Teriyaki Chicken Rice Bowl Easy and Delicious Recipe

Name: Teriyaki Chicken Rice Bowl Easy and Delicious Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 4 boneless skinless chicken breasts cubed; 1 Tbsp. olive oil; 1/2 cup low sodium soy sauce; 1/2 cup water; 3 Tbsp. packed light brown sugar; 2 Tbsp. rice vinegar; 1/2 tsp. sesame oil (optional); 1 tsp. ground ginger; 2 tsp. minced garlic; 2 Tbsp. honey; 3 tsp. cornstarch; sesame seeds and chopped green onions for garnish; rice for serving; steamed veggies for serving

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The smell hits firstsweet, salty, sizzling. Reminds me of mall food courts in the ’90s, sticky trays and all. This Teriyaki Chicken Rice Bowl is the glow-up version, and folks online can’t stop making it. It’s quick, cozy, and totally crushes those weekday dinner blues.

It’s tender chicken, steamy rice, and that glossy homemade sauce that clings to every bite. A spoonful of comfort, but make it simple. Think takeout flavor, but straight from your favorite skillet. Full details in the blog!

I first tried this one after a midweek meltdownhungry kids, laundry mountain, no plan. Tossed it together with what we had on hand. Everyone scarfed it down. I tested it again (and again). You’ll love the secret!

Why This Teriyaki Chicken Rice Bowl Is a Weeknight Winner

This recipe is an efficient solution for busy evenings. First, it’s incredibly quickready on the table in just 25 minutes, start to finish! Plus, you’re likely to have many of the ingredients in your pantry already (think soy sauce and brown sugar). The result? A comforting, flavorful meal that tastes like your favorite takeout but offers the satisfying feel of homemade.

And let’s not forget that comforting, nostalgic feeling. The teriyaki sauce is the star heresticky, sweet, and perfectly tangy. It’s the kind of sauce that clings beautifully to tender chicken and steamy rice, taking you straight back to those grab-and-go dinners, only this version is even better (and healthier!).

This dish is also sure to impress. Whether it’s for a family dinner, a solo treat, or a casual meal with friends, it’s guaranteed to please every time. Plus, its versatility means you can easily customize it to make it your own!

Simple Ingredients Breakdown

This Teriyaki Chicken Rice Bowl keeps things wonderfully uncomplicated. Here’s what you’ll need:

Chicken: Boneless, skinless chicken breasts, cubed for bite-sized perfection.
Soy Sauce: Opt for low sodium to manage salt levels. It forms the savory base of our signature sauce.
Water: Essential for the sauce consistency.
Brown Sugar & Honey: These add sweetness with a lovely caramel-like depth.
Rice Vinegar: Balances the sweetness with a subtle tang.
Sesame Oil (optional): A tiny drizzle adds a wonderful nutty aroma.
Fresh Garlic & Ginger: Minced garlic and grated ginger are the aromatic powerhouses that elevate your sauce.
Cornstarch: For that thick, glossy sauce that clings to every bite.
Steamed Rice & Veggies: A comforting base and a healthy touchperfect for soaking up all that delicious sauce.

A vibrant Teriyaki Chicken Rice Bowl with tender chicken, fluffy rice, and fresh green onions and sesame seeds, highlighting the delicious ingredients.

And don’t forget the garnishestoasted sesame seeds and sliced green onions. They add a little crunch and a pop of color, making this bowl feel truly restaurant-worthy.

How to Make It: Step-by-Step Simplicity

The steps for this dish are wonderfully straightforward. Here’s a quick breakdown:

Prep the chicken (optional marinating): For extra flavor and tenderness, you can marinate the cubed chicken in about 1/4 cup of the prepared sauce for at least 15-30 minutes before cooking. This step is highly recommended for juicier results.
Cook the chicken: Heat 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Add the cubed chicken and brown it until it’s cooked through and golden, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set aside.
Whip up the sauce: While the chicken cooks, whisk together your teriyaki sauce ingredients in a bowl: soy sauce, water, honey, brown sugar, rice vinegar, sesame oil (if using), grated fresh ginger, minced fresh garlic, and cornstarch. Whisk until smooth and well combined.
Combine and thicken: Pour the sauce into the skillet (no need to clean it). Bring to a simmer, then add the cooked chicken back into the skillet. Stir and let it simmer for 3-5 minutes, allowing the sauce to thicken into a luscious, shiny glaze that coats the chicken.
Serve it up: Spoon the chicken and sauce generously over a bowl of freshly cooked white or brown rice. Add steamed vegetables on the side, and finish with a sprinkle of sesame seeds and sliced green onions. That’s ittime to dig in!

Step	What to Do	Timing
Prep Chicken (Optional)	Marinate cubed chicken in sauce.	15–30 minutes
Cook Chicken	Brown cubed chicken in olive oil until cooked through.	8–10 minutes
Make Sauce	Whisk sauce ingredients in a mixing bowl.	2 minutes
Combine & Simmer	Add sauce to chicken and cook until thickened.	5 minutes
Assemble	Serve over rice, add veggies, and garnish.	2–3 minutes

Customize Your Bowl: Easy Swaps and Add-Ons

One of the best parts about this Teriyaki Chicken Rice Bowl? It’s incredibly versatile. Here are some fun ways to tweak it to fit your preferences (or your pantry):

Protein Swap: Instead of chicken, try this recipe with shrimp, tofu, or even thinly sliced beef for a delicious variation.
Veggie Boost: Easily add broccoli florets, snap peas, sliced bell peppers, or mushrooms. Whatever vegetables you have on hand will work beautifully here.
Make It Gluten-Free: Simply swap the soy sauce for tamari or coconut aminos, and you’re good to go.
Spice It Up: For a little heat, add a pinch of red pepper flakes to the sauce or a drizzle of sriracha when serving.

Pro Tip: Want to batch-cook this meal? Double the recipe, store leftovers in airtight containers in the fridge, and you’ll have homemade lunches ready for the week, making meal prep much simpler!

Storage and Reheating Tips

Got leftovers? Lucky you! Here’s how to keep everything fresh:

Fridge: Store the chicken (with sauce) and rice separately in airtight containers for up to 3 days.
Freezer: The chicken and sauce freeze well. Pack them in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm the chicken and sauce in a skillet over low heat, stirring until heated through. Rice can be revived with a splash of water in the microwave or on the stovetop.

Expert Insight: Balancing Flavors in a Teriyaki Chicken Rice Bowl

The key to a standout teriyaki chicken rice bowl lies in achieving a perfect balance between the savory-sweet teriyaki glaze and the freshness of the rice and vegetables. Marinating the chicken allows the flavors to deeply penetrate, ensuring each bite is tender and flavorful without overpowering the natural ingredients.

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Perfecting My Teriyaki Chicken Rice Bowl Took More Than a Few Attempts

This teriyaki chicken rice bowl didn’t come together on the first tryI learned to balance the sauce just right after a splash too much soy on attempt two and a texture flop on attempt three. All those kitchen experiments finally paid off, making this recipe a reliable, family-friendly go-to that feels like a warm, flavorful hug.

FAQs ( Teriyaki Chicken Rice Bowl )

How can I make the chicken tender and juicy?

For tender, juicy chicken, marinate the pieces for at least 30 minutes in the sauce to let flavors soak in. Cook over medium-high heat and avoid overcooking by checking for an internal temperature of 165°F. Resting the chicken a few minutes before serving helps retain moisture in this recipe.

Can I use other proteins in this dish?

Absolutely, you can substitute chicken with tofu, shrimp, or beef strips. Just adjust cooking times accordingly to avoid overcooking. Firm tofu works well when pressed and marinated, keeping the stir-fry flavorful and balanced.

What side dishes pair well with the stir-fry?

This meal pairs nicely with steamed or stir-fried vegetables like broccoli or snap peas. A simple cucumber salad or pickled vegetables can add freshness. For a heartier option, serve with miso soup or edamame on the side.

How can I thicken the teriyaki sauce?

To thicken the sauce, mix a small amount of cornstarch with cold water to make a slurry, then stir it into the simmering sauce. Cook for a minute until it reaches the desired consistency. This helps the sauce cling better to the chicken and rice bowl.

Can I make this recipe ahead of time?

Yes, you can prepare the chicken and sauce up to a day in advance and store them separately in the fridge. Reheat gently on the stove to keep the chicken tender. Assemble with freshly cooked rice and vegetables just before serving for best texture.

An overhead view of a beautifully prepared Teriyaki Chicken Rice Bowl, garnished with sesame seeds and green onions, ready for a delicious meal.

Conclusion

This Teriyaki Chicken Rice Bowl comes together in under 30 minutes, delivering tender, glossy chicken and that perfect balance of sweet and tangy sauce. You’ll love how the aroma fills your kitchencomfort in a bowl that feels like a satisfying treat after a long day. It’s simple, satisfying, and just the kind of weeknight meal we all need.

Feel free to play around: swap chicken for tofu or shrimp, toss in your favorite veggies, or add a pinch of chili flakes for a little kick. For leftovers (because who doesn’t want seconds?), store the chicken and rice separately, then reheat gently to keep everything juicy and fresh. A little trick I picked up from my own busy kitchenit makes next-day dinners a breeze.

Now it’s your turn! Snap a pic, share your tweaks, or tell medoes this dish remind you of any comforting meals from your childhood? Save this recipe for those busy nights, and let’s keep making homemade meals that bring warmth, flavor, and a little bit of joy to the table. Enjoy!