If you have a hankering for something that’s both comforting and packed with flavor, this Teriyaki Chicken Rice Bowl Recipe is exactly what you need. Juicy, tender chicken cubes cooked to perfection and coated in a glossy, homemade teriyaki sauce create a delightful balance of savory, sweet, and tangy notes. Paired with fluffy rice and your favorite steamed veggies, it’s a complete meal that’s simple to make but impressively delicious every single time. Whether you’re cooking a quick weeknight dinner or craving a cozy lunch, this recipe brings all the best elements of teriyaki right to your table with warmth and ease.

Ingredients You’ll Need

The image shows many small pieces of glossy, brown glazed chicken coated in a sticky sauce with a few small green parsley bits sprinkled on top. White sesame seeds are scattered evenly across the chicken. A wooden spoon is visible scooping some of the chicken from the right side. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Teriyaki Chicken Rice Bowl Recipe lies in how straightforward the ingredients are, yet each plays a crucial role to build layers of taste and texture. From the tender chicken breast to the sweet and salty teriyaki glaze, every component adds something special to the bowl you’re about to enjoy.

4 boneless skinless chicken breasts, cubed: Provides lean protein and cooks quickly to juicy tenderness.
1 Tbsp. olive oil: Essential for browning the chicken to get a beautiful sear and flavor.
1/2 cup low sodium soy sauce: The salty backbone of the teriyaki sauce, with a rich umami touch.
1/2 cup water: Helps balance the sauce consistency for perfect glazing.
3 Tbsp. packed light brown sugar: Brings deep sweetness and caramel notes that marry beautifully with soy.
2 Tbsp. rice vinegar: Adds a mild tang that brightens the sauce and cuts through richness.
1/2 tsp. sesame oil (optional): Infuses a toasty, nutty depth that’s iconic in Asian cooking.
1 tsp. ground ginger: Offers warmth and a bit of spice to balance sweet flavors.
2 tsp. minced garlic: Punches up the savory goodness with fragrant aromatics.
2 Tbsp. honey: Adds natural sweetness and a sticky texture to the sauce.
3 tsp. cornstarch: Thickens the sauce to a glossy finish that clings perfectly to the chicken.
Sesame seeds and chopped green onions for garnish: Adds crunch, color, and freshness on top.
Rice for serving: The classic base that soaks up all those delicious flavors.
Steamed veggies for serving: Anything green and fresh works wonderfully for balance and nutrition.

How to Make Teriyaki Chicken Rice Bowl Recipe

Step 1: Brown the Chicken

Start by heating your olive oil in a large skillet over medium-high heat. Adding the cubed chicken to the hot pan, brown it evenly until the pieces are cooked through and no longer pink inside. This step locks in moisture and gives the chicken a slightly crispy exterior that will soak up the sauce beautifully.

Step 2: Whisk Together the Teriyaki Sauce

While the chicken is browning, mix all the teriyaki sauce ingredients together in a medium bowl. Combine your soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ground ginger, minced garlic, and cornstarch until smooth. This homemade blend is where the magic starts—fresh and far superior to bottled versions.

Step 3: Combine Chicken and Sauce

Once the chicken is cooked through and golden, pour the teriyaki sauce mixture directly into the skillet. Stir continuously as you cook the chicken with the sauce until it thickens into a luscious glaze that coats every bite perfectly. This step transforms simple chicken into something irresistibly flavorful.

Step 4: Prepare Your Rice and Vegetables

While the sauce thickens, make sure you’ve got your rice cooked and steamed vegetables ready. The rice serves as the comforting base, and the veggies keep everything fresh and vibrant. Together, they balance the rich teriyaki chicken to round out your meal.

How to Serve Teriyaki Chicken Rice Bowl Recipe

The image shows two white bowls placed on a white marbled surface with a grey striped cloth underneath. Each bowl has three layers: at the bottom, there is a base of white cooked rice with a fluffy texture, followed by a layer of glazed orange-brown chicken pieces cut into chunks. The chicken is topped with small white sesame seeds and bits of green onion. On one side of the bowl, vibrant green broccoli florets create a fresh contrast. A woman's hand holding a silver spoon is pouring a shiny, dark orange sauce over the chicken in the front bowl. Next to the bowls, there is a small white bowl filled with extra dark sauce. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Don’t forget the finishing touches! Sprinkle toasted sesame seeds and chopped green onions over your teriyaki chicken. These simple garnishes add the perfect crunch, a pop of color, and a fresh oniony note that elevates the whole dish.

Side Dishes

Steamed broccoli, snap peas, or thinly sliced carrots complement this bowl beautifully, adding a satisfying crispness and bright green hues that make your plate pop visually and nutritionally.

Creative Ways to Present

Serve your teriyaki chicken in a deep bowl layered with rice, veggies arranged artfully on the side, and a drizzle of extra sauce on top. For a fun twist, add a soft-boiled egg or some pickled ginger on the side to create a restaurant-quality presentation.

Make Ahead and Storage

Storing Leftovers

Place any leftovers in an airtight container and refrigerate. The chicken and sauce will keep well for up to 3 days, allowing you to enjoy this bowl again with minimal effort.

Freezing

This Teriyaki Chicken Rice Bowl Recipe freezes well, too. Separate the chicken and sauce from the rice and veggies if possible, freeze the chicken in a freezer-safe container for up to 2 months, and thaw overnight before reheating.

Reheating

When reheating, warm the chicken and sauce gently in a skillet over low to medium heat to avoid drying it out. Microwave works too—just cover to retain moisture. Add freshly steamed rice and garnish after reheating for the best experience.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are even juicier and more forgiving if cooked a bit longer. They add a richer flavor that pairs beautifully with the sweet, salty teriyaki sauce.

What rice works best with this dish?

Jasmine or short-grain rice works wonderfully because it’s sticky enough to hold the sauce but still fluffy. Brown rice is a nutritious alternative if you want a nuttier flavor and more fiber.

Is there a vegetarian version of this recipe?

Yes! Swap the chicken for firm tofu or tempeh cubes and follow the same cooking steps. The teriyaki sauce will coat plant-based proteins just as deliciously.

Can I make this recipe gluten-free?

Definitely. Use a gluten-free soy sauce or tamari to maintain the authentic teriyaki flavor without gluten concerns. All other ingredients are naturally gluten-free.

How can I make the sauce thicker or thinner?

If you prefer a thicker sauce, add a little more cornstarch slurry while it simmers. For a thinner glaze, reduce the cornstarch slightly or add a splash more water to loosen it.

Final Thoughts

This Teriyaki Chicken Rice Bowl Recipe is truly one of those go-to meals when you want something flavorful, quick, and satisfying. It combines familiar ingredients into a dish that feels special from the very first bite. Don’t hesitate to make this for your next meal—it’s a total crowd-pleaser that brings comfort and joy with every forkful!

Teriyaki Chicken Rice Bowl Recipe