chicken teriyaki rice bowl recipe

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

I have been making this chicken teriyaki rice bowl recipe for years and it is hands down one of my family’s favorite meals. There is something about that sweet and savory sauce coating tender chicken and served over fluffy rice that just hits the spot every time. My kids actually ask for this dish on busy weeknights and I love that it comes together quickly without a lot of fuss. Plus it is a balanced meal with protein from the chicken, carbs from the rice, and I always add some steamed broccoli or carrots on the side for extra vegetables. It is perfect for a quick dinner after a long day or even for meal prep when you want something tasty to eat all week. The best part is that it uses simple ingredients you probably already have in your pantry like soy sauce, brown sugar, and ginger. I honestly think this recipe is a lifesaver for anyone who wants a homemade meal that tastes like takeout but is healthier and more affordable.

Chicken Teriyaki Rice Bowl

Chicken Teriyaki Rice Bowl

4.6 from 1696 votes

This chicken teriyaki rice bowl features juicy chicken thighs coated in a homemade sweet and savory teriyaki sauce, served over steamed jasmine rice and topped with sesame seeds and green onions. It is a simple and satisfying meal that comes together in under 45 minutes.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1.5 lbs boneless skinless chicken thighs
2 tbsp vegetable oil
1/4 cup soy sauce
1/4 cup water
3 tbsp brown sugar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp cornstarch mixed with 2 tbsp water

For the Rice Bowl

2 cups jasmine rice, cooked
1 cup steamed broccoli florets
1/2 cup shredded carrots
2 green onions, sliced
1 tbsp sesame seeds

👨‍🍳Directions

1Cook the jasmine rice according to package directions and set aside.
2In a small bowl, whisk together the soy sauce, water, brown sugar, garlic, and ginger. Set aside.
3Heat the vegetable oil in a large skillet over medium high heat. Add the chicken thighs and cook for 5 to 7 minutes per side until golden brown and cooked through.
4Pour the teriyaki sauce mixture over the chicken and bring to a simmer. Cook for 2 minutes.
5Add the cornstarch slurry to the skillet and stir constantly for 1 to 2 minutes until the sauce thickens.
6Slice the chicken into strips and arrange over bowls of rice. Add steamed broccoli and shredded carrots. Garnish with green onions and sesame seeds.

🔧Equipment

Large skillet or wok
Small bowl
Measuring cups and spoons
Chef’s knife
Cutting board
Rice cooker or pot

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 90mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 12g🥩Protein: 25g

📝Notes

For a lighter version, use chicken breast instead of thighs and reduce the brown sugar to 2 tablespoons. You can also add a splash of rice vinegar to the sauce for extra tang.

Watch Video Of How Chicken Teriyaki Rice Bowl Works

This chicken teriyaki rice bowl recipe is one of those meals that always works, whether it is a busy Tuesday night or a Sunday dinner with the whole family. It is easy to make, uses ingredients you likely already have, and everyone at my table cleans their plate. I hope you give it a try and make it your own.

❓ Frequently Asked Questions About Chicken Teriyaki Rice Bowl

1. Can I use chicken breast instead of chicken thighs?

Yes, you can substitute boneless skinless chicken breast for the thighs. Just be careful not to overcook it because chicken breast can dry out quickly. Cook it for about 4 to 5 minutes per side until it reaches an internal temperature of 165°F.

2. How do I store leftover chicken teriyaki rice bowls?

Store the chicken and rice separately in airtight containers in the refrigerator for up to 4 days. When reheating, add a splash of water to the chicken to help the sauce loosen up. You can also freeze the chicken for up to 3 months.

3. Can I make the teriyaki sauce gluten free?

Absolutely. Use tamari or a gluten free soy sauce in place of regular soy sauce. Also check that your cornstarch is gluten free, which it usually is. The rest of the ingredients are naturally gluten free.

4. What vegetables go well with this bowl?

Steamed broccoli, shredded carrots, snap peas, bell peppers, or edamame all work great. You can also add avocado for some healthy fat. Just use whatever vegetables you have on hand.

5. Can I make this recipe ahead of time for meal prep?

Yes, this is a great meal prep recipe. Cook the rice and chicken, then divide into containers with your vegetables. When you are ready to eat, just reheat in the microwave for 2 to 3 minutes. The sauce stays flavorful and the chicken stays juicy.

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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