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Teriyaki Chicken Rice Bowl (Better Than Takeout!)
A Teriyaki Chicken Rice Bowl is one of those magical meals that feels comforting, fresh, and satisfying all at once. With juicy chicken, glossy homemade teriyaki sauce, fluffy white rice, and bright vegetables, it’s no surprise this dish has become a global favorite. While takeout might be convenient, nothing compares to the flavor and freshness of making it at home — especially when it’s this easy, this quick, and this delicious.
This recipe is designed to capture everything you love about restaurant-style teriyaki chicken while using simple, accessible ingredients. The sauce is thick, shiny, and irresistibly sticky. The chicken stays tender and flavorful. The veggies add crunch and color. And the whole meal comes together in about 30 minutes, making it a weeknight champion.
Whether you’re cooking for family, meal-prepping lunches, or whipping up a satisfying dinner bowl, this Teriyaki Chicken Rice Bowl is about to become your new go-to. Let’s dive into the magic behind the recipe — and why this homemade version tastes even better than takeout.
Why You’ll Love This Teriyaki Chicken Rice Bowl
There are countless chicken teriyaki recipes online, but this one stands out for a few key reasons:
✔ Better than takeout
Restaurants rely on ultra-sweet, mass-produced sauces. This homemade version uses soy sauce, honey, garlic, ginger, and rice vinegar — fresher, richer ingredients that deliver deeper flavor.
✔ Quick and beginner-friendly
Everything cooks in one pan, and the sauce thickens in minutes. Perfect for busy schedules or new cooks.
✔ Healthier ingredients
You control the sugar, sodium, and oil. No additives, no mystery ingredients — just real food.
✔ Great for meal prep
This recipe reheats beautifully and stores well for 3–4 days in the fridge.
✔ Customizable
You can add vegetables, swap chicken for tofu, or serve it with brown rice instead of white. It’s one of the most flexible bowls you can make.
Ingredients
Here’s everything you’ll need to create the perfect Teriyaki Chicken Rice Bowl:
For the Chicken & Rice
- 2 cups cooked jasmine or basmati rice
- 1 ½ lbs boneless skinless chicken thighs (or breasts)
- 1 tablespoon neutral oil (canola, avocado, or vegetable)
- Salt and pepper to taste
- 1 cup steamed broccoli florets
- 1 medium carrot, julienned or thinly sliced
- ¼ cup sliced green onions
- 1 tablespoon sesame seeds (optional)
For the Homemade Teriyaki Sauce
- ½ cup soy sauce
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon mirin (optional but authentic)
- 1 tablespoon sesame oil
- 2 garlic cloves, finely minced
- 1 teaspoon fresh grated ginger
- ¾ cup water
- 2 tablespoons cornstarch mixed with 2 tablespoons water
Instructions
1. Prep the rice
Cook your preferred rice according to package instructions. Keep warm.
2. Prepare the chicken
Cut chicken into bite-sized strips or cubes. Season lightly with salt and pepper.
3. Brown the chicken
Heat oil in a large skillet over medium-high. Add chicken and cook 6–8 minutes, stirring occasionally, until golden and cooked through. Remove from pan and set aside.
4. Make the teriyaki sauce
In the same skillet, add soy sauce, honey, brown sugar, rice vinegar, mirin, sesame oil, garlic, ginger, and water. Bring to a gentle simmer.
5. Thicken the sauce
Stir in the cornstarch slurry. Simmer 2–3 minutes until thick, glossy, and coats the back of a spoon.
6. Return the chicken
Add the cooked chicken back into the pan. Toss until every piece is shiny and coated in sauce.
7. Steam the vegetables
Steam broccoli and carrots until tender-crisp.
8. Build your bowls
Add warm rice to bowls, top with teriyaki chicken, vegetables, sesame seeds, and green onions.
9. Serve
Drizzle extra sauce on top for maximum flavor.
Tips & Tricks for the Best Teriyaki Chicken
Use chicken thighs for juiciness
Thighs stay tender and flavorful, even when reheated.
Don’t overcook the sauce
Once it thickens, remove from heat so it stays glossy, not gummy.
Add spice if you like heat
A little sriracha, gochujang, or red pepper flakes goes a long way.
Swap in frozen veggies to save time
It won’t affect flavor — just steam them lightly so they stay bright and crisp.
Make it gluten-free
Use tamari instead of soy sauce.
Variations
Pineapple Teriyaki Chicken Bowl
Add pineapple chunks for a sweet tropical twist.
Spicy Teriyaki Chicken Bowl
Add a spoonful of chili paste or spicy mayo drizzle.
Tofu Teriyaki Bowl
Swap chicken for crispy pan-fried tofu.
Low-carb version
Serve over cauliflower rice or sautéed cabbage.
Serving Suggestions
- Serve with miso soup for a Japanese-style meal
- Add a soft-boiled egg for extra protein
- Pair with pickled ginger to balance the sweetness
- Add shredded cucumber for extra crunch
Fun Facts & Cultural Context
Teriyaki is a classic Japanese cooking technique that combines “teri” (shine) and “yaki” (grill). The glossy shine comes from reducing sugar and soy sauce together — that signature glaze everyone loves.
Interestingly, the American-style teriyaki we know today is sweeter and thicker than traditional Japanese teriyaki. The version you’re making here blends the best of both worlds: the deep umami of Japanese cooking with the sticky-glazed richness often found in popular takeout dishes.
Teriyaki Chicken Rice Bowl
A flavorful, glossy, better-than-takeout Teriyaki Chicken Rice Bowl with homemade sauce, tender chicken, fluffy rice, and crisp veggies.
Ingredients
Equipment
Method
- Cook the rice according to package instructions.
- Cut chicken into bite-sized pieces and season lightly.
- Heat oil and brown chicken 6–8 minutes.
- Combine soy sauce, honey, sugar, vinegar, mirin, sesame oil, garlic, ginger, and water.
- Add cornstarch slurry and simmer until thick and glossy.
- Return chicken to skillet and coat in sauce.
- Steam vegetables until tender-crisp.
- Assemble bowls with rice, chicken, veggies, and toppings.
Notes
Adjust sweetness or saltiness by modifying honey and soy sauce amounts.
