Teriyaki Chicken Rice Bowl

Why You’ll Love This Recipe

• Ready in less than 30 minutes, making it ideal for busy evenings

• Uses simple pantry staples for the sauce

• Versatile – you can serve it with white rice, brown rice, or even cauliflower rice

• Great for meal prep since it reheats well

• A healthier and fresher alternative to takeout

• Customizable with your favorite vegetables

• Perfect balance of sweet, savory, and tangy flavors

• Family-friendly and kid-approved

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 boneless skinless chicken breasts, cubed
• 1 Tbsp olive oil
• 1/2 cup low sodium soy sauce
• 1/2 cup water
• 3 Tbsp packed light brown sugar
• 2 Tbsp rice vinegar
• 1/2 tsp sesame oil (optional)
• 1 tsp ground ginger
• 2 tsp minced garlic
• 2 Tbsp honey
• 3 tsp cornstarch
• sesame seeds and chopped green onions for garnish
  rice for serving
• steamed veggies for serving

Directions

1. Heat olive oil in a large skillet over medium-high heat.

2. Add cubed chicken and cook until browned and no longer pink inside.

3. While the chicken cooks, prepare the teriyaki sauce: in a mixing bowl whisk together soy sauce, water, brown sugar, rice vinegar, sesame oil (if using), ginger, garlic, honey, and cornstarch until smooth.

4. Once the chicken is cooked, pour the sauce into the skillet. Stir and cook until the sauce thickens and coats the chicken.

5. Serve hot over rice with your choice of steamed vegetables. Garnish with sesame seeds and chopped green onions.

Servings and timing

This recipe makes 4 servings.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes

Variations

• Swap chicken breasts for chicken thighs for extra tenderness.

• Use cauliflower rice for a low-carb option.

• Add broccoli, snap peas, bell peppers, or carrots for more color and nutrients.

• Try pineapple chunks for a sweet twist.

• Replace chicken with shrimp or tofu for a different protein.

• Make it spicy by adding a pinch of red pepper flakes or sriracha.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the microwave in 1-minute intervals or heat in a skillet on medium heat until warmed through. If the sauce thickens too much, add a splash of water to loosen it. This recipe can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use bottled teriyaki sauce instead of homemade?

Yes, but making your own allows you to control the sweetness and saltiness.

Can I use chicken thighs instead of breasts?

Absolutely, chicken thighs are juicier and work well in this dish.

Is this recipe gluten-free?

Use tamari or a certified gluten-free soy sauce to make it gluten-free.

Can I make this recipe ahead of time?

Yes, it’s perfect for meal prep and can be stored for a few days.

What vegetables go best with this dish?

Broccoli, snap peas, carrots, and bell peppers are excellent choices.

How can I make the sauce thicker?

Cook it longer or add a bit more cornstarch slurry if needed.

Can I double the recipe?

Yes, just double the ingredients and use a larger skillet.

Can I make this recipe spicy?

Yes, add sriracha, chili paste, or red pepper flakes to the sauce.

What type of rice should I use?

White rice, brown rice, or even jasmine rice all pair well with this dish.

Can I freeze teriyaki chicken?

Yes, freeze in an airtight container for up to 2 months. Thaw before reheating.

Conclusion

This Teriyaki Chicken Rice Bowl is a quick, flavorful, and wholesome meal that’s perfect for any night of the week. With tender chicken, a rich homemade sauce, and your favorite vegetables, it’s a dish the whole family will love. Whether you’re cooking for a crowd or meal prepping for the week, this recipe will become a go-to favorite in your kitchen.

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