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a spoonful of fried rice with veggies and chicken.
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Easy Teriyaki Chicken Rice Bowl

This easy teriyaki chicken rice bowl recipe is ready in just 15 minutes using store-bought shortcuts! Tender chicken, crisp veggies, and savory teriyaki sauce over fluffy rice make this the ultimate weeknight dinner when you're short on time. No fancy ingredients or complicated steps needed.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Entree, Lunch, Main Course
Cuisine: American, Asian
Keyword: 15 minute dinners, 15 minute recipe, 30 minute meal, 5 ingredients or less, chicken and rice bowl, chicken recipes
Servings: 4 servings
Calories: 410kcal
Author: Renae Gerhardstein

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

Recipe tips:
  • 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. 
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
Storage:
  • 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.