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!
How to make this recipe
In a large pan/pot, heat oil over med-high heat. Add chicken and teriyaki sauce, frying until chicken is just browned.
Add rice and chicken broth to the pot and bring to a boil. Once brought to a boil, lower heat to simmer and cover with a lid.
Remove lid and add carrots, mushrooms and remaining teriyaki sauce to mixture. Add the rest of the veggies, except for the green onion, and continue cooking, while stirring occasionally.
Remove pan from heat and mix in green onions.
Serve in bowls and garnish with sesame seeds.
Ingredients and substitutions
- Canola oil – sunflower oil, avocado oil or olive oil will also work in place of canola oil.
- Chicken breast – chicken thighs can be used instead of chicken breast
- Instant rice – I recommend jasmine rice but use any instant rice that you prefer.
- Chicken broth – vegetable broth also works well for this recipe.
- Carrot – use another vegetable of your choice or leave the carrots out entirely.
- Mushrooms – cremini mushroom, white mushrooms, button mushrooms are all great options.
- Red and yellow bell peppers – you’re not limited to these bell pepper colours, if you prefer orange or green bell peppers, you can use those as well.
- Water chestnuts – you can use canned water chestnuts for easier prep or leave them out entirely if you’re in a pinch.
- Frozen peas – frozen snap peas/snow peas can also be used. If you want to add more vegetables to the dish, any frozen vegetable blend will also work.
- Bean sprouts – soybean sprouts, enoki mushrooms, sunflower sprouts or cabbage are great substitutes for bean sprouts.
- Green onions (optional garnish)
- Sesame seeds (optional garnish)
Teriyaki Sauce (store-bought teriyaki sauce will also work)
- Soy sauce – coconut aminos or tamari are popular substitutes for soy sauce.
- Sesame oil – sesame oil will be fragrant and aromatic for the dish.
- Brown sugar – agave nectar or honey can replace brown sugar.
- Garlic – use fresh or jarred minced garlic and if you’re in a pinch, garlic powder will also work.
Storing and reheating
Leftover chicken teriyaki bowls will last up to five days in the fridge or can be frozen for up to three months. To store the leftovers, keep individual servings in airtight containers once the dish has cooled down. To reheat, sprinkle some water overtop so that the chicken and rice doesn't dry out. Then microwave your serving for 2-3 minutes.
Freezing this dish
You can freeze this delicious chicken teriyaki bowl after it has been cooked. To freeze, keep in individual servings in airtight, freezer-safe containers and store for up to three months. Make sure you allow it to completely cool before putting it in the freezer.
When you're ready to eat, microwave the dish for 5-6 minutes then enjoy! You can also move your containers to your fridge the night before to thaw and then microwave for 1-2 minutes until fully warmed.
More one pot recipes
Meal prep tools
- I get my free-range chicken from Butcher Box
- 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
- 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
- 1/2 cup soy sauce
- 1 tbsp sesame oil
- 3 tbsp brown sugar
- 4 cloves garlic minced
- 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.