Chicken Teriyaki Rice Bowls

Quickly make bold-tasting teriyaki chicken rice bowls with Chili’s® Bold Teriyaki Entrée Skillet Sauce. With just a few ingredients, this dinner is easy to prepare and tastes better than takeout.




  1. Cut chicken breast into 1” cubes or ½” wide strips. Season with salt and pepper. Add 1 Tbsp oil to a large nonstick skillet and heat on high. Cook chicken in batches until fully cooked, usually 3–10 minutes per batch.
  2. Place all cooked chicken back into skillet and add Chili’s® Bold Teriyaki Entrée Skillet Sauce. Cook thoroughly for at least 3 minutes on low to medium heat, stirring occasionally.
  3. Serve over rice with steamed vegetables on top, if desired.

Grill Pan:

  1. Marinate chicken breast in Chili’s® Bold Teriyaki Entrée Sauce for about 30 minutes in the refrigerator. Set sauce aside, as you’ll need it to cook with later.
  2. Spray a grill pan with cooking spray and bring to medium high heat. Add marinated chicken breast. Cook for 5–7 minutes on each side until fully cooked. Baste each side of chicken with the leftover marinade and cook for an additional 2 minutes on each side.
  3. Cut chicken into cubes or slices and serve over rice. Top with vegetables if desired. Drizzle with the cooked teriyaki sauce from the grill pan.