These One Pot Chicken Teriyaki Bowls with veggies and rice are the perfect weeknight dinner – they’re made in one pan for minimal clean up!
This recipe beats takeout any day! It’s super easy to throw together and the whole family will love the flavours.
Why you’ll love this recipe
- Packed with protein and veggies: This bowl is loaded with chicken and vegetables, giving you a balanced, nutrient-rich meal in every bite.
- Fast, fuss-free dinner: Everything cooks in one pot, so you get a homemade meal without spending hours in the kitchen.
Ingredients and substitutions
- Canola oil – sunflower oil, avocado oil, or olive oil will work.
- Chicken breast – chicken thighs can be used instead.
- Instant rice – I recommend jasmine rice, but any instant rice is fine.
- Chicken broth – vegetable broth also works.
- Carrot – any vegetable you like or leave it out.
- Mushrooms – cremini, white, or button mushrooms all work.
- Red and yellow bell peppers – feel free to use orange or green peppers instead.
- Water chestnuts – canned works best; you can leave them out if needed.
- Frozen peas – snap peas, snow peas, or any frozen veggie blend can be used.
- Bean sprouts – soybean sprouts, enoki mushrooms, sunflower sprouts or cabbage are great.
- Green onions & sesame seeds – optional garnish.
Teriyaki Sauce (store-bought teriyaki sauce will also work)
- Soy sauce – tamari or coconut aminos are good substitutes.
- Sesame oil – adds fragrance and flavour; optional if needed.
- Brown sugar – honey or agave nectar can be used instead.
- Garlic – fresh is best but jarred or garlic powder if needed.
How to make chicken teriyaki bowls
Step 1: Cook the chicken
Sauté the chicken and teriyaki sauce until just browned.
Step 2: Cook the rice
Add rice and broth then bring to a boil and simmer with lid on until just cooked.
Step 3: Cook the veggies
Add vegetables in order and remaining sauce and cook for a few more minutes.
Step 4: Finish and enjoy!
Remove from heat, stir in green onions and serve!
Recipe Tips
Here are some tips to make sure these chicken teriyaki bowls turn out perfect every time:
- Don’t overcook the chicken: Sauté just until browned, it will continue to cooked through with the rice.
- Keep an eye on the rice: Use a tight-fitting lid and simmer gently. Stop cooking once the rice is tender to avoid it getting mushy.
- Veggies last: Add sturdier veggies like carrots and mushrooms first, then softer ones like peas and bean sprouts toward the end to keep them crisp.
- Season in layers: A little teriyaki sauce while cooking the chicken and more with the veggies ensures every bite is flavourful.
Frequently asked questions
Can I use a different protein?
Yes! Feel free swap the chicken for beef, shrimp, tofu, or even load up on more veggies. Just keep an eye on cooking times so everything comes out perfectly cooked.
Can I make this ahead of time?
Absolutely! This would be perfect for meal prep or if you’re planning to make it for dinner, I recommend ingredient prepping so you can just dump and cook the night of and watch how quickly it comes together.
How can I make this gluten-free?
Just swap regular soy sauce or teriyaki sauce for gluten-free alternatives like tamari or coconut aminos. Everything else is naturally gluten-free.
Storing and reheating
Storing: Let the chicken teriyaki bowls cool, then transfer to airtight containers. Store in the fridge for up to 5 days.
Reheating: Sprinkle a little water over the serving to keep the rice and chicken moist, then microwave for 2–3 minutes or until heated through.
Freezing: Cool completely and portion into airtight, freezer-safe containers. Freeze for up to 3 months.
Defrosting and reheating: Thaw in the fridge overnight and microwave for 1–2 minutes until warmed through, or heat from frozen for 5–6 minutes, adding a splash of water to keep it from drying out.
More easy one pot recipes
Meal prep tools
- Grab some glass meal prep bowls if you plan to use the Instant Pot barbacoa beef in lunches for the week.
- For other rice based dishes, a rice cooker makes meal prep so much easier! This is the one I use.
- If you run out of sriracha, buy some here.
One Pot Chicken Teriyaki Bowls
Ingredients
- 1 tbsp sunflower or canola oil
- 1 lb chicken breasts diced
- 2 cups dried instant rice
- 3 cups chicken broth
- 1 Carrot sliced
- 8 mushrooms quartered
- 1/2 each red and yellow pepper
- 1 small can water chestnuts
- 1/2 cup Frozen peas
- 1 cup bean sprouts
- 3 green onions sliced
- Sesame seeds to garnish optional
Teriyaki Sauce
- 1/2 cup soy sauce
- 1 tbsp sesame oil
- 3 tbsp brown sugar
- 4 cloves garlic minced
Instructions
- In a large pan/pot, heat oil over med-high heat. Add chicken and 2 tbsp of teriyaki sauce, frying until chicken is just browned. Add rice and chicken broth, bring to a boil, then lower heat to simmer. Cover with a tight-fitting lid and cook for 12-15 min.
- Remove lid and add carrots, mushrooms and remaining teriyaki sauce to mixture, cooking for another 2-3 min. Add the rest of the veggies, except for the green onion, and cook for another 5 min, stirring occasionally.
- Remove from heat and stir in green onions. Serve in bowls and garnish with sesame seeds. Leftovers last up to five days or can be frozen.
Comments & Reviews
Ann says
Good morning I am excited to find your meal prep ideas this morning! I have been working full time my 2 kids are in high school and my husband and I just started together the whole 30 concept of eating. We do tweek recipes we aren’t totally pure but we are trying:). I prep on Sundays for the week ahead I struggle with dinners I do ok with breakfast and lunches, mainly cuz it’s just him and I. But dinners are different because my kid don’t do healthy as much 🙂 ya know?!
Thank you for your website I appreciate you and you hard work. I need help with this meal planning stuff and I’m happy I found you!
Blessings!
Ann
OH
Taylor Stinson says
Ann I am sooooo happy you found me and so great to hear a little bit about your routine!!! Hoping I can help you spend less time in the kitchen along the way – if there’s ever a recipe you’d like to see or any specific ingredients/cuisines or even an appliance you’d like me to create some recipes with, I’m all ears! Please let me know if there’s anything else I can ever do to help and look forward to connecting more with you!