This recipe combines convenience with irresistible flavor. It’s quick to prepare, customizable, and healthier than takeout. The homemade teriyaki sauce adds depth and freshness that store-bought versions just can’t match. Plus, it’s a complete meal in a bowl—protein, carbs, and veggies—all in one satisfying dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs
Soy sauce
Brown sugar
Garlic
Fresh ginger
Honey or maple syrup
Rice vinegar
Cornstarch
Water
Cooked white or brown rice
Broccoli florets
Carrots
Sesame oil or vegetable oil
Sesame seeds (optional)
Green onions (optional)
Directions
In a small saucepan, combine soy sauce, brown sugar, minced garlic, grated ginger, honey, and rice vinegar. Bring to a simmer over medium heat.
In a separate bowl, mix cornstarch and water to form a slurry, then stir it into the sauce. Cook until thickened, then set aside.
Cut the chicken into bite-sized pieces. Heat oil in a large skillet over medium-high heat and cook the chicken until browned and cooked through.
Pour the teriyaki sauce over the chicken and stir to coat evenly. Let simmer for a few minutes to allow the flavors to meld.
Steam or sauté the broccoli and carrots until just tender.
Assemble the bowls: Add a serving of rice, top with teriyaki chicken, and spoon vegetables on the side.
Garnish with sesame seeds and sliced green onions if desired.
Servings and timing
This recipe makes 4 servings. Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes
Variations
Low-carb option: Swap rice for cauliflower rice or shredded cabbage.
Spicy kick: Add red pepper flakes or a drizzle of sriracha to the sauce.
Different proteins: Substitute chicken with shrimp, beef strips, or tofu.
Vegetarian version: Use tofu or tempeh and veggie broth in place of chicken and traditional sauce ingredients.
Extra veggies: Add snap peas, bell peppers, or baby corn for more color and crunch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave in 30-second intervals, stirring in between, until warmed through. For best texture, reheat chicken and vegetables separately from the rice in a skillet over medium heat.
FAQs
Can I use store-bought teriyaki sauce?
Yes, but homemade sauce offers better control over flavor and ingredients. If you’re in a pinch, a good-quality bottled version works too.
Is this recipe gluten-free?
It can be made gluten-free by using tamari or a gluten-free soy sauce.
What type of rice is best for this bowl?
White jasmine rice, brown rice, or even sushi rice all work well for different textures and flavors.
Can I make this recipe ahead of time?
Yes, it’s great for meal prep. Store components separately and assemble when ready to eat.
Can I bake the chicken instead of pan-frying?
Absolutely. Bake chicken pieces at 400°F (200°C) for 20–25 minutes, then toss with sauce.
How do I make it more saucy?
Double the sauce portion of the recipe if you prefer your bowl extra saucy.
Can I freeze Chicken Teriyaki Rice Bowls?
Yes, but it’s best to freeze the chicken and sauce separately from the rice and veggies for better texture after thawing.
What can I use instead of cornstarch?
Arrowroot powder or tapioca starch are great substitutes for thickening the sauce.
Is it better to use chicken breasts or thighs?
Thighs are juicier and more flavorful, but breasts are leaner. Use whichever you prefer.
How do I keep the vegetables crisp?
Lightly steam or sauté them and avoid overcooking. Add them to the bowl just before serving for best texture.
Conclusion
Chicken Teriyaki Rice Bowls are the perfect blend of bold flavor, balanced nutrition, and convenience. Whether you’re preparing a quick dinner, meal-prepping for the week, or feeding a hungry family, this recipe delivers every time. With endless ways to customize it to your taste, it’s a go-to favorite that never gets old.
Chicken Teriyaki Rice Bowls feature juicy, pan-seared chicken coated in a homemade savory-sweet teriyaki sauce, served over fluffy rice with crisp-tender vegetables. A quick and flavorful Asian-inspired meal perfect for weeknights or meal prep.
Ingredients
1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tbsp sesame oil or vegetable oil
3 cups cooked white or brown rice
2 cups broccoli florets
1 cup sliced carrots
1/2 cup soy sauce (or tamari for gluten-free)
1/4 cup brown sugar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp honey or maple syrup
1 tbsp rice vinegar
1 tbsp cornstarch
2 tbsp water (for cornstarch slurry)
1 tbsp sesame seeds (optional)
2 green onions, sliced (optional)
Instructions
In a small saucepan, combine soy sauce, brown sugar, garlic, ginger, honey, and rice vinegar. Bring to a simmer over medium heat.
In a small bowl, mix cornstarch and water to form a slurry, then stir into the sauce. Cook until thickened and set aside.
Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned and fully cooked, about 6-8 minutes.
Pour the teriyaki sauce over the cooked chicken and stir to coat. Let simmer for 2-3 minutes.
Steam or sauté broccoli and carrots until just tender, about 4-5 minutes.
Assemble each bowl with a portion of cooked rice, topped with teriyaki chicken and vegetables.
Garnish with sesame seeds and sliced green onions if desired. Serve warm.
Notes
Use tamari instead of soy sauce for a gluten-free version.Swap rice with cauliflower rice for a low-carb option.Add red pepper flakes or sriracha for extra heat.Store components separately for better texture during meal prep.Double the sauce for extra coverage if desired.
