Our Teriyaki Chicken Rice Bowl recipe means a quick, nutritious, mid-week meal is ready in under twenty minutes! Customize it to the needs and wants of your family and watch it become your new favorite weekly meal. The best part is it is all made in one skillet so your cleanup will be a breeze!
Recipe Ingredient Notes
- Cooking oil- use your preferred cooking oil.
- Frozen stir fry vegetables- you can get these in the freezer section of your local grocery store. There are many varieties of frozen vegetables, choose your favorite! We recommend frozen stir fry vegetables.
- Cooked chicken- leftover chicken, cut up rotisserie chicken, even shredded canned chicken will work!
- Teriyaki ginger sauce- choose your favorite store brand, we recommend Soy Vay or Kikkoman.
- Jasmine rice (premade)- These typically come in pouches in your pantry aisle of your grocery store. They are usually prepared in the microwave. You can also use leftover rice or frozen rice (thawed).
- 2 green onions- you can omit, or swap with yellow onion, shallots, or even garlic.
Recipe Variations
- Make it spicy by adding a drizzle of sriracha on top
- Swap the jasmine rice for cauliflower rice if you want a lighter option
Ways to Enjoy Every Bite
Shredded chicken rice bowl is a complete and balanced meal, however we love creating big spreads! Pair this with 3 Ingredient Tomato Soup, Buffalo Chicken Wontons and Pear Crumble. If you love rice dishes try our Instant Pot Wild Rice recipe.
Teriyaki chicken rice bowl recipe is perfect for meal prepping your lunches. Portion out the recipe into meal prep containers and you can have a balanced meal in one bowl!
How to Make Chicken and Rice Bowls
Step 1: Heat the oil in a large skillet and add the frozen veggies, cook for 5-6 minutes, stirring occasionally.
Step 2: Add cooked chicken and pour Teriyaki sauce over everything, mixing well and let it cook 2-3 minutes.
Step 3: Microwave or prepare your rice according to package instructions.
Step 4: Divide rice evenly between bowls and top with teriyaki chicken and veggies. Sprinkle green onions and enjoy!
FAQ
Yes! You can use any type of pre-packaged rice- try a variety of flavors to figure out what your family prefers!
Make recipe according to instructions but allow to cool. Portion out the rice and teriyaki chicken and vegetables into meal prep containers and store in the fridge. To reheat sprinkle a bit of water over the top (or cover with damp paper towel) and microwave until warmed through.
This recipe calls for cooked chicken, so you will want to cook your chicken completely through before using in this recipe. Chicken is considered "done" when it has reached 165°F
Recipe Tips from Mrs. G
- Shredded chicken rice bowl-make it with rotisserie chicken!
- Keeping premade rice in the pantry and frozen veggies in the freezer makes it easy to make this dinner anytime!
- Any frozen veggies work-use your favorite frozen vegetables for our easy teriyaki chicken rice bowls.
Storing Leftovers
Allow the dish to cool completely and then you can keep leftovers in an airtight container in the refrigerator for up to 3 days.
You can store in a freezer safe container for up to three months. This works well when frozen flat in Ziplock bags as it saves space in your freezer!
To reheat allow the frozen rice to thaw in the refrigerator overnight. Reheat in the microwave and cover with a damp paper towel before microwaving or reheat on the stovetop (add 1 tablespoon of water).
Easy Teriyaki Chicken Rice Bowl
Equipment
- large skillet
Ingredients
- 1 tablespoon cooking oil avocado or olive oil
- 12 oz frozen stir-fry vegetable blend broccoli, carrots, snap peas
- 2 cups cooked chicken shredded or diced (rotisserie chicken works great!)
- ⅓ cup teriyaki ginger sauce store-bought like Soy Vay or Kikkoman
- 17 ounces jasmine rice use pre-made rice pouches, fried rice works well, or frozen rice
- 2 green onions sliced (optional, for topping)
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the frozen vegetables straight from the bag and cook for 5-6 minutes, stirring occasionally, until they're heated through and slightly tender.
- Add cooked chicken and pour the teriyaki sauce over everything. Stir it all together and let it cook for 2-3 minutes until the chicken is warmed through and coated in sauce.
- Microwave or prepare your rice according to package directions (usually about 90 seconds).
- Divide the rice between bowls. Top with the teriyaki chicken and veggie mixture. Sprinkle with sliced green onions if you're using them. Serve warm and enjoy!
Notes
- Use rotisserie chicken from the deli to save even more time
- Any frozen veggie blend works, choose your favorite
- Keep extra rice pouches in your pantry and frozen stir fry veggie packs in your freezer so you can make this whenever you are short on time for a meal.
- Make it spicy by adding a drizzle of sriracha on top
- Swap the jasmine rice for cauliflower rice if you want a lighter option
- Leftovers keep in the fridge for up to 3 days or a freezer safe container for up to three months.
- Meal prep in advance by storing portions in meal prep containers for grab-and-go meals.
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