← Back to 30-Minute Dinners · Weeknight · Teriyaki Chicken Rice Bowl
480 cal42g protein55g carbs9g fat1050mg sodium
Estimated, per serving — stays per-serving no matter how many you cook for.
From scratch35 min activeShortcut20 min active
Everyday 25nothing beyond the everyday cabinet
Same dinner, two honest roads — pick tonight's. Ingredients, steps, and your grocery list follow whichever you choose.
Teriyaki Chicken Rice Bowl
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Weeknight20 minBeginner friendly
Serves−4+· written for 4 — change it and the ingredients follow
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Ingredients
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rotisserie chickenshredded, or equal weight in frozen cooked chicken1 whole
bottled teriyaki sauce0.75 cups
fresh gingerminced, optional1 tsp
garlicminced, optional1 clove
white riceuncooked2 cups
scallionsGarnishsliced3 whole
sesame seedsGarnish2 tsp
Cook it to
Chicken165°F / 74°C
USDA minimum internal temperatures. Measure at the thickest part, away from bone.
Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.
Goes well withMost sides finish faster than the main — start the quick ones last so everything lands hot.
Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.
Steps
1Cook rice according to package directions; set aside.
2Shred the rotisserie chicken and place in a skillet over medium heat.
3Pour teriyaki sauce into the skillet with the chicken. If using fresh ginger and garlic, add them now for brightness.
4Stir and warm through, 2–3 minutes, until the sauce coats the chicken.
5Divide rice among four bowls. Top with teriyaki chicken and sauce.
6Garnish with scallions and sesame seeds. Serve immediately.