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

It comes together in under 30 minutes—ideal for busy weeknights.
The homemade teriyaki sauce uses pantry-friendly ingredients and delivers way more flavor than store-bought.
You can customize the veggies and rice or grain to your liking.
The sauce soaks into the rice for extra deliciousness.
It’s a versatile recipe that works for meal prep or doubling for a crowd.

Ingredients

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

boneless skinless chicken breasts, cubed
olive oil
low sodium soy sauce
water
light or dark brown sugar
rice vinegar
sesame oil (optional)
ground ginger
minced garlic
honey
cornstarch
rice (white or brown) or quinoa for serving
vegetables for serving (such as steamed broccoli and carrots)
optional garnish: sesame seeds and chopped green onion

Directions

Heat olive oil in a large skillet over medium-high heat.
Add cubed chicken and cook until browned and no longer pink inside. Drain excess liquid if needed.
In a bowl, whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil (if using), ground ginger, minced garlic, and cornstarch.
Pour the sauce into the skillet with the chicken. Cook and stir until the sauce thickens and coats the chicken.
Serve the chicken over cooked rice or quinoa with steamed vegetables. Garnish with sesame seeds and green onion if desired.

Servings and timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

Swap chicken breasts for chicken thighs for a juicier result.
Use quinoa, cauliflower rice, or whole grain rice instead of white rice.
Add vegetables like bell peppers, snap peas, or zucchini for added color and texture.
For a spicier dish, add crushed red pepper flakes or chili garlic sauce.
Grill the chicken instead of pan-cooking for a smoky flavor.

Storage/Reheating

Store leftovers in separate airtight containers for chicken and rice/veggies. Refrigerate for up to 3–4 days.
To reheat, warm the components separately in the microwave or on the stovetop, then combine and serve.

FAQs

How do I thicken the teriyaki sauce properly?

Use cornstarch in the sauce mixture and cook it with the chicken until it visibly thickens and coats the meat.

Can I substitute chicken thighs for chicken breasts?

Yes, thighs are juicier and work great. Just cube and cook thoroughly.

What vegetables pair well with this teriyaki chicken rice bowl?

Broccoli and carrots are classic, but bell peppers, zucchini, and snap peas also work well.

Can I use frozen vegetables instead of fresh?

Yes. Just steam or cook them before adding to the bowl.

Is this recipe suitable for meal prepping?

Yes. It stores and reheats well, making it perfect for make-ahead meals.

Can I grill the chicken instead of cooking it in a skillet?

Yes. Grill the chicken, then slice and toss with the teriyaki sauce.

What happens if the sauce becomes too thick?

Add a small amount of water, soy sauce, or vinegar to thin it out.

Can I make this recipe gluten-free?

Yes, use gluten-free soy sauce or tamari and ensure all other ingredients are certified gluten-free.

How spicy is this dish, and can I make it milder?

It’s not spicy as written. Omit any added chili or red pepper for an even milder flavor.

Can I freeze the leftovers?

Freezing is not recommended as the sauce and vegetables may lose texture. Refrigeration is best for up to 4 days.

Conclusion

This Teriyaki Chicken Rice Bowl is a delicious, easy-to-make dish that’s perfect for weeknights, meal prep, or casual entertaining. With its customizable ingredients and flavorful homemade sauce, it’s a reliable favorite you’ll want to make again and again.

The Best Teriyaki Chicken Rice Bowl