When you think of Teriyaki, do you think of sweet and salty flavors, crunchy vegetables, and savory meats? You most certainly will with this dish. Asian food prep and weeknight meals just got easier with this super simple recipe for Teriyaki Chicken and Rice.

An overhead photo of teriyaki chicken and rice on a white plate. more

Teriyaki Chicken and Rice

This recipe might just be the quickest busy-night meal I have in my back pocket. It looks and tastes like I worked to make it happen, but the secret to my efficiency is really in the store-bought rotisserie chicken breast and bottled Teriyaki sauce. Well, those, along with my precooked rice, which I almost always have on hand. And when I don’t, the rice cooker makes it on-demand, in a flash.

The steps in this recipe couldn’t be quicker! Once you’ve shredded the chicken, chopped a few vegetables, and sautéed everything together, this meal is pretty much on your dinner table in a flash.

Photos of the steps to make teriyaki chicken and rice.

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Ingredients you will need:

2 tablespoons olive oil
1 cup carrots
1 cup snap peas
1 large shallot
1 cup pre-cooked rotisserie chicken
1/2 cup bottled Teriyaki sauce
2 cups cooked rice, white or brown

Tools I use for this recipe

Rice cooker (to precook the rice)
Chef knife
Cutting board
4-quart non-stick skillet

A close up photo of teriyaki chicken and rice on a white plate.

Are you thinking about Teriyaki Chicken and Rice as a weekday lunch? You’re on the right track because this dish is even better the second or third day, warm or cold. To reheat, you can microwave it or pan-sauté it again until warmed through. Or, eat it cold. Your choice.

Need a few more ideas to turn your pre-cooked chicken into Asian-inspired meals, grab my Asian Quinoa Slaw Salad With Sesame Ginger Vinaigrette or my Easy Peasy Fried Rice. Both recipes are perfect for this and also easy to make.