Teriyaki Chicken and Rice Bowls are one of those feel-good meals that check all the boxes. Tender chicken in a sticky, savory, sweet teriyaki sauce, fluffy rice, and lots of fresh, colorful vegetables all come together in the ultimate bowl.
No need to order Chicken Teriyaki from your local restaurant. Our rice bowl is simple, satisfying, better than take-out, and packed with flavor without being complicated.
For specifics on the recipe use the table of contents to click on sections of the recipe.
I love making this on busy weeknights when I want something homemade but fast. It is also great for meal prep because everything holds up beautifully in the refrigerator. Plus, everyone can customize their bowl with their favorite toppings, making it a win for the whole family.
Jump to:
- Why everyone loves Easy Teriyaki Rice Bowls with Chicken
- Ingredients to make Chicken Rice Teriyaki Bowls
- Kitchen tools to make Homemade Teriyaki Chicken Bowls
- How to make Chicken Rice Teriyaki Bowls
- Eileen's Tips for the Best Chicken Teriyaki Bowls
- FAQs for making Teriyaki Chicken and Rice Bowls
- Variations for Teriyaki Chicken Rice Bowls
- How to Store Teriyaki Chicken Rice Bowls
- More Chicken Recipes
- 📖 Recipe
- 💬 Comments
If you enjoy homemade teriyaki chicken bowls, you might also love my Beef Burrito Bowls, Shrimp Taco Bowl, or my Instant Pot Chicken Fried Rice. They are all easy, flavorful, and perfect for weeknight dinners.
Why everyone loves Easy Teriyaki Rice Bowls with Chicken
- Quick and easy: Ready in under 30 minutes from prep to plate.
- Healthy and balanced: Packed with protein, veggies, and whole grains.
- Customizable: Easy to mix and match with your favorite vegetables.
- Family-friendly: A crowd-pleaser even for picky eaters!
- Better Than Take-Out: Affordable and quick!
Ingredients to make Chicken Rice Teriyaki Bowls
Main ingredients and how they work for this recipe.
- Boneless, skinless chicken thighs - Chicken thighs are moist and juicy. Chicken breasts can be used for the recipe.
- Cornstarch - Coat the chicken with cornstarch, which will thicken the teriyaki sauce.
- Avocado oil - Avocado oil has a high smoking point, making it a perfect oil for sautéing.
- Soy sauce - Soy sauce is the base of this easy homemade teriyaki sauce, adding a bit of saltiness and umami flavor.
- Raw honey - adds a sweetness to balance the soy sauce and ginger.
- Mirin or rice vinegar - Either of these will add a bit of tanginess and umami.
- Grated Ginger, Fresh Garlic - These are aromatics that elevate flavor.
- Sesame oil - Adds a nuttiness to the teriyaki sauce.
- White rice - Use Cauliflower rice for a low-carb alternative.
- Broccoli florets, Red Cabbage, Edamame, and Carrots- These vegetables add crunch and pair well with the chicken and teriyaki.
- Sesame seeds
- Green onions
Kitchen tools to make Homemade Teriyaki Chicken Bowls
- Large skillet, cast-iron or non-stick pan
- Cutting board
- Knife
- Measuring cups and spoons
- Mixing bowls
How to make Chicken Rice Teriyaki Bowls
This is an overview of the recipe. The full instructions are below in the recipe card.
- Step 1: Heat the avocado oil in a large skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until golden brown and fully cooked. Remove the chicken from the skillet and set aside.
- Step 2: In a small bowl, whisk together the soy sauce, honey, mirin, ginger, garlic, and sesame oil.
- Step 3: Return the chicken to the skillet and pour the teriyaki sauce over it. Reduce the heat to low and simmer for 3 to 4 minutes, stirring often, until the sauce thickens slightly and coats the chicken.
- Step 4: Divide the cooked rice among four bowls. Top each bowl with teriyaki chicken, broccoli, carrots, red cabbage, edamame, sesame seeds, and green onions. Serve warm and enjoy.
Eileen's Tips for the Best Chicken Teriyaki Bowls
- Chicken thighs stay juicier than chicken breasts, but both work.
- Taste the sauce before simmering and adjust the sweetness if needed.
- Do not overcrowd the pan so the chicken browns properly.
FAQs for making Teriyaki Chicken and Rice Bowls
Yes, chicken breast works well. Just be careful not to overcook it.
Yes, simmer it a bit longer or add a small cornstarch slurry if needed.
My favorites are jasmine rice, white rice, brown rice, and cauliflower rice; all work well.
Prepare the teriyaki chicken, rice, and vegetables. Store them in separate containers. Combine the ingredients when ready to eat.
Variations for Teriyaki Chicken Rice Bowls
Do you want to change up this recipe?
- Protein: Swap chicken for beef, shrimp, or tofu.
- Rice: Use brown rice or cauliflower rice instead of white rice.
- Vegetables: Add snap peas, bell peppers, or cucumbers for more crunch.
- Soy Sauce: Low-sodium soy sauce, coconut aminos, or tamari.
- Honey: Maple syrup can be used.
How to Store Teriyaki Chicken Rice Bowls
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Make-ahead: Cook the chicken and rice ahead of time and store separately. Assemble bowls just before serving.
Freezing: The teriyaki chicken freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.
More Chicken Recipes
Does your family love chicken? Check out these recipes:
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Chicken Rice Teriyaki Bowl
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Equipment Needed:
- large skillet cast-iron or non-stick pan will work
Ingredients
Ingredients for the chicken
- 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces)
- 1 Tablespoon cornstarch
- 2 Tablespoons avocado oil
Ingredients for the Teriyaki Sauce
- ¼ cup soy sauce
- 2 Tablespoons raw honey
- 2 Tablespoons mirin or rice vinegar
- 1 teaspoon freshly grated ginger
- 2 cloves garlic (peeled and minced)
- 1 teaspoon sesame oil
How to serve the Chicken Teriyaki Rice Bowl
- 2 cups cooked white rice
- 1 cup steamed broccoli florets
- 1 medium carrot (julienned)
- ½ cup shredded red cabbage
- ¼ cup edamame
- 2 Tablespoons sesame seeds
- 2 green onions (thinly sliced)
Instructions
How to make the Chicken Teriyaki
- Toss 1 pound boneless, skinless chicken thighs (cut into bite-sized pieces) with 1 Tablespoon cornstarch to coat evenly.
- Heat 2 Tablespoons avocado oil in the large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and fully cooked. Set aside
- Make the teriyaki sauce; in a small mixing bowl, combine ¼ cup soy sauce, 2 Tablespoons raw honey, 2 Tablespoons mirin, 1 teaspoon freshly grated ginger, 2 cloves garlic (peeled and minced), and 1 teaspoon sesame oil.
- In the skillet, toss the sauce with the chicken to coat evenly. Simmer the mixture over low heat for 3-4 minutes until the sauce thickens slightly and the chicken absorbs the flavors
Step 5: Assemble the Bowl
- Divide the 2 cups cooked white rice among 4 bowls. Top each bowl with equal amounts of the teriyaki chicken, 1 cup steamed broccoli florets, 1 medium carrot (julienned), ½ cup shredded red cabbage, ¼ cup edamame, 2 Tablespoons sesame seeds, and 2 green onions (thinly sliced).
- Serve immediately and enjoy.
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