and let it cook for a few minutes until the sugar is dissolved.
- Cornstarch Slurry : Mix together the cornstarch and warm water in a separate bowl. Add it into the teriyaki sauce and let it come to a boil. Once boiling, reduce heat to LOW and let it simmer while you prepare the rest. If it gets too thick, simply take it off the heat.
- Ground Chicken : In a large skillet pan, over medium-high heat, add the ground chicken, onion powder, and garlic. Cook and crumble until the chicken is no longer pink.
- Veggies : Add in the chopped broccoli and sliced carrots. Stir well.
- Combine : Pour the thickened teriyaki sauce into the skillet pan and stir. Let it simmer for 10-15 minutes. You may need to turn the heat down to low if it’s boiling and getting too hot.
Serving Suggestions
These are ‘rice bowls’ so you want to make sure to cook up some white rice on the stove top, in a rice cooker, or try this Instant Pot White Rice. Garnish the teriyaki chicken rice bowls with sliced green onions and sesame seeds. I also love to make sure and drizzle some extra teriyaki sauce over top!
If you don’t want to do rice try using brown rice, cauliflower rice, quinoa, or serve it as lettuce wraps inside some iceberg lettuce or bib lettuce.
My Tips For Success
- Small Veggies : It’s really important to cut the broccoli and carrots into small, similar sized cuts. I recommend using baby carrots because they’re already small and peeled, so all you have to do is slice them thin. Cut the broccoli into small pieces to ensure that the veggies soften in the cook time given.
- Prepare Ahead of Time : Chop up the broccoli and carrots so they are ready to go once the ground chicken is cooked.
- Teriyaki Sauce Tip : The sauce can stay on LOW heat on the stove burner while you cook the ground chicken and veggies. If it’s getting too hot and boiling, or gettin super thick, simply remove it from the heat.
- Leftovers : Store leftovers inside an airtight container, in the fridge, for 3-4 days. Reheat in the microwave. I usually just store a serving of the teriyaki chicken + some cooked rice in the same container.
Teriyaki Chicken Rice Bowls
Equipment
Ingredients
Teriyaki Sauce
- 1/2 cup low-sodium soy sauce
- 1/3 cup water
- 3 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons rice vinegar
- 1 clove garlic (minced, pressed, or chopped)
- 1 teaspoon ground ginger (or ginger paste)
- 1 tablespoon cornstarch
- 2 tablespoons warm water
Ground Chicken
- 1 pound ground chicken
- 1 teaspoon onion powder
- 2 cloves garlic (minced, pressed, or chopped)
- 1½ cups finely chopped broccoli
- 3/4 cup thinly sliced baby carrots
- cooked white rice for serving
- chopped green onions & sesame seeds (for garnish)
Instructions
- Combine soy sauce, water, brown sugar, granulated sugar, rice vinegar, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.1/2 cup low-sodium soy sauce, 1/3 cup water, 3 tablespoons light brown sugar, 2 tablespoons granulated sugar, 2 tablespoons rice vinegar, 1 clove garlic, 1 teaspoon ground ginger
- Once sugar is dissolved, mix together the cornstarch and water and pour that in. Stir and let it come to a low boil. Once boiling, reduce heat to low and let simmer while you cook the meat.1 tablespoon cornstarch, 2 tablespoons warm water
- In a large skillet over medium-high heat add ground chicken, onion powder and garlic. Cook and crumble until the meat is no longer pink.1 pound ground chicken, 1 teaspoon onion powder, 2 cloves garlic
- Add in the broccoli and carrots and stir well.1½ cups finely chopped broccoli, 3/4 cup thinly sliced baby carrots
- Pour the thickened teriyaki sauce into the veggies and meat, stir and let it simmer for 10-15 minutes. * You may have to turn the heat to low if it's boiling or getting too hot.Â
- Serve over cooked white rice and garnish with green onions and sesame seeds.cooked white rice for serving, chopped green onions & sesame seeds
Video
Notes
Nutrition
Did You Make This Recipe?
I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!
Can you use frozen broccoli? Could use red wine vinagar instead of rice vinager?
Yes you could use frozen broccoli. I would make sure that it’s thawed so that you don’t have a bunch of water in the skillet pan from it. Red wine vinegar should be fine to use. I’ve never used it so I can’t say for sure.
Made this as written except used asparagus instead of broccoli bc that is what I had on hand. It was good. Maybe slightly too sweet but that’s an easy fix. My seven year old ate her whole plate in record time!
Nice! I would slightly reduce the sugar next time if you prefer less sweet. Thanks for coming back to let me know.
I made this recipe but used celery, onions, red pepper and peas instead. I also used ground turkey instead of chicken and it turned out absolutely amazing. Love this recipe because it is so easy to customize and it tastes delicious. Thank you so much.
Fantastic. Made a double portion. Poured 1/3 of the sauce in, used the rest to drizzle as needed. It was a hit.
Very good! Love all the veggies, they cooked just right. I made it with Brown rice. Thank you!
So glad you loved this one Anne. I’ve never tried it with brown rice but now I am curious. Maybe I could even disguise the brown rice from my kids, haha 🙂 They insist they only like white rice!
We really enjoyed this recipe. I put it over frozen cauliflower rice! Still yummy. I’m sure it would be even better with rice but I’m trying to save in carbs and calories right now. Thanks for a great recipe! 🙂
I actually love cauliflower rice. Surprisingly 🙂 So happy to hear you enjoyed this recipe. It’s one of our favorite dinners.
This was a wonderful dish! very authentic tasting. I am following weight watchers…would you know the nutritional content or points? Thanks!
This is the second time I am commenting. We made this again and tried ground pork, instead of chicken. It was very tasty this way and did smell so good as you say in your explanation ☺
Made this for the first time today! It was a big hit! ?
I did not have brown sugar handy. I believe it made the recipe too salty side due to the soy sauce. I even used low sodium. Any suggestions how that could of been made less salty?
You can always reduce the soy sauce slightly. Maybe I misunderstood the comment but it sounds like you did not add the brown sugar? That would definitely make the dish taste saltier because the brown sugar is a nice balance to the salty soy sauce.
Loved this!!! I’ll be doubling it next time so we have leftovers ?
I made this today and it turned out amazing!! I did add 1/2 cup frozen corn, 1/2 cup chopped cashews and a pinch of red pepper flakes. I will be making this again for sure. Thanks!!!
Anyone make this without the broccoli? What veggie did you use instead? I love broccoli but my husband does not.
Used a bag of mixed frozen vegetables
I’d recommend green squash sliced and halved.
Delicious and pretty easy to make.
I used ground beef instead of ground chicken and it was great! Because of the substitution I usually will add in some things from the beef teriyaki skillet! I have made this recipe multiple times and it is always a hit!
This turned out very good! Made it for dinner so it was definitely only four servings even with doubling the amount of broccoli (we love broc in this family). Served over brown rice. Will make again soon. Thanks for the recipe!
I just came across this recipe, so I have not made it. Those that speak of doubling the recipe, are you doubling the sauce (for more over the rice) or are doubling the chicken/veggies or entire combo? Sounds delicious!
If you like things saucy then double the sauce recipe but leave everything else the same. If you just want more food to feed more people then double everything. Hope that helps. Sorry for the VERY late response.
Quick, easy and so so delicious!! Im going to have to double the recipe next time!
I made it with carrots and cauliflower, minus the white sugar and added some red pepper flakes. Delicious
Followed the recipe to make 12 servings (2lbs of chicken) for myself and my family! The only changes I made were:
-used frozen broccoli instead of fresh
-used apple cider vinegar instead of rice vinegar (same measurements) because I just didn’t have rice vinegar
I was very satisfied with the taste and my family loved it!! The recipe was super easy to follow and I will definitely make this again in the future!
I found this recipe when I did a search for a use for the pound of ground chicken I had in the fridge. Nothing this easy should be so delicious! I’ll be doubling the recipe next time. It works nicely with my WW points, too. Thank you for sharing!
So happy you found this recipe! And thanks for your comment and rating 🙂
I made this tonight. It is easy and good. However, I had a Teriyaki mashed potatoe bowl and my husband had rice. I am not a rice eater. I will certainly make it again.
I love your recipe! I make it at least once every month. It is my daughter’s favorite recipe ever! Thank you so much for such a delicious, easy one pot meal.
I love hearing this! So glad it’s a hit. Thanks for letting me know 🙂
You can’t even see the recipe because of all the ads.
I’m sorry! To get the ads out of the way, especially when on your phone, click the ‘x’ in one of the top corners of the ad box. It’s also easier to see around ads when viewed from a desktop, though desktops aren’t used as often these days 😆
Great recipe! My family loves this so much that I have to double the recipe every time I make it. I also add shredded coke slaw mix, diced onions and mushrooms in addition to the carrots and broccoli. Very filling meal that I serve with cauliflower rice.
I love hearing when a recipe has to be doubled! The addition of the vegetables sounds delicious. Thanks for sharing!
Can I substitute cocoanut aminos for the soy sauce, as it has even less sodium, without altering the taste?
That’s a good substitute! I don’t think the taste will be noticeably different once added with the other ingredients.