Name: Easy Juicy Teriyaki Chicken Rice Bowl Recipe You’ll Crave
Prep time: 10 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb Boneless chicken thighs (Choose thighs for juicy, tender bites.); 1/4 cup Soy sauce (The savory backbone of the sauce.); 1/4 cup Brown sugar (Adds sweetness to the glaze.); 2 cloves Garlic cloves (Minced for aromatic depth.); 1 tbsp Ginger root (Grated to balance flavors.); 1 tbsp Rice vinegar (Adds subtle acidity.); 1 tbsp Cornstarch (Thickens the teriyaki sauce.); 1 cup Jasmine rice (Fluffy and fragrant.); 2 cups Broccoli florets (Lightly steamed.); 1 cup Carrots (Julienned for sweetness.); 2 stalks Green onions (Thinly sliced for garnish.); 1 tbsp Sesame seeds (Toasted, optional garnish.); 1 cup Bell peppers (Can substitute other veggies.); 1 cup Tofu or shrimp (For a vegetarian or seafood twist.)

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After a long day, nothing hits the spot quite like a comforting Teriyaki Chicken Rice Bowl that’s bursting with flavor yet simple enough to whip up in under 30 minutes. The sweet, savory glaze caramelizing over tender chicken paired with fluffy rice and crisp veggies feels like a warm hug on a plate. What I love most is how adaptable this dish is—perfect for a solo dinner or scaling up for friends without sacrificing any of its mouthwatering charm. If you’ve been craving a homemade alternative to takeout that’s both satisfying and fresh, this recipe might just become your new go-to. Let me show you how easy it is to bring a little bit of that vibrant Asian-inspired goodness straight to your kitchen table.

Why choose Teriyaki Chicken Rice Bowl?

Simplicity at its best: This recipe comes together quickly with everyday ingredients, making dinner stress-free. Bursting with flavor: The perfect balance of sweet and savory teriyaki sauce coats tender chicken for an irresistible taste. Versatile and adaptable: Easily customize with your favorite veggies or proteins to suit any craving. Comfort food meets freshness: Fluffy rice and crisp veggies add a wholesome touch to every satisfying bite. Crowd-pleaser: Whether for one or many, this dish scales up effortlessly without losing its charm.

Teriyaki Chicken Rice Bowl Ingredients

For the Chicken and Sauce

Boneless chicken thighs – Choose thighs for juicy, tender bites that soak up the teriyaki glaze beautifully.
Soy sauce – The savory backbone of the Teriyaki Chicken Rice Bowl’s signature sauce.
Brown sugar – Adds the perfect touch of sweetness that caramelizes to create that crave-worthy glaze.
Garlic cloves – Minced fresh garlic brings aromatic depth to the sauce.
Ginger root – Grated ginger brightens and balances the sweet and salty notes.
Rice vinegar – A splash adds subtle acidity to round out the flavors.
Cornstarch – Helps thicken the teriyaki sauce to a glossy finish.

For the Rice and Veggies

Jasmine rice – Fluffy and fragrant, it makes the perfect base for soaking up all that delicious sauce.
Broccoli florets – Lightly steamed to keep a satisfying crunch and vibrant color.
Carrots – Julienned for sweetness and a fresh, crisp contrast.
Green onions – Thinly sliced and sprinkled on top for that final burst of freshness and mild sharpness.
Sesame seeds – Toasted and sprinkled as an optional garnish adding a nutty crunch.

Optional Add-Ins & Variations

Bell peppers – Brighten up the bowl with their sweet crunch, easily swapped for other favorite veggies.
Tofu or shrimp – For a vegetarian or seafood twist without losing the teriyaki charm of this rice bowl.

How to Make Teriyaki Chicken Rice Bowl

Marinate: Whisk soy sauce, brown sugar, minced garlic, grated ginger, rice vinegar, and cornstarch in a bowl until smooth. Add chicken thighs, turn to coat, and let sit for 10 minutes.
Cook Chicken: Heat a drizzle of oil in a skillet over medium-high. Add marinated thighs and sear 4–5 minutes per side until golden brown and cooked through.
Simmer Sauce: Pour the leftover marinade into the hot pan, stirring constantly. Reduce heat and let it bubble for 2–3 minutes until thick, glossy, and coating the back of a spoon.
Rest Chicken: Remove thighs to a cutting board and let rest 5 minutes. Slice into bite-sized pieces along the grain and return to pan, gently tossing to coat with sauce.

For the Rice and Veggies:

Cook Rice: Rinse jasmine rice under cold water until clear, then combine with water in a saucepan. Bring to a simmer, cover, and cook on low for 15 minutes until fluffy.
Steam Veggies: Place broccoli florets and julienned carrots in a steamer basket over boiling water. Cover and steam 3–4 minutes until bright green yet still crisp.
Assemble Bowls: Divide rice between serving bowls, top with sliced chicken, then arrange broccoli and carrots artfully on the side. Drizzle any remaining sauce over everything.
Garnish: Sprinkle green onions and toasted sesame seeds over each bowl for a pop of color and nutty crunch.

Optional: Drizzle spicy sriracha mayo for an extra kick.
Exact quantities are listed in the recipe card below.

Teriyaki Chicken Rice Bowl Variations & Substitutions

Feel free to get creative and add your personal touch to this flavorful dish!

Gluten-Free: Substitute regular soy sauce with tamari or coconut aminos for a gluten-free option without compromising taste.
Spicy Kick: Add red pepper flakes or a dash of sriracha to the marinade for an extra layer of heat that complements the sweetness.
Crispy Tofu: Swap the chicken for extra-firm tofu, pressed and cubed, then pan-fry until golden for a delightful vegetarian alternative.
Pineapple Twist: Toss in fresh pineapple chunks during the last minute of cooking for a juicy burst of sweetness that elevates the flavor profile.
Bowl Add-Ons: Include edamame or snap peas for vibrant color and an extra crunch, making each bite even more satisfying.
Coconut Rice: Replace jasmine rice with coconut rice for a tropical flair that pairs beautifully with the teriyaki glaze.
Veggie Medley: Experiment by swapping in any veggies you love, like bell peppers or zucchini, to keep things interesting and colorful.
Savory Sauce: Stir in a spoonful of miso paste to the marinade for a deeper umami flavor, enriching every bite without extra effort.

Make Ahead Options

These Teriyaki Chicken Rice Bowls are perfect for meal prep enthusiasts! You can marinate the chicken and store it in the refrigerator for up to 24 hours to enhance the flavor. Additionally, cook the jasmine rice and steam the broccoli and carrots a day in advance; store them separately in airtight containers to maintain their textures. When you’re ready to serve, simply reheat the chicken in a skillet until warm, and assemble the bowls by layering rice, chicken, and veggies. By prepping the components ahead of time, you’ll enjoy a delicious home-cooked meal with minimal effort on busy weeknights!

How to Store and Freeze Teriyaki Chicken Rice Bowl

Fridge: Store any leftover Teriyaki Chicken Rice Bowl in an airtight container for up to 3 days to keep it fresh and delicious.

Freezer: Freeze the chicken and sauce separately from the rice and veggies for optimal quality. They will keep well for up to 3 months when stored in airtight freezer bags.

Reheating: Reheat chicken and sauce in a skillet over medium heat until heated through. For rice, add a splash of water in a covered pan on low heat or microwave until warm.

Thawing: Always thaw frozen chicken and sauce in the refrigerator overnight for best results before reheating.

Expert Tips for Teriyaki Chicken Rice Bowl

Marinate Just Right: Let the chicken soak in the teriyaki marinade for at least 10 minutes to maximize flavor without making the meat too salty or mushy.
Control Heat Carefully: Cook chicken on medium-high heat to get a beautiful sear without burning the sugar in the sauce, preserving that perfect caramelized glaze.
Thicken Sauce Slowly: Add cornstarch slurry gradually while stirring to avoid clumps and achieve a luscious, shiny teriyaki sauce coating your chicken flawlessly.
Prep Veggies Fresh: Steam broccoli and carrots just until crisp-tender to keep their vibrant color and satisfying texture, balancing the meal beautifully.
Rice Perfection: Rinse jasmine rice well before cooking to remove excess starch, ensuring fluffy, non-sticky grains that soak up the teriyaki sauce deliciously.

What to Serve with Teriyaki Chicken Rice Bowl?

Elevate your comforting meal with delightful accompaniments that enhance flavors and textures.

Steamed Green Beans: Their fresh crunch offers a lovely contrast to the tender chicken and fluffy rice.
Crispy Garlic Edamame: These savory bites pack a protein punch and are perfect for snacking while enjoying your bowl.
Miso Soup: The umami-rich broth adds warmth and depth, making for a soothing start to your meal.
A classic combination, it perfectly balances the sweetness of teriyaki with its savory notes.
Cucumber Salad: A refreshing mix of thinly sliced cucumbers and sesame dressing brightens your plate with a cool bite.
Its lightness complements the richness of the chicken beautifully.
Pineapple Slices: Juicy and sweet, they bring a tropical flair that contrasts nicely with the savory aspects of the dish.
Iced Green Tea: This drink’s subtle earthiness refreshes the palate and perfectly rounds out your Asian-inspired meal.
Savor the cool notes between bites for a balanced experience.
Lychee Sorbet: This light dessert cleanses the palate and adds an exotic finish to your meal.
Its fruity sweetness pairs exquisitely with the savory teriyaki flavors.

Teriyaki Chicken Rice Bowl Recipe FAQs

What type of chicken is best for making Teriyaki Chicken Rice Bowl?
Boneless chicken thighs are my top pick for this recipe—they stay juicy and tender, soaking up the teriyaki glaze beautifully. If you prefer leaner meat, chicken breast works, but be careful not to overcook it.

How should I store leftovers, and how long will they keep?
Store leftover Teriyaki Chicken Rice Bowl in an airtight container in the fridge. It stays fresh for up to 3 days. To keep the veggies crisp, consider storing them separately from the chicken and rice if possible.

Can I freeze Teriyaki Chicken Rice Bowl, and what’s the best method?
Absolutely! Freeze the chicken and sauce separately from the rice and veggies for best texture. Use airtight freezer bags or containers, label with the date, and freeze for up to 3 months. When ready to eat, thaw overnight in the fridge, then reheat chicken and sauce in a skillet and warm the rice with a splash of water.

What if my chicken turns out dry or tough?
Don’t worry! Dry chicken often means it was cooked too long or at too high heat. To fix this, try marinating for at least 10 minutes to keep it moist and cook on medium-high heat just until cooked through, about 4–5 minutes per side. Using thighs also helps avoid dryness thanks to their higher fat content.

Is Teriyaki Chicken Rice Bowl safe for pets or suitable for common allergies?
This dish contains soy sauce, which is high in sodium and not recommended for pets. For allergy concerns, it contains gluten (if using regular soy sauce) and garlic, so consider gluten-free tamari and omit garlic if needed. Always tailor ingredients according to dietary restrictions and consult with a vet or allergist if uncertain.