teriyaki chicken rice bowl recipe

Written BySheba G Updated On
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The Best teriyaki chicken rice bowl recipe

This teriyaki chicken rice bowl is the recipe I make when I want dinner on the table without a lot of thinking. The chicken sears in one pan, the sauce comes together from pantry staples, and the rice cooks while I’m doing everything else. Start to finish it takes about 30 minutes, which is why it shows up on my meal plan most weeks.

My kids eat it without complaining, and that says a lot. I put the components out separately and let everyone build their own bowl, so the picky one skips the broccoli and the older one piles on extra sauce. The teriyaki is sweet and salty but not heavy, and I can adjust the sugar or the ginger depending on who is at the table. It works for a normal weeknight and it works when friends come over, since I can double the chicken and set out rice for a crowd.

It also fits the way I try to feed my family most days. Chicken gives you lean protein, the rice keeps everyone full, and I load the bowls with steamed broccoli, shredded carrots, and sliced cucumber so there is real volume on the plate. I use less sugar in the sauce than most bottled versions and skip the thickeners, so it tastes cleaner. Any leftovers hold up in the fridge for a couple of days and reheat well for lunch.

Teriyaki Chicken Rice Bowl

4.7 from 1153 votes

Juicy pan-seared chicken thighs glazed in a glossy homemade teriyaki sauce, piled over steamed rice with crisp-tender broccoli and carrots. The sauce comes together in one bowl with pantry staples, so dinner lands on the table faster than takeout.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 560 kcal

🥘Ingredients

For the Chicken and Teriyaki Sauce

1 1/2 pounds boneless, skinless chicken thighs
1/3 cup low-sodium soy sauce
1/4 cup mirin
3 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil
3 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon cornstarch
2 tablespoons water

For the Bowls

2 cups long-grain white rice, rinsed
3 cups water
2 cups broccoli florets
2 medium carrots, julienned
4 scallions, thinly sliced
1 tablespoon toasted sesame seeds
1 avocado, sliced

👨‍🍳Directions

1Combine the soy sauce, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a small bowl and whisk until the sugar dissolves. Stir the cornstarch into 2 tablespoons of water in a separate cup and set both aside.
2Combine the rinsed rice and 3 cups water in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover, and cook for 15 to 18 minutes, until the water is absorbed and the rice is tender. Turn off the heat and let it sit covered for 5 minutes, then fluff with a fork.
3While the rice cooks, pat the chicken thighs dry with paper towels and trim any large pieces of fat. Cut the thighs into 1-inch pieces and season lightly with a pinch of salt and pepper.
4Heat a large skillet over medium-high heat until a drop of water sizzles. Add the chicken in a single layer, working in batches if the pan looks crowded, and cook for 4 to 5 minutes without moving it so the pieces develop a browned crust.
5Flip the chicken and cook for another 3 to 4 minutes, until the pieces are browned on both sides and no pink remains in the thickest part of the largest piece. Transfer the chicken to a plate and set aside.
6Lower the heat to medium and pour the sauce mixture into the same skillet, scraping up the browned bits. Simmer for 2 minutes, then stir the cornstarch slurry and add it to the pan. Cook for 1 to 2 minutes, stirring, until the sauce thickens enough to coat the back of a spoon.
7Return the chicken to the skillet along with any juices on the plate and toss to coat. Simmer for 1 minute, then slide the pan off the heat. Meanwhile, steam the broccoli and carrots in a steamer basket or a covered skillet with a splash of water for 4 to 5 minutes, until bright and crisp-tender.
8Divide the rice among four bowls, then top with the glazed chicken, steamed vegetables, and avocado slices. Spoon extra sauce from the pan over each bowl and finish with scallions and sesame seeds.

🔧Equipment

Medium saucepan with lid
Small mixing bowl
Whisk
Large skillet or wok
Chef’s knife and cutting board
Measuring cups and spoons
Rimmed plate or tray

📊Nutrition Facts (per serving)

🔥Calories: 560 kcal🧈Total Fat: 17g💛Saturated Fat: 4g❤️Cholesterol: 105mg🧂Sodium: 890mg🌾Total Carbs: 67g🥦Dietary Fiber: 4g🍬Sugars: 14g🥩Protein: 34g

📝Notes

Tips: Rinse the rice until the water runs mostly clear so the grains stay separate instead of sticky. If the sauce thickens too much while the chicken finishes, loosen it with a tablespoon of water. Swap the white rice for brown rice and add 15 to 20 minutes to the cook time. Leftovers keep in a sealed container in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of water to bring the glaze back to life. For a milder sauce, cut the ginger to 2 teaspoons.

Watch Video Of How Teriyaki Chicken Rice Bowl Works

I make this teriyaki chicken rice bowl for everything from a quick weeknight dinner to a big family gathering, and it always works because everyone can build their own plate the way they like it. It is simple to double for a crowd, and the sweet and savory sauce keeps both kids and adults happy. If you are looking for a dish that is easy, flexible, and a sure thing, this is the one I keep coming back to.

❓ Frequently Asked Questions About Teriyaki Chicken Rice Bowl

1. Can I make teriyaki chicken rice bowls ahead of time for meal prep?

Yes. Cook the chicken and rice, then let both cool completely before storing them separately in airtight containers in the refrigerator for up to four days. Keep the sauce in its own small container so the rice does not soak it up and turn mushy. Reheat the chicken and rice with a splash of water in the microwave or in a skillet over medium heat, then add the sauce and fresh toppings just before eating.

2. What is the best rice for a teriyaki chicken rice bowl?

Short-grain or medium-grain rice works best because it stays slightly sticky and holds up under the sauce. Jasmine rice is a good everyday option with a soft texture and mild aroma. If you prefer a chewier bite, use brown rice and add about 10 to 15 minutes to the cook time listed on the package. Rinse the rice until the water runs mostly clear before cooking for cleaner, less gummy grains.

3. How do I get the chicken to brown instead of steaming?

Pat the chicken dry with paper towels and cut it into even pieces so it cooks at the same rate. Heat your skillet or wok over medium-high until a drop of water sizzles on contact, then add a thin layer of oil. Spread the chicken in a single layer and leave it alone for two to three minutes before stirring, which gives it time to develop color. Cook in batches if the pan looks crowded, since steam trapped by too much meat is what turns the chicken pale and rubbery.

4. Can I use a different protein or make it meatless?

Ground chicken, pork, shrimp, or thinly sliced beef all work in place of the chicken pieces, though cooking times will vary with the protein. For a meatless version, swap in extra-firm tofu that has been pressed and cubed, or use a mix of mushrooms and edamame. Brown the tofu the same way you would the chicken so it keeps its shape and picks up the sauce without falling apart.

5. How do I fix a teriyaki sauce that is too thick or too salty?

If the sauce thickens too much as it reduces, whisk in water a tablespoon at a time off the heat until it coats the chicken the way you like. For a sauce that tastes too salty, add a small amount of brown sugar or honey and a squeeze of water, then taste again. A splash of rice vinegar or lime juice also helps balance the flavor without making the sauce sweeter.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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