Teriyaki Chicken With Rice And Vegetables


Teriyaki Chicken with Rice and Vegetables is a tasty meal. It’s also easy to make and is great as leftovers. There are so many versions you can try, but I’m sharing with you my version today. I hope you love it!

You can’t go wrong with grilled chicken, veggies and rice. It’s a great dish to make if you want good quality food, especially if you want to ensure that your family is healthy enough. If you want to check out the recipe, here’s a link:

Easy Teriyaki Chicken With Rice And Vegetables – Recipe Video

This easy teriyaki chicken with rice and vegetables is perfect for meal planning. You can keep it in the fridge for up to 5 days or freeze it for up to a month. And best of all, it’s sugar and gluten-free.

Hey Foodies,

Today I am going to show you how to make an easy teriyaki chicken recipe in just 30 minutes.

This is more than just a quick delicious meal because you can make a large batch and use it for meal planning, or serve it at a special occasion, holiday or family get-together.

It suits many purposes because it’s made with the most simple and popular ingredients: chicken, rice and vegetables.

Hence, you just can’t go wrong with it

Moreover, this chicken is incredibly flavorful because I made it with teriyaki sauce.

Don’t know what that is?

Well, I’ll explain briefly below and if you do know, just skip to the Tips & Tricks and see how to do meal planning using teriyaki chicken with rice and vegetables.

What is Teriyaki

Teriyaki is a Japanese cooking method in which foods, usually meat or fish, are marinated and grilled (or broiled) in Teriyaki sauce.

Teriyaki sauce is one of the most basic and popular Asian seasonings. It’s made of soy sauce mixed with sake (or mirin) and sugar.

Most people in the Western world cook white and red meat with teriyaki sauce, while in Japan they mainly use fish.

Today, any dish marinated or served in this sauce is labeled Teriyaki.

And now that you have a clear picture of what teriyaki is, let’s see how we can cook with it.

How to make teriyaki chicken with rice and vegetables – Best Tips & Tricks

1. Make sugar and gluten-free teriyaki sauce

After seeing what teriyaki is and what it’s made of, you’re probably wondering why I said that my teriyaki chicken recipe is sugar and gluten-free.

Don’t worry, it wasn’t a joke.

You know that I always like to tweak recipes, right? So I’ve made a few changes to this one as well.

I replaced sugar with honey (who needs sugar when you’ve got the nectar of gods, right?), used coconut aminos instead of soy sauce, and I added gluten-free flour to thicken it.

This is a healthier version because it doesn’t pose any of the GMO health dangers associated with GM soy.

Also, many store-bought soy sauces are highly processed and contain additives, preservatives and stabilizers, so it’s best to read the label carefully if buying it.

Here are a few more reasons why coconut aminos are better than soy sauce if you want to know more.

2. Adapt this easy teriyaki chicken recipe to your taste

First of all, you can change the veggies with your favorites. And here are some that would fit perfectly: bell pepper, corn, sugar snap peas, eggplant, mushrooms, and onions.

You can mix them however you want but remember to cut all the veggies about the same size so they can cook evenly and at the same time.

Also, I highly recommend adding minced garlic, ginger, and chili. Unfortunately, I didn’t, because I wanted to keep this recipe as simple as possible but you should really try it if you have the time.

About the rice, I used Jasmine but if you want a healthier version you can serve the teriyaki chicken with brown rice.

Or, you can remove the rice completely and add more veggies. Totally up to you!

You can also change the chicken breast with boneless thighs or chicken tenders. But make sure you cut it into bite-sized pieces to help it cook faster and get well coated in teriyaki sauce.

Now that you know how to make teriyaki chicken healthy and tasty, let me show you how to use it for meal planning.

3. How to do meal-planning with teriyaki chicken

As I said right from the start, this easy teriyaki chicken recipe is perfect for meal planning. It’s actually my favorite for this purpose.

I usually make it on a Saturday or Sunday, divide it into single-serving glass containers or bowls, and refrigerate it for up to 5 days.

You can also freeze it for up to a month, although I must admit, I haven’t yet seen a foodie to plan his meals a month ahead 🙂 . If you’re out there, give me a shout and let everybody know how you do it.

Now here’s a helpful trick.

Use borosilicate glass containers or bowls that are oven and microwave safe.
This way, whenever you need a quick meal, you just have to take the lid off and heat it for about 5 minutes.

Doesn’t get easier than that!

Now let’s recap the key points before moving on to my easy teriyaki chicken recipe:

  1.  Make the sauce sugar and gluten-free by using honey, coconut aminos, and gluten-free flour.
  2.  If you want, you can swap the veggies with your favorites (bell pepper, corn, sugar snap peas, eggplant, mushrooms and onions, etc) and use brown rice instead of Jasmine.
  3.  For extra flavor, add minced garlic, ginger and chili to your stir-fried veggies
  4.  You can replace the chicken breast with boneless thighs but make sure you cut it into bite-sized pieces.

I think I’ve covered everything but if you know some other helpful tricks for cooking teriyaki chicken with rice and vegetables don’t keep them to yourself, ok?

And if you make this easy teriyaki chicken recipe don’t forget to take a photo, post it on social and tag it with #blondelish.

Easy Teriyaki Chicken Recipe

This easy teriyaki chicken with rice and vegetables is perfect for meal planning. You can keep it in the fridge for up to 5 days or freeze it for up to a month. And best of all, it’s sugar and gluten-free and you can make it in just 30 minutes

 CourseChicken, dinner, lunch, Main Course


 Prep Time10 minutes

 Cook Time20 minutes

 Total Time30 minutes




  • ▢2 Tbsp vegetable oil – divided
  • ▢1.5 lb (680 g) chicken breast – boneless, skinless, diced
  • ▢1 broccoli head – medium, broken into florets
  • ▢2 carrots – peeled and sliced
  • ▢2 cups (400 g) Jasmine rice – cooked
  • ▢1 Tbsp sesame seeds – to garnish


  • ▢2 garlic cloves – minced or pressed
  • ▢2 Tbsp fresh ginger – finely grated
  • ▢1 Tbsp raw honey
  • ▢1/3 cup (80 ml) coconut aminos
  • ▢1/3 cup (80 ml) fresh orange juice
  • ▢1/2 Tbsp gluten-free flour


  • Mix all sauce ingredients together and set aside.
  • Heat the oil in a large skillet or non-stick pan over medium-high heat. Add chicken and cook until golden on the sides, about 6-8 minutes.
  • Pour the teriyaki sauce over the chicken, lower the heat and simmer until the sauce thickens and the chicken is cooked through, about 3-4 minutes. Set aside and clean the skillet.
  • Heat the remaining tablespoon of oil in the skillet and add in broccoli and carrots. Season generously with salt and pepper and stir-fry for about 4-5 minutes.
  • To assemble the bowls, add 1/2 cup rice, then the stir-fried veggies and teriyaki chicken. Garnish with sesame seeds

Recipe Notes

! Make sure you read the Tips & Tricks in the article before making this easy teriyaki chicken recipe!


Calories: 669kcal | Carbohydrates: 89g | Protein: 43g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 108mg | Sodium: 677mg | Potassium: 899mg | Fiber: 2g | Sugar: 7g | Vitamin A: 5205IU | Vitamin C: 17.1mg | Calcium: 69mg | Iron: 1.8mg

teriyaki chicken bowls

Teriyaki Chicken Bowls makes an incredibly easy and delicious meal the whole family will love. Made with Homemade Teriyaki Sauce, Short Grain Brown Rice, tender chicken and veggies. This meal is slightly sweet, savory, satisfying and makes a great homemade freezer meal.

There is nothing better than incredibly tasty homemade Asian inspired meals. Sticky Lemon Chicken, Chicken Peanut Udon Noodle Salad and this Teriyaki Chicken Bowl recipe always puts a huge smile on both my husband’s and my face.

This post may contain affiliate links which I earn a small portion in sales if a purchase is made. Rest assured though, it is never at any additional cost to you.

basics of bowl meals

Buddha bowls, teriyaki’s bowls, meal prep bowls and power bowls are just a few of the names given to a complete meal that fits into a bowl. Additionally, there are as many creative ways to make it as there are names. However, there are a few basics to a healthy bowl meal.

Whole Grain or Complex Carbohydrate– These are high in nutrients and fiber in addittion to other encouraging health benefits. I have found that short grain brown rice is not only easy to make once you get the hang it, but it also has a wonderful taste and texture.

Protein– Of the three macronutrients (carbohydrates, fats and protein), protein is the most filling. In other words, chances of still feeling hungry after eating a good quality bowl meal is very low. 

Veggies– We all know the benefits of eating more veggies, but just in case you need a little more inspiration check out this article. 

Healthy Fat– Fat is an essential part of a healthy diet from helping the body absorb fat soluble vitamins to supporting hormone production. However, incorporating more healthy fats and less of the bad fats is ideal for achieving the positive side effects that healthy fats offer. 

ingredients needed

  • 4 boneless skinless chicken breasts (about 2 pounds).
  • 1 batch Short Grain Brown Rice. Many people struggle making brown rice. However, it really is easy once you learn the secrets and my recipe breaks down those secrets.
  • Homemade Teriyaki Sauce
  • 16 ounces of pre-cut stir fry veggies or a combination of 2 bell peppers, 1 pound of broccoli and 10 ounces shredded carrots.

how to make teriyaki chicken bowls

prepare brown rice (step 1)

Homemade short grain brown rice takes about an hour from start to finish so it is best to start with this first.

prepare and cook the veggies (step 2)

The easiest and fastest way to prepare the vegetables is to buy pre-cut stir fry veggies and prepare them following the instructions on the package. However, many prefer using fresh veggies. Here are the three options for cooking fresh vegetables.


To steam veggies first wash and cut into uniform bite sized pieces. (Note: When steaming it is best to not use shredded carrots. Instead use 2 medium sized carrots cut into bite sized pieces). Place steaming basket in the bottom of a pan with a lid attachment. Add 1 inch of water to the bottom of the pan. (Note: water should be just below steaming basket.) Steam veggies on high heat until slightly tender but they still have a crispness to them. Here is the timing for steaming the veggies with the longest time listed first.

  • Cremini Mushrooms: Approximately 10-15 minutes
  • Carrots and Onions: Approximately 10 minutes 
  • Zucchini Pieces: Approximately 8-10minutes
  • Asparagus Pieces: 5 minutes for thin asparagus and approximately up to 10 minutes for thick asparagus spears.
  • Broccoli and Sugar Snap Peas: 5 minutes 
  • Bell Peppers: 2 minutes 

Steaming Pro Tip: If steaming a large variety of veggies use a large steaming basket and start with the longest cooking veggies first. Add the next longest cooking veggie and so on. Example: Add mushrooms and steam for 5 minutes, layer on carrots and steam for 2 minutes and then zucchini slices and steam for 8 minutes. 

If steaming just one type of veggie, use a small steaming basket.


This is the act of scalding veggies in boiling water and it is usually easiest with just 1 or 2 veggies. I personally love blanched broccoli and find blanching works perfectly when that is the only veggie being prepared. 

To blanch 1 pound of broccoli bring 1 gallon of water to a boil. Once boiling add broccoli florets and cook until until broccoli turns a bright green color. Remove from water.

Blanching Pro Tip: Normally with blanching, the vegetables are submerged into ice water to stop the cooking process. However, I have found that removing the florets the moment they turn bright green to work best without having to shock them in ice water. Additionally, I enjoy eating warm broccoli for this dish. 

stir frying

Stir frying veggies on high heat with 2 teaspoons of toasted sesame oil is my favorite preparation method. The toasted sesame oil imparts a wonderful flavor and stir frying allows the veggies to be cooked to a perfect crispness. 

To stir fry heat a wok or large frying pan over high heat. Add oil and the moment the pan starts to slightly smoke, add veggies. Toss while cooking and cook until veggies brighten in color and are sweating. 

Stir Frying Pro Tip: When stir frying larger amounts of veggies it is best to work in smaller batches, adding additional oil with each batch. Transfer each batch to a large bowl once done. 

make teriyaki sauce (step 3)

Homemade Teriyaki Sauce has a 10 minute preparation time and a 5 minute cook time. It is best to start the sauce before cooking the chicken. However, the sauce can be finishing off cooking while starting the chicken.

stir fry the chicken (step 4)

Cut chicken into 1 inch pieces. Heat a wok or frying pan over high heat. Add 1 tablespoon of toasted sesame oil and once the pan just begins to smoke, add half of the chicken.  Cook stirring occasionally until chicken is cooked through, about 4-5 minutes. Repeat process with second half of chicken.

assembling the teriyaki chicken bowl (step 5) 

  1. Once the chicken is cooked, add most of teriyaki sauce to the chicken and stir well. Reserve about 1/2 cup of teriyaki sauce.
  2. To individual serving bowls add a scoop or two of rice.
  3. Add veggies to serving bowls.
  4. Layer on chicken.
  5. Drizzle reserved teriyaki sauce over veggies.
  6. Garnish with chopped green onions and sesame seeds.

frequently asked questions

what is the best way to keep the calories of this teriyaki chicken bowl on the lower side?

To lower calories use only a small amount of oil or none at all when preparing the short grain brown rice. Additionally, steam or blanch the veggies and use chicken breasts rather than chicken thighs. 

how can this chicken bowl be made in 15 minutes? 

Here are a few tips to prepare this recipe as quickly as possible.

  • Pre-make the rice, freeze and then heat in the microwave while preparing the rest of the dinner.
  • Use pre-cut stir fry frozen veggies and follow the directions for cooking on the package.
  • When returning from the grocery store pre-cut the chicken. If not using the chicken immediately freeze in a freezer bag and defrost in the refrigerator the night before. 
  • Use ground ginger rather than fresh ginger for the teriyaki sauce. 

can this be made in the instant pot?

Yes, however to do so is a ginormous pain. I highly recommend saving the Instant Pot for beans and stews.

what is the best way to freeze this meal? 

This Teriyaki Bowl makes an amazing freezer meal frozen into individual portions. To do so, use a microwave and oven safe freezer container. Assemble just as you would as if you were eating it immediately. Once assembled cover with the freezer lid and freeze up to 3 months.

To heat, defrost in the refrigerator, remove lid and heat on power level 8 for 6 minutes. If pulling from the freezer to eat immediately remove lid, use power level 3 (defrost setting) for 20 minutes and then heat on power level 8 for 5-6 minutes. 

Chicken Teriyaki Rice Vegetable Skillet

Chicken Teriyaki Rice Vegetable Skillet has a combination of tender chicken pieces, fluffy rice and loads of veggies all made in one skillet in just a few minutes!

This Teriyaki Chicken Rice Vegetable Skillet is a super quick weeknight dinner recipe that's flavorful and my whole family loved it!

Typically when I make a one skillet dinner with rice, I’ll use a long grain rice, but I had some Minute Rice in my pantry so I went ahead and used that instead.

This Chicken Teriyaki Rice Vegetable Skillet is a super quick weeknight dinner recipe that's flavorful and my whole family loved it!

Are you guys like me, where you’ll be browsing the grocery store and find random things to buy, put them in your pantry and forget about them?

I swear I have so much random things accumulating in my pantry that I almost have a full grocery store going on in there. I’ve decided that I need to start using what I have and stop going to the grocery store so often. Obviously I’ll need to get fresh produce from the store, but I’m on a mission to clean out my pantry.

This Chicken Teriyaki Rice Vegetable Skillet is a super quick weeknight dinner recipe that's flavorful and my whole family loved it!

That includes my freezer. I have a ton of open bags of frozen veggies in my freezer that need to be used up. This Chicken Teriyaki Rice Vegetable Skillet was the perfect starting point for my “clean out the pantry and freezer” project.

Chicken Teriyaki Rice Vegetable Skillet

I defrosted some chicken thighs, which I love to use in skillet recipes because the meat is always so tender.

This Teriyaki Chicken Rice Vegetable Skillet is a super quick weeknight dinner recipe that's flavorful and my whole family loved it!

I also used some frozen edamame and carrots. I used some chicken broth and that minute rice from my pantry too.

I loved how easily this meal came together! My whole family enjoyed this one and since it’s so quick and easy, I’ll be able to make it when school starts and everything is so busy!

This Teriyaki Chicken Rice Vegetable Skillet is a super quick weeknight dinner recipe that's flavorful and my whole family loved it!

You’re going to love this super easy weeknight dinner!


Chicken Teriyaki Rice Vegetable Skillet

Chicken Teriyaki Rice Vegetable Skillet has a combination of tender chicken pieces, fluffy rice and loads of veggies all made in one skillet in just a few minutes!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Dinner

Cuisine: Asian

Servings: 4

Calories: 388 kcal


  • 1 tbsp. olive oil
  • 1 lb. boneless, skinless chicken thighs, cut into bite size pieces
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 onion, diced
  • 1 cup chopped broccoli florets
  • 1/2 cup shredded carrots
  • 1/2 cup edamame
  • 1 1/2 cups instant rice

For the Sauce:

  • 1 1/4 cup chicken broth
  • 1/3 cup soy sauce
  • 1 tbsp dry sherry
  • 1 tbsp honey
  • 1 tbsp brown sugar
  • 1 tsp garlic
  • 1 tsp minced ginger

Optional Garnish:

  • sliced green onions
  • sesame seeds


  • Heat a large skillet over medium-high heat and cook the chicken thighs in the oil until browned. Add in the bell peppers, onion, broccoli, carrots and edamame and cook for just 2 minutes, stirring often.
  • Add in the rice, and all the ingredients for the sauce, stirring to combine, then bring mixture to a boil. Reduce heat to low, cover and cook for 7 to 10 minutes, until liquid is absorbed. Fluff mixture then top with any optional garnish that you might like. Enjoy!


Calories: 388kcal | Carbohydrates: 43g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 1476mg | Potassium: 663mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3363IU | Vitamin C: 60mg | Calcium: 57mg | Iron: 4mg

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