Teriyaki Chicken Rice Bowls

Name: Teriyaki Chicken Rice Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken thighs; 1/2 cup soy sauce; 1/4 cup honey; 2 tablespoons rice vinegar; 2 cloves garlic, minced; 1 teaspoon grated ginger; 1 tablespoon cornstarch; 2 tablespoons water; 2 cups cooked jasmine rice; 1 cup broccoli florets; 1 bell pepper, sliced; 1 tablespoon sesame oil; 1 green onion, chopped; Sesame seeds for garnish

Highlighted under: World Cuisine Recipes

I absolutely love making Teriyaki Chicken Rice Bowls for dinner because they are packed with flavor and are super easy to prepare. The sweet and savory teriyaki sauce beautifully coats the chicken, while the colorful veggies add both nutrition and crunch. Plus, the bowls are customizable—everyone in my family can add their favorite toppings! This dish not only satisfies my cravings but also gives me a sense of accomplishment in the kitchen. It's a weeknight winner that never disappoints!

Created by

Emily

Last updated on 2026-02-13T16:06:19.027Z

When I first made Teriyaki Chicken Rice Bowls, I was amazed at how simple ingredients could create such a delicious meal. I opted for juicy chicken thighs because they stay tender through cooking, absorbing the rich flavors of the homemade teriyaki sauce. To elevate the dish, I added fresh broccoli and bell peppers for a pop of color and crunch, which not only made the bowls visually appealing but also added a nutritional boost.

One of the best tips I can share is to marinate the chicken for at least 30 minutes before cooking. This small step allows the flavors to fully penetrate the meat, resulting in a dish that is bursting with taste. Plus, serving the chicken over fluffy rice creates a satisfying base that complements the dish beautifully.

Why You'll Love This Recipe
The sweet and tangy teriyaki sauce perfectly enhances the chicken's flavor.
Fresh vegetables provide a delightful crunch and vibrant colors.
Easily customizable for different dietary preferences.

Understanding Teriyaki Sauce

The teriyaki sauce is the star of this dish, with its perfect balance of sweetness and savory notes. The soy sauce provides umami depth, while honey adds a natural sweetness that complements the grilled chicken beautifully. Rice vinegar introduces a slight acidity that brightens the flavor profile. When combined, these ingredients create a glossy sauce that clings well to the chicken, allowing each bite to be bursting with flavor. Watching the sauce thicken on the stovetop is a rewarding sign that you're on the right track.

Using fresh garlic and ginger elevates the teriyaki sauce significantly. I always opt for freshly minced garlic rather than pre-packed options, as it sharpens the flavor and adds authenticity. Similarly, grating your ginger ensures that it infuses the sauce more thoroughly, offering a fresher taste than dried alternatives. If fresh ingredients aren't available, you can substitute with dried garlic powder and ground ginger in a pinch, but keep in mind that the flavor won't be as vibrant.

Perfecting Chicken Thighs

For this recipe, boneless, skinless chicken thighs are recommended for their rich flavor and juiciness. Cooking them over medium-high heat allows for a golden brown exterior while keeping the inside tender. Use a meat thermometer to check for doneness; chicken should reach an internal temperature of 165°F. If you prefer leaner meat, chicken breast can be used, but be cautious of overcooking, as it can dry out more easily. If you're marinating the chicken, a quick 20-30 minutes in the teriyaki sauce beforehand can enhance the flavors dramatically.

When searing the chicken, ensure the skillet is properly heated. You can test the heat by adding a drop of water; it should sizzle immediately. Avoid overcrowding the pan; cook in batches if necessary to maintain the searing temperature. This creates a nice caramelization, which enhances both texture and flavor. If you accidentally skip this step and end up steaming the chicken instead, the result might be less appealing, so give it space to brown.

Customizing Your Bowl

The beauty of Teriyaki Chicken Rice Bowls is their versatility. You can easily customize the vegetables to suit your preferences or seasonal availability. For instance, snap peas, carrots, or snow peas add crunch and can be sautéed just like the bell peppers and broccoli. If you're looking for a different flavor profile, consider adding sliced mushrooms or zucchini, which can absorb the teriyaki sauce beautifully. The key is to ensure they remain tender-crisp to retain their vibrant colors and textures.

If you want to make this dish a bit heartier, adding a fried egg on top enhances the flavor and adds protein. A runny yolk can create a luxurious sauce when mixed with the teriyaki chicken and rice. For those with dietary restrictions, swapping jasmine rice for brown rice or cauliflower rice can work beautifully, providing a cozy feel while keeping the bowls low-carb. Just be sure to adjust cooking times accordingly for tougher grains like brown rice.

Ingredients

Gather these ingredients before you start:

For the Teriyaki Chicken

4 boneless, skinless chicken thighs
1/2 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon cornstarch
2 tablespoons water

For the Veggies and Rice

2 cups cooked jasmine rice
1 cup broccoli florets
1 bell pepper, sliced
1 tablespoon sesame oil
1 green onion, chopped
Sesame seeds for garnish

Make sure to have these on hand to finish your bowls!

Instructions

Follow these steps for delicious Teriyaki Chicken Rice Bowls:

Prepare the Teriyaki Sauce

In a bowl, mix the soy sauce, honey, rice vinegar, garlic, and ginger until well combined. In a separate small bowl, whisk together the cornstarch and water until smooth. Combine both mixtures in a saucepan over medium heat. Cook, stirring constantly, until the sauce thickens, about 3-5 minutes.

Cook the Chicken

Heat sesame oil in a large skillet over medium-high heat. Add the chicken thighs and cook for about 5-7 minutes on each side until golden brown and cooked through. Pour the teriyaki sauce over the chicken and allow it to simmer for another 2-3 minutes, ensuring the chicken is well coated.

Sauté the Vegetables

In the same skillet, add the broccoli and bell pepper. Sauté for about 3-5 minutes until the vegetables are tender-crisp.

Assemble the Bowls

Divide the cooked rice among four bowls. Top each bowl with sliced teriyaki chicken and sautéed vegetables. Garnish with chopped green onions and sesame seeds.

Enjoy your homemade Teriyaki Chicken Rice Bowls!

Pro Tips

For an extra flavor boost, consider adding a dash of mirin to the sauce. You can also switch up the veggies depending on what you have on hand or what's in season.

Make-Ahead Tips

You can prepare the teriyaki sauce in advance and store it in the refrigerator for up to a week. This makes it easy to whip up a quick dinner during a busy weeknight. If you find yourself with leftover chicken or vegetables, they can be easily reheated in a skillet over medium heat for a few minutes until warmed through. Just add a drizzle of water to the pan to prevent sticking and keep things juicy.

When it comes to rice, batch-cooking is an excellent idea. Cook extra jasmine rice and store it in an airtight container in the fridge for up to four days. Reheat in the microwave with a splash of water to retain moisture, or in a skillet on low heat, stirring frequently. This not only saves time but also allows you to enjoy Teriyaki Chicken Rice Bowls on multiple occasions throughout the week.

Storing and Freezing

If you end up with leftovers, store the chicken and vegetables separately from the rice to maintain their texture. In airtight containers, your teriyaki chicken and veggies can last for up to three days in the fridge. While the flavors may deepen, be aware that some vegetables might lose their crispness during storage. When reheating, I recommend adding a splash of teriyaki sauce to revitalize flavors and moisture.

For longer storage, you can freeze the cooked chicken and veggies. Prepare the chicken as directed, and allow it to cool completely before transferring it to freezer-safe bags. It can be frozen for up to three months. When it’s time to eat, thaw overnight in the fridge, and then reheat in a skillet over medium heat, adding a splash of water or broth to keep it from drying out.

Questions About Recipes

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used; just be careful not to overcook them to avoid drying them out.

→ Is teriyaki sauce available in stores?

Absolutely! You can find bottled teriyaki sauce in most grocery stores, but homemade is always fresher.

→ Can I make this recipe gluten-free?

Yes! Use tamari or a gluten-free soy sauce alternative.

→ What other vegetables can I add to the bowls?

Feel free to experiment with snap peas, carrots, or mushrooms for added flavor and nutrients.