Teriyaki Chicken & Rice Bowl

Teriyaki Bowl  I’ve just recently gotten into the concept of the “one bowl contains all” dinner. Now I am hooked. They are so versatile and colorful and easy peasy to throw together! Give this one a try – it promises not to disappoint.


  • 1 Lb boneless, skinless chicken breast cut into bite size pieces
  • pinch of salt, pinch of pepper
  • 1 Tbs olive oil
  • 1 Tbs toasted sesame seeds
  • Teriyaki sauce (recipe below)
  • 1 cup of cooked rice
  • 1 cup of fresh steamed broccoli
  • Optional: 1 green onion cut up, 1 medium sweet yellow pepper cut up (I like to char mine on the grill)

Teriyaki sauce:


Asian FavoritesGrilled Pepper

  • Prepare your rice and broccoli and set aside. I like to use Success Rice and Birds Eye Broccoli that can be steamed in the bag.
  • Heat a skillet with your olive oil to medium heat. Add chicken and saute until no longer pink.
  • While the chicken is cooking, prepare your teriyaki sauce. Mix all of your sauce ingredients in a large measuring cup and whisk until well combined. Pour 1/2 of the sauce over the chicken and mix.
  • Time to plate! (or “bowl”).  The base in the bowl is the rice and next to it the steamed broccoli. Pour the chicken over the rice and broccoli, garnish with green onions, sesame seeds and sweet pepper. Use the rest of your sauce to pour over your bowl.

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