Name: The Best Teriyaki Chicken Rice Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 4 boneless skinless chicken breasts; 1 tablespoon olive oil; 1 tablespoon sesame oil; 1 cup low-sodium soy sauce; 1/2 cup water; 1/2 cup packed brown sugar; 1/4 cup honey; 1 tablespoon minced garlic; 1 tablespoon minced fresh ginger; 1 tablespoon cornstarch; 1 tablespoon water (for slurry); Sesame seeds and green onions for garnish (optional)

Why You’ll Love The Best Teriyaki Chicken Rice Bowl Recipe

It’s quick: Ready in about 25 minutes, making it ideal for a weeknight dinner.
The homemade teriyaki sauce is simple yet standout—it uses everyday pantry items and gives you a vibrant flavor.
It’s versatile: You can pick your favorite veggies, swap rice for quinoa or noodles, or even change up the protein.
It’s better than takeout—control the ingredients, avoid preservatives and extra salt, and get a fresh-tasting meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless skinless chicken breasts, cubed
Olive oil (or vegetable oil)
Low sodium soy sauce
Water
Light brown sugar
Rice vinegar
Sesame oil (optional)
Minced garlic
Ground ginger
Honey
Cornstarch
Rice for serving (white or brown)
Steamed vegetables for serving (for example broccoli, carrots)
Garnish: sesame seeds and chopped green onion

Directions

Heat the oil in a large skillet over medium-high heat. Add the cubed chicken and brown, cooking until no longer pink in the middle. Drain excess liquid if any.
While the chicken is browning, whisk together in a medium bowl: soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and cornstarch.
Once the chicken is cooked, pour the teriyaki sauce into the skillet and cook, stirring, until the sauce has thickened and coats the chicken.
Serve immediately: portion rice into bowls, top with the teriyaki chicken, and add steamed vegetables of your choice. Finish with sesame seeds and chopped green onion.

Servings and timing

Serves: 4
Prep time: approx. 5 minutes
Cook time: approx. 20 minutes
Total time: approx. 25 minutes

Variations

Swap chicken breasts for chicken thighs for a juicier result. Thighs take a few extra minutes, but work great.
Use grilled or leftover rotisserie chicken instead of pan-searing raw chicken to save time.
Add more vegetables: sliced bell pepper, snap peas, zucchini, or matchstick carrots incorporate well.
Add a spicy kick by mixing in crushed red pepper flakes to the sauce.
Serve over noodles instead of rice for a different base.

Storage/Reheating

Store leftover chicken, rice and veggies in separate airtight containers in the fridge for up to 3 days to avoid rice getting soggy.
To reheat: warm the chicken, rice, and vegetables separately (e.g., in the microwave) until heated through, then assemble the bowl.
If meal-prepping: divide the chicken, rice and steamed vegetables into meal-prep containers (e.g., 4 containers), drizzle extra sauce, garnish and refrigerate for up to 4 days.

FAQs

1. Can I use frozen vegetables in this recipe?

Yes. You can use frozen veggies—just make sure they’re cooked (for example, microwaved or steamed) before adding them to the bowl.

2. Can I use chicken thighs instead of chicken breasts?

Absolutely. Chicken thighs are a great option; just cube them and cook until no longer pink. They may take slightly longer.

3. Can I grill the chicken instead of pan-frying?

Yes. You can grill the chicken, then cube it and toss with the sauce. Just allow it to rest briefly after grilling so it stays juicy.

4. Can I make this recipe ahead of time for meal prep?

Yes. It reheats well and works great for meal prep when stored and reheated properly.

5. How long will leftovers keep?

When stored properly in the fridge (separate containers for chicken and rice/veggies), leftovers will be good for up to 3 days.

6. Can I freeze this dish?

Freezing isn’t explicitly recommended—while you might freeze the chicken and sauce, texture of the rice and vegetables may suffer. If you do freeze, expect some changes in texture.

7. What if I don’t have sesame oil?

The sesame oil is optional. The recipe will still taste great without it. You could also garnish with sesame seeds for that nutty hint.

8. Is the sauce very thick?

The sauce will thicken due to cornstarch. If you prefer a thinner sauce, reduce the amount of cornstarch slightly or shorten the thickening time.

9. Does this taste like restaurant-style teriyaki?

Many say this tastes even better than takeout, thanks to the fresh sauce and simple cooking method.

10. Can I adjust the flavor (more ginger/spicy/etc.)?

Yes. You can increase or decrease the ginger to suit your taste, or add chili garlic sauce or red pepper flakes for heat.

Conclusion

If you’re looking for a fast, flavorful dinner that feels like takeout but is wholly homemade, this Teriyaki Chicken Rice Bowl fits the bill. With a simple sauce made from everyday ingredients, juicy chicken, and customizable veggies, you’ll have a dinner you’ll want to make again and again. The prep is minimal, the result is satisfying, and leftovers reheat nicely. Give it a try—and enjoy a delicious meal you’ll be proud to serve.

Teriyaki Chicken Rice Bowl