The Best Teriyaki Chicken Rice Bowl Recipe

There's something irresistible about the sweet, savory aroma of teriyaki chicken sizzling in a pan, mingling with the steamy warmth of freshly cooked rice. The glossy, caramelized sauce clings to every tender bite of chicken, while the rice soaks up all that flavorful goodness underneath.

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This Teriyaki Chicken Rice Bowl recipe became a household staple after a trip to a Japanese fast-casual spot left me craving a healthier, homemade version. Now, it’s one of our go-to weeknight meals—quick, satisfying, and always a hit with the whole family.

Let’s take a closer look at why this simple dish has earned a permanent spot on our dinner rotation.

Why You’ll Love This Teriyaki Chicken Rice Bowl

Get ready to fall in love with your new favorite 30-minute dinner. This Teriyaki Chicken Rice Bowl checks all the boxes for a meal that’s fast, flavorful, and totally satisfying.

First of all, it's incredibly easy to make. Whether you're a seasoned home cook or just learning your way around the kitchen, this recipe is practically foolproof. The sauce comes together with pantry staples, and the chicken cooks up in one skillet.

It's also budget-friendly. Using affordable ingredients like chicken thighs, rice, and simple veggies means you can make a big batch without spending much. It’s perfect for meal prep or feeding a hungry crew on a dime.

Speaking of feeding a crew—this dish is family-friendly, even for picky eaters. The sweet teriyaki glaze is mild enough for kids, but flavorful enough to satisfy adults. Plus, you can easily customize it with everyone's favorite veggies.

Finally, it’s a wonderfully versatile meal. Don’t have chicken thighs? Use chicken breast, tofu, or even leftover steak. Switch up the veggies depending on what’s in your fridge. The base recipe is just the beginning.

Once you try this once, you’ll be adding it to your weekly dinner plans in no time.

Ingredients Notes

The magic of this Teriyaki Chicken Rice Bowl lies in its balance—just the right mix of savory, sweet, and umami-packed flavors. With a few quality ingredients, you can recreate that restaurant-style taste right at home.

Chicken thighs are the star of the show here. I always go for boneless, skinless thighs because they’re juicy, flavorful, and stay tender even after reheating. If you prefer chicken breast, you can absolutely substitute it, but be careful not to overcook it.

The teriyaki sauce is where all the flavor happens. It’s made with a simple mix of soy sauce, brown sugar, garlic, ginger, and a touch of cornstarch to thicken. You can use store-bought sauce in a pinch, but nothing beats the homemade version for depth of flavor.

Don’t overlook the rice. A soft, sticky bed of freshly steamed white rice provides the perfect contrast to the saucy chicken. I like using jasmine or short-grain rice, but brown rice or even cauliflower rice will work just as well for a lighter option.

Vegetables are the unsung heroes in this bowl. I usually sauté a mix of broccoli, bell peppers, and snap peas for a pop of color and crunch. It’s a great way to sneak in extra nutrition and add texture to the dish.

As for kitchen tools, you won’t need anything fancy—just a good nonstick skillet or sauté pan, a rice cooker or pot for the rice, and a whisk for mixing the sauce. A sharp knife for slicing the chicken thinly will make your life easier, too.

How To Make This Teriyaki Chicken Rice Bowl

Making this Teriyaki Chicken Rice Bowl at home is a breeze, and it all comes together faster than you can get takeout delivered. Here’s how to bring it to life.

Start by cooking your rice. Get it going first so it’s ready by the time everything else is finished. Use your preferred method—rice cooker, stovetop, or Instant Pot. While it’s cooking, prep the rest of your ingredients.

Next, slice your chicken into thin strips or bite-sized pieces. The smaller the pieces, the faster they cook—and the more surface area to soak up that teriyaki glaze. Season lightly with salt and pepper before cooking.

In a large skillet over medium-high heat, add a bit of oil and cook the chicken in a single layer. Let it sear without moving for 2–3 minutes to get some color, then stir and cook through. Once the chicken is done, transfer it to a plate.

Lower the heat to medium and add your chopped vegetables to the same pan. You may need a touch more oil. Stir-fry the veggies until they’re crisp-tender, about 3–4 minutes. Then add the chicken back to the pan.

Now, pour in your homemade teriyaki sauce. As it heats, it will start to thicken and coat everything beautifully. Stir well to combine and let it simmer for 1–2 minutes until the sauce is glossy and clings to the chicken and vegetables.

To serve, scoop rice into bowls and top with the teriyaki chicken and veggies. Finish with a sprinkle of sesame seeds or sliced green onions if you like. From start to finish, the whole process takes around 30 minutes.

Storage Options

One of the best things about this dish? It stores and reheats like a dream, making it a strong candidate for meal prep or leftovers.

If you’re storing leftovers, let everything cool completely before transferring to airtight containers. The rice, chicken, and veggies can be stored together or separately, depending on your preference.

In the fridge, your Teriyaki Chicken Rice Bowl will keep well for up to 4 days. Be sure to use glass or BPA-free plastic containers to keep things fresh and avoid any unwanted flavors seeping in.

You can also freeze it! Store portions in freezer-safe containers or resealable bags. Lay the bags flat to save space, and label them with the date. It’ll stay good in the freezer for up to 2 months.

To reheat, the microwave works great—just add a splash of water to help the rice steam again. You can also warm everything in a skillet over medium heat, stirring occasionally until heated through.

Variations and Substitutions

This recipe is as flexible as it is flavorful. Once you’ve mastered the base version, feel free to get creative and make it your own.

For a vegetarian option, swap the chicken for crispy tofu or tempeh. You can pan-fry it until golden before adding the sauce, just like you would with the chicken. It still delivers all the same bold teriyaki flavor.

Looking for a low-carb version? Try serving the teriyaki chicken over cauliflower rice or shredded cabbage. It still feels hearty and satisfying without the extra carbs.

If you’re craving some extra heat, add a pinch of red pepper flakes to the sauce or drizzle on some sriracha before serving. The contrast of sweet and spicy is seriously addictive.

Want to go gluten-free? Use tamari or coconut aminos in place of soy sauce, and double-check that your cornstarch is certified gluten-free. The flavor stays true without any compromise.

Don't be afraid to use what you have on hand. Leftover roasted vegetables, frozen stir-fry mixes, or even canned pineapple can all find a home in this bowl. The beauty of a dish like this is how easily it adapts to your fridge and your cravings.

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