Teriyaki Chicken Rice Bowl Recipe

There’s just something comforting about a hearty bowl filled with rice, tender chicken, and a glossy, sweet-savory sauce tying it all together.

The first time I made a Teriyaki Chicken Rice Bowl at home, I was simply trying to recreate my favorite takeout order. I didn’t expect much — takeout always has that extra-special something, right? But when I took the first bite, I was hooked. The chicken was juicy, the sauce perfectly sticky, and the whole thing came together faster than delivery ever could.

Since then, this has become a go-to weeknight dinner in our house. It’s quick, satisfying, and surprisingly simple to make with pantry staples.

Why You’ll Love This Teriyaki Chicken Rice Bowl

  • Healthy and balanced: Packed with protein, veggies, and rice.
  • Quick and easy: Ready in about 30 minutes.
  • Better than takeout: Fresher flavor, less sugar, and no mystery ingredients.
  • Versatile: Swap the protein, adjust the sauce, or add your favorite veggies.
  • Kid-friendly: Mild, sweet-savory flavor that everyone loves.

Ingredients

For the Chicken:

  • 1 lb boneless, skinless chicken thighs or breasts
  • Salt and pepper, to taste
  • 1 tablespoon oil (vegetable or avocado)

For the Teriyaki Sauce:

  • ½ cup low-sodium soy sauce
  • ¼ cup water
  • 3 tablespoons honey (or brown sugar)
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons grated fresh ginger
  • 2 garlic cloves, minced
  • 1 tablespoon cornstarch + 1 tablespoon water (for thickening)

For Assembly:

  • Cooked jasmine or brown rice
  • Steamed veggies (broccoli, carrots, edamame, etc.)
  • Garnishes: sesame seeds, sliced green onions

Ingredient Notes & Swaps

  • Chicken thighs stay more tender than breasts, but either works well.
  • Honey can be replaced with maple syrup or agave.
  • For gluten-free, swap soy sauce with tamari or coconut aminos.
  • Don’t skip the fresh ginger and garlic — they really elevate the sauce.

Step-by-Step Instructions

1. Cook the Rice

Prepare rice according to the package instructions. Set aside and keep warm.

2. Make the Sauce

In a bowl, whisk together soy sauce, water, honey, vinegar, sesame oil, ginger, and garlic. Set aside.

3. Cook the Chicken

Heat oil in a large skillet over medium heat. Season chicken with salt and pepper.
Cook 5–7 minutes per side until golden and fully cooked (165°F internal temperature).
Remove chicken from the pan and let it rest for a few minutes.

4. Thicken the Sauce

In the same pan, pour in the sauce mixture. Bring to a simmer.
In a small bowl, mix cornstarch with water to make a slurry.
Add to the sauce and stir constantly until thickened and glossy, about 2 minutes.

5. Slice and Toss

Slice the rested chicken into strips or bite-sized pieces.
Return to the pan and coat in the teriyaki sauce.

6. Assemble the Bowls

Spoon rice into bowls. Top with chicken and steamed vegetables.
Garnish with sesame seeds and green onions. Serve immediately.

Expert Tips

  • Rest the chicken before slicing to keep it juicy.
  • Double the sauce if you like extra to drizzle over your rice.
  • Taste as you go — adjust sweetness or tang to your liking.
  • Use a nonstick skillet or stainless pan for best sauce results.

Variations

  • Vegetarian: Use crispy tofu or sautéed mushrooms.
  • Spicy version: Add a little sriracha or crushed red pepper flakes.
  • Low-carb: Serve over cauliflower rice or cabbage ribbons.
  • Shrimp: Cooks in just 2–3 minutes — perfect for a quick meal!

Serving Suggestions

  • Pair with miso soup or a light Asian slaw.
  • Add pickled ginger or a soft-boiled egg on top for a restaurant-style upgrade.
  • Turn leftovers into lettuce wraps for lunch the next day.

Storage and Reheating

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Reheat: Microwave or gently warm in a skillet with a splash of water.
  • Freezer: You can freeze cooked chicken and sauce separately for up to 2 months.

Recipe FAQs

Can I use bottled teriyaki sauce?
Yes, but homemade tastes fresher and lets you adjust the flavor. If using store-bought, taste and tweak as needed.

Is this recipe gluten-free?
Use tamari or coconut aminos instead of soy sauce to make it gluten-free.

Can I prep this ahead of time?
Absolutely. You can cook the chicken and sauce in advance, then reheat and assemble when ready.

What kind of rice works best?
Jasmine rice is great for its fluffy texture, but brown rice or even cauliflower rice works well too.

How do I thicken the sauce without cornstarch?
Simmer the sauce a bit longer to naturally reduce it, or use arrowroot powder instead of cornstarch.

Approximate Nutrition (per serving)

  • Calories: 480
  • Protein: 35g
  • Carbs: 50g
  • Fat: 15g
  • Sugar: 12g
  • Fiber: 3g

If you’re craving takeout but want something fresher, faster, and more affordable, this Teriyaki Chicken Rice Bowl hits the spot. It’s easy to make, packed with flavor, and completely customizable for your taste and dietary needs.

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