Teriyaki Chicken Rice Bowl Recipe

If you’re craving something comforting, flavorful, and ridiculously easy to whip up, then you’re in for a treat with this Teriyaki Chicken Rice Bowl Recipe. I absolutely love how this dish hits all the right notes—savory, slightly sweet, and bursting with that classic Asian-inspired glaze you just can’t get enough of. Whether it’s a quick weeknight dinner or a weekend treat, I promise you’ll come back to this one again and again.

this Recipe

Ingredients You’ll Need

What I adore about the ingredients in this Teriyaki Chicken Rice Bowl Recipe is how they all blend beautifully to create that rich, sticky teriyaki sauce that clings to tender chicken. Here’s a quick heads-up: picking fresh garlic and using good quality soy sauce really make a difference in the final flavor.

• Boneless skinless chicken breasts: Cubed for quick cooking and even sauce coverage.
• Olive oil: For searing—gives the chicken a nice golden color.
• Low sodium soy sauce: Helps control the saltiness so the sauce doesn’t overpower.
• Water: Balances the sauce consistency perfectly.
• Light brown sugar: Adds that classic caramel-like sweetness to the teriyaki.
• Rice vinegar: Brings a subtle tang that brightens the sauce.
• Sesame oil (optional): A little goes a long way for a toasty nutty aroma.
• Ground ginger: For that warm, gentle spice that’s essential in teriyaki.
• Minced garlic: Fresh garlic amps up the savory depth.
• Honey: Natural sweetness that helps with that sticky glaze texture.
• Cornstarch: The magic thickener that brings the sauce together.
• Sesame seeds and green onions: Perfect for garnish, adding crunch and freshness.
• Rice: White or brown – your pick! Acts as the carb base soaking up all sauce goodness.
• Steamed veggies: Broccoli, snap peas, carrots—great additions for color and nutrition.

Variations

What makes this Teriyaki Chicken Rice Bowl Recipe so much fun is how you can make it your own based on what you have handy or your dietary preferences—I love mixing things up depending on the season or what’s in my fridge.

• Use chicken thighs instead of breasts: I’ve done this for juicier, more flavorful chicken that stays tender even if slightly overcooked.
• Swap honey with maple syrup: Adds a lovely depth and is perfect if you’re avoiding refined sugars.
• Add fresh veggies right to the skillet: Stir in sliced bell peppers or snap peas for a one-pan meal that’s colorful and healthy.
• Make it gluten-free: Use tamari instead of soy sauce and make sure your other ingredients are gluten-free.

How to Make Teriyaki Chicken Rice Bowl Recipe

Step 1: Brown Your Chicken Just Right

Start by heating olive oil over medium-high heat in a large skillet. When it’s hot and shimmering, toss in those cubed chicken pieces. I like to avoid overcrowding the pan here because giving the chicken space helps get a nice golden crust instead of steaming. Stir occasionally and cook until the chicken is no longer pink—about 6 to 8 minutes. This step locks in juices, so don’t rush it!

Step 2: Whisk Together the Magic Sauce

While the chicken is browning, grab a medium bowl and whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ground ginger, minced garlic, and cornstarch until smooth. This mixture comes together quickly and packs all those teriyaki flavors you crave. Make sure the cornstarch is thoroughly dissolved to avoid lumps in your sauce.

Step 3: Combine & Simmer Until Glazed

Once your chicken is cooked through and beautifully browned, pour the sauce over it in the skillet. Keep the heat at medium and stir continuously. You’ll notice the sauce thicken within minutes, becoming sticky and glossy—that’s the goal! This step is where the magic happens, and the chicken soaks up all that sweet-savory goodness.

Step 4: Serve It Up with Rice and Veggies

Serve your luscious teriyaki chicken over steamed white or brown rice. I love adding fresh steamed vegetables on the side for color and crunch—broccoli florets or snap peas are my top picks. Don’t forget to sprinkle sesame seeds and chopped green onions on top to give each bite those extra layers of texture and flavor.

How to Serve Teriyaki Chicken Rice Bowl Recipe

Garnishes

I genuinely can’t skip sprinkling toasted sesame seeds on top—they add that subtle crunch and nutty flavor I adore. Plus, chopped green onions bring a pop of color and brightness that cuts through the richness. Sometimes, I throw on a few thinly sliced red chili flakes if I’m craving a slight kick. It’s little details like this that make the dish feel restaurant-worthy.

Side Dishes

I usually pair this Teriyaki Chicken Rice Bowl Recipe with simple steamed veggies like broccoli or sugar snap peas. Occasionally, I’ll serve some pickled cucumbers or a light Asian slaw on the side for tangy crunch. If I’m feeling fancy, a miso soup starter is always a hit to round out the meal.

Creative Ways to Present

For special occasions or when I have guests over, I like to serve the bowls family-style with all the garnishes and sides on the table so everyone can build their own. Using colorful bowls and bamboo chopsticks adds a fun, authentic vibe. You can even serve the chicken and rice in edible lettuce cups for a fresh, hands-on experience.

Make Ahead and Storage

Storing Leftovers

I recommend storing leftover chicken and sauce in an airtight container in the fridge for up to 3 days. I usually keep the rice separate so it doesn’t get mushy. It reheats beautifully and stays flavorful, making it a perfect next-day lunch option.

Freezing

Freezing this recipe works if you plan to have it later on—just make sure to cool the chicken and sauce completely before freezing in a sealed container. When thawed, you might want to freshen it up with a squeeze of lime or some chopped scallions to revive the flavors.

Reheating

I like reheating leftovers gently in a skillet over medium heat with a splash of water to keep things moist. Microwaving works too, but stirring every 30 seconds helps keep the sauce evenly heated and prevents drying out.

FAQs

Final Thoughts

I still remember the first time I made this Teriyaki Chicken Rice Bowl Recipe, how the house filled with the amazing aroma of garlic and ginger, and how quickly my family gathered around the table. It’s become one of my go-to dishes because it manages to be both comforting and exciting with every bite. If you give it a try, I have no doubt you’ll find it just as satisfying and easy to love as I do. So grab your skillet and let’s get cooking—you’ve got an unforgettable dinner waiting!

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