About this recipe
Teriyaki chicken rice bowls are the ultimate weeknight save. When you're staring at the fridge at 6 PM with zero plan, this is the answer. You don't need a complicated marinade or an hour of prep time to pull this off. It's ready in about 25 minutes. The magic is in the pan-fried chicken thighs. They get perfectly browned in the skillet before the homemade sauce hits the hot pan—thickening into a sticky, glossy glaze that coats every single piece. Pile it all over warm rice with some crisp cucumbers and carrots. You've got a balanced meal that completely beats takeout.
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
Mix the teriyaki sauce
Whisk the soy sauce, water, brown sugar, honey, minced garlic, ginger, and rice vinegar in a medium bowl until the sugar mostly dissolves. In a separate small bowl, stir the cornstarch with 2 tablespoons of water until smooth. Don't skip the slurry—it's what makes the sauce stick to the chicken.
Cook the chicken
Heat the oil in a large skillet over medium-high heat. Drop the chicken pieces in a single layer and let them sear undisturbed for a couple of minutes to get some good color. Cook for 6 to 8 minutes total, tossing occasionally. You want the chicken browned and cooked through to a safe internal temperature of 165°F.
Add the sauce
Lower the heat slightly and pour your teriyaki sauce directly into the skillet with the chicken. Let it come to a gentle simmer so the flavors wake up. Give your cornstarch slurry a quick stir (it separates as it sits) and pour it in. Cook for 1 to 2 minutes until the sauce rapidly thickens into a gorgeous, glossy glaze.
Prepare the bowl toppings
While the sauce is doing its thing and getting thick, knock out the fresh ingredients. Slice up the cucumber, shred the carrots, and chop the green onions. Having these ready to go makes assembly a breeze while the chicken is still piping hot.
Assemble the bowls
Scoop your cooked rice into bowls to create a warm base. Pile on that sticky teriyaki chicken, then arrange the cucumber, carrots, and green onions around the edges. Finish with a heavy sprinkle of sesame seeds and spoon any extra sauce left in the skillet right over the top.
Tips
- Chicken thighs stay juicy and work especially well with the sticky teriyaki sauce, but chicken breast totally works if that's what you have on hand.
- Don't skip the cornstarch slurry. It's the secret to a sauce that actually clings to the chicken instead of pooling watery at the bottom of your bowl.
- Chop your cucumber and shred the carrots before you start cooking the chicken. Once that sauce hits the pan, things move fast.
Substitutions
- Swap the white rice for brown rice, jasmine rice, sushi rice, or even cauliflower rice if you want a lighter base.
- Play around with the veggies. Steamed broccoli, shelled edamame, sliced bell peppers, shredded cabbage, or fresh avocado are all great additions.
- Want some heat? Stir a big squeeze of sriracha, a dollop of chili garlic sauce, or a pinch of red pepper flakes directly into the teriyaki sauce.
Storage
**Refrigerator
** Keep the cooked chicken, rice, and fresh veggies in separate airtight containers so things don't get soggy. They'll keep well for up to 3 days.
**Freezer
** You can freeze the cooked teriyaki chicken and rice for up to 2 months. Just thaw overnight in the fridge and add your fresh toppings after reheating.
**Reheating
** Warm the chicken and rice gently in the microwave or toss them in a skillet over medium heat. Add a tiny splash of water if the sauce needs to loosen up.
Nutrition
- 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?
Absolutely! Cook the chicken and rice on Sunday, and just keep your fresh veggies stored in a separate container. That way, the cucumber stays crunchy when you pack it for lunch.
Can I use store-bought teriyaki sauce?
You can, but making it from scratch takes barely two minutes and tastes infinitely better. Plus, you control exactly how sweet or salty it gets.
What vegetables go well in teriyaki chicken rice bowls?
Cucumber and carrots add a great fresh crunch, but steamed broccoli, edamame, shredded cabbage, bell peppers, or avocado are all amazing choices. Use whatever is sitting in your crisper drawer!
Recipe Card
Teriyaki Chicken Rice Bowl
Juicy teriyaki chicken served over warm rice with crisp vegetables and a simple homemade sauce. Ready in about 25 minutes.
- 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: Whisk the soy sauce, water, brown sugar, honey, minced garlic, ginger, and rice vinegar in a medium bowl until the sugar mostly dissolves. In a separate small bowl, stir the cornstarch with 2 tablespoons of water until smooth. Don't skip the slurry—it's what makes the sauce stick to the chicken.
- Cook the chicken: Heat the oil in a large skillet over medium-high heat. Drop the chicken pieces in a single layer and let them sear undisturbed for a couple of minutes to get some good color. Cook for 6 to 8 minutes total, tossing occasionally. You want the chicken browned and cooked through to a safe internal temperature of 165°F.
- Add the sauce: Lower the heat slightly and pour your teriyaki sauce directly into the skillet with the chicken. Let it come to a gentle simmer so the flavors wake up. Give your cornstarch slurry a quick stir (it separates as it sits) and pour it in. Cook for 1 to 2 minutes until the sauce rapidly thickens into a gorgeous, glossy glaze.
- Prepare the bowl toppings: While the sauce is doing its thing and getting thick, knock out the fresh ingredients. Slice up the cucumber, shred the carrots, and chop the green onions. Having these ready to go makes assembly a breeze while the chicken is still piping hot.
- Assemble the bowls: Scoop your cooked rice into bowls to create a warm base. Pile on that sticky teriyaki chicken, then arrange the cucumber, carrots, and green onions around the edges. Finish with a heavy sprinkle of sesame seeds and spoon any extra sauce left in the skillet right over the top.
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