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Teriyaki chicken rice bowl with broccoli
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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!
Course Main Course
Cuisine Asian, Japanese
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 430kcal
Author Tracy O.

Ingredients

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)

Instructions

  • Wash and drain well 2 cups of Japanese rice.
  •  Put the washed and drained rice into the instant pot pressure cooker.
  • 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.
  • While the rice is cooking, marinate the chicken thighs by pouring 4 tablespoons of homemade teriyaki sauce over the chicken.
  • 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.
  • In the meanwhile, wash and cut a large head of broccoli.
  • 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.
  • Stir the broccoli a little bit. Cover the lid and cook for 2 minutes. Then, open the lid and set the broccoli aside.
  • Pour ½ tablespoon of vegetable oil into the non-stick pan.
  • Add the marinated chicken thighs, cover the lid and cook it for 2 minutes.
  • After, open the lid and flip the chicken. Let it cook for another 4-5 minutes until the sauce is reduced.
  • When the rice is done, scoop some rice into the bowl.
  • Put the cooked broccoli on the rice in the bowl.
  • 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.)

Video

Notes

Cooking tips for how to make chicken teriyaki bowl with rice:

  • 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

Calories: 430kcal | Carbohydrates: 88g | Protein: 13g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 1243mg | Potassium: 652mg | Fiber: 5g | Sugar: 7g | Vitamin A: 947IU | Vitamin C: 136mg | Calcium: 109mg | Iron: 2mg