Chicken Rice Teriyaki Bowl

teriyaki chicken and rice bowl with veggies in a white bowl.

Teriyaki Chicken and Rice Bowl is a delightful combination of tender chicken, savory-sweet teriyaki sauce, and a medley of fresh vegetables served over warm, fluffy rice. A perfect balance of flavors, this dish is quick, easy, and satisfying—a great choice for lunch or dinner with an Asian-inspired twist!

Course Main Course

Cuisine Japanese Inspired

Keyword chicken teriyaki bowl, chicken teryaki rice bowl

Prep Time 10

Cook Time 15

Total Time 25

Servings bowls

Calories 423kcal

Author Eileen Murphy Kelly

Equipment

large skillet cast-iron or non-stick pan will work
knife
Cutting Board
Measuring Spoons and Cups
Cheese Grater
Stainless Steel Mixing Bowls

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.

Notes

Be sure to check the Expert Tips and FAQs above for important tips and questions that can help make a delicious recipe.

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.

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I'm not a registered dietitian, but I strive to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

Nutrition