Easy Teriyaki Chicken Rice Bowl Recipe

If you’re craving a dinner that’s both comforting and full of flavor but doesn’t require hours in the kitchen, I’ve got you covered with this Easy Teriyaki Chicken Rice Bowl Recipe. It’s one of those go-to meals I turn to when I want something quick but still feels a little special—plus, it’s always a hit with family and friends. You’ll love how the juicy chicken pairs perfectly with that sticky, sweet-savory teriyaki sauce, all served over a bed of fluffy rice and veggies. Trust me, once you try this, it might just become your new weeknight fave.

this Recipe

Ingredients You’ll Need

All the ingredients in this Easy Teriyaki Chicken Rice Bowl Recipe come together so well — the sweet, salty sauce clings perfectly to the tender chicken, and you’ll want to make extra sauce just in case! A quick tip when shopping: opt for low sodium soy sauce to keep the sodium in check and choose fresh garlic and ginger for the best flavor.

• Boneless skinless chicken breasts: I find chicken breasts cook evenly and stay juicy when cubed; it’s easier to get a good sear this way.
• Olive oil: A neutral oil that browns the chicken nicely without overpowering the flavors.
• Low sodium soy sauce: Essential for that umami kick—reduces saltiness so the sauce stays balanced.
• Water: Helps loosen the sauce and works with cornstarch to thicken it beautifully.
• Light brown sugar: Adds just the right caramelized sweetness.
• Rice vinegar: Provides a subtle tang that brightens the sauce.
• Sesame oil (optional): Adds a nutty aroma that turns this into a restaurant-level dish.
• Ground ginger: Gives a warm, spicy note that’s classic in teriyaki.
• Minced garlic: Fresh garlic is a must—it really lifts the sauce.
• Honey: Natural sweetness that balances soy and vinegar perfectly.
• Cornstarch: This is the secret weapon that thickens the sauce into a glossy finish.
• Sesame seeds and chopped green onions: For garnish and that extra bit of crunch and freshness.
• Rice: White or brown rice works great as the base.
• Steamed veggies: Think broccoli, snap peas, or carrots to add color and nutrition.

Variations

I love how flexible this Easy Teriyaki Chicken Rice Bowl Recipe is—whether you want to make it gluten-free, swap proteins, or add different veggies, it’s super easy to tweak it to your liking. I’ve tried a few variations myself that add new layers of deliciousness.

• Protein Swap: I once swapped chicken for salmon, and it was incredible—just adjust the cooking time to keep the fish tender and flaky.
• Veggie Boost: Sometimes I throw in mushrooms or bell peppers when I’ve got extra on hand; they soak up the sauce wonderfully.
• Spicy Kick: Adding a teaspoon of sriracha or red pepper flakes to the sauce turns this into a spicy-sweet delight I crave on colder evenings.
• Low Carb Option: Replace rice with cauliflower rice to enjoy the same flavors while keeping it lighter.

How to Make Easy Teriyaki Chicken Rice Bowl Recipe

Step 1: Brown the Chicken to Juicy Perfection

Heat your olive oil in a large skillet over medium-high heat. Once shimmering, add your cubed chicken in a single layer—don’t crowd the pan or you’ll steam it instead of browning. Cook the chicken until it’s golden brown and cooked through, usually about 6-8 minutes, flipping occasionally. You’ll know it’s ready when there’s no pink left in the center. Pro tip: Pat the chicken dry before adding it to the pan for a better sear.

Step 2: Whisk Up the Magic Teriyaki Sauce

While the chicken is cooking, mix together your soy sauce, water, brown sugar, rice vinegar, sesame oil, ground ginger, minced garlic, honey, and cornstarch in a medium bowl. Whisk it until the brown sugar and cornstarch are dissolved and everything is combined. This homemade sauce is where the magic happens—it’s perfectly balanced and thickens up beautifully.

Step 3: Combine and Let It Thicken

Once the chicken is fully cooked, pour your homemade teriyaki sauce over it in the skillet. Cook on medium heat, stirring frequently, until the sauce thickens and coats the chicken in a beautiful glossy glaze—usually about 3-5 minutes. Don’t rush this step! The thickened sauce is what turns this dish from good to absolutely crave-worthy.

Step 4: Serve it Up

Spoon the chicken and sauce over a bed of fluffy white or brown rice. Add steamed veggies on the side or mix them in for a complete meal. Sprinkle over sesame seeds and freshly chopped green onions for a little crunch and pop of color. Voilà, you’ve got yourself a restaurant-quality dish right at home.

How to Serve Easy Teriyaki Chicken Rice Bowl Recipe

Garnishes

I always sprinkle toasted sesame seeds and finely chopped green onions over my teriyaki chicken bowls—it adds a fresh crunch and a pop of color that makes the dish feel a little fancy. Sometimes, I like a small drizzle of extra sesame oil right before serving for that irresistible nutty aroma.

Side Dishes

Steamed veggies are my go-to here. Broccoli, snap peas, and shredded carrots all pair amazingly well. Occasionally, I stir-fry some bok choy or toss in some roasted sweet potatoes for a hearty contrast—the combo always feels balanced and satisfying.

Creative Ways to Present

For special occasions, I like to serve this Easy Teriyaki Chicken Rice Bowl Recipe in pretty bowls layered with colorful veggies and a side of pickled ginger for an unexpected tang. If I’m entertaining, adding a side of edamame sprinkled with sea salt and a wedge of lime really elevates the meal and makes it feel like a fully curated experience.

Make Ahead and Storage

Storing Leftovers

I like to store leftover chicken and sauce separately from the rice to keep everything fresh longer. Use airtight containers and refrigerate within two hours of cooking. Leftovers typically last 3-4 days without any loss in flavor or texture.

Freezing

Freezing works great if you want to prep meals in advance. I freeze the cooked chicken with the teriyaki sauce together, then thaw overnight in the fridge. You’ll lose a tiny bit of sauce texture, but reheated it’s still delicious and super convenient for busy days.

Reheating

To reheat, I place frozen or refrigerated chicken and sauce in a skillet over medium heat, stirring gently and adding a splash of water if the sauce looks too thick. It’s best to reheat rice separately in the microwave with a damp paper towel over it to keep it moist. This way, everything tastes freshly made again.

FAQs

Final Thoughts

This Easy Teriyaki Chicken Rice Bowl Recipe really is one of my favorite quick meals because it feels indulgent without being complicated. I love sharing it with friends and family because everyone always asks for seconds—and I’m happy to dish out because it’s that simple to make! If you’re looking for a new go-to dinner that balances sweet, savory, and comforting flavors, you’ll want to keep this recipe close at hand. Give it a try and see just how easy it is to bring restaurant-quality eats right into your home kitchen.

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