The Best Teriyaki Chicken Rice Bowl Recipe

There’s something irresistible about a steaming hot teriyaki chicken rice bowl—sweet, savory, and packed with flavor in every bite. Between the juicy chicken glazed in glossy teriyaki sauce and the fluffy bed of rice soaking it all up, this dish is pure comfort food magic.

this Recipe

The first time I made this recipe was on a weeknight when we were craving takeout but trying to eat in. I whipped up a quick homemade teriyaki sauce, tossed in some leftover chicken, and voilà—it was better than any delivery we could’ve ordered. Now, it’s a staple in our weeknight dinner rotation.

Whether you’re looking for a quick, family-friendly meal or something satisfying that won’t break the bank, this teriyaki chicken rice bowl delivers. Let’s dive into why this recipe needs a spot in your kitchen.

Why You’ll Love This Teriyaki Chicken Rice Bowl

Get ready to fall in love with your new go-to dinner. This teriyaki chicken rice bowl checks all the boxes for busy weeknights and hungry families.

First, it's lightning fast and super easy. You’ll be amazed how quickly this comes together—from marinating the chicken to reducing the sauce, everything can be done in under 30 minutes. It’s perfect when you need dinner on the table in a hurry.

It’s also incredibly budget-friendly. With just a handful of pantry staples—soy sauce, brown sugar, and rice vinegar—you can create a restaurant-worthy meal without the takeout price tag.

Another major plus? It’s versatile enough to please everyone at the table. Add steamed broccoli, sautéed bell peppers, or even pineapple for a twist. Kids love it, picky eaters ask for seconds, and you can easily scale it up or down depending on your crowd.

And finally, the flavor is out of this world. That sticky-sweet sauce paired with tender chicken and fluffy rice is an unbeatable combo. Serve it up with sesame seeds and green onions, and you’ve got a beautiful, Instagram-worthy bowl.

Ready to get cooking? Let’s look at what you’ll need.

Ingredients Notes

This recipe uses everyday ingredients that come together to create something truly special. Each one plays a unique role in building that crave-worthy teriyaki flavor.

Let’s start with the chicken. I prefer using boneless, skinless chicken thighs for maximum flavor and tenderness. They hold up well to high heat and soak in the sauce beautifully. If you only have chicken breasts on hand, they’ll work too—just be careful not to overcook them.

Next up is the teriyaki sauce—the real star of the show. You’ll make it from scratch using soy sauce, brown sugar, rice vinegar, garlic, and ginger. These ingredients balance salty, sweet, and tangy notes that coat the chicken in the most addictive glaze.

For the rice, go with freshly steamed white jasmine rice or short-grain rice for that classic bowl texture. Brown rice works great too if you want to boost the fiber. I always make extra so we can use it for leftovers the next day.

To finish the bowl, I love tossing in some quick-cooked vegetables. Broccoli, carrots, snap peas—whatever you’ve got in the fridge will work here. The veggies bring texture and color, plus a healthy boost that makes this a complete meal.

You’ll need a large skillet or sauté pan for searing the chicken, and a small saucepan to simmer the teriyaki sauce. No fancy gadgets required—just a trusty pan and a good appetite!

How To Make This Teriyaki Chicken Rice Bowl

Making this dish is simpler than you might think, and the end result tastes like something you’d get from your favorite Japanese takeout spot.

Start by prepping your chicken. Slice your chicken thighs into bite-sized strips and place them in a bowl. Pour in a few tablespoons of the homemade teriyaki sauce to marinate while you prep everything else. Even 10 minutes of marinating will give you great flavor.

While the chicken is marinating, cook your rice according to the package instructions. I recommend using a rice cooker or stovetop method—just make sure it’s fluffy and ready by the time your chicken is done cooking.

Now it’s time to make your teriyaki sauce. In a small saucepan, combine soy sauce, brown sugar, rice vinegar, minced garlic, fresh grated ginger, and a bit of cornstarch mixed with water to help thicken it up. Bring it to a simmer over medium heat, whisking occasionally. Once it starts to bubble and thicken into a shiny glaze, remove it from the heat.

Heat a skillet over medium-high heat and drizzle in a bit of oil. Add your marinated chicken in a single layer—don’t overcrowd the pan! Let it cook undisturbed for a couple of minutes to get that golden-brown sear, then stir and continue cooking until the chicken is fully cooked through.

Once the chicken is cooked, pour the thickened teriyaki sauce over the top. Toss everything to coat and let it simmer together for a minute or two. The sauce should cling to the chicken in a rich, glossy layer.

Assemble your bowls by spooning a generous portion of rice into each bowl. Top with the teriyaki chicken, add your favorite steamed veggies, and sprinkle with toasted sesame seeds and sliced green onions for a finishing touch. That’s it—dinner is served!

Storage Options

Leftovers? No problem—this dish keeps beautifully and tastes just as good the next day.

To store, let everything cool completely before transferring to an airtight container. It’ll stay fresh in the fridge for up to 4 days.

You can also freeze the chicken and sauce portion separately from the rice if you’d like to meal prep. Just reheat in a pan or microwave and pair with fresh rice when ready to serve.

For reheating, the microwave works great—just add a splash of water to keep everything moist. If you’ve got a few extra minutes, warming it up in a skillet brings back that fresh-cooked texture.

Variations and Substitutions

This teriyaki chicken rice bowl is endlessly adaptable—don’t be afraid to get creative with it!

Want to make it vegetarian? Swap the chicken for crispy tofu or even mushrooms. Just sauté them in the same pan and coat with the sauce as usual.

If you’re gluten-free, use tamari or coconut aminos in place of soy sauce. Both options deliver that same deep umami flavor without the gluten.

For a spicy twist, stir a bit of sriracha or chili garlic sauce into the teriyaki glaze. It adds a subtle heat that balances the sweetness beautifully.

No rice? No problem. This dish is fantastic served over cauliflower rice, quinoa, or even noodles. It’s a great way to change things up without changing the flavor profile.

You can also load up on veggies—stir-fry a medley of bell peppers, zucchini, or edamame for an extra boost of nutrition and crunch. The more colorful, the better!

Whatever version you try, don’t be afraid to play around. This recipe is meant to be flexible and fun—make it your own and enjoy every bite.

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