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A skillet pan with the cooked chicken teriyaki in it and a wooden spoon.
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Teriyaki Chicken Rice Bowls

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! 
Course Main Course
Cuisine American
Keyword ground chicken teriyaki, teriyaki chicken rice bowls
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 rice bowls
Calories 182kcal
Author Jessica

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)
  • 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. 
  • 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

I love using the tubes of garlic paste and ginger paste for this recipe. You can find them in the refrigerated area of the produce section. You can also grate your own fresh ginger and use that instead. You could also use garlic powder in place of the garlic cloves, or even the minced garlic that comes in the jars. Lots of options!
It's easiest to use baby carrots in this recipe. They're already peeled and small, so all you have to do is slice them very thinly. 
The calorie count is for 1 serving of the chicken teriyaki. When I serve this, I serve it over 1 cup of cooked rice per person. For 1 serving of teriyaki chicken + 1 cup of rice is 388 calories per serving. 
This recipe has been updated with new pictures and more helpful text in June 2023. Recipe is the same. 

Nutrition

Calories: 182kcal | Carbohydrates: 17g | Protein: 15g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 776mg | Potassium: 564mg | Fiber: 1g | Sugar: 11g | Vitamin A: 2815IU | Vitamin C: 22mg | Calcium: 31mg | Iron: 1mg