If you’ve ever stared into your fridge wondering what to cook that’s quick, delicious, and satisfying, let’s settle it now—Teriyaki Chicken Rice Bowls are your answer. This isn’t just another easy dinner idea. It’s a power-packed bowl full of flavor, nutrition, and comfort that you can whip up in under 30 minutes.
You deserve a meal that works as hard as you do—something you can throw together after a long day and still feel good about eating. Let’s break it down, step by step, so you can master this recipe like a pro, even if your culinary skills are still a work in progress.
What Is a Teriyaki Chicken Rice Bowl?
At its core, a Teriyaki Chicken Rice Bowl is everything you want in a meal: protein, carbs, veggies, and a sauce that makes your taste buds dance. The chicken is coated in a sticky-sweet teriyaki glaze, laid over fluffy rice, and paired with crisp, colorful vegetables.
It’s inspired by Japanese flavors but with enough flexibility to fit your cravings or whatever ingredients you have on hand. Whether you’re meal-prepping for the week or making dinner for your family tonight, this dish always delivers.
Why You’ll Love Making This Teriyaki Bowl
Once you try this recipe, you’ll probably find yourself making it over and over again. Here’s why:
- It comes together in under 30 minutes.
- It’s budget-friendly with easy-to-find ingredients.
- It’s great for meal prep—just make and store!
- It’s customizable to fit your dietary needs.
- Kids and picky eaters love it (no negotiating at the dinner table).
Ingredients You’ll Need for Teriyaki Chicken Rice Bowl
You don’t need fancy ingredients to create something delicious. Keep it simple and you’ll still get restaurant-quality flavor.
For the Chicken & Rice:
- 1 lb boneless, skinless chicken thighs (or breasts if you prefer leaner meat)
- 2 cups cooked white rice (jasmine or sushi rice work best)
- 1 cup of steamed vegetables, such as broccoli, carrots, or snap peas
- 1 tbsp vegetable oil (for cooking)
For the Homemade Teriyaki Sauce:
- ¼ cup soy sauce (use low-sodium if needed)
- 2 tbsp brown sugar or honey
- 1 tbsp rice vinegar or mirin
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch + 1 tbsp water (for slurry)
Optional garnish ideas: sesame seeds, chopped green onions, pickled ginger, or a drizzle of sriracha.
How to Make the Best Teriyaki Chicken Bowl
1. Make Your Sauce
Start by whisking together the soy sauce, brown sugar, rice vinegar, garlic, and ginger in a small pot. Warm over medium heat until it begins to gently simmer. Then stir in the cornstarch slurry and watch as it thickens into that perfect glossy teriyaki glaze.
Pro tip: You can make this sauce in batches and store it in the fridge for up to a week.
2. Cook the Chicken
Heat your oil in a non-stick skillet or pan. Add the chicken thighs and sear on each side for about 4–5 minutes, or until they’re golden brown and cooked through.
Once the chicken is done, reduce the heat and pour your sauce directly into the pan. Stir to coat every piece with that sticky, savory glaze.
3. Prep the Rice and Veggies
If you haven’t already cooked your rice, get it going while the chicken cooks. Steam or microwave your vegetables of choice—broccoli florets and snap peas work particularly well here.
Looking for a healthier twist? Try serving it over brown rice or even cauliflower rice.
4. Assemble Your Bowl
Now comes the fun part. In a bowl, add:
- A generous scoop of cooked rice
- A serving of glazed teriyaki chicken
- A handful of veggies
- Your favorite garnishes
Customizing Your Teriyaki Chicken Bowl
This bowl doesn’t have to look the same every time. In fact, the more you make it your own, the better.
Try these variations:
- Swap proteins: Use tofu, shrimp, or beef for different flavor profiles.
- Go spicy: Add red chili flakes or a squirt of sriracha to the sauce.
- Tropical touch: Toss in pineapple chunks for sweet acidity.
- Low-carb life: Sub out the rice for zucchini noodles or cauliflower rice.
Prefer something on the sweeter side? These honey garlic chicken bowls are a family-friendly option that brings the perfect balance of savory and sweet. Ideal for quick weeknight dinners when you’re craving something cozy.
Meal Prep & Storage Tips
Planning ahead? Here’s how to get the most out of your prep time:
- Make a big batch of the chicken and sauce, store in airtight containers
- Keep rice and veggies separate if you want better texture when reheating
- Remains good in the refrigerator for up to four days.
- Reheat in the microwave with a small splash of water to retain moisture.
Nutritional Snapshot (Per Serving)
Values are approximate based on standard ingredients.
- Calories: 490
- Protein: 34g
- Carbs: 45g
- Fat: 18g
- Sugar: 10g
You can trim calories by switching to brown rice and lean chicken breast or using less sugar in your sauce.
FAQs About Teriyaki Chicken Rice Bowl Recipe
Is this recipe gluten-free?
If you use gluten-free soy sauce or tamari, absolutely! Just double-check the labels.
Can I use store-bought teriyaki sauce?
You can, but homemade tastes fresher and gives you full control over sugar and sodium levels.
How can I prevent the chicken from drying out?
Use chicken thighs instead of breasts—they stay juicy and tender even after reheating.
Can I freeze it?
Yes, just leave out the veggies—they don’t thaw well. Freeze chicken and rice in portions for easy meals later.
A Bowl That Brings It All Together
Cooking shouldn’t be complicated. And meals shouldn’t feel like chores. When you make this Teriyaki Chicken Rice Bowl, you’re creating more than a dish—you’re giving yourself the gift of ease, nourishment, and bold flavor.
So next time you’re thinking about takeout, skip the app. You’ve got everything you need right in your kitchen.
Teriyaki Chicken Rice Bowl
Ingredients
Chicken & Rice
- 1 lb boneless, skinless chicken thighs (or breasts)
- 2 cups cooked white rice (jasmine or sushi rice)
- 1 cup steamed vegetables (broccoli, carrots, snap peas)
- 1 tbsp vegetable oil
Homemade Teriyaki Sauce
- ¼ cup soy sauce (low-sodium if preferred)
- 2 tbsp brown sugar or honey
- 1 tbsp rice vinegar or mirin
- 1 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch + 1 tbsp water (slurry)
Optional Garnishes
- Sesame seeds, green onions, pickled ginger, sriracha
Instructions
Make the Sauce:
- Whisk soy sauce, brown sugar, vinegar, garlic, and ginger in a pot. Simmer over medium heat.
- Add cornstarch slurry, stir until thickened (1–2 minutes). Set aside.
Cook the Chicken:
- Heat oil in a skillet. Sear chicken 4–5 minutes per side until golden.
- Reduce heat, pour sauce over chicken, and coat evenly.
Prep Rice & Veggies:
- Cook rice according to package instructions.
- Steam or microwave vegetables until tender.
Assemble Bowls:
- Divide rice, chicken, and veggies into bowls.
- Garnish with sesame seeds, green onions, etc.
Notes
- Customizations: Swap chicken for tofu/shrimp, use cauliflower rice, or add pineapple.
- Storage: Store components separately for up to 4 days. Reheat with a splash of water.
- Gluten-Free: Use tamari instead of soy sauce.
