Teriyaki Chicken Rice Bowl

A Teriyaki Chicken Rice Bowl presents tender pieces of chicken glazed in a glossy, homemade teriyaki sauce, served over steamed rice and crisp vegetables. Ready in under 30 minutes, it combines sweet and savoury flavours in a single bowl, making it an ideal choice for busy weeknights or meal-prep lunches.

Why You’ll Love This Recipe

• Speed without compromise – Dinner is on the table in just 25 minutes.

• Restaurant flavour, home control – A homemade glaze lets you adjust sweetness and saltiness to your preference.

• Versatile serving options – Serve over rice, quinoa, noodles or even in lettuce cups.

• Make-ahead friendly – Keeps well for lunches or quick dinners 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 sliced green onions, for garnish

• Cooked white or brown rice, for serving

• Steamed vegetables (e.g., broccoli, carrots)

directions

1. Sear the chicken – Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook until no longer pink, about 6 minutes. Drain any excess liquid.

2. Whisk the sauce – In a bowl, combine soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, garlic, honey and cornstarch. Whisk until smooth.

3. Glaze – Pour the sauce into the skillet with the chicken. Stir constantly; it will thicken in 2–3 minutes, coating the chicken in a shiny glaze.

4. Serve – Spoon the glazed chicken over hot rice, arrange the vegetables alongside, and garnish with sesame seeds and green onions.

Servings and timing

Variations

• Protein swap – Use boneless chicken thighs for extra juiciness, or substitute shrimp or tofu.

• Grill option – Thread the marinated chicken onto skewers, grill until cooked through, then brush with the thickened sauce.

• Spicy twist – Add ½ tsp crushed red-pepper flakes to the sauce for heat.

• Noodle bowl – Replace rice with udon or soba and toss everything together for a stir-fry style dish.

storage/reheating

• Refrigerate cooled chicken and rice in airtight containers for up to 4 days.

• Reheat gently in a covered skillet with a splash of water, or microwave at 70 % power, stirring once.

• Freeze the glazed chicken (without rice) for up to 2 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I use chicken thighs instead of breasts?

Yes. Boneless thighs add extra flavour and remain moist; simply extend the cook time by 2–3 minutes.

Is store-bought teriyaki sauce acceptable?

It works in a pinch, but homemade sauce offers a cleaner flavour and allows you to control sweetness and saltiness.

How can I keep the sauce from being too salty?

Use low-sodium soy sauce, and if needed replace half the soy sauce with water or unsalted stock.

Can I make the sauce ahead of time?

Yes. Mix and refrigerate the uncooked sauce for up to one week; whisk before using to ensure the cornstarch is evenly dispersed.

What vegetables pair best with this bowl?

Broccoli, snap peas, carrots, bell peppers or edamame provide colour, texture and a fresh contrast to the glaze.

How do I thicken the glaze if it seems too thin?

Allow it to simmer for an extra minute. If it remains thin, dissolve ½ tsp more cornstarch in 1 Tbsp cold water and whisk it in.

Can I double the recipe?

Yes. Use a wider pan or cook the chicken in two batches so it sears rather than steams.

Is this dish gluten-free?

Use tamari or certified gluten-free soy sauce and verify that your cornstarch is gluten-free.

How can I add heat to the dish?

Stir in sambal oelek, sriracha or extra red-pepper flakes to achieve your desired level of spiciness.

Does this recipe work well for meal prep?

Absolutely. Portion chicken, rice and vegetables into containers, allow to cool completely before sealing, and reheat within four days for best texture.

Conclusion

With its swift preparation, adaptable ingredients and irresistible homemade glaze, this Teriyaki Chicken Rice Bowl is poised to become a staple in your culinary repertoire. Whether for a busy weeknight or a prepared-ahead lunch, its balanced flavours and simple technique ensure consistent success.