The Best Teriyaki Chicken Rice Bowl Recipe

There's something so comforting about the sizzle of juicy chicken hitting a hot pan and the sweet, savory aroma of teriyaki sauce filling your kitchen. This Teriyaki Chicken Rice Bowl is one of those dishes that feels like a warm hug in a bowl—hearty, satisfying, and packed with flavor.

this Recipe

I first started making this recipe in college, when I needed something quick, affordable, and foolproof. It’s now become a regular part of our dinner rotation, especially on nights when we want takeout vibes without the wait (or the bill).

Let’s dig into why this bowl might just become your new go-to dinner.

Why You'll Love This Teriyaki Chicken Rice Bowl

Get ready to fall head over heels for a dish that checks all the boxes: easy, flavorful, affordable, and oh-so customizable.

First, it’s ridiculously fast to make. You can have dinner on the table in just about 30 minutes, making it perfect for those hectic weeknights when time is tight but your appetite is big.

The ingredients are super budget-friendly. A few pantry staples—soy sauce, garlic, rice vinegar—and some fresh chicken and veggies come together to create a restaurant-worthy dish without the hefty price tag.

It's also great for meal prep. Make a big batch, pack it into containers, and enjoy flavorful lunches all week long. The sauce actually gets even better after sitting for a day or two.

And perhaps best of all, it’s highly customizable. Use whatever veggies you’ve got in your fridge, swap the rice for quinoa or cauliflower rice, or even make it vegetarian with tofu or tempeh.

Now that you’re craving it, let’s talk ingredients.

Ingredients Notes

The magic of this Teriyaki Chicken Rice Bowl is all in the balance: savory, sweet, umami, and fresh—all in one bowl. Here’s what you’ll need to make it happen.

The chicken is the star here. I use boneless, skinless chicken thighs because they stay moist and flavorful even after cooking. If you prefer chicken breasts, those work too—just be careful not to overcook them. For a vegetarian twist, firm tofu makes a great stand-in.

For the teriyaki sauce, we make it from scratch—and trust me, it’s worth the five extra minutes. You’ll need soy sauce, brown sugar, rice vinegar, garlic, ginger, and cornstarch. This homemade version is so much better than anything from a bottle—rich, glossy, and perfectly balanced.

The vegetables add crunch and color. I usually go with a mix of broccoli florets, julienned carrots, and snap peas, but feel free to clean out your produce drawer—bell peppers, mushrooms, or edamame all work beautifully.

Rice forms the hearty base of this bowl. Jasmine rice or short-grain white rice both work well, but you can also try brown rice for extra fiber or cauliflower rice if you’re going low-carb.

You won’t need anything fancy in terms of equipment—just a large skillet or wok, a pot for rice, and a small saucepan for the sauce (if you prefer making it separately before combining).

How To Make This Teriyaki Chicken Rice Bowl

Making this dish is easy enough for a beginner, but satisfying enough for even the pickiest eaters. Here’s how it comes together.

Start by prepping your rice. Rinse it well and cook it according to the package instructions. While that simmers away, you can focus on everything else. Timing it right means everything is hot and ready at the same time.

While the rice cooks, dice your chicken into bite-sized pieces. Heat a large skillet or wok over medium-high heat with a splash of oil. Once the pan is hot, add the chicken and let it sear undisturbed for a few minutes so it gets a nice golden crust. Then stir occasionally until the pieces are cooked through.

While the chicken is cooking, make your teriyaki sauce. In a small bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, and a little water mixed with cornstarch. Pour this into a saucepan over medium heat and stir constantly until the sauce thickens to a glossy consistency—this should only take 3 to 5 minutes.

Once the chicken is fully cooked, pour the thickened sauce over it in the pan. Let everything bubble together for a few minutes so the chicken gets coated and caramelized in the sauce. That sticky, flavorful glaze is what takes this dish to the next level.

While the sauce finishes up, quickly stir-fry your vegetables in a bit of oil in another pan—or toss them right into the pan with the chicken for fewer dishes. Cook until just tender but still vibrant and crisp.

Assemble your bowls by scooping some fluffy rice into each one, topping with saucy chicken, and arranging your veggies on the side or mixed in. Finish with sesame seeds or sliced green onions if you like.

Start to finish, this meal takes about 30 minutes and delivers restaurant-quality flavor without any complicated steps.

Storage Options

Leftovers? Lucky you. These Teriyaki Chicken Rice Bowls store beautifully.

For the fridge, pack the chicken, rice, and veggies into airtight containers. They’ll keep well for up to 4 days. If you’re prepping lunches ahead of time, you can even portion them out into individual containers to grab-and-go during the week.

If you want to freeze leftovers, it’s best to freeze the components separately if possible. The chicken and sauce freeze particularly well and can be reheated in a skillet. Rice can go in a freezer bag once cooled, and reheats nicely with a splash of water to bring it back to life.

To reheat, microwave individual portions for 1–2 minutes or warm them in a skillet over medium heat until everything is hot. If things look dry, add a splash of water or extra soy sauce to bring back the moisture.

Variations and Substitutions

One of the best things about this recipe is how easy it is to customize based on what you have or what you’re craving.

Want to keep it plant-based? Swap the chicken for extra-firm tofu or tempeh. Pan-fry until crispy, then toss in the teriyaki sauce just like you would with chicken.

Looking for a low-carb option? Use cauliflower rice or sautéed cabbage as your base instead of traditional rice. The sauce still delivers all the flavor, even without the grains.

Feel free to change up the veggies depending on the season or what’s in your fridge. Zucchini, bok choy, or thinly sliced red onion all work beautifully. Just adjust cook times so nothing gets mushy.

Not a fan of soy sauce? Try coconut aminos or tamari for a gluten-free option. You may want to slightly adjust the sugar since these can vary in sweetness.

And if you like heat, a few drops of sriracha or a pinch of red pepper flakes stirred into the sauce will kick things up a notch.

No matter how you personalize it, this Teriyaki Chicken Rice Bowl is endlessly adaptable—and always delicious. Play around and make it your own.

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