A teriyaki chicken rice bowl is a yummy one dish meal, with chicken, broccoli, cabbage and green onions, in a teriyaki glaze, served on a bed of rice.
Years ago I loved occasionally buying a teriyaki chicken rice bowl for lunch from a local Japanese restaurant near my office. It was always a delicious meal! I loved the simple goodness of the chicken, rice, veggies, and the delicious teriyaki glaze on top of the whole thing. Scrumptious!
Recently I decided to make a similar dish for dinner for my husband and I to (hopefully) enjoy. I steamed some rice and broccoli, sauteéd some green cabbage with green onion and a little bit of soy sauce, and pan-seared some lightly seasoned chicken strips. These were then coated with a teriyaki glaze, and layered in a bowl with extra teriyaki glaze on top, and presto! A filling, tasty, relatively inexpensive, and healthy Teriyaki Chicken Rice Bowl was cooked and devoured!
The “recipe” I came up with is so simple, I hardly can call it a “recipe”. But for purposes of this little blog, that is, in fact, what I will call it. Okey-dokey?
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
How To Make A Teriyaki Chicken Rice Bowl
Hope you will give this easy to fix dinner a try. I really think you’re gonna like it! Start by cooking shredded green cabbage with green onion.
Add a tiny bit of soy sauce, once the cabbage has cooked down.
Cook the broccoli, using whatever method you prefer. I steamed the broccoli florets on top of my rice cooker, which was easy-peasy!
Prepare The Chicken
Cut the boneless, skinless chicken breasts into strips. Season them lightly with salt, pepper, and garlic powder. Pan sear the chicken in hot oil on all sides until light brown and cooked through.
Once the chicken is fully cooked, add the teriyaki glaze to the skillet. Stir often and turn the chicken to coat the pieces with glaze on all sides. Continue cooking until the chicken is heated through.
Time To Build The Teriyaki Chicken Rice Bowl
Place steamed white rice on the bottom of the bowl. Divide the rice evenly between both bowls.
Top the rice with the cabbage and green onion mixture, and then follow that with steamed broccoli.
Lay the hot teriyaki chicken strips. I spooned a bit more of the glaze over the teriyaki chicken rice bowl. Sprinkle the chicken strips with sliced green onions and sesame seeds. Ready to eat!
Hope you enjoy this delicious, all in one teriyaki chicken rice bowl! Thank you for stopping by… I hope you come back soon. Have a great day!
Looking For More ASIAN-INSPIRED Recipes?
You can find all of my recipes in the Recipe Index, located at the top of the page. A few family favorite Asian-inspired recipes include:
- P.F. Chang’s Ginger Chicken with Broccoli
- Sweet Fire Chicken (Panda Express copycat)
- Cashew Chicken
- Sweet and Sour Pork
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↓↓ PRINTABLE RECIPE BELOW ↓↓
A teriyaki chicken rice bowl is a yummy one dish meal, with chicken, broccoli, cabbage and green onions, in a teriyaki glaze, served on a bed of rice.
- 2 cups cooked white rice
- 2 cups cooked broccoli
- 1 1/2 cups chopped green cabbage
- 1 stem green onion (white and green parts), sliced
- 2 Tablespoons olive oil (for cooking cabbage)
- 2 Tablespoons water
- 1 Tablespoon soy sauce
- 2 boneless , skinless, chicken breasts, sliced lengthwise into thin strips
- Salt , Pepper, Garlic Powder (to season chicken breasts)
- 2 Tablespoons olive oil
- 1 teaspoon sesame oil (optional)
- 1/2 cup teriyaki glaze (NOT teriyaki sauce... make sure you buy the GLAZE)
- Additional sliced green onion and sesame seeds , for garnish (optional)
- Pre-cook the rice. Keep warm.
- Steam or precook the broccoli. Keep warm.
- In a large skillet, heat 2 Tablespoons olive oil until very hot. Add the chopped cabbage and the green onion. Stir fry the cabbage for several minutes. Add 2 Tablespoons water, some salt and pepper (for seasoning), and continue cooking for a total of about 5 minutes. Cabbage should have cooked down. Add 1 Tablespoon soy sauce to cabbage. Stir well, to combine, then remove skillet from heat.
- In separate skillet, heat 2 Tablespoons olive oil and sesame oil until very hot. Lightly season the chicken pieces with salt, pepper, and a little garlic powder. Add chicken strips to the oil once skillet is very hot. Sear the strips for several minutes, then turn over and cook the other side for a few minutes, until chicken is fully cooked. Chicken should be light golden brown. Turn the heat down to low; add the teriyaki sauce to the skillet. Coat chicken with sauce (spoon it over the pieces), then turn each piece over, to fully coat. Heat fully. Once hot, remove pan from heat.
- Reheat rice, cabbage or broccoli in microwave, if necessary.
- In serving bowl, place 1 cup of cooked rice. Level it out. Place half of the cabbage on top of the rice. Layer half of the broccoli on top of the cabbage. Place half the chicken strips on top of the broccoli. Spoon additional teriyaki glaze over the chicken. Sprinkle with additional sliced green onions, and sesame seeds, if desired. Serve and enjoy!
Here’s one more to pin on your Pinterest boards!