This Easy Teriyaki Chicken Rice Bowl is a weeknight dinner winner! It’s a quick, healthy, and incredibly flavorful meal that combines tender, juicy chicken, a sweet and savory homemade teriyaki sauce, and your favorite rice and steamed vegetables. I love how customizable this recipe is – you can easily swap out the protein or veggies to your liking. It’s a perfect way to satisfy your takeout cravings without leaving the house!
Why You’ll Love This Teriyaki Chicken Rice Bowl
- Quick and Easy: Ready in under 30 minutes, this recipe is perfect for busy weeknights.
- Homemade Teriyaki Sauce: The homemade teriyaki sauce is so much better than store-bought and is made with simple pantry ingredients.
- Flavorful and Satisfying: The combination of tender chicken, savory sauce, rice, and vegetables is a classic for a reason.
- Healthy and Customizable: You can easily adjust the ingredients to your liking and dietary needs.
- Family-Friendly: This is a dish that everyone in the family will enjoy.
Ingredients for Teriyaki Chicken Rice Bowl
Here’s what you’ll need to make this delicious bowl. The full list with measurements is in the recipe card below.
Chicken and Teriyaki Sauce
- Boneless skinless chicken breasts, cubed (Meat)
- Olive oil (Oil)
- Low sodium soy sauce (Condiment)
- Water (Liquid)
- Packed light brown sugar (Sweetener)
- Rice vinegar (Acid)
- Sesame oil (optional) (Flavoring)
- Ground ginger (Spice)
- Minced garlic (Aromatic)
- Honey (Sweetener)
- Cornstarch (Thickener)
Serving
- Sesame seeds (Garnish)
- Chopped green onions (Garnish)
- Rice (for serving) (Grain)
- Steamed veggies (for serving) (Vegetable)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Teriyaki Chicken Rice Bowl as is, but here are a few ideas for variations:
- Use Different Protein: Try using chicken thighs, steak, shrimp, or tofu instead of chicken breasts.
- Add More Vegetables: Stir-fry some broccoli florets, bell peppers, snap peas, or mushrooms along with the chicken.
- Make it Spicy: Add a pinch of red pepper flakes or a dash of sriracha to the teriyaki sauce.
- Different Rice: Use brown rice, quinoa, or cauliflower rice instead of white rice.
- Add Pineapple: Add some pineapple chunks to the stir-fry for a sweet and tangy flavor.
How to Make Teriyaki Chicken Rice Bowl
Let me show you how easy it is to make this Easy Teriyaki Chicken Rice Bowl:
Cook the Chicken
- I heat the olive oil in a large skillet over medium-high heat.
- I add the cubed chicken and brown it until it’s cooked through and no longer pink.
Make the Teriyaki Sauce
- While the chicken is browning, I prepare the teriyaki sauce.
- In a medium-size mixing bowl, I whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil (if using), ground ginger, minced garlic, and cornstarch.
Combine and Thicken
- Once the chicken is browned and cooked through, I add the homemade teriyaki sauce to the skillet.
- I continue to cook, stirring constantly, until the sauce has thickened and coats the chicken beautifully.
Serve
- I serve the teriyaki chicken immediately over white or brown rice, along with steamed vegetables of my choice.
- I garnish with sesame seeds and chopped green onions.
Tips and Tricks for the BEST Teriyaki Chicken
Here are my secrets for making this dish truly exceptional:
- Don’t Overcook the Chicken: Cook the chicken until it’s just cooked through to keep it tender and juicy.
- Use Low-Sodium Soy Sauce: Low-sodium soy sauce allows you to control the saltiness of the dish.
- Adjust Sweetness: Taste the teriyaki sauce and adjust the amount of brown sugar and honey to your liking.
- Whisk the Cornstarch Well: Make sure the cornstarch is fully dissolved in the sauce to prevent lumps.
How to Serve
This Teriyaki Chicken Rice Bowl is a complete meal on its own, but here are a few serving ideas:
- Steamed Vegetables: Serve with your favorite steamed vegetables, like broccoli, green beans, or carrots.
- Stir-Fried Vegetables: Add some stir-fried vegetables to the skillet along with the chicken.
- Side Salad: A simple Asian-inspired salad would complement the dish nicely.
Make Ahead and Storage
You can prepare the teriyaki sauce ahead of time and store it in the refrigerator. Leftover teriyaki chicken and rice can be stored in the refrigerator for up to 3 days. Reheat gently in a skillet or in the microwave.
FAQs about Teriyaki Chicken Rice Bowl
- Can I use chicken thighs instead of breasts?
- Yes, you can use boneless, skinless chicken thighs. They may take a bit longer to cook.
- Can I make this without the sesame oil?
- Yes, you can omit the sesame oil, but it adds a nice nutty flavor to the sauce.
- Can I make this gluten-free?
- Yes, you can, just make to use gluten free ingredients.
Enjoy this Easy Teriyaki Chicken Rice Bowl! It’s a quick, flavorful, and healthy meal that’s perfect for any night of the week.
Print
Teriyaki Chicken Rice Bowl
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: Asian-Inspired, Japanese-Inspired
Description
This Teriyaki Chicken Rice Bowl is a quick, easy, and flavorful meal. Tender, cubed chicken is cooked in a homemade teriyaki sauce and served over rice with your favorite steamed vegetables.
Ingredients
- 4 boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 3 tablespoons packed light brown sugar
- 2 tablespoons rice vinegar
- 1/2 teaspoon sesame oil (optional)
- 1 teaspoon ground ginger
- 2 teaspoons minced garlic
- 2 tablespoons honey
- 3 teaspoons cornstarch
- Sesame seeds, for garnish (optional)
- Chopped green onions (scallions), for garnish (optional)
- Cooked rice, for serving (white, brown, or jasmine)
- Steamed vegetables, for serving (broccoli, carrots, snow peas, etc.)
Instructions
- Heat Oil: Heat the olive oil in a large skillet or wok over medium-high heat.
- Cook Chicken: Add the cubed chicken to the hot skillet. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through (no longer pink in the center).
- Make Teriyaki Sauce: While the chicken is cooking, prepare the teriyaki sauce. In a medium bowl, whisk together the low-sodium soy sauce, water, brown sugar, rice vinegar, sesame oil (if using), ground ginger, minced garlic, honey, and cornstarch until well combined and the cornstarch is dissolved.
- Combine and Thicken: Once the chicken is cooked through, pour the prepared teriyaki sauce into the skillet with the chicken. Stir to coat the chicken evenly.
- Simmer Sauce: Bring the sauce to a simmer, stirring constantly, until it thickens to your desired consistency (about 1-2 minutes).
- Serve: Serve the teriyaki chicken immediately over cooked rice and steamed vegetables. Garnish with sesame seeds and chopped green onions, if desired.
Notes
- Chicken: You can also use boneless, skinless chicken thighs in this recipe.
- Soy Sauce: Low-sodium soy sauce is recommended to control the saltiness of the dish.
- Vegetables: Use your favorite steamed vegetables, such as broccoli, carrots, snow peas, bell peppers, or a stir-fry vegetable blend.
- Rice: White rice, brown rice, and jasmine rice all work well with this dish.
- Serving Suggestions: You can also add other toppings to your rice bowls, such as avocado, shredded carrots, or a fried egg.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.