Introduction
If you’re craving a flavorful, healthy, and easy weeknight meal, this Chicken Teriyaki Rice Bowl is the perfect choice. Bursting with sweet and savory umami flavors, it combines tender pieces of chicken glazed in homemade teriyaki sauce, served over warm steamed rice with fresh vegetables.
This dish is a Japanese-inspired comfort food that’s been adapted for the busy home cook a perfect balance of taste, nutrition, and simplicity. Whether you’re meal-prepping for the week or whipping up a quick dinner, this Easy Chicken Teriyaki Rice Bowl Recipe will become one of your go-to favorites.
Why You’ll Love This Recipe
🕒 Quick & Easy: Ready in under 30 minutes — perfect for busy weeknights.
🍗 Homemade Teriyaki Sauce: No bottled sauce needed — this one’s fresher and tastier.
🥦 Healthy & Balanced: Packed with protein, veggies, and wholesome carbs.
💰 Budget-Friendly: Costs less than $3 per serving!
🍱 Great for Meal Prep: Make a big batch and enjoy all week long.
Ingredients
For the Chicken:
1 lb (450g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tbsp vegetable oil
Salt and pepper, to taste
For the Teriyaki Sauce:
1/4 cup soy sauce (use tamari for gluten-free)
3 tbsp brown sugar or honey
2 tbsp rice vinegar
2 tbsp mirin (or 1 tbsp white wine + 1 tsp sugar)
1 tsp sesame oil
1 tsp grated ginger
2 cloves garlic, minced
2 tsp cornstarch mixed with 2 tbsp water (slurry)
For Serving:
2 cups cooked jasmine or sushi rice (or cauliflower rice for low-carb)
1 cup steamed broccoli florets
1/2 cup sliced carrots
1/2 cup edamame (optional)
1 tbsp toasted sesame seeds
2 green onions, sliced thin
How to Make Chicken Teriyaki Rice Bowl
Step 1: Cook the Chicken
Heat vegetable oil in a large skillet or wok over medium-high heat. Season the chicken lightly with salt and pepper, then sauté until golden brown and fully cooked (about 6–8 minutes). Remove and set aside.
Step 2: Make the Teriyaki Sauce
In the same pan, add soy sauce, brown sugar, rice vinegar, mirin, sesame oil, ginger, and garlic. Stir and bring to a gentle simmer for 2–3 minutes. Add the cornstarch slurry and whisk until the sauce thickens and turns glossy.
Step 3: Combine
Return the cooked chicken to the pan and toss to coat evenly in the sauce. Cook for another 1–2 minutes to allow the flavors to blend beautifully.
Step 4: Assemble the Bowl
Add a generous scoop of steamed rice to your bowl. Top with saucy chicken, broccoli, carrots, and edamame. Garnish with sesame seeds and green onions.
Serving Suggestions
Serve your Chicken Teriyaki Bowl with a side of miso soup, seaweed salad, or pickled cucumbers for a complete Japanese-inspired meal.
Drizzle with extra teriyaki sauce or spicy mayo if you love a creamy kick.
Sprinkle with crushed peanuts or sesame seeds for added crunch.
For a lighter option, skip the rice and serve over shredded cabbage or cauliflower rice.
Recipe Variations
Healthy Teriyaki Chicken Bowl with Vegetables: Add zucchini, bell peppers, and mushrooms for extra fiber and color.
Low-Carb Chicken Teriyaki Bowl: Use cauliflower rice instead of jasmine rice.
Spicy Teriyaki Chicken Bowl: Mix 1 tsp of sriracha or chili flakes into the sauce.
Hawaiian-Style Teriyaki Chicken Bowl: Add pineapple chunks for a sweet, tropical twist.
Gluten-Free Teriyaki Bowl: Replace soy sauce with tamari or coconut aminos.
Tips for Perfect Chicken Teriyaki Rice Bowls
Use Chicken Thighs: They’re juicier and more flavorful than breasts.
Make It Healthier: Swap white rice for brown rice or quinoa.
Meal Prep Friendly: Store in airtight containers and reheat in the microwave.
Add Spice: Stir in a spoonful of sriracha or chili flakes for a Spicy Teriyaki Chicken Rice Bowl.
Gluten-Free Option: Substitute soy sauce with tamari or coconut aminos.
Common Mistakes to Avoid
Overcooking the Chicken: Teriyaki chicken should stay tender — cook just until done, not dry.
Using Too Much Cornstarch: A little goes a long way! Too much can make the sauce gummy.
Skipping the Marinade Step (if pre-marinating): Even a short 15-minute marinade enhances flavor.
Adding Sauce Too Early: Always cook the chicken first, then toss it in the sauce to coat evenly.
Not Balancing Sweet and Salty: Adjust soy sauce and sugar to taste for the perfect umami balance.
Equipment You’ll Need
Non-stick skillet or wok
Mixing bowls
Rice cooker or saucepan
Measuring cups and spoons
Sharp knife and cutting board
Recipe FAQ
1. Can I make this recipe ahead of time?
Absolutely! This recipe is perfect for meal prep. Store the chicken and sauce separately from the rice for up to 4 days in the fridge.
2. What kind of rice works best?
Japanese short-grain rice or jasmine rice works best. For a low-carb option, use cauliflower rice.
3. Can I grill the chicken instead?
Yes! For a Grilled Teriyaki Chicken version, marinate the chicken for 30 minutes, then grill and brush with teriyaki sauce.
4. Can I add more veggies?
Definitely — bell peppers, zucchini, mushrooms, or snap peas all pair perfectly.
5. Can I use store-bought teriyaki sauce?
You can, but homemade is much healthier and tastes fresher. If you want a shortcut, try this easy Teriyaki Chicken recipe from AllRecipes.
Nutrition Information (Per Serving)
Calories: 520
Protein: 36g
Carbs: 54g
Fat: 15g
Fiber: 4g
Sugar: 18g
(Values may vary depending on ingredients used.)
Estimated Cost
Chicken: $5
Sauce Ingredients: $1.50
Rice: $1
Vegetables: $2
Total: ≈ $9.50 for 4 servings ($2.37 per bowl)
Final Thoughts
This Homemade Chicken Teriyaki Bowl with Steamed Rice is an easy, satisfying dish that checks every box quick, healthy, and full of flavor. It’s one of those recipes that feels like takeout but is cheaper, fresher, and customizable to your taste.
So next time you’re craving Japanese-inspired comfort food, skip the restaurant and make this Chicken Teriyaki Rice Bowl right at home your family (and your wallet) will thank you!
