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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
Video
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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!
Any tips for adjusting this recipe for just one serving?
If you are doing this for one, you will want to probably reduce the recipe quite a bit.. at least 1/4 of the original. Hope this helps!
I followed the directions exactly and I used the jasmine rice, thawed frozen vegetables,sautéed mushrooms and I threw in water chestnuts but I feel like it came out mushy.
I’m not sure why it turned out mushy… my best suggestion would be to add less liquid next time. Sorry this isn’t much of a help! Hope it works better for you next time!
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!!! and checking out what other recipes you have. thank you!
Thanks so much for the nice comment!! So glad you liked this recipe. We have a bunch of other one-pot meals you should try (if you are liking the one-pot thing). The one pot creamy garlic noodles are always a hit too!
Trying this recipe later this week! Any advice on how much water to add if I am using medium grain rice? It’s preferred in my home. Thanks!
The cooking time won’t need to be quite as long with medium grain and I think you can reduce the rice:water ratio a little as well. I can’t telly you exactly because I haven’t experimented with medium grain with this recipe. I do know that medium grain will make it more clumpy than long grain. I would look on the package of your medium-grain rice and compare it to long grain rice (typically 1:2 ratio for long grain) and try to adjust from there. Hope this helps!
What can I use in place terikai Sauce I’m gluten free. Thank you $ this looks delicious
We were at a conference a couple weeks ago and tried the GF Teriyaki Sauce from San-J and it was DELICIOUS! I liked it just as much (if not more) than regular Teriyaki sauces. Here is the link: http://amzn.to/2r8B8bW You can also find San-J products in stores, you will just have to keep an eye out for them! Emily, one of the sisters here at Favorite Family Recipes, has Celiac and is GF as well. Keep coming back as she posts some awesome GF recipes!
Just made this recipe tonight. Made it exactly how it was listed and the rice came out so mushy 🙁 was so disappointed! It looked amazing idk why it didn’t turn out like yours.
Hmmm, I honestly don’t know 🙁 What kind of rice did you use?
What if I want to use minute brown rice? The kind that doesn’t take as long
Hi Catie, I think the minute brown rice would work great. Add it when you add the broccoli in the last 5 minutes. Thanks for asking!
CanI use instant rice?
You will have to adjust the time if you use instant rice– you will want to look at the package and adjust water/cooking time according to how your instant rice is made. I don’t use instant rice so I don’t know how to specifically direct you. Hope this helps!
Great recipe. I have a toddler and 4 year old and I’m always looking to save time. I did end up adding an extra 1 1/2cups of water and more teriyaki sauce when I went to check on it right before adding the broccoli. I think next time, I might add the broccoli in earlier with everything else and and wait on the peas until the last 5 mins along with some frozen veggies we added. We like our broccoli a little softer. Thanks for a great recipe!
So glad you liked it! I totally know what you mean about easy recipes, I have little ones at home too and I am all about easiness!
Thank you for this recipe. It looks fabulous I’ll be making it tonight thank you so much
You’re welcome! Hope you enjoy it!
My husband made this for dinner tonight. Lovely flavour. Needed just a little additional water, otherwise perfect recipe! Didn’t change anything. Whole family enjoyed this and gave it 10/10. Thanks for a great recipe. Will be a regular for us now. Next time, might try brown rice.
If you do brown rice, just be prepared to let it cook a LOT longer! Just a heads up 😉
Hi, this recipe looks great! If I use a frozen stir fry mix should I change anything regarding what order I add things? Do you have an idea of what qty of veggies to add?
Thank you!
You can add them when you would typically add the broccoli… I would say you could easily do up to 4 c. of frozen veggies.. you may want to rinse off the ice first though so it doesn’t add more water to your pot. Hope this helps!
That is very helpful, thank you!
Could I make this with brown rice? Any idea what the liquid and cooking adjustments would be?
I you do it with brown rice you will want to cook it a quite a bit longer… I am guessing about 15-20 minutes longer. I would leave the chicken and veggies out until it is closer to serving time. You may have to do them separately so they don’t get too over-done.. but then it wouldn’t be a “one-pot meal”
How many adults would you say this meal would feed?
about 4
Why is teriyaki sauce listed three times – once for 3 tablespoons and a second time for 1/4 cup and again to add to taste?
one is for the chicken, one is for the glaze, and one is for added topping if you would like.
This looks delicious! Just wondered if I could use some leftover cooked chicken in this dish? Maybe add it in with the broccoli toward end of cooking? Thanks!
Yes, I would definitely add it near the end so it doesn’t get overcooked. Great idea using leftovers!
I am confused about at which points you use both the 3 Tbsp. teriyaki sauce and the 1/4 cup teriyaki sauce. It seems that all that is mentioned is the extra teriyaki sauce, to taste, at the end of the ingredient list. Could you clarify this for me? It sounds like a delicious recipe, and I’d like to give it a try!
The 3 Tbsp. teriyaki sauce is used to cook the chicken — the 1/4 c. is added to the pot with the other ingredients and the extra sauce is used when you serve.
Do I add the 1/4 teriyaki sauce before I add the water or when the water boils down and adding the vegetables?
And when do I add in the soy sauce?
You add that in with the water and all the remaining ingredients
You add some (1/4 c) in with the water (along with the “remaining ingredients”) and then you add the extra at the end after it has cooked.
two cups of rice uncooked seems like a lot to one pound of chicken. Can it be made with less rice?
Yes, you will just want to reduce the amount of liquids. You will want to take out 2 parts liquid to 1 part rice.
Also, is it 2 cups uncooked rice? Thanks again
Yes, uncooked
Love this recipe. Personally I go ahead and add the veggies in with the chicken at the beginning because it adds a grilled taste to them when the bowl is finished. Served with some “yum yum” sauce, this dish is one of my go tos.
Hi,
This looks great and so easy….but 1 question…..where do you use the 3 TBSPS of teriyaki sauce? You have it listed 3 times. Use the 3 TBSPS on the chicken? Thanks for everything 🙂
Yes, the 3 Tbsp. teriyaki sauce is used to cook the chicken — the 1/4 c. is added to the pot with the other ingredients and the extra sauce is used when you serve.