Asian Chicken Teriyaki Bowls with Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Tender chicken glazed in teriyaki sauce, served over rice with steamed broccoli and carrots. This asian-inspired chicken (vegetarian-friendly) ready in about 40 minutes pairs chicken breast, teriyaki sauce, rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 chicken breast
• 1/2 cup teriyaki sauce
• 2 cups rice
• 1 cup broccoli
• 1 cup carrots
• 2 tbsp soy sauce
• 1 tbsp ginger

Instructions

1. Step 1: Place 2 chicken breasts in a shallow bowl, pour 2 tbsp soy sauce and 1 tbsp grated ginger over them, and toss to coat evenly. Cover and refrigerate for 15 minutes to marinate, allowing the flavors to penetrate the meat. Tip: For extra flavor, press the ginger into the chicken before marinating.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the marinated chicken breasts, skin-side down if using skin-on, and cook for 5-6 minutes per side, or until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and tent with foil to rest. Tip: Don’t flip the chicken too early—let it sear undisturbed for 3-4 minutes to develop a crust.
3. Step 3: In the same skillet, add 1/2 cup teriyaki sauce and 1/4 cup water. Bring to a simmer over medium heat, stirring occasionally, until the sauce reduces by half and becomes glossy (about 5 minutes). Return the chicken to the skillet, baste with the glaze, and cook for 2-3 minutes until the sauce thickens and clings to the chicken.
4. Step 4: Fill a large pot with 2 cups water and bring to a boil. Add 2 cups rice, stir once, cover, and reduce heat to low. Simmer for 18-20 minutes, or until the water is absorbed and the rice is tender. Fluff with a fork and set aside. Tip: Use a rice cooker for more consistent results if available.
5. Step 5: Steam 1 cup broccoli florets and 1 cup julienned carrots in a steamer basket over boiling water for 6-8 minutes, or until the broccoli is tender-crisp and the carrots are just softened (they should still hold a slight crunch). Tip: For even steaming, spread the vegetables in a single layer.
6. Step 6: To serve, divide the cooked rice into two bowls. Top each with a chicken breast, a portion of steamed vegetables, and a drizzle of the remaining teriyaki glaze. Garnish with sesame seeds or chopped scallions if desired.