Teriyaki Chicken Rice Bowl

This Teriyaki Chicken Rice Bowl is the ultimate fix for those nights when you want something fast yet packed with flavor. Each bite delivers tender chicken, sweet and savory sauce, fluffy rice, and perfectly crisp vegetables. It became my weeknight hero during a busy season when my family demanded healthy food that actually tasted great. It’s so simple to throw together but makes you feel like you brought home takeout—in the best way.

I have whipped this up with both brown and white rice and even leftover roasted veggies. My kids love the glossy sauce and I love that we never get bored—there are so many ways to adapt it.

Ingredients

• Boneless skinless chicken breasts: Choose juicy fresh chicken and cut it into even cubes for even cooking
• Vegetable oil: Use any neutral oil with a high smoke point to get a good sear on the chicken
• White or brown rice: Fluffy and hearty Choose short grain for stickier rice or long grain for lighter bowls
• Broccoli florets: Fresh or frozen both work but look for vibrant green pieces for a pop of color
• Bell peppers: Pick red or yellow for sweetness and slice them thin for fast cooking
• Carrots: Julienne for crunch and a touch of sweetness Baby carrots sliced diagonally work in a pinch
• Green onions: Bright and sharp sprinkle over the finished bowls for freshness
• Sesame seeds: For garnish toast lightly for extra aroma
• Low sodium soy sauce: The base of the teriyaki Choose a quality brand that is not too salty
• Honey or light brown sugar: For sweetness Pick honey for floral notes or brown sugar for molasses depth
• Rice vinegar: Adds tang and rounds out the flavor Find unseasoned varieties in the Asian aisle
• Sesame oil: Nutty aroma elevates the sauce Color should be golden and smell intensely nutty
• Garlic: Freshly minced adds punch Skip jarred for the freshest flavor
• Fresh ginger: Grate for heat and zing Frozen ginger can work in a pinch
• Cornstarch mixed with water: Thickens the sauce making it glossy and clingy

Step-by-Step Instructions

Make the Teriyaki Sauce:

In a small bowl whisk together soy sauce honey rice vinegar sesame oil garlic and ginger until well combined Mix cornstarch with water until smooth and stir into the sauce This slurry is essential for a perfect glossy finish

Cook the Chicken:

Heat vegetable oil in a large skillet over medium heat Once hot add chicken cubes in a single layer Do not crowd the pan Allow chicken to cook undisturbed for about four minutes then turn pieces occasionally Cook for a total of six to seven minutes until golden and no longer pink inside This step locks in juices and flavor

Coat Chicken with Sauce:

Reduce heat to medium low and pour teriyaki sauce over the chicken Stir constantly to coat every piece within two to three minutes sauce will thicken and become shiny Keep stirring to prevent scorching

Sauté the Vegetables:

In a separate pan or after removing chicken from the skillet add a splash of oil then the broccoli bell peppers and carrots Stir fry for three to four minutes until vegetables are vivid and just tender still with a bit of crunch This keeps colors and nutrients intact

Assemble the Bowls:

Spoon cooked rice into serving bowls Top each with chicken coated in sauce and freshly stir fried vegetables Garnish with chopped green onion and a sprinkle of sesame seeds These touches provide brightness and crunch

Save

I always look forward to adding a shower of toasted sesame seeds at the end They make the whole bowl smell amazing and add an extra crunch My favorite version was the first made for my daughter’s birthday when everyone built their own custom bowl—she still asks for it every year

Storage Tips

Let every component cool before storing Place chicken veggies and rice in separate airtight containers in the fridge for up to four days For meal prep prep ahead and combine only before eating to keep everything fresh Reheat chicken and vegetables gently with a splash of water to revive the sauce

Ingredient Substitutions

Try boneless chicken thighs for extra juiciness Tofu or tempeh also work well for plant based variations Swap rice for quinoa or cauliflower rice if you need a lower carb base Use maple syrup instead of honey for a different hint of sweetness If you do not have fresh ginger use a pinch of powdered

Save

Serving Suggestions

Serve with a side of miso soup or a quick cucumber salad for a complete Japanese inspired meal Top with extra green onion or a fried egg if you want to add richness Sprinkle crushed seaweed or a drizzle of chili oil for an added layer of flavor

Cultural Context

Teriyaki is a Japanese cooking technique where foods are grilled or broiled with a glaze of soy sauce mirin and sugar While the home version here uses skillet cooking the spirit is the same sweet sticky sauce caramelized onto protein With rice and vegetables this bowl format is a delicious nod to Japanese American comfort food traditions

Common Recipe Questions

→ What kind of rice works best?

Basmati, jasmine, short-grain white, or brown rice all pair well. Cauliflower rice offers a lighter option.

→ Can I use different vegetables?

Absolutely! Try snap peas, edamame, baby corn, or mushrooms for added variety and color.

→ How is the teriyaki sauce thickened?

A cornstarch slurry gives the sauce a glossy, clingy texture that coats the chicken beautifully.

→ Is this bowl suitable for meal prep?

Yes, store chicken, rice, and vegetables separately. Assemble and reheat for fresh-tasting meals throughout the week.

→ How can I add more protein?

Stir in cooked edamame or sautéed tofu for a plant-based boost, or double the chicken for a heartier bowl.

→ How can I make it spicier?

Add chili flakes or a touch of sriracha to the sauce for extra heat.