There’s just something comforting about a big, hearty bowl of rice, chicken, and a glossy, sweet-savory sauce tying everything together.
The first time I made a Teriyaki Chicken Rice Bowl at home, I was actually trying to recreate my favorite Japanese takeout order. I didn’t have high hopes — takeout always feels a little “extra,” right? But when I took that first bite, I was shocked. The chicken was juicy, the sauce was perfectly sticky and flavorful, and the whole bowl came together in less time than it takes to order delivery.
Ever since then, it’s been a go-to dinner in our house — quick, comforting, and crowd-pleasing. If you’re looking for a simple weeknight meal that feels a little special (but secretly super easy), this is it!
Why You’ll Love This Teriyaki Chicken Rice Bowl
- Healthy and Balanced: Packed with protein, veggies, and wholesome carbs.
- Quick and Easy: Ready in about 30 minutes, perfect for busy nights.
- Better Than Takeout: You control the ingredients, freshness, and flavor.
- Customizable: Great with chicken, tofu, or even shrimp.
- Family-Friendly: The sweet-savory sauce is loved by kids and adults alike.
How to Make Teriyaki Chicken Rice Bowl:
Quick Overview:
Making this Teriyaki Chicken Rice Bowl is a breeze! With just a few simple steps, you’ll have a meal that’s not only flavorful but satisfying too. The best part? It’s ready in under 30 minutes! With a few basic ingredients like chicken, rice, and a homemade teriyaki sauce, you can serve up a meal that’s better than takeout and will leave you feeling full and happy. Let’s get started!
Ingredients You’ll Need
- 1 lb chicken breast, thinly sliced
- 2 cups cooked jasmine rice (or any rice of your choice)
- 1 tablespoon vegetable oil
- 2 tablespoons sesame oil (optional for added flavor)
- 1/2 cup soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 1 tablespoon fresh grated ginger
- 2 cloves garlic, minced
- 1 tablespoon cornstarch (optional, for thickening the sauce)
- Sesame seeds, green onions, or any topping you prefer
For the Chicken:
- 1 pound boneless, skinless chicken thighs (or breasts if preferred)
- Salt and pepper, to taste
- 1 tablespoon oil (vegetable, canola, or avocado oil)
For the Homemade Teriyaki Sauce:
- 1/2 cup soy sauce (low-sodium preferred)
- 1/4 cup water
- 3 tablespoons honey (or brown sugar)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons fresh ginger, grated
- 2 garlic cloves, minced
- 1 tablespoon cornstarch + 1 tablespoon water (to make a slurry)
For Assembly:
- Cooked white or brown rice (or cauliflower rice for low-carb)
- Steamed broccoli or your favorite veggies (like carrots, edamame, or snap peas)
- Sesame seeds and sliced green onions, for garnish
Ingredient Notes and Substitutions:
- Chicken: I love using thighs because they stay juicy and tender, but breasts work too if you prefer leaner meat.
- Sweetener: You can swap honey for brown sugar, maple syrup, or even agave.
- Soy Sauce Alternatives: Use tamari or coconut aminos for a gluten-free version.
- Veggies: Feel free to clean out your fridge — bell peppers, zucchini, and mushrooms are great in this too.
Step-by-Step Instructions
1. Prepare the Rice
Cook your rice according to package instructions. I usually start the rice first so it’s ready when the chicken and sauce are done.
Tip: Fluff the rice with a fork after cooking to keep it light and fluffy!
2. Make the Teriyaki Sauce
In a small bowl or measuring cup, whisk together soy sauce, water, honey, rice vinegar, sesame oil, ginger, and garlic. Set aside.
3. Cook the Chicken
Heat oil in a large skillet over medium heat. Season chicken with a pinch of salt and pepper.
Add the chicken to the pan and cook for 5–7 minutes per side, until golden brown and cooked through (internal temperature should be 165°F).
Remove the chicken from the pan and let it rest on a plate.
4. Thicken the Sauce
In the same skillet, pour in the teriyaki sauce. Bring it to a gentle simmer.
In a small bowl, mix the cornstarch with water to make a slurry. Stir this into the simmering sauce. Cook for 1–2 minutes, stirring constantly, until the sauce thickens and becomes glossy.
Pro Tip: Keep an eye on it! The sauce can thicken quickly once it starts bubbling.
5. Slice and Toss the Chicken
Slice the rested chicken into strips or bite-sized pieces. Return it to the pan and toss it in the thickened teriyaki sauce to coat completely.
6. Assemble the Bowls
Scoop rice into bowls. Top with saucy teriyaki chicken and your steamed vegetables. Sprinkle with sesame seeds and green onions.
Serve immediately — and get ready for some serious smiles around the table!
Expert Tips for the Best Teriyaki Chicken Rice Bowl
- Use fresh ginger and garlic: It makes a huge difference in the final flavor.
- Don’t skip resting the chicken: Giving it a few minutes to rest after cooking keeps it juicy.
- Taste the sauce: Before thickening, taste and adjust — add a little more honey if you want it sweeter or a splash more vinegar for extra tang.
- Double the sauce: If you like extra sauce on your rice (I mean, who doesn’t?), just double the sauce ingredients.
Variations and Substitutions
- Make it vegetarian: Swap chicken for crispy tofu or sautéed mushrooms.
- Try shrimp: Teriyaki shrimp cooks super fast — just 2–3 minutes per side!
- Low-carb: Serve over cauliflower rice or a bed of shredded cabbage.
- Spicy twist: Add a squirt of sriracha or sprinkle red pepper flakes into the sauce.
Serving Suggestions
- Side salad: A crisp Asian-style slaw or cucumber salad would be super refreshing.
- Miso soup: Keep it classic with a simple bowl of miso on the side.
- Extra veggies: Stir-fry some bok choy, snap peas, or asparagus for even more greens.
- Pickled ginger: A little pickled ginger on the side adds a zingy, fresh bite!
Storage and Reheating Tips
- Storage: Cool leftovers and save in an airtight container inside the fridge for as much as four days.
- Reheating: Reheat lightly in the microwave or in a skillet with a touch of water to loosen the sauce.
- Freezing: You can freeze cooked teriyaki fowl (without the rice and vegetables) for up to two months. Thaw overnight in the refrigerator before reheating.
Recipe FAQs
Can I use bottled teriyaki sauce instead?
You can, but homemade tastes fresher and gives you more control over sweetness and saltiness. If using store-bought, taste it first and adjust as needed.
Is this dish gluten-free?
Not automatically — soy sauce contains gluten. But if you use tamari or coconut aminos, it’s easy to make this recipe gluten-free!
What’s the best rice to use?
I love using jasmine rice for its fluffy, slightly sticky texture, but any white, brown, or even sushi rice works great.
Can I prep this in advance?
Absolutely! Cook the chicken and sauce ahead of time. Store separately from the rice and veggies, then assemble fresh when you’re ready to eat.
How can I make the sauce thicker without cornstarch?
You can simmer it a little longer to naturally reduce and thicken it, or use arrowroot powder instead of cornstarch for a similar effect.
(Optional) Approximate Nutrition Information (per serving):
- Sugar: 12g
- Calories: 480
- Protein: 35g
- Fat: 15g
- Carbs: 50g
- Fiber: 3g
If you’ve been craving takeout but want something fresher, faster, and even tastier, this Teriyaki Chicken Rice Bowl has your name written all over it. It’s packed with flavor, ready in under 30 minutes, and completely customizable to fit your mood (or whatever’s hanging out in your fridge!).
If you make it, please let me know how it turns out! Drop a comment below, leave a rating, or tag me on social media — it absolutely makes my day to see your kitchen wins!