Name: Teriyaki Chicken Rice Bowl
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 4 boneless skinless chicken breasts, cubed; 1 tablespoon olive oil; 1/2 cup low sodium soy sauce; 1/2 cup water; 3 tablespoons packed light brown sugar; 2 tablespoons rice vinegar; 1/2 teaspoon sesame oil (optional); 1 teaspoon ground ginger; 2 teaspoons minced garlic; 2 tablespoons honey; 3 teaspoons cornstarch; Sesame seeds, for garnish; Chopped green onions, for garnish; Cooked white or brown rice, for serving; Steamed vegetables (e.g., broccoli, carrots), for serving

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This Teriyaki Chicken Rice Bowl is a quick and easy dinner that brings all the flavors of your favorite Japanese takeout right to your kitchen. Made with tender diced chicken, homemade teriyaki sauce, fluffy rice, and your choice of fresh or frozen vegetables, this dish is ready in under 30 minutes and is perfect for busy weeknights.

Why You’ll Love This Recipe

Ready in less than 30 minutes
Homemade teriyaki sauce with pantry staples
Healthier and tastier than takeout
Easily customizable with your favorite vegetables
Perfect for meal prep
Family-friendly and picky-eater approved
Delicious balance of sweet and savory flavors
Can be made with chicken breasts or thighs
Great way to use up leftover rice or vegetables
Makes a hearty, satisfying meal

Ingredients

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

4 boneless skinless chicken breasts, cubed
1 tablespoon olive oil
1/2 cup low sodium soy sauce
1/2 cup water
3 tablespoons packed light brown sugar
2 tablespoons rice vinegar
1/2 teaspoon sesame oil (optional)
1 teaspoon ground ginger
2 teaspoons minced garlic
2 tablespoons honey
3 teaspoons cornstarch
Sesame seeds and chopped green onions for garnish
Rice for serving (white or brown)
Steamed vegetables for serving (e.g., broccoli, carrots)

Directions

Heat olive oil in a large skillet over medium-high heat.
Add cubed chicken and cook until browned and fully cooked through. Drain any excess liquid.
While the chicken is cooking, whisk together soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, ginger, garlic, and cornstarch in a mixing bowl.
Pour the teriyaki sauce into the skillet with the cooked chicken.
Stir continuously until the sauce thickens and coats the chicken.
Serve over cooked rice with steamed vegetables.
Garnish with sesame seeds and chopped green onions. Add extra sauce if desired.

Servings And Timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Variations

Use chicken thighs for a juicier texture.
Add crushed red pepper flakes for a spicier kick.
Include bell peppers, snap peas, or zucchini for added crunch.
Substitute rice with quinoa or noodles for a different base.
Grill the chicken instead of pan-frying for a smoky flavor.

Storage/Reheating

Storage: Store chicken, rice, and vegetables in separate airtight containers in the fridge for up to 3 days.
Reheating: Microwave chicken, rice, and veggies separately until warm, then combine before serving.
Meal Prep Tip: Assemble bowls in containers, keeping sauce on the side if preferred, for easy grab-and-go meals.

FAQs

1. Can I use frozen vegetables?

Yes, frozen vegetables work well. Just steam or microwave them before adding to your bowl.

2. Can I substitute chicken thighs?

Absolutely. Chicken thighs are flavorful and stay juicy, though they may take a few minutes longer to cook.

3. Can I use store-bought teriyaki sauce?

You can, but homemade teriyaki sauce tastes better and uses simple pantry ingredients.

4. Is this recipe good for meal prep?

Yes, it’s ideal for meal prep. Divide into containers with rice and veggies and refrigerate for up to 4 days.

5. Can I grill the chicken instead?

Yes, grilled chicken adds a smoky flavor. Let it rest before dicing to retain juices.

6. What vegetables pair best with teriyaki chicken?

Broccoli, carrots, snap peas, and bell peppers are all great options.

7. Can I freeze the leftovers?

It’s best fresh, but you can freeze the chicken and sauce separately for up to 2 months.

8. Can I omit the sesame oil?

Yes, the sesame oil is optional. You can skip it or sprinkle sesame seeds on top for flavor.

9. Can I make the sauce in advance?

Yes, make and refrigerate the sauce for up to 5 days. Shake or stir before using.

10. What can I use instead of rice?

Try quinoa, cauliflower rice, or soba noodles as tasty alternatives.

Conclusion

This Teriyaki Chicken Rice Bowl is a must-try recipe that delivers delicious results every time. It’s quick, customizable, and sure to become a staple in your meal rotation. Whether you’re looking to impress guests or just need a weeknight dinner win, this recipe checks all the boxes for flavor, simplicity, and satisfaction.