The Teriyaki Chicken Rice Bowl is a balanced, flavorful meal featuring tender chicken coated in a glossy, homemade teriyaki sauce, served over fluffy jasmine rice and paired with crisp, steamed vegetables. It’s a quick and satisfying dish that captures the essence of Japanese-inspired comfort food with fresh, wholesome ingredients.
Why You’ll Love This Recipe
This dish brings together everything you want in a weeknight dinner—easy to prepare, packed with flavor, and customizable for the whole family. The homemade teriyaki sauce is simple yet bold, delivering a perfect balance of sweet, savory, and umami. Served with rice and vegetables, it offers a complete, nourishing meal in just 25 minutes. Ideal for meal prep, lunch bowls, or quick dinners, it’s a go-to recipe for busy households.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Chicken and Bowl:
- Boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Vegetable oil
- Cooked jasmine or white rice
- Broccoli florets
- Snap peas or green beans
For the Teriyaki Sauce:
- Soy sauce
- Brown sugar
- Honey
- Rice vinegar
- Cornstarch
- Water
- Sesame oil
- Garlic, minced
- Fresh grated ginger
For Garnish:
- Sesame seeds
- Chopped green onions
Directions
- In a small saucepan, whisk together soy sauce, brown sugar, honey, rice vinegar, cornstarch, water, sesame oil, garlic, and ginger.
- Bring to a simmer over medium heat and stir constantly for 3–4 minutes until the sauce thickens. Remove from heat and set aside.
- Steam broccoli and snap peas (or green beans) for 4–5 minutes until just tender but still vibrant. Set aside.
- Heat vegetable oil in a skillet over medium-high heat. Add chicken pieces and cook for 6–8 minutes, turning occasionally, until browned and cooked through.
- Pour the teriyaki sauce over the cooked chicken. Stir to coat evenly and simmer for another 1–2 minutes.
- Assemble each rice bowl with a scoop of rice, a portion of teriyaki chicken, and steamed vegetables.
- Garnish with sesame seeds and chopped green onions. Serve immediately.
Servings and timing
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4 servings
- Calories per serving: 430 kcal
Variations
- Spicy Teriyaki: Add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce for heat.
- Vegetarian Option: Replace chicken with tofu or tempeh, and use vegetable broth if desired.
- Low-Carb Bowl: Serve over cauliflower rice or shredded cabbage for a lighter version.
- Add More Veggies: Include bell peppers, carrots, or mushrooms for added color and nutrients.
- Teriyaki Glaze: Simmer the sauce longer to create a thicker glaze for a more concentrated flavor.
Storage/Reheating
- Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or on the stovetop until warmed through. Add a splash of water or broth if needed to loosen the sauce.
- Freezing: The chicken and sauce freeze well for up to 2 months. Cooked rice and steamed vegetables can be frozen separately.
FAQs
Can I use store-bought teriyaki sauce?
Yes, but the homemade version offers better flavor control and is free of preservatives. Use store-bought for convenience if needed.
Should I use chicken thighs or breasts?
Both work well. Thighs offer more flavor and stay juicier, while breasts are leaner.
Can I make this gluten-free?
Yes. Use tamari or gluten-free soy sauce and ensure all other ingredients are certified gluten-free.
How do I prevent the sauce from being too salty?
Use low-sodium soy sauce and adjust the sweeteners to balance the flavor.
What type of rice works best?
Jasmine or white rice is traditional, but brown rice or sushi rice can also be used.
Can I cook the chicken in the oven or air fryer?
Yes. Bake or air fry the chicken pieces, then toss with the prepared sauce before serving.
How thick should the teriyaki sauce be?
The sauce should coat the back of a spoon and cling to the chicken without being overly thick.
Can I prepare the sauce in advance?
Yes. The sauce can be made ahead and stored in the refrigerator for up to 5 days.
What other proteins can I use?
Shrimp, beef, or even salmon work well with the teriyaki sauce for variety.
Is this recipe suitable for meal prep?
Absolutely. Store in individual containers with rice and vegetables for easy grab-and-go meals throughout the week.
Conclusion
The Teriyaki Chicken Rice Bowl is a flavorful, balanced meal that brings together savory chicken, crisp vegetables, and fluffy rice in one satisfying dish. With a homemade teriyaki sauce that’s both simple and delicious, this recipe offers a fresh alternative to takeout and a reliable staple for busy evenings. Enjoy it hot, fresh, and packed with flavor—ready in under 30 minutes.
PrintTeriyaki Chicken Rice Bowl
Tender chicken cooked in a glossy homemade teriyaki sauce, served over fluffy rice with crisp steamed vegetables for a wholesome and flavorful rice bowl.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese
- Diet: Halal
Ingredients
For the Chicken & Rice:
- 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 2 cups cooked jasmine or white rice
- 1 cup broccoli florets
- 1 cup snap peas or green beans
For the Teriyaki Sauce:
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
For Garnish:
- 1 tablespoon sesame seeds
- 2 tablespoons chopped green onions
Instructions
- In a small saucepan, whisk together all sauce ingredients. Bring to a simmer over medium heat and stir until thickened, about 3–4 minutes. Remove from heat and set aside.
- Steam broccoli and snap peas until just tender, about 4–5 minutes. Set aside.
- In a skillet over medium-high heat, heat vegetable oil and cook chicken pieces for 6–8 minutes until browned and fully cooked.
- Pour teriyaki sauce over chicken and toss to coat evenly. Simmer 1–2 more minutes.
- Assemble bowls by placing a scoop of rice in each, topping with teriyaki chicken, and adding steamed vegetables on the side.
- Garnish with sesame seeds and chopped green onions before serving.
Notes
- Swap chicken with tofu or shrimp for variations.
- Add extra vegetables like carrots, bell peppers, or mushrooms for color and nutrition.
- Double the sauce if you prefer a saucier bowl.
- This dish makes a great meal-prep option—store in airtight containers for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 430 kcal
- Sugar: 12g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg