The Best Teriyaki Chicken Rice Bowl Recipe

There's something irresistible about the sweet and savory aroma of teriyaki chicken sizzling in a pan. The rich, glossy sauce clings to juicy bites of chicken, perfectly paired with fluffy white rice and crisp-tender vegetables. It’s a crave-worthy combination that turns any night into something special.

I first made this dish in college, trying to recreate the bowls from my favorite Japanese spot downtown. It quickly became my go-to for weeknight dinners — easy, affordable, and so satisfying. Whether you’re cooking for one or feeding a crowd, this teriyaki chicken rice bowl delivers bold flavor with minimal effort.

Once you try this at home, you may never go back to takeout again.

Why You'll Love This Teriyaki Chicken Rice Bowl

Let’s talk about why this recipe deserves a permanent spot in your meal rotation. Spoiler alert: it's not just because it tastes amazing.

First off, this dish is lightning fast to throw together. You can have dinner on the table in just 30 minutes, making it perfect for hectic weeknights or lazy Sundays.

It’s also super budget-friendly. With just a few pantry staples like soy sauce, brown sugar, and rice vinegar, you can create a sauce that rivals any restaurant — without the added cost or preservatives.

Another bonus? It’s family-friendly and kid-approved. Sweet teriyaki glaze tends to be a universal favorite, even among picky eaters. Plus, it’s easy to sneak in some veggies under that shiny, irresistible coating.

And don’t overlook the versatility. Swap the chicken for tofu, shrimp, or even thin-sliced beef. Use whatever vegetables you have in the fridge. This bowl is your blank canvas — and teriyaki is the brush that pulls it all together.

So whether you're looking for quick comfort food or a customizable meal prep option, this recipe is a winner from every angle.

Ingredients Notes

The beauty of this teriyaki chicken rice bowl lies in its simplicity. Let’s break down the key ingredients and how each one brings something special to the table.

Boneless, skinless chicken thighs are my top pick for this recipe. They’re naturally juicy and flavorful, and they soak up that teriyaki glaze like a sponge. If you prefer white meat, chicken breast works too — just be careful not to overcook it.

The teriyaki sauce is where the magic happens. It's a quick homemade version using soy sauce, brown sugar, garlic, ginger, and a splash of rice vinegar for tang. Simmered together, it becomes sticky, savory-sweet perfection. Cornstarch slurry thickens it to the ideal consistency.

Cooked white rice is the classic base, but feel free to use brown rice, jasmine rice, or even cauliflower rice if you're going low-carb. Just be sure it’s hot and fluffy — it’ll absorb all that saucy goodness.

Don’t skip the vegetables. I love a mix of broccoli, carrots, and snap peas for color and crunch, but you can use whatever’s in season or in your fridge. Stir-fry them quickly so they stay vibrant and crisp-tender.

For garnish, a sprinkle of toasted sesame seeds and sliced green onions adds a final flourish. A little sriracha or Japanese mayo never hurts either!

No fancy equipment needed here — just a large skillet or wok, a saucepan for the sauce, and a pot or rice cooker for the rice.

How To Make This Teriyaki Chicken Rice Bowl

Making this dish is easier than you might think. You’ll prep your components separately and bring them together in beautiful harmony.

Start by cooking your rice. Whether you're using a rice cooker, Instant Pot, or stovetop, get it going first so it's ready when the chicken is done. Don’t forget to fluff it with a fork for perfect texture.

Next, make your teriyaki sauce. Combine soy sauce, brown sugar, garlic, ginger, rice vinegar, and water in a small saucepan. Let it simmer gently, then stir in a cornstarch slurry and cook until thick and glossy. Set aside and keep warm.

Now, heat oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer — they should sizzle when they hit the pan. Cook undisturbed for a few minutes to get that nice sear before flipping. Once golden and cooked through, pour in some of the teriyaki sauce and toss to coat.

While the chicken is cooking, quickly stir-fry your veggies in another pan or push the chicken aside once it's done. Use a splash of water or oil and stir constantly for a few minutes until bright and slightly tender.

To assemble, scoop rice into bowls, pile on the teriyaki chicken and vegetables, and drizzle with extra sauce. Sprinkle with sesame seeds and green onions, and serve immediately while everything’s piping hot.

From start to finish, the whole process takes about 30–35 minutes, and the payoff is huge — a colorful, restaurant-worthy meal made right at home.

Storage Options

This dish holds up beautifully for leftovers, making it ideal for meal prep.

Store any leftover chicken, rice, and veggies in separate airtight containers in the refrigerator. They'll stay fresh for up to 4 days.

For freezing, I recommend portioning everything into individual containers. Let it cool completely, then freeze for up to 2 months. Thaw in the fridge overnight before reheating.

To reheat, use the microwave for convenience or warm everything in a skillet over medium heat with a splash of water to loosen the sauce. Either method brings it back to life just fine.

Variations and Substitutions

One of the best things about this recipe is how easy it is to adapt to your taste and pantry.

For a vegetarian twist, swap the chicken for tofu or tempeh. Just pan-fry until golden and toss in the sauce the same way.

Prefer beef? Thinly sliced flank steak or sirloin cooks up beautifully and adds rich flavor. Shrimp also works — just reduce the cooking time since they cook quickly.

Make it low-carb by serving over cauliflower rice or shredded cabbage. You can also make it gluten-free by using tamari or coconut aminos in place of regular soy sauce.

Want a spicy kick? Add sriracha, chili flakes, or a spoonful of gochujang to the sauce. You can also top the finished bowl with pickled jalapeños or spicy mayo.

No matter how you mix it up, the sweet-savory teriyaki flavor is the star. Don’t be afraid to experiment — you might even stumble on a new favorite combo.

Ready to make this? Once you try it, you’ll see why this is the best teriyaki chicken rice bowl you’ll ever make. Simple, satisfying, and totally customizable — it’s everything a great weeknight dinner should be.

Would you like a printable version or step-by-step recipe card to go along with this?

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