If you’re craving a dish that’s bursting with flavor, quick to make, and totally satisfying, then this Teriyaki Chicken Rice Bowl Recipe is going to become your new best friend in the kitchen. Imagine tender chunks of chicken bathed in a glossy, sweet-savory teriyaki sauce, layered on a fluffy bed of rice, and perfectly complemented by crisp, colorful veggies. It’s the kind of meal that feels both comforting and exciting, making it perfect for a busy weeknight or a casual dinner with friends. Trust me, once you try this recipe, you’ll wonder how you ever lived without it.
Ingredients You’ll Need
These simple but essential ingredients work together beautifully to create a dish that hits all the right notes—sweet, tangy, savory, and fresh. Each one adds its own texture, color, or burst of flavor, making this Teriyaki Chicken Rice Bowl Recipe a complete winner.
- Boneless, skinless chicken breasts: Cubed for quick and even cooking, this is the hearty protein at the dish’s core.
- Low-sodium soy sauce: Adds umami depth without overpowering the delicate balance of the sauce.
- Honey: Brings a natural sweetness that perfectly counterbalances the salty soy sauce.
- Rice vinegar: Adds a hint of acidity to brighten the flavors and keep everything lively.
- Sesame oil: Infuses a toasty, nutty aroma that’s key in authentic teriyaki dishes.
- Garlic cloves: Minced for just the right touch of savory pungency.
- Cooked white or brown rice: Acts as the filling, fluffy base that soaks up all the glorious sauce.
- Vegetable oil: For searing the chicken to a golden perfection.
- Broccoli florets: Bring crunch and a lovely green color plus a nutritional boost.
- Sliced bell peppers: Add sweetness and vibrant color to brighten the bowl.
- Julienned carrots: Provide a crisp texture and a pop of cheerful orange.
How to Make Teriyaki Chicken Rice Bowl Recipe
Step 1: Whisk Together the Teriyaki Sauce
Start by crafting the sauce that will bring this dish to life. In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, and a cornstarch slurry to thicken it up. Setting this aside lets the flavors mingle while you get everything else ready.
Step 2: Cook the Chicken Until Golden
Heat the vegetable oil in a skillet over medium heat, then add your cubed chicken. Cook it until you get a lovely golden-brown crust on all sides, which usually takes about 6 to 7 minutes. This step ensures each bite of chicken is juicy on the inside and delectably charred on the outside.
Step 3: Simmer the Chicken in Teriyaki Sauce
Pour the prepared teriyaki sauce over the cooked chicken and let it simmer gently for 2 to 3 minutes. This allows the sauce to thicken and cling to the chicken, coating each piece in a rich, shiny glaze that delivers incredible flavor with every bite.
Step 4: Stir-Fry the Vegetables
While the chicken simmers, heat a separate pan and quickly stir-fry the broccoli florets, sliced bell peppers, and julienned carrots. Cook them for about 3 to 4 minutes until they’re tender-crisp—this keeps their vibrant color and satisfying crunch, adding freshness and texture to the dish.
Step 5: Assemble Your Rice Bowl
To build your bowl, start with a scoop of your cooked white or brown rice. Top with the glossy teriyaki chicken and then pile on the colorful vegetables. This layering ensures every spoonful delivers a perfect combination of sauce, protein, and veggies.
Step 6: Finish with Garnishes
For the finishing touch, sprinkle on chopped green onions and sesame seeds. They add a bit of brightness and a delicate crunch that elevate the dish from delicious to unforgettable.
How to Serve Teriyaki Chicken Rice Bowl Recipe
Garnishes
Adding garnishes like sliced green onions and toasted sesame seeds gives your Teriyaki Chicken Rice Bowl Recipe that extra pop of color and texture. Fresh herbs like cilantro or a drizzle of spicy mayo can also be fantastic for adding layers of flavor and visual appeal.
Side Dishes
This bowl shines brightly on its own, but if you’re looking to round out the meal, consider serving it alongside a simple miso soup or steamed edamame. These sides complement the flavors without stealing the show and bring a comforting balance to your table.
Creative Ways to Present
Want to impress your guests? Serve the teriyaki chicken and vegetables in individual mini bowls for a fun, interactive dinner. Or try layering the bowl in a glass jar for a grab-and-go lunch option that looks as gorgeous as it tastes.
Make Ahead and Storage
Storing Leftovers
After enjoying your Teriyaki Chicken Rice Bowl Recipe, simply transfer any leftovers to an airtight container and pop it in the fridge. It’ll stay fresh and tasty for up to 3 days, making for an easy and delicious next-day meal.
Freezing
You can freeze the components separately to maintain the best texture—freeze the cooked chicken and sauce in a freezer-safe container and the veggies in another. When ready to eat, thaw overnight in the fridge for a quick reheating experience that feels freshly made.
Reheating
Reheat your leftovers gently in a skillet or microwave until warmed through, taking care not to overcook the vegetables so they maintain their crunch. Adding a splash of water or broth during reheating can help keep the chicken moist and the sauce silky.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are juicier and can provide a richer flavor. Just adjust your cooking time slightly to ensure they’re cooked through.
Is it possible to make this dish gluten-free?
Yes, just substitute the soy sauce with a gluten-free tamari sauce and double-check that your other ingredients, like the cornstarch, haven’t been cross-contaminated. This way, everyone can enjoy the Teriyaki Chicken Rice Bowl Recipe safely.
What can I use instead of honey?
If you don’t have honey on hand, maple syrup or agave nectar are great alternatives that will still provide that lovely sweetness in the sauce.
Can I meal prep this recipe for the week?
Definitely! This dish is fantastic for meal prepping because it stores well in the fridge and reheats beautifully. Prepare the ingredients ahead and assemble each bowl when you’re ready to eat.
How spicy is this Teriyaki Chicken Rice Bowl Recipe?
It’s mild and balanced, focusing on sweet and savory notes. However, you can easily add heat by mixing in red pepper flakes or a drizzle of Sriracha if you love some kick.
Final Thoughts
This Teriyaki Chicken Rice Bowl Recipe is one of those dependable, feel-good dishes that hits all the right cravings without fuss. It’s colorful, flavorful, and can be on your table in under 30 minutes, making it a perfect weeknight staple or an easy way to impress your friends. I can’t wait for you to try it and see just how effortlessly this bowl becomes a beloved favorite in your kitchen.
Print
Teriyaki Chicken Rice Bowl Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Fat
Description
This Teriyaki Chicken Rice Bowl is a flavorful and satisfying dish featuring tender cubed chicken cooked in a homemade teriyaki sauce, paired with fresh stir-fried vegetables and served over steamed rice. Perfect for a quick and healthy weeknight dinner, it balances savory, sweet, and tangy flavors with a nutritious blend of protein, vegetables, and grains.
Ingredients
Chicken and Sauce
- 2 boneless, skinless chicken breasts, cubed
- 1/4 cup low-sodium soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)
Vegetables
- 1 cup broccoli florets
- 1/2 cup sliced bell peppers
- 1/2 cup julienned carrots
Rice and Cooking Oil
- 1 cup cooked white or brown rice
- 1 tablespoon vegetable oil
- Chopped green onions, for garnish
- Sesame seeds, for garnish
Instructions
- Make the Teriyaki Sauce: In a small bowl, whisk together the low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, and the cornstarch slurry. Set this mixture aside to allow the flavors to meld and the slurry to be ready for thickening the sauce.
- Cook the Chicken: Heat the vegetable oil in a skillet over medium heat. Add the cubed chicken and cook for about 6-7 minutes or until the chicken turns golden brown on all sides and is cooked through.
- Simmer with Sauce: Pour the prepared teriyaki sauce over the cooked chicken in the skillet. Let it simmer for 2-3 minutes to thicken the sauce and coat the chicken evenly.
- Stir-Fry Vegetables: In a separate pan, quickly stir-fry the broccoli florets, sliced bell peppers, and julienned carrots over medium-high heat for 3-4 minutes until the vegetables are tender-crisp, retaining their vibrant color and crunch.
- Assemble the Bowl: Place the cooked rice into serving bowls. Top it with the teriyaki chicken and the stir-fried vegetables.
- Garnish and Serve: Sprinkle chopped green onions and sesame seeds over the bowls to add a fresh, nutty finish before serving immediately.
Notes
- You can substitute chicken breasts with thighs for a juicier texture.
- Use brown rice for a healthier whole grain option.
- If preferred, add a pinch of red pepper flakes to the sauce for a spicy kick.
- Leftover bowls can be stored in the refrigerator for up to 2 days and reheated gently.
- For a vegetarian alternative, swap chicken with tofu and use a vegetarian-friendly soy sauce.
