Name: The Best Teriyaki Chicken Rice Bowl Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese-Inspired
Ingredients: 1 lb boneless, skinless chicken thighs (or breasts), cut into bite-size pieces; 2 cups cooked white rice (or brown rice); 1 tablespoon vegetable oil; 1/4 cup low-sodium soy sauce; 2 tablespoons honey or brown sugar; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 2 garlic cloves, minced; 1 teaspoon grated ginger; 1 tablespoon cornstarch + 2 tablespoons water (for slurry); Steamed broccoli, carrots, or edamame (optional); Sliced green onions & sesame seeds for garnish

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There’s something undeniably comforting about a warm bowl of tender teriyaki chicken served over fluffy rice, all drizzled with a sweet and savory glaze. The aroma of sizzling garlic, ginger, and soy sauce instantly brings everyone to the kitchen, eager for dinner.

This dish quickly became a staple in our home after a hectic weeknight when I needed something fast, flavorful, and satisfying. With minimal prep and simple ingredients, this teriyaki chicken rice bowl hits the spot every single time.

Whether you're feeding a hungry family or meal prepping for the week, this bowl delivers restaurant-worthy flavor without the price tag. Let’s dig into why you’ll love it.

Why You’ll Love This Teriyaki Chicken Rice Bowl

Get ready to fall in love with a recipe that’s as practical as it is delicious. This teriyaki chicken rice bowl offers a satisfying blend of flavor, ease, and flexibility – ideal for busy home cooks.

First and foremost, it’s quick and easy to make. From chopping to plating, you’ll have dinner ready in under 30 minutes. No need to marinate the chicken for hours – the homemade teriyaki sauce infuses bold flavor in just minutes.

This dish is incredibly budget-friendly. Using pantry staples like soy sauce, rice vinegar, and brown sugar keeps costs low. Boneless, skinless chicken thighs are usually more affordable than other cuts and pack more flavor.

Meal prep magic! These rice bowls reheat beautifully and stay delicious for days. You can double the recipe and portion it out for grab-and-go lunches all week long.

And let’s not forget how versatile this dish is. Prefer shrimp? Swap it in. Need to use up veggies? Toss them in the pan. This bowl welcomes your personal spin with open arms.

Whether it’s a last-minute dinner or a make-ahead lunch, this recipe is always a win. Now, let’s take a closer look at the ingredients that make this bowl shine.

Ingredients Notes

This teriyaki chicken rice bowl comes together with a short list of familiar ingredients that are easy to find in any grocery store. Each one brings flavor and texture to the table.

Chicken thighs are the star here. I use boneless, skinless thighs because they stay juicy and tender throughout cooking. They also absorb the sauce beautifully, giving you that rich, flavorful bite in every forkful. If you prefer chicken breast, it works too – just be careful not to overcook it.

Soy sauce forms the base of our teriyaki glaze. I recommend using a low-sodium version to keep the salt levels balanced, especially since we’re not diluting it much. For a deeper umami note, you can mix in a splash of dark soy sauce as well.

Brown sugar adds that signature teriyaki sweetness and helps thicken the sauce into a glossy, caramel-like glaze. You can substitute honey or maple syrup if you prefer natural sweeteners.

Fresh garlic and ginger are non-negotiable. Minced and sautéed, they release a burst of fragrance and depth that bottled sauces just can’t replicate. If you're short on time, ginger paste and garlic paste are decent shortcuts.

Cooked rice serves as the perfect base. Jasmine or short-grain white rice is my favorite, but brown rice or even cauliflower rice works if you're looking for a healthier twist.

You'll also need a large nonstick skillet or sauté pan for cooking the chicken and reducing the sauce, plus a small saucepan if you're cooking the rice fresh.

How To Make This Teriyaki Chicken Rice Bowl

Creating this vibrant bowl is easier than you might expect. Let’s walk through the process so you can get dinner on the table fast.

Start by cooking your rice. If you haven’t already prepped it, get it going early – that way it’s hot and ready when your chicken is done. For stovetop rice, bring water to a boil, add rice, cover, and simmer for about 15 minutes.

Meanwhile, slice your chicken thighs into bite-sized pieces. This helps them cook quickly and evenly. Season lightly with salt and pepper.

Heat a tablespoon of oil in a large skillet over medium-high heat. When the oil is shimmering, add the chicken in a single layer. Let it sear undisturbed for 3-4 minutes to get a nice golden crust, then stir and cook through.

Once the chicken is cooked, add your garlic and ginger, sautéing for about 30 seconds until fragrant. Be careful not to let them burn – this step sets the flavor base for the sauce.

Pour in the soy sauce, brown sugar, rice vinegar, and a splash of water. Stir everything together and let the sauce simmer for 3–5 minutes, or until it thickens to a shiny glaze. Toss the chicken to coat every piece in that luscious sauce.

Now it’s time to assemble your bowls. Spoon a bed of warm rice into each bowl, top with teriyaki chicken, and garnish with sesame seeds, green onions, or even a fried egg if you’re feeling fancy.

From start to finish, this meal takes about 25–30 minutes – and tastes like something you’d get from your favorite takeout spot.

Storage Options

These teriyaki chicken rice bowls are ideal for leftovers and meal prep. Store any extras in an airtight container in the fridge for up to 4 days.

If you’re prepping individual portions for lunches, divide the rice and chicken into microwave-safe containers with secure lids. Let the food cool before sealing to avoid condensation.

You can also freeze the chicken (separately from the rice) for longer storage. Just transfer it to a freezer bag or container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat, microwave individual portions on high for 1–2 minutes, stirring halfway through. You can also reheat the chicken in a skillet with a splash of water to re-loosen the glaze.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is to different tastes and diets. Here are a few ways to make it your own.

For a vegetarian version, swap the chicken for tofu or tempeh. Just be sure to press the tofu beforehand and pan-fry until golden before adding the sauce.

Looking to go low-carb? Replace the rice with cauliflower rice or shredded cabbage for a lighter option that still soaks up the sauce beautifully.

Prefer a spicier kick? Add a drizzle of sriracha or chili garlic sauce into the glaze for a little heat. A sprinkle of crushed red pepper flakes works too.

If you’re gluten-free, be sure to use tamari or coconut aminos instead of regular soy sauce. Both give that salty umami punch without the wheat.