This Teriyaki Chicken Rice Bowl is the perfect combination of sweet, savory, and satisfying. Tender chicken is coated in a glossy homemade teriyaki sauce and served over a warm bed of rice, accompanied by fresh vegetables that add crunch and color. It’s quick to make, great for meal prep, and better than takeout.
Main Ingredient: Chicken Thighs (Saucy & Juicy)
Chicken thighs are ideal for teriyaki dishes—they’re juicy, flavorful, and hold up well to high heat and saucy cooking. You can also substitute with chicken breasts if preferred.
Ingredients Breakdown
Protein
- 500g boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
Fresh Produce
- 1 cup broccoli florets
- ½ red bell pepper, sliced
- 1 carrot, julienned or thinly sliced
- 1 green onion, chopped (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Base
- 2 cups cooked jasmine or short-grain white rice
- Optional: brown rice or cauliflower rice for a healthier alternative
Teriyaki Sauce (Homemade)
- ¼ cup soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons cornstarch + 2 tablespoons water (slurry)
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger (optional)
Kitchen Equipment Needed
- Non-stick skillet or wok
- Saucepan
- Mixing bowl
- Knife and cutting board
- Measuring spoons and cups
- Rice cooker or pot (for cooking rice)
Prep & Cook Time
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: Around 35 minutes
Step-by-Step Instructions
1. Make the Teriyaki Sauce
- In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
- Heat over medium heat until it starts to simmer.
- Stir in the cornstarch slurry and continue cooking until the sauce thickens (about 2–3 minutes).
- Remove from heat and set aside.
2. Cook the Chicken
- Heat a skillet over medium-high heat and lightly oil the surface.
- Add chicken pieces and sauté for 6–8 minutes, or until fully cooked and golden on the outside.
- Pour in half of the teriyaki sauce and stir to coat the chicken. Let it simmer for 1–2 minutes so the sauce caramelizes slightly.
3. Steam or Sauté the Veggies
- Steam the broccoli, carrots, and red pepper for 3–4 minutes until just tender but still bright.
- Alternatively, toss them in the same pan as the chicken for quick sautéing.
4. Assemble the Bowl
- Add a scoop of cooked rice into each serving bowl.
- Top with saucy chicken, steamed veggies, and drizzle more teriyaki sauce over everything.
- Garnish with chopped green onions and sesame seeds.
What to Serve With It
- Miso soup
- Cucumber sesame salad
- Pickled ginger
- A side of edamame
Tips and Variations
- Want it spicier? Add a dash of sriracha or red chili flakes to the sauce.
- Use tofu or tempeh instead of chicken for a vegetarian option.
- Add pineapple chunks for a sweet tropical twist.
- Make it gluten-free by using tamari instead of soy sauce.
Storage and Meal Prep
- Store leftovers in the fridge for up to 3 days in airtight containers.
- Reheat in the microwave or skillet with a splash of water.
- Perfect for weekly meal prep—assemble in containers for grab-and-go lunches.
Plating and Presentation Ideas
- Use shallow rice bowls or black ceramic plates for a dramatic look
- Garnish with extra sauce and a sprinkle of sesame seeds
- Arrange vegetables in sections for a bento-box style visual
- Add a lime wedge or microgreens for freshness
Final Thoughts
The Teriyaki Chicken Rice Bowl is a total comfort dish—easy to make, packed with flavor, and infinitely customizable. Whether you’re feeding your family or prepping for the week, it’s a wholesome, crowd-pleasing recipe that hits all the right notes.
