Name: Chicken Teriyaki Rice Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 2 tablespoons soy sauce; 2 tablespoons brown sugar or honey; 2 cloves garlic, minced; 1 teaspoon fresh grated ginger (or 1/2 teaspoon ground ginger); 1 tablespoon cornstarch; 1/4 cup water (plus 2 tablespoons for slurry); 1 tablespoon sesame oil or vegetable oil; 2 cups cooked white or brown rice; 2 cups steamed or sautéed broccoli, carrots, bell peppers, or snap peas; Optional: sesame seeds for garnish; Optional: chopped green onions for garnish

Jump to Recipe·Leave a Review

These chicken teriyaki rice bowls are packed with juicy chicken, sticky-sweet teriyaki sauce, and crisp veggies — all served over fluffy rice. It’s one of my favorite quick dinners that feels like takeout, but fresher and homemade.

Why You’ll Love This Recipe

I love how easy and satisfying these bowls are. The teriyaki sauce is rich and flavorful, the chicken is always tender, and I can throw in whatever veggies I have on hand. It’s a balanced meal in one bowl — no fuss, no mess. Chicken Teriyaki Rice Bowls

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken and sauce:

boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
soy sauce
brown sugar or honey
garlic, minced
fresh ginger (or ground ginger)
cornstarch (to thicken)
water
sesame oil or vegetable oil

For the bowl:

cooked white or brown rice
steamed or sautéed broccoli, carrots, bell peppers, or snap peas
sesame seeds (optional)
green onions (optional)

Directions

I cook the rice according to package instructions and set it aside.
In a small saucepan, I whisk together soy sauce, sugar or honey, garlic, ginger, and water. I bring it to a simmer.
I stir in a cornstarch slurry (cornstarch + water) to thicken the sauce, then set it aside.
In a skillet, I cook the chicken in a bit of oil until browned and cooked through.
I pour the teriyaki sauce over the chicken and simmer for a few minutes until it’s coated and glossy.
I assemble the bowls with rice on the bottom, veggies on the side, and saucy chicken on top. I finish with sesame seeds and green onions.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I swap chicken for shrimp or tofu.
I sometimes use quinoa or cauliflower rice instead of regular rice.
Pineapple chunks add a fun, sweet twist.
I add chili flakes or sriracha for a spicy version.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. I reheat in the microwave or on the stove with a splash of water to keep the sauce from drying out. Chicken Teriyaki Rice Bowls

FAQs

Can I use store-bought teriyaki sauce?

Yes — but I like making my own because I can control the sweetness and saltiness.

What veggies work best?

Broccoli, carrots, bell peppers, and edamame are my go-to, but any stir-fry veggies work great.

Can I meal prep this?

Definitely — I portion it into containers and keep it in the fridge for quick lunches.

How do I keep the chicken tender?

I don’t overcook it and slice it evenly so it cooks quickly and stays juicy.

Can I freeze it?

Yes — I freeze the cooked chicken and sauce separately from the rice and veggies, then reheat and assemble when ready.

Conclusion

These chicken teriyaki rice bowls are a flavorful, filling, and easy dinner I can pull together any night of the week. It’s one of those meals that never gets old — comforting, customizable, and always delicious.