Teriyaki Chicken Rice Bowl

The Teriyaki Chicken Rice Bowl is a quick, protein-packed dinner that combines juicy chicken, fluffy rice, and a sticky homemade teriyaki glaze. It’s a crowd-pleasing favorite that’s perfect for busy weeknights or meal prep. This one-bowl meal delivers balanced flavor, texture, and nutrition in under 30 minutes. 

Let’s be real — weeknights are wild. Between work emails, laundry piles, and the eternal mystery of “what’s for dinner?” there’s little time left for elaborate meals. That’s exactly how this Teriyaki Chicken Rice Bowl was born — out of desperation, with a pinch of creativity and a whole lot of hunger. 

I still remember the night it happened. I had a pack of chicken thighs defrosted, a nearly empty bottle of soy sauce, and exactly 30 minutes before my favorite show came on. I threw together what I thought was a shortcut version of teriyaki sauce — a little soy, a touch of brown sugar, a dash of garlic — and hoped for the best. Spoiler alert: it turned out ridiculously good. Better than takeout, honestly. The sauce bubbled into a sticky glaze, clinging to tender bites of chicken and soaking into warm jasmine rice like it was meant to be. 

Since then, this dish has been on heavy rotation in my kitchen. It’s my answer to busy evenings, lazy Sundays, and even meal prep Mondays. It checks all the boxes: easy, satisfying, and absolutely bursting with sweet and savory flavor. 

And the best part? You can make it your own. Want extra heat? Toss in some sriracha. Craving crunch? Add steamed broccoli or shredded carrots. It’s a flexible, foolproof recipe that never disappoints. 

Why You’ll Love This Recipe 

• It’s Fast — Like, “Dinner’s Ready in 30” Fast 

We’re talking minimal prep and max flavor. You don’t need to babysit a simmering pot for hours or dig through obscure ingredients. Everything comes together in about half an hour — which means more time for you to relax (or catch up on laundry… we won’t judge). 

• Flavor That’s Outrageously Good 

Sweet, savory, garlicky, and just a little sticky — this teriyaki glaze clings to the chicken like a dream. It’s the kind of flavor that makes you sneak bites straight from the pan. That depth comes from pantry staples like soy sauce, brown sugar, and fresh ginger working their magic. 

• One Bowl = Less Dishes, More Satisfaction 

Who has time to juggle three pots and five pans? Not you. This meal keeps it simple: rice, protein, veggies, and sauce — all in one glorious bowl. It’s the kind of “complete meal” that doesn’t feel like it’s missing anything. 

• Great for Meal Prep 

Make a big batch, portion it into containers, and boom — lunches are handled for the next few days. The flavors only get better after a night in the fridge. 

• Kid-Friendly and Adult-Approved 

It’s mild enough for picky eaters but flavorful enough to impress your food-loving friends. Add extra sauce or toppings to make it your own. 

Ingredients You’ll Need 

For the Teriyaki Chicken: 

• 1½ lbs boneless, skinless chicken thighs 

• ⅓ cup soy sauce 

• 3 tablespoons brown sugar 

• 2 cloves garlic, minced 

• 1 teaspoon fresh grated ginger 

• 1 tablespoon rice vinegar 

• 1 tablespoon sesame oil 

• 1 teaspoon cornstarch + 1 tablespoon water 

For the Bowl: 

• 2 cups cooked white rice or jasmine rice 

• 2 cups steamed or sautéed veggies 

• Sesame seeds & chopped green onions (optional) 

How to Make the Recipe (Step-by-Step) 

Step 1: Prep and Marinate the Chicken 

• Cut boneless, skinless chicken thighs into bite-sized pieces. 

• In a bowl, combine soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil. 

• Add chicken and toss to coat. Let it marinate for at least 15–30 minutes (or overnight for deeper flavor). 

Step 2: Sear the Chicken 

• Heat a nonstick skillet or large pan over medium-high heat. 

• Add a drizzle of oil and place the marinated chicken pieces in a single layer. 

• Sear for about 3–4 minutes per side, or until browned and cooked through. 

Step 3: Make the Teriyaki Glaze 

• While the chicken finishes cooking, pour any remaining marinade into a small saucepan. 

• Bring to a gentle boil, then reduce heat and simmer for 3–4 minutes. 

• Mix 1 teaspoon cornstarch with 1 tablespoon water, stir into the sauce, and simmer until thickened. 

Step 4: Cook the Rice and Veggies 

• While the chicken and sauce are doing their thing, cook white or jasmine rice according to package directions. 

• Steam or lightly sauté your favorite vegetables (broccoli, bell peppers, carrots, etc.) until tender-crisp. 

Step 5: Assemble Your Bowl 

• In each bowl, add a generous scoop of rice as your base. 

• Layer on the sautéed veggies. 

• Top with the caramelized teriyaki chicken. 

• Drizzle with extra sauce and garnish with sesame seeds and green onions if you’d like. 

Pro Tips and Variations 

Pro Tips 

• Marinate Longer for Bigger Flavor 
  If you have time, let the chicken marinate overnight. The soy, garlic, and ginger will soak deep into the meat, giving you a richer flavor and juicier bite. 

• Don’t Skip the Sauce Thickening Step 
  That quick cornstarch slurry gives your teriyaki sauce its signature glossy, clingy texture. Thin sauce = sad bowl. Don’t skip this. 

• Sear in Batches if Needed 
  Crowding the pan can lead to steaming, not searing. Cook the chicken in batches for the best caramelized edges. 

• Use Fresh Ginger and Garlic 
  Yes, the jarred stuff works in a pinch — but freshly grated ginger and minced garlic will give your sauce that authentic zing. 

• Taste and Adjust 
  Every soy sauce is a little different in saltiness. Taste your sauce and adjust with more sugar, vinegar, or water to balance it just right. 

Tasty Variations 

• Swap the Protein 
  Try shrimp, tofu, or even thinly sliced beef for a fresh spin. All pair beautifully with the sweet-savory teriyaki glaze. 

• Go Veggie-Forward 
  Make it meatless by loading your bowl with sautéed mushrooms, snap peas, and roasted sweet potatoes. 

• Add a Kick 
  Love heat? Stir in a spoonful of sriracha, chili garlic sauce, or a dash of red pepper flakes to the glaze. 

• Pineapple Twist 
  Toss in pineapple chunks during the last few minutes of cooking for a Hawaiian-style sweet-and-savory bowl. 

• Different Grains, Same Great Flavor 
  No rice? No problem. Serve it over quinoa, brown rice, or even noodles for a fun change. 

Best Side Dishes to Serve With It 

1. Miso Soup 

Warm, light, and umami-packed, miso soup is a classic Japanese pairing. Its mellow broth and bits of tofu or seaweed complement the bold teriyaki flavors without overwhelming your palate. 

2. Cucumber Sesame Salad 

Cool, crisp, and tangy — this refreshing salad adds a crunchy contrast to the savory chicken and rice. Just slice up some cucumbers, toss with rice vinegar, sesame oil, and a sprinkle of sesame seeds for a quick and healthy side. 

3. Steamed Dumplings or Gyoza 

A side of dumplings makes your meal feel instantly elevated. Whether they’re pork, veggie, or shrimp, gyoza pair perfectly with the teriyaki glaze and offer a fun, handheld bite alongside the bowl. 

4. Edamame with Sea Salt 

Simple and satisfying, steamed edamame is a great protein-packed snack or side. Sprinkle with flaky sea salt or chili flakes for a little extra flair. 

5. Pickled Vegetables 

Add some zing with quick-pickled radishes, carrots, or daikon. The acidity balances the sweetness of the teriyaki and helps cleanse your palate between bites. 

6. Roasted Sweet Potatoes 

Looking for something hearty? Lightly roasted sweet potato cubes bring out the dish’s sweet-savory notes and add a bit of earthy richness. 

Storage and Reheating 

How to Store It 

• Refrigerator: 
  Store the chicken, rice, and veggies in an airtight container — either combined or separated — for up to 4 days. Keeping components separate helps maintain texture. 

• Freezer: 
  Want to freeze it for later? No problem. Let everything cool completely, then transfer to freezer-safe containers or bags. It keeps well for up to 2 months. For best results, freeze the sauce separately so it reheats evenly. 

How to Reheat It 

• Microwave (Quick Option): 
  Place a portion in a microwave-safe bowl, sprinkle with a few drops of water to prevent dryness, and cover loosely. Heat for 1–2 minutes, stirring halfway through. 

• Stovetop (Best Texture): 
  Reheat rice and chicken in a nonstick pan over medium heat, adding a splash of water or extra sauce to loosen things up. Stir occasionally until heated through. 

• Oven (Batch Reheat): 
  Place everything in an oven-safe dish, cover with foil, and warm at 350°F (175°C) for about 15 minutes or until hot. 

Avoid These Mistakes: 

• Don’t reheat more than once — this can dry out the chicken and degrade flavor. 

• Skip the microwave if you want crispier textures (the pan is your friend here). 

Common Mistakes to Avoid 

1. Skipping the Marinade 

Tempted to toss the sauce on the chicken at the last minute? Don’t. Even 15 minutes of marinating helps the chicken absorb flavor and stay juicy. Skipping this step often leads to bland results. 

2. Overcrowding the Pan 

If you throw all the chicken in at once, it’ll steam instead of sear — and that glorious golden crust? Gone. Work in batches if needed to give the chicken space to brown properly. 

3. Forgetting to Thicken the Sauce 

That thick, glossy teriyaki glaze doesn’t happen on its own. Without the cornstarch slurry, your sauce will be thin and watery, sliding right off your chicken instead of sticking like it should. 

4. Using Pre-Cooked or Dry Chicken 

This isn’t the place for leftover rotisserie chicken. Freshly cooked, tender chicken absorbs the sauce better and delivers that juicy, flavor-packed bite you’re after. 

5. Not Balancing the Sauce 

All soy sauces are a little different. If yours is extra salty, balance it out with a pinch more brown sugar or a splash of water. Always taste as you go — it’s the golden rule of great cooking. 

6. Microwaving Without Moisture 

When reheating, a splash of water or sauce can keep your rice bowl from drying out. Without it, you might end up with chewy chicken and stiff rice. No thanks. 

Pro Tip:  Keep the sauce on the side if you’re meal prepping — it reheats better and lets you control the flavor intensity later. 

Teriyaki Chicken Rice Bowl FAQs