There’s something incredibly satisfying about a homemade Teriyaki Chicken Rice Bowl that brings restaurant-quality Asian cuisine right to your dinner table. The sweet and savory teriyaki sauce glazing tender chicken pieces, all served over a bed of fluffy rice with colorful vegetables, creates a meal that’s as visually appealing as it is delicious.
This 45-minute recipe transforms simple ingredients into a balanced, flavor-packed dinner that will quickly become a family favorite. The combination of protein, carbs, and vegetables makes it a complete meal in one bowl—perfect for busy weeknights when you want something nourishing without spending hours in the kitchen.
Why You’ll Love This
- Quick and straightforward preparation, ready in just 45 minutes from start to finish
- Perfectly balanced sweet-savory flavors that appeal to both adults and kids
- Customizable with whatever vegetables you have on hand
- Meal-prep friendly—components can be prepared ahead for easy assembly
- Healthier and more economical than takeout, with ingredients you likely already have
Ingredients
- 1 lb chicken breast, diced
- 2 cups cooked jasmine rice
- 1 cup broccoli florets
- 1 cup julienned carrots
- ¼ cup teriyaki sauce
- 1 tablespoon sesame oil
- Sesame seeds
- Sliced green onions
Instructions
- Heat sesame oil in skillet and cook diced chicken until browned. Add teriyaki sauce and simmer 2-3 minutes.
- Steam broccoli and carrots until tender-crisp.
- Divide rice between bowls, top with chicken and vegetables. Garnish with sesame seeds and green onions.
Tips & Variations
- For a spicier version, add a teaspoon of sriracha or red pepper flakes to the teriyaki sauce
- Substitute chicken breast for thighs if preferred, but reduce cooking time slightly to prevent drying out
- Make it vegetarian by replacing chicken with firm tofu or tempeh
- Try brown rice or cauliflower rice for a lower-carb alternative
- Add edamame, snow peas, or mushrooms for extra vegetables and texture
- For meal prep, store the chicken, rice, and vegetables separately for up to 4 days and assemble when ready to eat
Serving Suggestions
Serve these teriyaki chicken bowls with a side of miso soup for a complete Japanese-inspired meal. A small cucumber salad with rice vinegar dressing also makes a refreshing accompaniment that cuts through the richness of the teriyaki sauce.
For a fun family dinner, set up a “build-your-own-bowl” station with all the components laid out separately, allowing everyone to customize their portions and toppings according to preference.
Notes
- The sauce will continue to thicken as it cools, so don’t worry if it seems slightly thin when first removed from heat
- Chicken is done when it reaches an internal temperature of 165°F (74°C)
- For best flavor, allow the teriyaki sauce to simmer for at least 2-3 minutes before adding the cornstarch slurry
- Leftover teriyaki sauce can be stored in an airtight container in the refrigerator for up to one week
FAQs
Can I make the teriyaki sauce ahead of time?
Yes! The sauce can be prepared up to a week in advance and stored in the refrigerator. This makes weeknight dinner assembly even quicker.
How do I know when the chicken is done?
Chicken thighs are done when they reach an internal temperature of 165°F (74°C) or when the meat is no longer pink and juices run clear.
Can I freeze these teriyaki chicken bowls?
The chicken in teriyaki sauce freezes well for up to 3 months. Rice can also be frozen separately. Thaw overnight in the refrigerator and reheat thoroughly before serving.
What if I don’t have mirin?
You can substitute mirin with 2 tablespoons of rice vinegar mixed with 1 tablespoon of sugar, or use dry sherry with a touch of sugar.
[recipe_card]
