Name: Teriyaki Chicken Rice Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 boneless, skinless chicken breasts, cut into bite-sized pieces; 2 cups cooked white rice; 1 cup broccoli florets; 1/2 cup sliced carrots; 1 tablespoon vegetable oil; 1/2 cup low-sodium soy sauce; 3 tablespoons honey; 2 tablespoons rice vinegar; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon cornstarch mixed with 2 tablespoons water; 2 tablespoons sliced green onions (optional, for garnish); 1 teaspoon sesame seeds (optional, for garnish)

Hey y’all! If there’s one dinner that fits every craving, it’s Teriyaki Chicken Rice Bowls. Imagine succulent chicken glazed in sweet-savory teriyaki sauce, piled high on fluffy steamed rice, and topped with crisp veggies. Whether you need a crowd-pleasing family meal, a lunch that reheats beautifully, or a healthy dinner, this is your answer. Let’s get cooking!

Why You’ll Love This Teriyaki Chicken Rice Bowls Recipe

Quick and easy enough for busy weeknights.
Packed with bold, mouthwatering teriyaki flavor.
Customizable with your favorite veggies or proteins.
Perfect for meal prep or a satisfying lunch the next day.
Healthier than takeout and made with pantry staples.

Teriyaki Chicken Rice Bowls Ingredients

1 lb (450g) boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked white rice (or brown rice for a healthier twist)
1 cup broccoli florets
1 cup shredded carrots
2 green onions, sliced
1 teaspoon sesame seeds (optional, for garnish)

Homemade Teriyaki Sauce:

1/3 cup low-sodium soy sauce
3 tablespoons honey or brown sugar
2 tablespoons rice vinegar
2 tablespoons water
1 tablespoon cornstarch
2 teaspoons sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated

Directions for Teriyaki Chicken Rice Bowls

Step 1: Prepare the Teriyaki Sauce

In a small saucepan, whisk together soy sauce, honey (or brown sugar), rice vinegar, water, sesame oil, garlic, and ginger.
Bring to a simmer over medium heat, stirring occasionally.
Mix cornstarch with a splash of water, add to the sauce, and stir until thickened (about 1 minute).
Remove from heat and set aside.

Step 2: Cook the Rice

While the sauce simmers, cook rice according to package directions or use a rice cooker.

Step 3: Sauté the Chicken

Heat vegetable oil in a large skillet over medium-high heat.
Season chicken pieces with salt and pepper.
Add the chicken to the skillet and cook for 5-7 minutes, stirring until golden and cooked through.

Step 4: Add the Teriyaki Sauce

Pour prepared teriyaki sauce over the chicken.
Toss to coat and simmer for 2-3 minutes until sticky and glossy.

Step 5: Prepare the Vegetables

Steam or blanch broccoli for 2-3 minutes until tender-crisp.
Shred or slice carrots thinly.

Step 6: Assemble the Teriyaki Chicken Rice Bowls

Divide rice between 4 bowls.
Top with teriyaki chicken, broccoli, and carrots.
Garnish with green onions and sesame seeds. Serve hot!

Notes for Perfect Teriyaki Chicken Rice Bowls

For extra flavor, marinate the chicken in half the sauce for up to 30 minutes before cooking.
Don’t skip the cornstarch—it thickens the sauce and gives it that classic glossy texture. Learn more about thickening sauces here.
Try swapping in brown rice, cauliflower rice, or even quinoa for a different base.

Teriyaki Chicken Rice Bowls Variations

Spicy Teriyaki Chicken: Add 1 tablespoon Sriracha or chili paste to the sauce for extra heat.
Veggie-Packed Bowls: Mix in snap peas, bell peppers, or edamame for more color and nutrition.
Gluten-Free Version: Use tamari or coconut aminos instead of soy sauce.

Required Equipment for Teriyaki Chicken Rice Bowls

Large skillet or wok
Small saucepan
Rice cooker or pot
Cutting board & knife
Measuring cups and spoons

Storage Instructions for Teriyaki Chicken Rice Bowls

Let leftovers cool completely before storing in airtight containers. Keep in the fridge for up to 4 days. Reheat in the microwave or on the stovetop until piping hot. For longer storage, freeze the chicken and rice (minus veggies) for up to 2 months and thaw overnight before reheating. Learn more about safe storage practices here.

Serving and Pairing Suggestions

Serve with a crisp cucumber salad or crunchy Asian slaw for freshness.
Add a bowl of miso soup or steamed edamame for a complete meal.
Top with extra sriracha or a drizzle of spicy mayo for a flavor boost!

Pro Tips for the Best Teriyaki Chicken Rice Bowls

Cut chicken into even pieces for uniform cooking and tenderness.
Use freshly grated ginger and garlic for maximum flavor impact—it makes a difference! (Find more on cooking perfect chicken thighs.)
Let the sauce simmer until it coats the back of a spoon for that restaurant-quality glaze.

Teriyaki Chicken Rice Bowls FAQ

1. Can I make this recipe ahead of time?: Yes! Teriyaki Chicken Rice Bowls are perfect for meal prep and taste just as good reheated.
2. What’s the best cut of chicken to use?: Chicken thighs stay juicier and more flavorful, but chicken breast works great too.
3. Is it okay to use store-bought teriyaki sauce?: Absolutely—if you want to save time, just sub the homemade sauce with about 2/3 cup of your favorite bottled version.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Teriyaki Chicken Rice Bowls

Why You’ll Love This Teriyaki Chicken Rice Bowls Recipe

Teriyaki Chicken Rice Bowls Ingredients