The Teriyaki Chicken Rice Bowl Recipe is a delightful, flavorful dish that brings together tender, juicy chicken bathed in a luscious homemade teriyaki sauce, served over a bed of steaming rice with fresh vegetables. It’s perfect for busy weeknights or whenever you’re craving a comforting bowl bursting with sweet and savory notes. This recipe balances simple ingredients to create a mouthwatering meal that feels special without requiring complicated steps or hard-to-find items.
Ingredients You’ll Need
This Teriyaki Chicken Rice Bowl Recipe relies on straightforward, pantry-friendly ingredients that each contribute to its rich flavor and vibrant appeal. From the salty depth of soy sauce to the sweet touch of brown sugar and honey, every component plays a tasty, important role.
- 4 boneless skinless chicken breasts, cubed: Choose fresh chicken for the best texture and quick cooking.
- 1 Tbsp. olive oil: Helps brown the chicken beautifully and adds subtle fruitiness.
- 1/2 cup low sodium soy sauce: Provides the signature umami base without overpowering saltiness.
- 1/2 cup water: Helps dilute and balance the sauce’s strong flavors.
- 3 Tbsp. packed light brown sugar: Sweetens the sauce with a bit of molasses richness.
- 2 Tbsp. rice vinegar: Adds a mild tang to brighten up the sauce.
- 1/2 tsp. sesame oil (optional): A tiny fragrant boost that deepens the dish’s aroma.
- 1 tsp. ground ginger: Injects subtle warmth and spice into the sauce.
- 2 tsp. minced garlic: Brings sharp, savory notes that pair perfectly with ginger.
- 2 Tbsp. honey: Adds a smooth, natural sweetness that melts into the sauce.
- 3 tsp. cornstarch: Used as a thickener to give the teriyaki sauce that glossy, clingy texture.
- Sesame seeds and chopped green onions for garnish: Both add crunch, freshness, and vibrant color.
- Rice for serving: White or brown rice works well as the comforting base.
- Steamed veggies for serving: Any favorite crisp vegetables like broccoli, snap peas, or carrots brighten the bowl wonderfully.
How to Make Teriyaki Chicken Rice Bowl Recipe
Step 1: Sear the Chicken
Start by heating your olive oil in a large skillet over medium-high heat. Once hot, add the cubed chicken, making sure not to overcrowd the pan to help it brown nicely. Cook until the chicken pieces are golden on the outside and fully cooked through, with no pink remaining inside.
Step 2: Whisk the Teriyaki Sauce
While the chicken is cooking, mix together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ground ginger, minced garlic, and cornstarch in a medium bowl. Whisk it well until the sugar and cornstarch are fully dissolved to ensure a perfectly smooth sauce.
Step 3: Combine and Thicken
Once your chicken is browned and cooked through, pour the teriyaki sauce into the skillet. Stir consistently as you cook to prevent sticking and allow the sauce to thicken into a shiny glaze that clings to every piece of chicken. This step transforms your dish from simple to spectacular.
Step 4: Plate and Serve
Serve your sticky, savory teriyaki chicken over hot, fluffy rice along with your choice of steamed vegetables. This combo provides an inviting mixture of textures, flavors, and nutrients all in one satisfying bowl of goodness.
How to Serve Teriyaki Chicken Rice Bowl Recipe
Garnishes
Nothing elevates this Teriyaki Chicken Rice Bowl Recipe like a sprinkle of toasted sesame seeds and freshly chopped green onions. The sesame seeds add a gentle crunch and nutty flavor, while the green onions bring bright, fresh color and a mild zest that wakes up the palate.
Side Dishes
Pair this bowl with simple sides like steamed edamame, pickled ginger, or a light cucumber salad. These complements keep the meal balanced and refreshing without stealing the spotlight from the main attraction.
Creative Ways to Present
For a fun twist, serve your teriyaki chicken rice bowl inside a carved-out pineapple or atop a bed of cauliflower rice for a low-carb option. Layering the ingredients in glass jars or bento boxes works beautifully for meal prep or packing lunches with style.
Make Ahead and Storage
Storing Leftovers
After enjoying your Teriyaki Chicken Rice Bowl Recipe, store any leftovers in airtight containers in the refrigerator for up to three days. This keeps the chicken moist and the flavors vibrant, making it a perfect next-day meal.
Freezing
You can freeze the cooked chicken and sauce separately from the rice and vegetables for up to one month. Thaw in the refrigerator overnight before reheating to maintain the best texture and taste.
Reheating
Reheat your leftovers gently in a skillet over medium heat or in the microwave, stirring occasionally to warm evenly. Add a splash of water or broth if the sauce has thickened too much during storage.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a great alternative as they stay extra juicy and tender, which can add even more richness to the Teriyaki Chicken Rice Bowl Recipe.
Is there a vegetarian version of this recipe?
Yes! Swap the chicken for tofu or tempeh, and use vegetarian-friendly soy sauce to recreate the delicious flavors while keeping it plant-based.
What vegetables work best with this dish?
Broccoli, snap peas, bell peppers, carrots, and baby corn are all fantastic choices. They add color, crunch, and nutrition without competing with the sauce’s flavor.
Can I make the sauce ahead of time?
Definitely. The sauce can be prepared up to two days in advance and stored in the fridge. Just give it a good stir before adding to the chicken to ensure the cornstarch hasn’t settled.
Is low sodium soy sauce mandatory?
Using low sodium soy sauce helps control the salt level and lets the sweet and tangy notes shine through better, but you can use regular soy sauce if needed—just be mindful of the seasoning at the end.
Final Thoughts
This Teriyaki Chicken Rice Bowl Recipe is one of those meals that feels comforting, indulgent, and wholesome all at once. It’s easy enough for a weeknight, yet satisfying enough to impress family and friends. I encourage you to give it a try—you’ll soon see why it’s become a personal favorite and a go-to recipe in many kitchens.
Print
Teriyaki Chicken Rice Bowl Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese-American
Description
A delicious and easy Teriyaki Chicken Rice Bowl featuring tender cubed chicken cooked in a savory homemade teriyaki sauce, served over rice with steamed vegetables and garnished with sesame seeds and green onions. Perfect for a quick weeknight dinner!
Ingredients
Chicken and Cooking
- 4 boneless skinless chicken breasts, cubed
- 1 Tbsp. olive oil
Teriyaki Sauce
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 3 Tbsp. packed light brown sugar
- 2 Tbsp. rice vinegar
- 1/2 tsp. sesame oil (optional)
- 1 tsp. ground ginger
- 2 tsp. minced garlic
- 2 Tbsp. honey
- 3 tsp. cornstarch
To Serve
- Sesame seeds for garnish
- Chopped green onions for garnish
- Rice (white or brown) for serving
- Steamed vegetables of your choice for serving
Instructions
- Heat the oil: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until hot and shimmering.
- Cook the chicken: Add the cubed boneless skinless chicken breasts to the skillet. Brown the chicken by cooking and stirring occasionally until the pieces are cooked through and no longer pink in the center, about 6-8 minutes.
- Prepare the teriyaki sauce: While the chicken is browning, whisk together the low sodium soy sauce, water, honey, packed light brown sugar, rice vinegar, sesame oil (if using), ground ginger, minced garlic, and cornstarch in a medium-sized mixing bowl until smooth and well combined.
- Combine chicken and sauce: Once the chicken is fully cooked and browned, pour the prepared teriyaki sauce into the skillet with the chicken. Stir continuously over medium heat until the sauce thickens and coats the chicken evenly, about 3-5 minutes.
- Serve: Spoon the teriyaki chicken over cooked white or brown rice, add steamed vegetables of your choice on the side, and garnish with sesame seeds and chopped green onions. Serve immediately for best flavor and texture.
Notes
- Use low sodium soy sauce to control the salt level in the dish.
- Adjust the sweetness by adding more or less honey and brown sugar according to taste.
- Sesame oil is optional but adds a nice nutty flavor to the sauce.
- For a thicker sauce, increase the cornstarch slightly but be careful not to add too much to avoid a gummy texture.
- Steamed broccoli, snap peas, carrots, or bell peppers make great vegetable accompaniments.
- Use chicken thighs for juicier meat if preferred.
- Leftover teriyaki chicken can be refrigerated for up to 3 days.
