Teriyaki Chicken Rice Bowl is a flavorful and satisfying dish that pairs juicy, pan-seared chicken coated in a glossy teriyaki sauce with fluffy rice and fresh vegetables. It’s a perfect balance of savory, sweet, and tangy, all in one comforting bowl.

Teriyaki Chicken Rice Bowl

Why I Love This Recipe

I love how easy this bowl is to put together, yet it feels like something I’d order from my favorite takeout spot. The homemade teriyaki sauce is simple but rich and full of flavor. When I pour it over tender chicken and serve it with rice and veggies, I get a wholesome, colorful meal that never disappoints. It’s great for weeknight dinners and meal prep, too.

Ingredients

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

For the Teriyaki Sauce:

Low-sodium soy sauce
Water
Brown sugar
Rice vinegar
Honey
Garlic, minced
Fresh ginger, grated
Cornstarch (to thicken)
Toasted sesame oil (optional for depth)

For the Chicken:

Boneless, skinless chicken breasts or thighs
Oil for cooking (like avocado or vegetable oil)
Salt and pepper

For Serving:

Cooked white or brown rice
Steamed or stir-fried vegetables (such as broccoli, carrots, bell peppers, snap peas)
Sesame seeds (for garnish)
Green onions, sliced (for garnish)

Directions

Make the sauce:
In a small saucepan, I whisk together soy sauce, water, brown sugar, vinegar, honey, garlic, and ginger. I bring it to a simmer. Then I mix cornstarch with a little water to create a slurry and stir it into the sauce until it thickens, about 1–2 minutes. I remove it from the heat and set it aside.
Cook the chicken:
I season the chicken with salt and pepper, then heat oil in a skillet over medium-high heat. I cook the chicken for about 6–8 minutes per side, depending on thickness, until golden and cooked through. Then I slice it into strips.
Coat with sauce:
I return the sliced chicken to the pan and pour the teriyaki sauce over it. I stir to coat everything and let it simmer together for a minute or two to soak up the flavor.
Build the bowl:
I spoon rice into bowls, then top it with the teriyaki chicken and vegetables. I garnish with sesame seeds and green onions just before serving.

Servings and Timing

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

Variations

I swap the chicken for shrimp, tofu, or thin-sliced beef when I want to change it up.
Sometimes I use cauliflower rice or quinoa instead of white rice for a lighter option.
For a spicier kick, I add a drizzle of sriracha or sprinkle red pepper flakes into the sauce.
Pineapple chunks make a great tropical addition to the bowl.

Storage/Reheating

Storage: I store leftovers in airtight containers in the fridge for up to 3 days.
Reheating: I reheat in the microwave or in a skillet with a splash of water or extra sauce to keep things moist.
Meal prep: This recipe is perfect for prepping lunches. I keep the rice, veggies, and chicken together in containers for easy grab-and-go meals.

FAQs

Can I use store-bought teriyaki sauce?

Yes, when I’m short on time, I use a bottled teriyaki sauce. But I love making it from scratch because I can adjust the sweetness and saltiness exactly how I like it.

Can I grill the chicken instead?

Absolutely. Grilled chicken gives the bowl a smoky, charred flavor that works really well with the sauce.

How do I keep the chicken juicy?

I avoid overcooking by using a meat thermometer and removing the chicken when it hits 165°F. Letting it rest before slicing also helps keep it juicy.

What vegetables work best?

I like broccoli, carrots, bell peppers, and snap peas, but I also use whatever’s in the fridge—zucchini, cabbage, mushrooms—they all work well.

Is this recipe gluten-free?

It can be! I just make sure to use gluten-free soy sauce or tamari in the teriyaki sauce.

Conclusion

Teriyaki Chicken Rice Bowl is a quick, flavorful meal that brings everything I love—sweet, savory, and satisfying—in one bowl. It’s easy to customize, great for leftovers, and always a hit at the table. Whether I’m making it for dinner or meal prepping for the week, this is a go-to favorite I come back to often.