Teriyaki Chicken Rice Bowls Recipe

Teriyaki Chicken Rice Bowls Recipe

How To Make Teriyaki Chicken Rice Bowls

These 30-minute teriyaki chicken rice bowls combine carrots and ground chicken, simmered in a rich & sweet sauce, for the perfect lazy night dish.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



For Teriyaki Sauce:

  • ½cuplow-sodium soy sauce
  • cupwater
  • 3tbspbrown sugar
  • 2tbspgranulated sugar
  • 2tbsprice vinegar
  • 1clovegarlic,minced or pressed
  • 1tspground ginger
  • 1tbspcornstarch
  • 2tbspwarm water

For Chicken:

  • 1lbground chicken
  • 1tsponion powder
  • 2clovesgarlic,minced or pressed
  • cupsbroccoli,finely chopped
  • ¾cupcarrots,thinly sliced

For Serving:

  • cooked rice
  • green onions,chopped
  • sesame seeds


Teriyaki Sauce:

  1. Combine soy sauce, water, brown sugar, granulated sugar, rice vinegar, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.

  2. Once sugar is dissolved, mix together the cornstarch and water and pour that in. Stir and let it come to a low boil. Once boiling, reduce heat to low and let simmer while cooking the meat.


  1. In a large skillet over medium-high heat add ground chicken, onion powder and garlic. Cook and crumble until the meat is no longer pink.

  2. Add grated carrots and chopped broccoli and stir well. Pour the thickened teriyaki sauce into the veggies and meat, stir and let it simmer for 10 to 15 minutes. Turn the heat to low if it’s boiling or getting too hot.

  3. Serve over cooked rice and garnish with green onions and sesame seeds. Enjoy!


  • Calories: 178.13kcal
  • Fat: 6.33g
  • Saturated Fat: 1.77g
  • Trans Fat: 0.05g
  • Monounsaturated Fat: 2.75g
  • Polyunsaturated Fat: 1.20g
  • Carbohydrates: 15.05g
  • Fiber: 1.31g
  • Sugar: 9.82g
  • Protein: 16.06g
  • Cholesterol: 65.01mg
  • Sodium: 830.85mg
  • Calcium: 35.90mg
  • Potassium: 610.28mg
  • Iron: 1.26mg
  • Vitamin A: 134.40µg
  • Vitamin C: 21.76mg
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