15-Minute Teriyaki Chicken & Rice Bowls

Why It Works Tonight

This gives the fresh-chicken lane a genuinely different shape from another creamy or cheesy skillet. Keep the sauce light for cautious eaters, serve components separately, or add extra teriyaki at the table.

15-Minute Teriyaki Chicken & Rice Bowls Recipe

Serves: 4 · Prep: 5 minutes · Cook: 10 minutes

Ingredients

• 1 lb boneless, skinless chicken breast, cut into 1/2-inch pieces
• 2 pouches ready-to-heat rice, about 17 oz total
• 12 oz steam-in-bag frozen broccoli florets
• 1/2 cup mild bottled teriyaki sauce
• 1 tablespoon neutral cooking oil

Instructions

1. Start the chicken. Heat oil in a large skillet over medium-high heat. Add chicken in a single layer.
2. Cook through. Cook 6 to 8 minutes, stirring a few times, until the chicken is browned and reaches 165°F (74°C) in the thickest pieces.
3. Microwave the sides. While the chicken cooks, heat the rice and broccoli according to package directions.
4. Sauce lightly. Reduce heat to low and stir about half the teriyaki sauce into the chicken for 30 to 60 seconds.
5. Build the bowls. Divide rice, broccoli, and chicken among bowls. Serve remaining sauce at the table so each person can add their own.

Make This Card Fit Your Night

Picky-Eater Move

Keep one portion of chicken unsauced and serve rice, broccoli, chicken, and sauce as separate components.

Make It Cheaper

Use whichever ready rice is on sale, or leftover cooked rice if you already have it.

Use What You Have

Frozen mixed vegetables can replace broccoli without changing the basic method.

Lower Cleanup

Serve directly from the skillet and microwave containers instead of transferring everything to serving bowls first.

Leftovers Tomorrow

Refrigerate promptly in a covered container for up to 3 days. Reheat until steaming hot throughout.