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One Pot Chicken Teriyaki Bowls
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3.25 from 8 votes

One Pot Chicken Teriyaki Bowls

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!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian-Inspired
Keyword: chicken teriyaki bowls
Servings: 6 servings
Calories: 320kcal
Author: Taylor Stinson


  • 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


  • 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.


Calories: 320kcal | Carbohydrates: 40g | Protein: 24g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 1616mg | Potassium: 685mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1953IU | Vitamin C: 35mg | Calcium: 46mg | Iron: 4mg