Easy Teriyaki Chicken Rice Bowl

Craving something sticky, savory, and sweet enough to beat the usual takeout order? Easy Teriyaki Chicken Rice Bowl gives you tender chicken coated in a glossy homemade teriyaki sauce with fluffy rice and steamed vegetables underneath.

The sauce comes together with low sodium soy sauce, brown sugar, honey, rice vinegar, garlic, ginger, and a little sesame oil. If saucy chicken dinners are your thing, Pineapple Chicken Stir Fry is another good one to keep nearby.

Prep takes just 5 mins and cooking takes 20 mins, so dinner is ready in 25 mins. It fits especially well into busy nights when you want something from the TAKEOUT RECIPES collection without waiting on delivery.

I let the oil get properly hot before adding the chicken, because starting with a cool skillet releases more liquid and makes those little chicken cubes steam instead of brown.

Spoon everything over white or brown rice and add broccoli, carrots, or whatever steamed vegetables you already have. It makes 4 servings and works nicely for a quick family dinner or meal prep.

Why You’ll Love This Easy Teriyaki Chicken Rice Bowl

• Quick dinner: Prep takes 5 mins and the entire meal is ready in 25 mins.
• Homemade sauce: Honey, brown sugar, soy sauce, garlic, ginger, and rice vinegar make a glossy sweet and savory coating.
• Simple skillet: The chicken browns first, then the sauce thickens right around it in the same pan.
• Flexible bowls: White rice, brown rice, quinoa, broccoli, carrots, and other steamed vegetables all work.
• Easy portions: The recipe makes 4 servings, making it practical for dinner or lunches.

Ingredients You’ll Need

The ingredient list is simple, with most of the flavor coming from an easy homemade teriyaki sauce.

• Boneless skinless chicken breasts: 4, cubed into even pieces for quick cooking.
• Olive oil: 1 tablespoon for browning the chicken.
• Low sodium soy sauce: ½ cup for the salty savory base of the teriyaki sauce.
• Water: ½ cup to balance the soy sauce and give the sauce enough liquid.
• Light brown sugar: 3 tablespoons packed for caramel like sweetness.
• Rice vinegar: 2 tablespoons for a little acidity to balance the sugar.
• Sesame oil: ½ teaspoon, optional, for a deeper toasted sesame flavor.
• Ground ginger: 1 teaspoon for warm spice.
• Minced garlic: 2 teaspoons for savory flavor.
• Honey: 2 tablespoons to sweeten the sauce and help give it a glossy finish.
• Cornstarch: 3 teaspoons to thicken the teriyaki sauce around the chicken.
• Sesame seeds and chopped green onions: For garnish and a fresh, lightly crunchy finish.
• Rice: For serving underneath the teriyaki chicken.
• Steamed vegetables: For serving alongside the chicken and rice.

Step by Step Instructions

1. Heat the skillet: Add the olive oil to a large skillet and heat it over medium high heat. Give the oil a moment to get hot before adding the chicken.
2. Brown the chicken: Add the cubed chicken and cook until browned and completely cooked through with no pink remaining in the center. If the chicken releases a lot of liquid, carefully drain the excess so the finished sauce does not become watery.
3. Whisk the sauce: While the chicken cooks, whisk the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch together in a medium bowl. Stir until the cornstarch is completely incorporated.
4. Thicken the teriyaki: Pour the sauce over the cooked chicken. Continue cooking and stirring until the sauce thickens and turns glossy enough to coat the chicken.
5. Build the bowls: Divide rice among bowls and add the teriyaki chicken with steamed vegetables. Finish with sesame seeds and chopped green onions, then serve immediately.

Recipe Tips

• Heat the oil: Starting the chicken in properly heated oil helps it brown instead of releasing too much moisture.
• Cut evenly: Keep the chicken pieces close to the same size so they finish cooking at roughly the same time.
• Skip extra salt: Soy sauce already provides plenty of seasoning, so taste before adding any additional salt.
• Watch the sauce: Do not keep cooking once the teriyaki becomes thick and glossy, since cornstarch can quickly take it from silky to overly thick.

For another saucy chicken dinner with plenty of texture, Crispy Sesame Chicken is especially good when you want a crunchier takeout style meal.

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Variations and Customization Ideas

• Chicken thighs: Replace the chicken breasts with cubed boneless skinless thighs for darker, juicier meat.
• Extra spice: Stir crushed red pepper flakes into the sauce for a little heat.
• More vegetables: Add bell peppers, zucchini, snap peas, carrots, or broccoli to bulk up each bowl.
• Different base: Use brown rice or quinoa instead of white rice for a simple change.
• Budget stretch: Add extra steamed vegetables and rice while keeping the saucy chicken as the centerpiece.

Serving Suggestions

• Classic bowl: Serve the teriyaki chicken over fluffy white rice with steamed broccoli.
• Brown rice: Use brown rice when you want a slightly nuttier base with more texture.
• Vegetable plate: Pair the chicken with steamed carrots, broccoli, snap peas, or green beans.
• Noodle option: Skip the rice and spoon the chicken and sauce over plain noodles.
• Meal prep: Divide the chicken, vegetables, and rice between containers for easy lunches.

How to Store and Reheat

Store leftover teriyaki chicken in an airtight container in the refrigerator for up to 3 days. Keep the rice and vegetables separate when possible so they do not soak up too much sauce and turn soft.

For meal prep, the chicken and broccoli can be portioned into containers with about ½ cup rice per serving and refrigerated for up to 4 days. Keep everything chilled promptly and do not leave cooked chicken at room temperature for more than 2 hours.

Reheat the chicken, rice, and vegetables separately in the microwave until thoroughly hot, then assemble the bowl. Add a small splash of water to the chicken if the sauce has become especially thick in the refrigerator.

Freezing is less certain for this particular recipe, especially once the rice and vegetables are assembled with the sauce, so refrigeration is the better option when you want the most predictable texture.

Recipe FAQ’s

Can I use chicken thighs for teriyaki chicken rice bowls?

Yes. Cut boneless skinless chicken thighs into cubes and cook until browned and completely cooked through. They may need a few minutes longer than chicken breast.

Can I use frozen vegetables?

Yes. Cook frozen broccoli or a frozen vegetable mixture before adding it to the bowls. Steamed frozen vegetables make this especially convenient for weeknight dinners.

Can I grill the chicken instead?

Yes. Grill the chicken until cooked through, let it rest so the juices settle, then cut it into pieces and pair it with the prepared teriyaki sauce. Leftover cooked chicken can also work when you need a shortcut.

Easy Teriyaki Chicken Rice Bowl keeps dinner straightforward with tender chicken, a thick homemade teriyaki sauce, rice, and whatever vegetables you have ready to steam.

Keep it in rotation beside Garlic Butter Chicken with Zucchini and Corn when quick chicken dinners are calling. Add your favorite vegetables, adjust the spice, and make the bowl your own.

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