Teriyaki Chicken and Rice Bowl

Two bowls of takeout style teriyaki chicken on white rice with sesame seeds and scallions

5 from 1 vote

Teriyaki Chicken and Rice Bowl

This teriyaki chicken and rice bowl recipe uses store-bought sauces, toasted sesame seeds, and scallions for simple, delicious flavor. It's the perfect easy dinner for busy weeknights!

Servings bowls

Prep Time 20

Cook Time 25

Total Time 45

Equipment

Cast iron grill pan optional

Ingredients

⅔ pound chicken breast
¼ cup Kikkoman Original Teriyaki Marinade
1⅓ cup water
⅔ cup white rice uncooked
½ teaspoon sesame seeds
2 scallions sliced
1 to 2 tablespoons Kikkoman Takumi Teriyaki Sauce Triple Ginger

US Customary - Metric

Instructions

First, combine chicken breast and teriyaki marinade in a bowl and stir to coat. Marinate at room temperature for 15 to 20 minutes. In the meantime, lightly grease and preheat a cast iron grill pan over medium-high heat.
Next, bring the water to a boil in a small saucepan. Stir in white rice, then cover and turn heat to low. Steam until the rice has absorbed all the water, about 20 minutes.
Transfer the chicken to the hot grill pan. Grill until cooked through completely, flipping over every 3 minutes, about 10 to 12 minutes total. Then transfer to a cutting board and let rest for 2 to 3 minutes.
In the meantime, toast sesame seeds in a small frying pan over medium heat until golden, about 5 to 7 minutes. Shake the pan every few minutes as they toast to make sure they heat evenly.
Finally, slice the chicken into thin strips and plate on top of white rice. Drizzle with Takumi triple ginger teriyaki sauce and top with toasted sesame seeds and scallions. Serve immediately.

Notes

Kikkoman sauces: To make this teriyaki chicken and rice bowl recipe SUPER easy, we recommend using the two store-bought Kikkoman sauces in our ingredients list. The teriyaki marinade is perfect for marinating the chicken, while the Takumi triple ginger sauce is more like a sticky glaze that makes a great topping.

Grilling the chicken: We grill on our stove with this cast iron grill pan (perfect for apartment dwellers!). If you have a grill, you can simply grill the teriyaki chicken as you normally would.

Storing & reheating leftovers: You can store the chicken and rice in separate containers, or pre-assemble teriyaki chicken and rice bowls with the triple ginger sauce and sesame seeds for easy reheating (just skip the scallions and add them after heating). Leftovers will stay good in the fridge for up to 5 days.

Author: Nicole

Calories: 444kcal

Course: Dinner, Lunch, Main, Main Course

Cuisine: Asian, Japanese

Keyword: chicken breast, healthy, Kikkoman Takumi Teriyaki sauce, Kikkoman teriyaki marinade, lunch bowl, rice bowl, scallions, sesame seeds, white rice

Nutrition