There’s something about the smell of ginger and garlic sizzling in a pan that immediately feels like home. I remember the first time I made this chicken teriyaki bowl; the kitchen was a bit chaotic. I was halfway through chopping broccoli when the phone rang, and I almost forgot to flip the chicken. Somewhere between stirring the sauce and setting the table, I caught a glimpse of the glossy teriyaki glaze coating each tender piece, and it reminded me why simple meals can feel special. The mix of fluffy brown rice, crisp broccoli, and that warm, sticky sauce came together just right — even if I wasn’t perfectly timed.

It’s the kind of meal that fills you up without weighing you down, perfect for a night when you want something wholesome but not complicated. I usually end up making a bit more sauce than needed because it just tastes better spooned over extra broccoli or rice the next day.

Why You’ll Love It

This bowl packs a punch of protein without fancy ingredients — it’s simple — and that’s kind of the point.
The homemade teriyaki sauce strikes a balance between sweet and tangy, avoiding that overly sugary store-bought taste.
It’s quick to pull together on weeknights, but the flavor profile feels anything but rushed.
Steamed broccoli keeps the dish light and adds a nice crunch, though you could swap in other greens if you’re feeling adventurous.

Don’t worry if you’re not a seasoned cook — this recipe is forgiving enough to fit your pacing and preferences.

High Protein Chicken Teriyaki Bowl

Print Recipe

A delicious and nutritious high protein chicken teriyaki bowl featuring tender grilled chicken breast, steamed broccoli, and fluffy brown rice, all topped with a homemade teriyaki sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 4

Ingredients

Scale

1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
1 1/2 cups brown rice
3 cups water
3 cups broccoli florets
1 tablespoon olive oil
1/4 cup low sodium soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon cornstarch
2 tablespoons cold water
1 tablespoon toasted sesame seeds

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Instructions

Rinse the brown rice under cold water until the water runs clear.
In a medium saucepan, combine the rinsed rice and 3 cups of water. Bring to a boil over high heat.
Once boiling, reduce heat to low, cover, and simmer for 40 minutes or until rice is tender and water is absorbed. Remove from heat and let stand covered for 5 minutes.
While the rice cooks, steam the broccoli florets in a steamer basket over boiling water for 5-6 minutes until tender but still crisp. Remove and set aside.
In a small bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, and minced garlic to make the teriyaki sauce.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and cook for 6-8 minutes, stirring occasionally, until fully cooked and lightly browned.
Pour the teriyaki sauce over the cooked chicken and bring to a simmer.
In a small bowl, mix cornstarch and cold water until smooth. Add this mixture to the skillet and stir well.
Cook for 2-3 minutes until the sauce thickens and coats the chicken evenly.
To assemble the bowls, divide the cooked brown rice evenly among four bowls.
Top each bowl with steamed broccoli and the teriyaki chicken.
Sprinkle toasted sesame seeds over each bowl before serving.

Kitchen Notes: You won’t need a ton of fancy gear here, just a good skillet and something for steaming your broccoli. I find that brown rice takes a bit longer to cook than white, so if you’re in a real hurry, you could try quick-cooking rice varieties — but I like the nuttiness it brings. If you want to switch things up, I’ve sometimes tossed in snap peas or shredded carrots for extra color and texture, though I haven’t tested all variations. Serving this bowl with a simple side of pickled ginger or a drizzle of sriracha adds a nice twist if you want a little heat.

FAQ

Can I use chicken thighs instead? Absolutely, thighs work great and stay juicy. Just adjust cooking time so they’re cooked through.

Is this meal good for meal prepping? Yes, keep the rice and chicken separate until reheating to maintain texture.

Can I freeze leftovers? I usually keep this in the fridge for a few days, but freezing might change the broccoli’s texture.

How thick should the teriyaki sauce be? It should coat the chicken nicely without being too gloopy — that cornstarch helps with just the right consistency.

Give this High Protein Chicken Teriyaki Bowl a try and see how easy weeknight dinners can be when you have a reliable, tasty recipe ready to go.