The Best Teriyaki Chicken Rice Bowl Recipe

There’s something irresistible about the sweet and savory aroma of teriyaki chicken sizzling in a hot skillet. Paired with fluffy white rice and crisp-tender vegetables, this Teriyaki Chicken Rice Bowl is pure comfort in a bowl — quick, satisfying, and totally crave-worthy.

I first made this dish on a rushed weeknight when takeout just wasn’t in the budget. It was a hit from the very first bite — juicy chicken glazed in glossy teriyaki sauce, fresh veggies with a little crunch, and perfectly steamed rice soaking up all that flavor. It’s now in heavy rotation at our house, and I have a feeling it’ll be the same for you.

Whether you're meal-prepping for the week or scrambling for a last-minute dinner, this bowl hits the spot every time. Let’s dive into what makes this teriyaki chicken rice bowl the best.

Why You’ll Love This Teriyaki Chicken Rice Bowl

This isn’t just another chicken-and-rice dinner. It’s the kind of meal that makes everyone pause mid-bite to say, “Whoa, this is good.”

It’s weeknight-easy. From stovetop to table in under 30 minutes, this recipe is faster than ordering takeout — and you don’t have to leave your kitchen. The ingredients are simple, and the prep is minimal.

It’s family-friendly and picky-eater approved. The sauce is flavorful without being spicy, and the customizable toppings mean everyone gets exactly what they want in their bowl — even your tiniest critics.

It’s great for your grocery budget. Using pantry staples and affordable chicken thighs, you can whip this up without a special trip to the store. Plus, it reheats like a dream, so leftovers never go to waste.

It’s endlessly customizable. Add more veggies, swap the rice for noodles, go low-carb with cauliflower rice — the base recipe is delicious on its own, but flexible enough to fit any dietary needs or cravings.

Once you try it, I promise this one’s going into your regular dinner rotation. Let’s talk ingredients next — because that’s where the flavor magic starts.

Ingredients Notes

The beauty of this recipe is how much flavor you get from such simple ingredients. Let’s walk through the key players that make this bowl so incredibly good.

Boneless, skinless chicken thighs are my go-to here. They stay tender and juicy, even when diced and sautéed quickly. Chicken breast works too if that’s what you have on hand, but thighs give you that extra depth of flavor that takes this bowl from good to great.

Soy sauce forms the salty, umami backbone of the teriyaki sauce. I prefer low-sodium soy sauce so you can control the salt level more precisely, especially if you're planning to serve it over salted rice.

Brown sugar is what gives the sauce its signature sticky-sweet glaze. It melts into the soy sauce and thickens beautifully when simmered. You can substitute honey or maple syrup if you prefer a more natural sweetener — both are delicious options.

Fresh garlic and ginger bring a punch of flavor that sets homemade teriyaki apart from anything bottled. Minced or grated, these aromatics are the secret to making the sauce taste restaurant-worthy.

Cooked white rice acts as the perfect base to soak up the teriyaki goodness. Jasmine or sushi rice are my top picks, but brown rice, quinoa, or cauliflower rice work just as well if you’re looking for something different.

You don’t need any fancy equipment — just a cutting board, a sharp knife, a small saucepan for the sauce, and a large skillet to cook the chicken. A rice cooker can help if you want hands-off rice, but stovetop rice works just fine.

How To Make This Teriyaki Chicken Rice Bowl

Making this bowl is surprisingly easy, and the payoff is huge. Follow these steps and you’ll have dinner ready in no time.

Start by cooking your rice. If you’re using jasmine or white rice, rinse it first to remove excess starch. Cook it according to the package instructions, then set it aside to steam with the lid on — this keeps it warm and fluffy while you prepare the rest.

While the rice cooks, dice your chicken thighs into bite-sized pieces. Try to keep them all about the same size so they cook evenly. Season them lightly with a pinch of salt and pepper, and set aside while you heat your skillet.

In a large skillet over medium-high heat, add a bit of oil and sauté the chicken in a single layer. Let it sit undisturbed for a few minutes to develop a golden crust, then stir occasionally until it’s fully cooked and lightly browned. Don’t overcrowd the pan — work in batches if needed.

While the chicken is cooking, whisk together your teriyaki sauce in a small saucepan: soy sauce, brown sugar, garlic, ginger, and a splash of rice vinegar or mirin if you have it. Bring it to a simmer and let it reduce slightly. For a thicker sauce, mix a teaspoon of cornstarch with a little water and stir it in during the last minute or two of simmering.

Once the chicken is cooked, pour the teriyaki sauce directly into the skillet and toss everything to coat. Let it bubble and reduce for a minute or two, until the sauce thickens and glazes the chicken beautifully.

To assemble your bowls, spoon the warm rice into bowls, top with the glossy teriyaki chicken, and add your favorite veggies — steamed broccoli, shredded carrots, edamame, or even avocado slices. Sprinkle with sesame seeds or sliced green onions for a little extra flair.

From start to finish, the whole dish takes about 25–30 minutes. It’s one of those meals that feels like a treat but fits perfectly into your busiest evenings.

Storage Options

This teriyaki chicken rice bowl is just as delicious the next day, making it perfect for meal prep.

Store any leftover chicken and sauce in an airtight container in the fridge for up to 4 days. Keep the rice in a separate container so it doesn’t get soggy, and store any veggies separately if you want them to stay crisp.

To freeze, let the chicken and sauce cool completely, then portion into freezer-safe containers. It’ll keep well for up to 2 months. Thaw overnight in the fridge before reheating.

When reheating, use the microwave or stovetop with a splash of water to loosen the sauce. If the rice has dried out a bit, cover it with a damp paper towel before microwaving — it’ll come back to life perfectly.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. You can make it your own with just a few simple swaps.

For a vegetarian version, swap the chicken for tofu or tempeh. Pan-fried tofu gets deliciously crisp and soaks up the teriyaki sauce like a sponge — it’s a fantastic plant-based option.

If you’re watching your carbs, serve the chicken over cauliflower rice or sautéed greens. The flavors hold up beautifully, and you’ll still get that same saucy satisfaction.

You can also change up the vegetables based on what you have in the fridge. Bell peppers, snap peas, mushrooms, or even zucchini are all great options that cook quickly and pair well with the teriyaki glaze.

For extra heat, add a drizzle of sriracha or chili oil over the finished bowl. A little kick turns this into a spicy-sweet masterpiece.

Feel free to swap in store-bought teriyaki sauce if you’re really short on time — just simmer it down a bit so it thickens up and coats the chicken like homemade.

Don’t be afraid to get creative. The base of this recipe is solid, and once you make it once, you’ll find endless ways to adapt it to your cravings, your diet, or whatever’s hanging out in your fridge.

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