Teriyaki Chicken Rice Bowls

Name: Teriyaki Chicken Rice Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 lb (450g) boneless chicken thighs, diced; 1/4 cup soy sauce; 2 tablespoons honey; 2 tablespoons rice vinegar; 1 tablespoon grated ginger; 2 cloves garlic, minced; 1 tablespoon sesame oil; 2 cups cooked jasmine rice; 1 cup broccoli florets; 1 red bell pepper, sliced; 2 green onions, sliced; Sesame seeds for garnish

Highlighted under: Cultural Kitchen Discoveries

I absolutely adore Teriyaki Chicken Rice Bowls, and I've been making them for years. The combination of tender, marinated chicken with a sticky, sweet glaze is something I can never resist. In just 30 minutes, I can whip up a flavorful dish that feels both satisfying and wholesome. Serving it over fluffy rice and topped with fresh green onions and sesame seeds elevates the whole experience. It’s a go-to meal whenever I need something quick yet delicious!

Created by

Sophia

Last updated on 2026-02-05T15:49:27.968Z

When I first encountered Teriyaki Chicken Rice Bowls, I was captivated by their bright colors and tantalizing aroma. It was an instant hit at home, and soon it became a family favorite. I love the simplicity of the recipe, yet each bite bursts with flavor, thanks to the homemade teriyaki sauce that I tweak to my liking.

One of my favorite tips is to let the chicken marinate for at least 15 minutes, as this intensifies the savory taste. I also love adding seasonal vegetables to the mix — they provide freshness and crunch, making the dish even more enjoyable!

Why You Will Love This Recipe
The nostalgic blend of sweet and savory in every bite.
Quick to prepare, making it perfect for busy weeknights.
Easily customizable with your favorite vegetables and proteins.

Essential Ingredients and Their Roles

Choosing the right type of chicken is crucial for creating tender, juicy bites in Teriyaki Chicken Rice Bowls. Boneless chicken thighs are ideal due to their higher fat content, which helps to retain moisture during cooking. If you prefer, chicken breasts can be used, but be careful not to overcook them as they may dry out. Marinating the chicken not only infuses flavor but also helps to break down proteins, making them more tender and enhancing the overall texture of your dish.

The teriyaki sauce plays a pivotal role in this recipe. The combination of soy sauce and honey creates a perfect balance of sweet and savory. Honey can be substituted with maple syrup for a vegan option, while tamari serves as a gluten-free alternative. Adding rice vinegar adds acidity that brightens the glaze, cutting through the richness of the chicken. Adjusting the sweetness and acidity ratios to your taste can personalize your Teriyaki bowl while still maintaining its signature flavor.

Cooking Techniques for Perfect Results

When cooking the chicken, it's important to maintain a medium heat. If the heat is too high, you risk burning the sauce before the chicken is fully cooked. Look for the chicken to reach an internal temperature of 165°F, ensuring it is well cooked but still juicy. The marinade will thicken and coat the chicken beautifully, creating that signature sticky glaze. Keep an eye on it during cooking; stirring occasionally helps the chicken cook evenly and prevents sticking.

While sautéing vegetables, it’s key to use high heat and a small amount of oil to achieve a tender-crisp texture. You want them to maintain some crunch and vibrant color. I recommend cooking them just until they turn bright and slightly charred, which takes about 5 minutes. This step adds an additional layer of flavor to the dish. Feel free to swap in your favorite vegetables, like snap peas or carrots, making sure to adjust cooking times accordingly for uniform texture.

Ingredients

Gather the following ingredients to make your Teriyaki Chicken Rice Bowls:

For the Chicken

1 lb (450g) boneless chicken thighs, diced
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons rice vinegar
1 tablespoon grated ginger
2 cloves garlic, minced
1 tablespoon sesame oil

For the Rice Bowl

2 cups cooked jasmine rice
1 cup broccoli florets
1 red bell pepper, sliced
2 green onions, sliced
Sesame seeds for garnish

Feel free to adjust the ingredients based on your taste preferences or dietary needs.

Instructions

Follow these simple steps to create your Teriyaki Chicken Rice Bowls:

Prepare the Marinade

In a bowl, mix together soy sauce, honey, rice vinegar, grated ginger, garlic, and sesame oil. Add the diced chicken and let it marinate for at least 15 minutes.

Cook the Chicken

Heat a skillet over medium heat. Add the marinated chicken along with the marinade. Cook for about 10-12 minutes until the chicken is fully cooked and the sauce has thickened.

Sauté the Vegetables

In another pan, sauté the broccoli and red bell pepper in a little oil for about 5 minutes, or until they are tender-crisp.

Assemble the Bowls

Divide the cooked jasmine rice among four bowls. Top with the teriyaki chicken and sautéed vegetables. Garnish with sliced green onions and sesame seeds.

Enjoy your delicious Teriyaki Chicken Rice Bowls hot!

Pro Tips

For extra flavor, you can add a splash of sriracha to the marinade for a spicy kick. Leftovers can be stored in the fridge for up to three days.

Make-Ahead and Storage Tips

One of the great things about Teriyaki Chicken Rice Bowls is that many components can be prepared in advance. Marinate the chicken the night before and store it in the refrigerator to deepen the flavors. Cooked jasmine rice can also be made ahead and refrigerated for up to 4 days. Just reheat it in the microwave with a splash of water to keep it fluffy before serving. If you prepare these ingredients ahead, assembling the bowls will take less than 10 minutes on a busy weeknight.

If you have leftovers, they can easily be stored in an airtight container in the fridge for up to 3 days. However, to maintain the best texture, reheat the chicken and vegetables in a skillet over medium heat rather than the microwave, as this preserves the glaze while preventing sogginess.

Variations and Serving Suggestions

Feel free to customize your Teriyaki Chicken Rice Bowl by using different grains. Quinoa or brown rice can serve as nutritious alternatives to jasmine rice, offering a different flavor profile and texture. For a lower-carb option, consider cauliflower rice, which works well with the teriyaki sauce and absorbs the flavors beautifully.

Topping your bowls with additional garnishes can elevate the dish further. Consider adding a sprinkle of crushed red pepper flakes for a hint of heat or pickled ginger for a refreshing contrast. If you're a fan of nuts, a handful of chopped peanuts or cashews can introduce a satisfying crunch. Each of these variations allows for creative twists while staying true to the essence of the dish.

Questions About Recipes

→ Can I use chicken breast instead of thighs?

Yes, chicken breast will also work well, but it may require slightly less cooking time.

→ What if I am gluten-free?

You can use tamari or coconut aminos instead of soy sauce for a gluten-free option.

→ Can I make this dish vegan?

Absolutely! Substitute the chicken with tofu or tempeh and use maple syrup instead of honey.

→ How can I prepare this meal in advance?

You can marinate the chicken ahead of time and store it in the fridge. Cook everything just before serving.