Short description

A quick, Japanese-inspired meal featuring tender chicken glazed in a glossy homemade teriyaki sauce, served over fluffy steamed rice with crisp vegetables. Ready in about half an hour, it offers take-out flavour with wholesome, customisable ingredients.

Why You’ll Love This Recipe

Speed without shortcuts. From pan to table in roughly 25 minutes while still using a scratch-made sauce.
Balanced flavour profile. Sweet, savoury and gently tangy notes permeate both chicken and rice.
Pantry staples. Soy sauce, brown sugar, vinegar, honey and cornstarch are commonly on hand.
Family-pleasing versatility. Swap the protein, change the vegetables or adjust the heat to suit every palate.
Meal-prep friendly. Components reheat well for satisfying lunches throughout the week.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

4 boneless, skinless chicken breasts, cubed
1 Tbsp olive oil
½ cup low-sodium soy sauce
½ cup water
3 Tbsp packed light brown sugar
2 Tbsp rice vinegar
½ tsp sesame oil (optional)
1 tsp ground ginger
2 tsp minced garlic
2 Tbsp honey
3 tsp cornstarch
Sesame seeds and chopped spring onions, for garnish
Steamed white or brown rice, for serving
Assorted steamed vegetables (e.g., broccoli, carrots) for serving

Directions

Sear the chicken. Warm olive oil in a large skillet over medium-high heat. Add cubed chicken and cook, stirring occasionally, until browned and no longer pink inside.
Prepare the sauce. While the chicken cooks, whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch until smooth.
Glaze and thicken. Pour the sauce into the skillet. Stir gently as it bubbles; it will thicken and coat the chicken within 2–3 minutes.
Serve. Spoon the glazed chicken over hot rice, add vegetables and sprinkle with sesame seeds and spring onions. Serve immediately.

Servings and timing

Yield	Prep Time	Cook Time	Total Time
4 servings	~5 min	~20 min	~25 min

Variations

Protein swap: Use boneless chicken thighs, thin-sliced beef, prawns or firm tofu.
Extra umami: Add 1 Tbsp mirin or a splash of sake to the sauce.
Pineapple twist: Stir in grilled pineapple chunks for sweetness and acidity.
Whole-grain base: Substitute quinoa or cauliflower rice for white rice.
Spicy kick: Include ¼ tsp crushed red-pepper flakes or a drizzle of sriracha.

Storage/Reheating

Refrigeration: Store chicken, rice and vegetables in separate airtight containers for up to 3 days.
Freezing: The glazed chicken freezes well for 2 months; thaw overnight in the refrigerator.
Reheating: Microwave chicken and rice separately until piping hot, then assemble; or re-warm together in a skillet over medium heat with a splash of water to loosen the sauce.

FAQs

Can I use frozen vegetables?

Yes. Steam or microwave frozen vegetables until tender before assembling the bowls.

Can I make the sauce ahead of time?

Absolutely. Refrigerate it in a sealed jar for up to one week; shake before use.

What rice works best for this dish?

Japanese short-grain or medium-grain white rice gives the classic sticky texture, but brown rice offers additional fibre.

How do I keep the chicken moist?

Avoid overcooking: sear only until the internal temperature reaches 74 °C / 165 °F, then add the sauce.

Can I grill the chicken instead of pan-frying?

Yes. Grill breast fillets, let them rest, cube and toss in warmed teriyaki sauce.

Is sesame oil essential?

No. It adds aroma but can be omitted or replaced by sprinkling sesame seeds as garnish.

How can I thicken a runny sauce?

Simmer for an additional minute, or mix 1 tsp cornstarch with 1 Tbsp cold water and stir it in.

Can I double the recipe?

Easily. Brown the chicken in batches to avoid overcrowding, then combine with a doubled quantity of sauce.

Does this dish contain a lot of sodium?

Using low-sodium soy sauce and tasting before adding extra salt keeps sodium at a moderate level.

Is it suitable for meal prep?

Yes. Portion rice, vegetables and chicken into microwave-safe containers; refrigerate for up to three days and add fresh garnish after reheating.

Conclusion

This Teriyaki Chicken Rice Bowl delivers restaurant-quality flavour in less than half an hour, relying on simple pantry staples and one skillet. Whether you follow the recipe faithfully or adapt it with your preferred grains, proteins and vegetables, you will have a wholesome, versatile meal that satisfies cravings for Japanese take-out while fitting seamlessly into busy schedules.