Teriyaki Chicken Rice Bowl Recipe

If you’re on the hunt for a weeknight dinner that absolutely bursts with flavor while being wonderfully satisfying, let me introduce you to the Teriyaki Chicken Rice Bowl. This dish is all about tender chicken glazed in a glossy homemade teriyaki sauce, paired with colorful crisp-tender veggies and laid over steamy rice. Every bite delivers a sweet-salty punch with a subtle aroma of ginger and garlic. Plus, it’s packed with nutritious veggies and can be ready in less time than it takes to order takeout. Once you try it, I’m certain the Teriyaki Chicken Rice Bowl will claim a regular spot in your dinner rotation.

Ingredients You’ll Need

Each ingredient in this Teriyaki Chicken Rice Bowl brings something special, so don’t skip anything! The short ingredient list is the secret behind that vibrant flavor, enticing texture, and those eye-catching pops of color you’ll love.

• Chicken breasts: Cubed boneless, skinless chicken breasts are the perfect canvas for soaking up all that bold teriyaki flavor.
• Cooked rice: Use fluffy white or nutty brown rice as a hearty base that soaks up the sauce beautifully.
• Vegetable oil: Helps give the chicken a lovely golden sear and keeps everything from sticking.
• Broccoli florets: Adds vibrant green color and a fresh, tender-crisp bite.
• Bell peppers: Choose your favorite color; they bring a touch of sweetness and crunch.
• Carrots: Julienne for quick cooking and a burst of bright orange to every bowl.
• Green onions: These add a subtle oniony kick and make a gorgeous fresh garnish.
• Sesame seeds: Toasted sesame seeds give a nutty crunch and pretty finish.
• Soy sauce: Go for low sodium—it’s the umami backbone of your homemade teriyaki sauce.
• Honey: Adds natural sweetness and creates that signature teriyaki glaze (brown sugar works too).
• Rice vinegar: Balances the sauce with bright acidity, so it’s not just sweet and salty.
• Sesame oil: Just a little goes a long way, giving an aromatic, nutty depth.
• Garlic: Minced fresh garlic adds fragrance and punch.
• Ginger: Grated ginger brings a gentle spicy warmth you don’t want to miss.
• Cornstarch + water: Whisked into a slurry, this thickens the sauce to luxurious perfection.

How to Make Teriyaki Chicken Rice Bowl

Step 1: Make the Teriyaki Sauce

First things first—it’s time to make your homemade teriyaki sauce. In a small bowl, whisk together the low-sodium soy sauce, honey (or brown sugar), rice vinegar, sesame oil, minced garlic, grated ginger, and the cornstarch slurry. You’ll be amazed how fast these ingredients transform into a glossy, golden-brown sauce. Set it aside so it’s ready to pour over the chicken.

Step 2: Cook the Chicken

Heat the vegetable oil in a large skillet over medium heat. Add the cubed chicken and spread it out so it gets an even sear. Let it cook for about 6 to 7 minutes, stirring occasionally, until the pieces are golden and cooked through. You’re looking for juicy, tender chicken that’s ready to soak up all that teriyaki flavor.

Step 3: Add the Sauce

Give your whisked sauce one last stir, then pour it into the skillet with the chicken. Let everything simmer together for 2 to 3 minutes, stirring gently. You’ll notice the sauce go from thin and runny to thick, shiny, and utterly irresistible as it envelopes the chicken cubes.

Step 4: Sauté the Vegetables

In a separate pan, quickly stir-fry the broccoli, bell peppers, and carrots in a splash of oil for about 3 to 4 minutes. The goal is tender-crisp veggies that keep their bright color and a bit of crunch. This quick cooking locks in nutrients and brings the whole Teriyaki Chicken Rice Bowl to vibrant life.

Step 5: Assemble the Bowls

Time for the fun part! Divide your warm cooked rice between bowls, creating a fluffy bed for the toppings. Then, pile on the sweet-savory teriyaki chicken, followed by those rainbow-bright stir-fried veggies. Each component shines, but together they’re truly magical.

Step 6: Garnish and Serve

Don’t skip the finishing touches. Just before serving, sprinkle the bowls generously with chopped green onions and a scattering of sesame seeds. These final flourishes offer fresh flavor and a delightful crunch with every bite.

How to Serve Teriyaki Chicken Rice Bowl

Garnishes

The perfect Teriyaki Chicken Rice Bowl deserves a flourish of green onions and sesame seeds for both taste and eye appeal. If you’re feeling extra, try a drizzle of sriracha for heat or a few ribbons of nori for a subtle ocean-kissed twist.

Side Dishes

This bowl is hearty enough to stand alone, but it pairs beautifully with a simple miso soup or a crisp Asian cucumber salad. If you want to turn dinner into a feast, add some steamed edamame or gyoza on the side.

Creative Ways to Present

For a party-worthy spread, set out a “build your own Teriyaki Chicken Rice Bowl” bar with extra toppings like pickled ginger, spicy mayo, or shredded cabbage. Or, arrange the components in bento boxes for a lunch that will be the envy of the office.

Make Ahead and Storage

Storing Leftovers

Any leftovers from your Teriyaki Chicken Rice Bowl can be cooled and stored in an airtight container in the refrigerator for up to three days. Keep the rice, veggies, and chicken separate for the best texture when reheating later.

Freezing

The teriyaki chicken component of your bowl freezes like a dream! Simply portion it into freezer-safe containers and freeze for up to two months. For best results, freeze the sauce and chicken together, but hold the veggies and rice until you’re ready to serve.

Reheating

When it’s time for round two, reheat the chicken and sauce in a skillet over medium heat until hot and bubbly. The vegetables and rice can be microwaved separately or warmed in a hot pan with a splash of water for just a minute or two. Assemble and garnish as if you made it fresh.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are actually a bit juicier and have an even richer flavor. Just cube them like you would the breasts and follow the recipe exactly as written for a delicious Teriyaki Chicken Rice Bowl variation.

Is it possible to make this dish vegetarian?

Yes, it’s super easy! Swap the chicken for sautéed tofu or tempeh, and use the same homemade teriyaki sauce and vegetables for a plant-based Teriyaki Chicken Rice Bowl experience. It’s just as satisfying and full of flavor.

What’s the best way to meal prep this recipe?

For easy meal prep, store the cooked chicken, veggies, and rice in separate containers. This keeps everything fresh and means you can assemble a Teriyaki Chicken Rice Bowl in minutes whenever you want a quick, healthy meal.

Can I add more vegetables or swap out any?

Definitely—make it your own! Snap peas, baby corn, mushrooms, or zucchini all work beautifully. Just make sure everything is cut into bite-sized pieces so they cook evenly and look gorgeous in your bowl.

How can I thicken my teriyaki sauce if it’s still too thin?

If your sauce hasn’t thickened to your liking, give the cornstarch slurry another quick mix and add a teaspoon at a time, simmering until you reach the perfect glossy consistency for your Teriyaki Chicken Rice Bowl.

Final Thoughts

If you’re craving a meal that combines bold flavor, nourishing ingredients, and absolute comfort, you truly can’t go wrong with this Teriyaki Chicken Rice Bowl. Give it a try—you might find it becomes your new go-to dinner, perfect for sharing with friends, family, or just to treat yourself!

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