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Looking for a quick, easy, and tasty dinner? These One Pot Teriyaki Chicken Bowls are packed with flavor, loaded with veggies, and come together with just one pan – perfect for busy weeknights! Even picky eaters love this recipe, and cleanup is a breeze. It’s a family favorite that you’ll want to make again and again.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“Not only was this delicious but super easy to clean up after too! This is going into our regular dinner rotation.” – Jen
“This was such an easy recipe and it was really delicious! My two picky kids even asked for seconds!” – Allyson
“I made this last night. Probably the easiest thing I’ve made in a very long time. I am terrible at following recipes but you made it so easy!!! I didn’t forget any steps. Totally making this again!!! Thank you!” – Julee
An Easy One Pot Dinner
Weeknights can get crazy, right? Between kids activities, work, and everything else on my to-do list, getting dinner on the table sometimes feels impossible. That’s why I love this One Pot Teriyaki Chicken Bowls recipe. It’s quick, easy, and comes together with minimal mess—which is a huge win in my book!
You just toss everything into one pot—chicken, rice, veggies, and a flavorful teriyaki sauce—and let it simmer to perfection. My kids ask for seconds every time I make it, and I love how little cleanup is required. It’s perfect for busy families or anyone who just doesn’t want to spend all night in the kitchen.
This also makes a great meal prep recipe! I often double the batch in a big pot and pack up the leftovers in containers for easy lunches throughout the week.
I’m a sucker for one-pot recipes. Whether it’s my One Pot Thai Pasta or Creamy Tortellini with Sausage, I love how easy they make dinnertime when life gets busy.
🩷 Erica
Table of Contents
- 5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
- An Easy One Pot Dinner
- Ingredients You’ll Need
- Variations and Substitutions
- How to Make One Pot Teriyaki Chicken Bowls
- Choosing the Right Rice
- Recipe Tips
- Frequently Asked Questions
- Storing and Reheating
- More Teriyaki Chicken Recipes
- One Pot Teriyaki Chicken Bowls Recipe
- More Delicious One Pot Meals
Ingredients You’ll Need
- Chicken – Cut into bite-sized pieces. Chicken breasts or thighs both work well.
- Teriyaki sauce – Use your favorite brand or homemade.
- Jasmine or long-grain white rice – For the perfect texture.
- Soy sauce – Adds depth and umami.
- Carrots – Fresh or pre-shredded for convenience.
- Green onions – For a fresh, zesty kick.
- Broccoli – Chopped small so it cooks quickly.
- Peas (optional) – Great for a pop of color and sweetness.
Variations and Substitutions
Want to mix things up? Try these ideas:
- Veggies: Bell peppers, snow peas, shredded carrots, broccoli—you name it. If it’s in your fridge, toss it in! Feel free to also use the frozen stir-fry veggie mix or any other vegetables you would like in with the rice. The more veggies, the better!
- Sweet Twist: Add crushed pineapple for a tropical vibe.
- Protein Swap: Chicken thighs, grilled beef, salmon, or even rotisserie chicken work great.
- Sauce Tips: We love Mr. Yoshida’s or Trader Joe’s Island Soyaki, but any teriyaki sauce will do. A splash of soy sauce and a swirl of Sriracha on top, and you’re set!
- Extra Flavor: Add extra flavor to your rice bowl with grated ginger, black pepper, or a dash of rice vinegar.
- Garnish: Dress up your teriyaki chicken bowl with garnishes like sesame seeds, a sprinkle of brown sugar, or diced green onion.
How to Make One Pot Teriyaki Chicken Bowls
- In a deep skillet, cook the chicken with teriyaki sauce over medium-high heat until just white on the outside.
- Add rice, water, soy sauce, carrots, green onions, and peas (if using). Stir and bring to a boil.
- Reduce heat, cover, and simmer for 20 minutes.
- Add broccoli, cover again, and simmer for another 5 minutes or until the rice is tender. Drizzle with extra teriyaki sauce to taste and serve hot!
Choosing the Right Rice
Not all rice cooks the same, so here’s what I recommend:
- Best options: Jasmine rice or long-grain white rice – they stay fluffy and cook evenly.
- Avoid: Calrose (too sticky) and brown rice (takes longer and can throw off the timing).
- Low-carb tip: Use cauliflower rice, or mix it in with regular rice for a lighter bowl.
Recipe Tips
- Cut chicken into small, uniform pieces so it cooks evenly.
- Add the broccoli at the end so it stays bright and tender-crisp.
- Don’t lift the lid too often while it simmers—this traps steam and ensures the rice cooks properly.
- Use low-sodium soy sauce if your teriyaki sauce is already salty.
Frequently Asked Questions
Yes! Frozen stir-fry blends work great. Just toss them in during the last 5–10 minutes of simmering so they don’t get mushy.
You can, but it takes longer to cook and may need extra liquid. Expect a cook time of around 35–40 minutes instead of 20–25.
Definitely! Swap out the chicken for tofu, tempeh, or a plant-based protein. Just be sure to use vegetable broth or water instead of chicken broth if you’re swapping liquids.
Yes! Just use a gluten-free teriyaki sauce and be sure your soy sauce is gluten-free too (or swap in tamari or coconut aminos). Double-check your other ingredients, and you’re good to go!
Yes! It reheats really well, so it’s perfect for meal prep. You can make it in advance and store it in the fridge for a few days or freeze for later.
Any store-bought sauce will do, but we especially love Mr. Yoshida’s or Trader Joe’s Island Soyaki. You can also make your own if you want more control over sweetness and sodium levels.
Storing and Reheating
This recipe makes great leftovers, and is perfect for meal prep or quick lunches!
- To Store: Let the Teriyaki Chicken Bowls cool completely, then transfer to airtight containers. Store in the refrigerator for up to a week.
- To Reheat: Microwave individual portions with a splash of water or a drizzle of extra teriyaki sauce to keep the rice moist. Heat in 30-second intervals, stirring in between, until warmed through. You can also reheat on the stovetop over medium heat, adding a little water or sauce as needed.
- To Freeze: If you want to freeze it, skip the broccoli (it can get mushy after freezing). Store in freezer-safe containers for up to 2 months. Thaw in the fridge overnight and reheat as above.
More Teriyaki Chicken Recipes
If you give this One Pot Teriyaki Chicken Bowls recipe a try, I’d love to hear how it turns out! Leave a comment below and let me know what variations you added or how your family liked it. 🍗🥣
One Pot Teriyaki Chicken Bowls
Ingredients
- 1 pound chicken cut into 1″ pieces
- 3 tablespoons teriyaki sauce
- 1 cup jasmine rice uncooked (long grain works too)
- 1 1/2 cups water
- 3 tablespoons soy sauce
- 1/2 cup carrots chopped
- 1/3 cup green onion chopped
- 1/3 cup peas optional
- 1 cup broccoli chopped
- teriyaki sauce to taste
Instructions
- In a large, deep skillet, cook chicken in 3 tablespoons teriyaki sauce on medium-high heat until just white on the outside (doesn't need to be cooked through).
- Add remaining ingredients, except broccoli and extra teriyaki sauce, and bring to a boil.
- Reduce heat and cover with lid. Simmer for about 20 minutes.
- Add broccoli, cover again, and simmer an additional 5 minutes or until rice is cooked through.
- Spoon extra teriyaki sauce, to taste, over the rice and serve immediately.
Video
Notes
- Use jasmine or long-grain white rice for best texture. Avoid Calrose or brown rice (too sticky or slow-cooking).
- Cut chicken into small, even pieces so it cooks quickly and evenly.
- Add broccoli at the end to keep it bright and tender-crisp.
- Keep the lid on while simmering to trap steam and ensure the rice cooks through.
- Let leftovers cool before storing in airtight containers. Refrigerate up to a week or freeze (without broccoli) for up to 2 months.
- Reheat with a splash of water or extra sauce to keep it moist.
Nutrition Information
More Delicious One Pot Meals
Can’t get enough of easy one-pot meals? Check these out:
The flavor is good but the rice came out gummy. I made my own teriyaki sauce that had honey in it and perhaps that’s what made it gummy.
Wonderful delicious easy recipe so easy!
Thanks! So glad you liked it!
Could I use minute rice?
You can use minute rice, but add it with the broccoli for the second simmer because it cooks so much faster than jasmine or long grain rice. Thanks for asking!
This was easy and delicious. I would add more veggies next time.
I used the soy via teriyaki sauce. I love it!
We made this following the recipe. The flavor was ok. We will try again, with half the rice, and more veggies and would also add the broccoli at the same time as the other vegetables. Definitely think this could be improved.
This turned out perfectly! Wife and kids approved, however I will add that I used 2 lbs of chicken instead of 1 and it still turned out perfect!
If I used a Dutch oven, would I need to reduce cooking time?
I am not sure! I haven’t used a Dutch oven for this recipe before.
So simple and easy. Very similar. To Panera Breads new chicken teriyaki bowl. Which is what I was trying to recreate. I also added parsley and a little lemon juice to give it the taste of a mild cilantro. Also way cheaper than panera!
Did you add quinoa? I am trying to find an IP recipe for the Panera Teriyaki Chicken with rice and quinoa.
You had me at Teriyaki. It’s a favorite sauce around here and this beats takeout!
This is such a easy dinner to make! Work perfect with leftover chicken too!
Maybe a weird question . But do you stir it all together when hen u put the rice in or just let it sit?
You stir it around so the rice doesn’t stick to the bottom!
Love this recipe! My roommate and I make it all the time!
Not only was this delicious but super easy to clean up after too! This is going into our regular dinner rotation.
This was such an easy recipe and it was really delicious! My two picky kids even asked for seconds!
Yum! This was a big hit here at the house! My family loved this recipe! Can’t wait to make this again!
I just made this and it was very good. Except I think 2 cups of rice is a little much. Either reduce it to make. 1 1/2 cups or increase the chicken to maybe 2 pounds. The directions were easy. If cooking for a lot, I’d increase the chicken amount. Also the broccoli as well. Other than that, it’s really good.
Asian cooks ALWAYS marinate the meat first
Would I need to reduce the liquid if I’m using cauliflower rice instead of rice? I’m assuming it would go in with the broccoli?
Yes, so I would just use a couple of tablespoons of water to help steam the veggies. Other than that, you can just put everything in at the same time after the chicken.
Thank you for this delicious recipe! I made a video for it if you would like to check it out.
https://youtu.be/xUiGeBjWFvk
Wow, thank you for creating a video for this recipe! So glad you enjoyed it! 😀
Could you use quinoa instead?
Yes, you could use quinoa instead. It may taste a little different and you may need to reduce the amount of liquids but if you are a fan of quinoa I would say go for it!