A teriyaki chicken rice bowl is the kind of dinner that feels like takeout but costs a fraction of the price. Juicy cubes of chicken breast get coated in a glossy homemade teriyaki sauce and served over fluffy rice with crisp steamed vegetables. The whole meal takes about 30 minutes.
The sauce is a simple mix of soy sauce, honey, brown sugar, ginger, and garlic, thickened with a little cornstarch right in the skillet. It tastes balanced, not cloyingly sweet, and the leftovers make excellent lunches for the week ahead.
Table of Contents
Why This Teriyaki Chicken Rice Bowl Recipe Works
Cubing the chicken means every piece browns on several sides and cooks in just a few minutes, so it stays juicy. Whisking the cornstarch into the cold sauce before it hits the pan prevents lumps and gives you a glaze that clings.
Both honey and brown sugar add sweetness, but the rice vinegar and low sodium soy sauce keep it savory and bright. A touch of sesame oil at the end gives it that toasty aroma you expect from a restaurant bowl.
Ingredients for Teriyaki Chicken Rice Bowl
- 1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch cubes
- 1 tablespoon olive oil
- 1/2 cup low sodium soy sauce
- 1/2 cup water
- 3 tablespoons packed light brown sugar
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1/2 teaspoon sesame oil
- 1 teaspoon ground ginger
- 2 teaspoons minced garlic
- 1 tablespoon cornstarch
- 4 cups cooked rice (about 1 cup per bowl)
- 2 cups steamed broccoli florets
- Sesame seeds and sliced green onions for garnish
Chicken breast. It cooks quickly and stays lean. Boneless thighs are juicier and work just as well.
Low sodium soy sauce. It keeps the sauce from getting too salty as it reduces. Tamari works for a gluten free version.
Cornstarch. It thickens the sauce into a glaze in about a minute. Always mix it into the cold liquid first.
How to Make Teriyaki Chicken Rice Bowl
1. Start the rice. Cook the rice according to the package so it is ready when the chicken finishes.
2. Whisk the sauce. In a bowl, whisk the soy sauce, water, brown sugar, honey, vinegar, sesame oil, ginger, garlic, and cornstarch until smooth.
3. Brown the chicken. Heat the olive oil in a large skillet over medium high heat. Add the chicken in a single layer and cook 6 to 8 minutes, turning, until golden and cooked through to 165 degrees F.
4. Add the sauce. Stir the sauce again, since the cornstarch settles, and pour it over the chicken.
5. Thicken the glaze. Simmer for 2 to 3 minutes, stirring, until the sauce turns glossy and coats a spoon.
6. Build the bowls. Spoon the rice into four bowls, add the broccoli and chicken, and pour any extra sauce on top. Garnish with sesame seeds and green onions.
How to Serve Teriyaki Chicken Rice Bowl
Serve the bowls hot with extra sauce at the table. Add steamed broccoli, snap peas, or bell peppers for crunch. A side of air fryer breaded broccoli turns the meal into a restaurant style spread.
If you enjoy these flavors, try sheet pan teriyaki chicken and pineapple or the lighter ground turkey teriyaki stir fry. For a fresh side, cilantro lime rice makes a bright swap for plain rice.
How to Store and Reheat Teriyaki Chicken Rice Bowl
Refrigerate leftovers within 2 hours. Cooked rice should go into the fridge within 1 hour, so spread it on a tray to cool quickly before packing. Store the chicken and rice together in airtight containers for 3 to 4 days.
Reheat in the microwave with a splash of water, stirring halfway, until steaming hot, to 165 degrees F. Keep any fresh toppings separate until serving.
Tips and Variations for Teriyaki Chicken Rice Bowl
Cut even cubes. Pieces of the same size finish at the same time, so none dry out.
Pat the chicken dry. Dry chicken browns instead of steaming, which gives better flavor.
Do not skip stirring the sauce. Cornstarch settles at the bottom, so give it a quick whisk right before pouring.
Cool rice safely. University extension guidance on food safety and cooked rice explains why rice should be cooled and refrigerated promptly.
Marinate for more flavor. Soak the chicken in half of the sauce for a few hours, then discard that portion and cook with fresh sauce.
Add heat. A splash of sriracha or a pinch of red pepper flakes balances the sweetness.
Use other proteins. Shrimp, salmon cubes, or tofu all work with the same sauce, with adjusted cooking times.
Frequently Asked Questions About Teriyaki Chicken Rice Bowl
Can I Use Chicken Thighs in a Teriyaki Chicken Rice Bowl?
Yes. Boneless skinless thighs stay juicier and are more forgiving. Cook them until they reach 165 degrees F.
How Do I Make the Sauce Thicker?
Simmer it a minute longer, or mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir it in. The glaze thickens as it cools too.
Can I Meal Prep a Teriyaki Chicken Rice Bowl?
Yes. Pack the chicken and rice in containers with vegetables on the side and refrigerate for up to 4 days.
Is Teriyaki Chicken Rice Bowl Gluten Free?
Not as written, since soy sauce contains wheat. Use tamari and check labels for hidden gluten.
What Vegetables Go Well in a Bowl?
Broccoli, snap peas, carrots, bell peppers, and edamame all work and add color and crunch.
Teriyaki Chicken Rice Bowl
Equipment
- Large skillet
- Mixing bowl
- Whisk
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breasts cut into 1 inch cubes
- 1 tbsp olive oil
- ½ cup low sodium soy sauce
- ½ cup water
- 3 tbsp light brown sugar packed
- 2 tbsp honey
- 2 tbsp rice vinegar
- ½ tsp sesame oil
- 1 tsp ground ginger
- 2 tsp minced garlic
- 1 tbsp cornstarch
- 4 cup cooked rice about 1 cup per bowl
- 2 cup steamed broccoli florets
- sesame seeds and sliced green onions for garnish
Instructions
Cooking
- Start the rice. Cook the rice while you prep so it is ready when the chicken finishes.
- Whisk the sauce. In a bowl, whisk the soy sauce, water, brown sugar, honey, vinegar, sesame oil, ginger, garlic, and cornstarch until smooth.
- Brown the chicken. Heat the oil in a large skillet over medium high heat and cook the chicken for 6 to 8 minutes until golden and 165 degrees F inside.
- Add the sauce. Whisk the sauce again and pour it into the skillet.
- Thicken. Simmer for 2 to 3 minutes until the sauce turns glossy and coats the chicken.
- Build the bowls. Divide the rice, broccoli, and chicken among four bowls and garnish.
