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Close-up of a Teriyaki Chicken Rice Bowl featuring glistening chicken slices on rice.
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Teriyaki Chicken Rice Bowl

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 650
A flavorful and easy-to-make rice bowl featuring tender chicken glazed in a sweet and savory teriyaki sauce, topped with fresh vegetables and optional toppings for a complete meal.

Ingredients

Protein

  • 1.5 lb boneless skinless chicken breast or thighs (sliced thin or cut into bite-sized pieces)
  • 1 tbsp neutral cooking oil (for the skillet)
  • 0.5 tsp salt (or to taste)
  • 0.25 tsp black pepper

Carbohydrates

  • 4 cups cooked white rice, jasmine rice, or brown rice (leftover rice or microwave rice pouches also work)
  • 0.33 cup low-sodium soy sauce
  • 0.25 cup honey or brown sugar (use honey for a smoother sauce or brown sugar for a deeper flavor)
  • 2 tbsp rice vinegar or apple cider vinegar (alcohol-free acidity for the sauce)
  • 3 cloves garlic (minced)
  • 1 tsp fresh ginger (grated, or use 1/2 teaspoon ground ginger)
  • 0.5 cup water (for the sauce)
  • 1 tbsp cornstarch (for thickening)
  • 2 tbsp cold water (for the cornstarch slurry)

Vegetables

  • 3 cups broccoli florets (fresh or frozen; thaw and pat dry if frozen)
  • 1 cup carrots (thinly sliced or shredded)
  • 1 cup snap peas (trimmed)
  • 1 medium bell pepper (sliced)
  • 1 cup shredded cabbage (optional)

Toppings & Extras

  • 2 tbsp sesame seeds (toasted or plain)
  • 0.25 cup green onions (sliced)
  • 0.25 tsp chili flakes (optional, for heat)
  • 1 tbsp sriracha (optional drizzle)
  • 1 cup edamame (shelled, cooked, optional)
  • 1 cup red cabbage (shredded, optional)
  • 1 cup cucumber (sliced and added fresh, optional)

Optional Toppings

  • 4 large eggs (fried or soft-boiled, optional topping)

Instructions 

  • Cook rice according to package; reheat leftover rice with a splash of water.
  • Whisk soy sauce, honey, vinegar, garlic, ginger, and water; set aside.
  • Pat chicken dry, season, and cook in oil until browned and cooked through.
  • Cook vegetables until crisp-tender, then add sauce and thicken with slurry; toss chicken in sauce.
  • Assemble bowls with rice, chicken, vegetables, and toppings; serve immediately.

Notes

For best flavor, marinate chicken briefly in some of the sauce before cooking.
Calories: 650kcal
Cost: $15
Course: Main Course
Cuisine: Japanese
Keyword: chicken, rice, Teriyaki