Honestly, who wouldn’t love a good chicken teriyaki rice bowl? It’s one of those meals that just hits the spot. Tender, saucy chicken over warm rice feels comforting, without being fussy or complicated.
It’s my go-to when I want something homemade that still tastes a little like takeout. And the best part? It barely takes any time to make.
I usually throw this together on busy weekdays when I need a quick lunch that doesn’t feel boring. The sauce is sweet, savory, and comes together in minutes.
Tips for Cooking and Prepping
When making teriyaki chicken, cook the chicken in batches if your pan is small. Crowding the pan makes it steam instead of sear, and you’ll lose that golden, caramelized texture that makes teriyaki so irresistible.
I also like to simmer the sauce separately before combining it with the chicken. This helps you control the consistency. It should coat the back of a spoon without being too thick or watery. If it gets too thick, just whisk in a splash of water.
If you’re meal prepping, keep the sauce, rice, and chicken stored separately. That way, the rice doesn’t get soggy, and you can reheat everything evenly. A quick microwave or stovetop reheat brings it right back to life.
And one more thing: don’t skip the garnish. A sprinkle of sesame seeds or chopped green onions at the end makes it look—and taste—complete.
What’s the Best Rice to Use?
The right rice makes a big difference in how this dish feels. Short-grain white rice (like sushi rice) gives you that slightly sticky texture that holds the sauce beautifully. Jasmine rice works too if you prefer something fluffier and more aromatic.
If you’re after a healthier twist, brown rice, quinoa, or even cauliflower rice all pair well with the teriyaki flavors. Just note that whole grains absorb more sauce, so you may want to make a bit of extra teriyaki for serving.
What Vegetables to Serve It With
Yes, teriyaki chicken pairs wonderfully with vegetables, and adding them makes the bowl more balanced.
Classic choices include broccoli, snap peas, bell peppers, carrots, and green beans. For extra color and crunch, try shredded cabbage or edamame.
You can quickly sauté them in a bit of sesame oil or steam them lightly so they stay bright and crisp.
If you want to serve this as a full meal, arrange the vegetables alongside the chicken and rice in the bowl, or toss everything together in the pan just before serving for a stir-fry style version.
Recipe Variations and Substitutes
You can easily adapt this recipe to suit different diets or ingredients you already have.
For a gluten-free version, swap soy sauce for tamari or coconut aminos. If you’re cutting back on sugar, use honey or maple syrup instead of brown sugar.
For a lower-sodium option, choose reduced-sodium soy sauce and dilute it with a bit of water. Vegetarians can replace the chicken with tofu, tempeh, or even roasted cauliflower.
If you like spice, stir in a teaspoon of sriracha or chili paste into the sauce for a sweet-and-spicy variation.
Can You Make Chicken Teriyaki Bowls Ahead of Time?
Absolutely. Teriyaki chicken is one of the best meals for meal prep. You can cook the chicken and sauce ahead, portion everything into containers, and refrigerate for up to four days.
If you’re planning to freeze it, store the chicken and sauce together, but keep the rice separate. This helps maintain texture when reheating.
Thaw overnight in the fridge, then warm gently in a skillet or microwave before serving. Add fresh vegetables or herbs after reheating to keep everything bright and fresh-tasting.
Frequently Asked Questions
Can I use store-bought teriyaki sauce?
Yes, you can, but homemade sauce tastes fresher and lets you control the sweetness and saltiness. If using store-bought, look for one made with real soy sauce and no high-fructose corn syrup.
Can I make this with chicken thighs instead of breasts?
Definitely. Chicken thighs stay juicier and are harder to overcook. Just trim off excess fat and cook until the internal temperature reaches 165°F (74°C).
Can I bake or grill the chicken instead?
Yes. Bake the chicken at 400°F (200°C) for 20–25 minutes or grill it over medium-high heat for 5–6 minutes per side, then toss with teriyaki sauce before serving.
Can I add vegetables directly to the pan?
Of course. Add them after the chicken is nearly cooked so they stay crisp-tender. Just avoid overcooking — you want some texture left.
Can I make this vegetarian or vegan?
Yes. Use tofu or tempeh instead of chicken and swap honey (if used) for maple syrup. The sauce and flavor stay just as satisfying.
Teriyaki Chicken Rice Bowl Recipe
Image credit: @tiffy.cooks
Ingredients
For the Chicken
- 1 lb (450 g) boneless, skinless chicken thighs or breasts
- 1 tablespoon vegetable oil
- Salt and black pepper, to taste
For the Teriyaki Sauce
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tablespoons brown sugar
- 2 tablespoons mirin (or rice vinegar + 1/2 teaspoon sugar)
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
For Serving
- 3 cups cooked white or jasmine rice
- 1 cup steamed broccoli or snap peas
- 1/2 cup sliced carrots or bell peppers
- Toasted sesame seeds and chopped green onions, for garnish
Instructions
- Cook the chicken. Heat oil in a skillet over medium heat. Season the chicken with salt and pepper, then cook for 5–6 minutes per side until golden and fully cooked. Remove and slice.
- Make the teriyaki sauce. In a small saucepan, combine soy sauce, brown sugar, mirin, honey, sesame oil, garlic, and ginger. Simmer for 3–4 minutes, then stir in the cornstarch slurry. Cook until thickened.
- Combine and coat. Add the sliced chicken to the sauce and toss to coat evenly.
- Assemble the bowls. Spoon rice into bowls, top with chicken and vegetables, and drizzle with extra sauce. Sprinkle with sesame seeds and green onions before serving.
Featured image credit: @thepourhouse530
