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Chicken teriyaki bowl square pic with a ramekin of teriyaki sauce and chopsticks in the background.

Chicken Teriyaki Bowl Recipe

Chicken Teriyaki Bowl Recipe with Step-by-Step Instructions
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Course: Main Course
Cuisine: Japanese
Keyword: Chicken Teriyaki Roll
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 Rolls
Calories: 599kcal

Equipment

  • 1 Pot for cooking rice
  • 1 Sauce Pot for Cooking Teriyaki Sauce
  • 1 Skillet for Cooking Chicken
  • 1 Sharp knife and cutting board

Ingredients

  • 8 oz. Chicken cut into strips
  • 6 Cups Cooked White Rice
  • 3 Carrots
  • 12 oz. Broccoli Florets
  • 1 1/2 Cups Teriyaki Sauce
  • 2 Tbsp. Avocado Oil
  • Salt

Instructions

Prepare ingredients

  • Cook rice according to instructions on the package and keep warm until needed.
  • Prepare the broccoli by cutting the florets into bite-sized pieces.
  • Peel carrots and cut into small slices around 1/4 inch (1/2 cm) thick.
  • Cut chicken breasts into bite-sized chunks.

Cook the Chicken Teriyaki Bowl

  • Add 1 Tbps. of avocado oil to a large skillet or a wok and heat on medium heat. You can use vegetable oil if you don't have avocado oil.
  • Once the oil is hot, add chicken pieces to the skillet and cook for three minutes. Lightly season the chicken with salt while the chicken is cooking.
  • After three minutes, stir the chicken pieces making sure all the sides are cooked. Continue doing so until all sides of all pieces of the chicken are cooked (around 3 additional minutes).
  • Once all sides of the chicken are cooked, add 1/2 of a cup of teriyaki sauce and stir into the chicken until the sauce thickens and the chicken is evenly coated (around 2 minutes). Then remove from the pan and place aside until needed.
  • After removing the chicken, add another tablespoon of avocado oil and the broccoli and carrots to the same hot skillet that you cooked the chicken. Cook on medium heat for two minutes, stirring frequently.
  • After a couple minutes, add another 1/2 cup of teriyaki sauce, mix into vegetables and cook for an additional 3 minutes or so until the vegetables are softened and cooked.
  • After the vegetables are cooked, add the cooked chicken back into the pan and stir until everything is combined together.
  • Add 1.5 cups of rice to a bowl and add two tablespoons of teriyaki sauce to the rice.
  • Add around 1/4 of the chicken and vegetable teriyaki mixture to the rice bowl.
  • Serve and enjoy!

Video

Nutrition

Serving: 332g | Calories: 599kcal | Carbohydrates: 100g | Protein: 26g | Fat: 9.2g | Saturated Fat: 1.3g | Cholesterol: 41mg | Sodium: 3745mg | Potassium: 714mg | Fiber: 2g | Sugar: 16g | Calcium: 58mg | Iron: 3mg