Teriyaki Chicken Rice Bowls Recipe With Homemade Sauce

Tender chicken coated in a sweet and savory homemade teriyaki sauce, served over fluffy rice and finished with crisp vegetables and sesame seeds, makes these Teriyaki Chicken Rice Bowls a simple dinner that feels like takeout at home. This recipe comes together with everyday ingredients and is easy enough for a busy weeknight.

The combination of juicy chicken, flavorful teriyaki sauce, steamed rice, and fresh vegetables gives you a satisfying meal with plenty of texture and flavor. You can also customize the bowl with your favorite vegetables or toppings.

Recipe Information

Why This Recipe Is Good

These Teriyaki Chicken Rice Bowls are quick, flavorful, filling, and easy to customize. The homemade teriyaki sauce adds a rich sweet and savory flavor, while rice and vegetables turn the chicken into a complete meal.

Ingredients

For the Chicken

• 1 1/2 pounds boneless, skinless chicken thighs or chicken breasts
• 1 tablespoon neutral cooking oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Homemade Teriyaki Sauce

• 1/2 cup low-sodium soy sauce
• 1/4 cup water
• 3 tablespoons honey or brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, finely minced
• 1 teaspoon freshly grated ginger
• 1 tablespoon cornstarch
• 2 tablespoons cold water

For the Rice Bowls

• 4 cups cooked white or brown rice
• 1 cup broccoli florets, steamed
• 1 medium carrot, thinly sliced or shredded
• 1/2 cup shelled edamame, cooked
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds

Optional Toppings

• Sliced avocado
• Thinly sliced cucumber
• Shredded red cabbage
• Sliced jalapeño
• Pickled ginger
• Extra teriyaki sauce
• Sriracha or chili crisp

Equipment Needed

• Large skillet or frying pan
• Medium saucepan
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Small mixing bowl
• Whisk
• Wooden spoon or spatula
• Rice cooker or saucepan for cooking rice
• Serving bowls

How to Make Teriyaki Chicken Rice Bowls

1. Prepare the Chicken

Pat the chicken dry with paper towels. Cut it into bite-sized pieces so it cooks quickly and evenly. Season the chicken lightly with salt and black pepper.

Chicken thighs are especially juicy and flavorful, but chicken breasts work well too.

2. Make the Teriyaki Sauce

In a small saucepan, combine the soy sauce, water, honey or brown sugar, rice vinegar, sesame oil, garlic, and ginger.

Place the saucepan over medium heat and bring the mixture to a gentle simmer.

In a small bowl, whisk together the cornstarch and 2 tablespoons of cold water until smooth. Slowly pour the cornstarch mixture into the simmering sauce while whisking continuously.

Cook for about 1 to 2 minutes, until the sauce becomes glossy and slightly thick. Remove it from the heat.

3. Cook the Chicken

Heat the cooking oil in a large skillet over medium-high heat.

Add the chicken in a single layer. Cook for about 5 to 7 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through.

For food safety, chicken should reach an internal temperature of 165°F, or 74°C.

4. Add the Teriyaki Sauce

Pour about three-quarters of the prepared teriyaki sauce over the cooked chicken. Stir well so every piece is coated.

Cook for another 2 to 3 minutes. The sauce will bubble and cling to the chicken, creating a shiny, flavorful coating.

Do not cook the sauce for too long after adding it to the chicken, as it can become overly thick.

5. Prepare the Vegetables

While the chicken cooks, steam the broccoli until tender but still slightly crisp. Cook the edamame according to the package directions.

Prepare the carrots and green onions. You can keep the vegetables warm or serve some of them fresh for extra crunch.

6. Assemble the Rice Bowls

Divide the cooked rice among four serving bowls.

Add the teriyaki chicken to one side of each bowl, then arrange the broccoli, carrots, and edamame around the chicken.

Drizzle with the remaining teriyaki sauce and sprinkle with sesame seeds and sliced green onions.

Add any optional toppings you enjoy.

7. Serve

Serve the Teriyaki Chicken Rice Bowls immediately while the chicken and rice are warm.

For the best texture, add fresh toppings such as cucumber, avocado, or cabbage just before serving.

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Tips for the Best Teriyaki Chicken Rice Bowls

Use chicken thighs for extra tenderness. Chicken thighs contain more fat than chicken breasts, which helps keep the meat juicy during cooking.

Do not skip the cornstarch slurry. It gives the homemade teriyaki sauce its thick, glossy texture and helps it coat the chicken.

Avoid overcrowding the pan. Cook the chicken in batches if necessary. Too much chicken in the skillet at once can cause it to steam instead of brown.

Taste the sauce before adding it to the chicken. If you prefer a sweeter sauce, add a little more honey or brown sugar. For more tang, add a small splash of rice vinegar.

Use leftover rice. Chilled cooked rice is an excellent choice for quick rice bowls and can save time on busy evenings.

Make it spicy. Add sriracha, chili flakes, or chili crisp to the teriyaki sauce for a little heat.

Easy Variations

Teriyaki Chicken and Pineapple Bowls

Add small pieces of fresh or canned pineapple to the skillet during the final few minutes of cooking. The sweet pineapple pairs especially well with the savory teriyaki sauce.

Spicy Teriyaki Chicken Bowls

Add 1 to 2 teaspoons of sriracha or another hot sauce to the teriyaki sauce. You can also top the finished bowls with sliced jalapeños.

Low-Carb Teriyaki Chicken Bowls

Replace the rice with cauliflower rice. Add extra broccoli, cabbage, zucchini, or other low-carb vegetables.

Teriyaki Chicken Sushi-Style Bowls

Serve the chicken over sushi rice and add cucumber, avocado, shredded nori, sesame seeds, and a little spicy mayonnaise.

Teriyaki Chicken Meal Prep Bowls

Divide the rice, chicken, and cooked vegetables among airtight containers. Refrigerate and enjoy within a few days. Keep fresh toppings and extra sauce separate until serving for the best texture.

What to Serve With Teriyaki Chicken Rice Bowls

These bowls are satisfying on their own, but you can serve them with a few simple sides. Steamed dumplings, cucumber salad, miso soup, edamame, or a simple cabbage slaw all pair nicely with teriyaki chicken.

For extra crunch, top the bowls with toasted sesame seeds, sliced green onions, or crispy onions.

Storage and Reheating

Store leftover chicken, rice, and cooked vegetables in airtight containers in the refrigerator.

When reheating, warm the rice and chicken thoroughly. A tablespoon or two of water can be added to the rice before reheating to help prevent it from drying out.

Keep fresh toppings such as avocado and cucumber separate until serving.

For the best quality, use leftovers within 3 to 4 days when properly refrigerated.

Frequently Asked Questions

Can I use chicken breast instead of chicken thighs?

Yes. Chicken breast works very well in this recipe. Cut it into evenly sized pieces and avoid overcooking it so it stays tender.

Can I make teriyaki sauce without honey?

Yes. Brown sugar, maple syrup, or another sweetener can be used instead. Adjust the amount to taste because different sweeteners vary in sweetness.

Can I make this recipe ahead of time?

Yes. The chicken and sauce can be cooked ahead and refrigerated. Prepare the rice and vegetables separately, then assemble the bowls when you are ready to eat.

How can I make the teriyaki sauce thicker?

Make sure the cornstarch is mixed with cold water before adding it to the sauce. Simmer the sauce briefly after adding the slurry until it thickens.

Can I use store-bought teriyaki sauce?

Absolutely. Store-bought teriyaki sauce is a convenient shortcut. Start with a smaller amount, then add more according to your taste.

What vegetables go well with teriyaki chicken?

Broccoli, carrots, bell peppers, cabbage, snap peas, zucchini, edamame, cucumber, and mushrooms are all excellent choices.

Can I freeze Teriyaki Chicken Rice Bowls?

The cooked chicken can be frozen in an airtight container for up to a few months for best quality. Rice can also be frozen, although the vegetables are generally better prepared fresh.

Can I make this recipe gluten-free?

Yes. Use gluten-free tamari or certified gluten-free soy sauce and check all other packaged ingredients to ensure they are gluten-free.

Nutrition Information

The following nutrition information is an estimate per serving and can vary depending on the exact ingredients and portion sizes used.

Final Thoughts

These Teriyaki Chicken Rice Bowls are an easy way to turn simple ingredients into a flavorful, balanced dinner. The homemade teriyaki sauce comes together quickly, and the bowl can be customized with different vegetables, grains, and toppings.

For an easy weeknight meal, prepare the rice and vegetables while the chicken cooks so everything is ready at nearly the same time. Serve the bowls hot, add your favorite toppings, and enjoy a homemade meal with plenty of sweet, savory teriyaki flavor.