About this recipe
This Teriyaki Chicken Rice Bowl is simple, filling, and easy to make on a busy night. The chicken cooks quickly in a skillet, the sauce turns glossy and savory-sweet, and everything comes together over rice with fresh vegetables for a balanced bowl that feels homemade and satisfying.
Ingredients
Chicken and bowls
- 1 1/2 lb boneless skinless chicken thighs (cut into bite-size pieces; chicken breast also works)
- 1 tbsp olive oil (or avocado oil)
- 3 cups cooked white rice (jasmine rice, brown rice, or sushi rice work well)
- 1 cup cucumber (sliced or diced)
- 1 cup shredded carrots
- 1 tbsp green onions (sliced, optional)
- 1 tsp sesame seeds (optional)
Teriyaki sauce
- 1/3 cup low-sodium soy sauce
- 1/4 cup water
- 3 tbsp brown sugar
- 2 tbsp honey
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 tbsp water (for the cornstarch slurry)
Equipment
Large Skillet
Mixing Bowl
Whisk
Saucepan
Instructions
- 1
Mix the teriyaki sauce
In a bowl, whisk together the soy sauce, water, brown sugar, honey, garlic, ginger, and rice vinegar. In a separate small bowl, stir the cornstarch with 2 tablespoons water to make a slurry.
- 2
Cook the chicken
Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6 to 8 minutes, turning occasionally, until browned and cooked through.
- 3
Add the sauce
Pour the teriyaki sauce into the skillet with the chicken. Bring it to a gentle simmer, then stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens and coats the chicken.
- 4
Prepare the bowl toppings
While the sauce thickens, prepare the rice, sliced cucumber, shredded carrots, green onions, and sesame seeds if using.
- 5
Assemble the bowls
Divide the rice between bowls, then top with teriyaki chicken, cucumber, carrots, green onions, and sesame seeds. Spoon extra sauce over the top and serve warm.
Tips
- Use chicken thighs: Chicken thighs stay juicy and work especially well with teriyaki sauce, but chicken breast can also be used.
- Do not skip the slurry: The cornstarch slurry helps the sauce thicken and cling to the chicken instead of staying watery.
- Prep toppings first: Rice bowl toppings are easiest when sliced and ready before the chicken finishes cooking.
Substitutions
- Use different rice: White rice, brown rice, jasmine rice, sushi rice, or cauliflower rice can all work.
- Swap the vegetables: Try steamed broccoli, edamame, bell peppers, cabbage, avocado, or snap peas.
- Make it spicy: Add sriracha, chili garlic sauce, or red pepper flakes to the teriyaki sauce.
Storage
Refrigerator
Store the chicken, rice, and fresh toppings separately in airtight containers for up to 3 days. Freezer: Freeze the cooked teriyaki chicken and rice for up to 2 months. Add fresh toppings after reheating. Reheating: Reheat the chicken and rice gently in the microwave or in a skillet with a splash of water to loosen the sauce.
Nutrition
- Serving Size
- Calories
- 520
- Protein
- 35g
- Carbohydrates
- 64g
- Fat
- 14g
- Fiber
- 3g
- Sugar
- 18g
- Sodium
- 860mg
FAQ
Can I make teriyaki chicken rice bowls ahead of time?
Yes. Cook the chicken and rice ahead, then store the fresh toppings separately so they stay crisp.
Can I use store-bought teriyaki sauce?
Yes. Store-bought teriyaki sauce works, but homemade sauce gives you better control over the sweetness and saltiness.
What vegetables go well in teriyaki chicken rice bowls?
Cucumber, carrots, broccoli, edamame, cabbage, bell peppers, snap peas, and avocado all work well.
Recipe Card
Teriyaki Chicken Rice Bowl
Juicy teriyaki chicken served over rice with crisp vegetables and a simple homemade sauce.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Category
- Rice Bowls
- Cuisine
- Asian Inspired
- Difficulty
- Easy
- Cost
- Budget-friendly
Ingredients
Chicken and bowls
- 1 1/2 lb boneless skinless chicken thighs (cut into bite-size pieces; chicken breast also works)
- 1 tbsp olive oil (or avocado oil)
- 3 cups cooked white rice (jasmine rice, brown rice, or sushi rice work well)
- 1 cup cucumber (sliced or diced)
- 1 cup shredded carrots
- 1 tbsp green onions (sliced, optional)
- 1 tsp sesame seeds (optional)
Teriyaki sauce
- 1/3 cup low-sodium soy sauce
- 1/4 cup water
- 3 tbsp brown sugar
- 2 tbsp honey
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 tbsp water (for the cornstarch slurry)
Instructions
- Mix the teriyaki sauce: In a bowl, whisk together the soy sauce, water, brown sugar, honey, garlic, ginger, and rice vinegar. In a separate small bowl, stir the cornstarch with 2 tablespoons water to make a slurry.
- Cook the chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 6 to 8 minutes, turning occasionally, until browned and cooked through.
- Add the sauce: Pour the teriyaki sauce into the skillet with the chicken. Bring it to a gentle simmer, then stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens and coats the chicken.
- Prepare the bowl toppings: While the sauce thickens, prepare the rice, sliced cucumber, shredded carrots, green onions, and sesame seeds if using.
- Assemble the bowls: Divide the rice between bowls, then top with teriyaki chicken, cucumber, carrots, green onions, and sesame seeds. Spoon extra sauce over the top and serve warm.
