Name: The Best Teriyaki Chicken Rice Bowl Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces; 2 cups cooked white or brown rice; 1 tbsp vegetable oil; 1/4 cup soy sauce; 2 tbsp honey or brown sugar; 1 tbsp rice vinegar; 1 tsp sesame oil; 2 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 tbsp cornstarch + 2 tbsp water (for slurry); Optional toppings: sesame seeds, chopped green onions, steamed broccoli

There’s something undeniably comforting about a warm teriyaki chicken rice bowl. The aroma of sweet and savory sauce sizzling in a skillet, the tender chicken glazed to perfection, and that fluffy white rice soaking it all in—it’s the kind of meal that hugs you from the inside out.

I started making this dish back when my weeknights were packed and takeout felt too expensive (and too slow). After a few tries, I found the magic combo of ingredients that gives you restaurant-style teriyaki flavor in under 30 minutes—no bottle required. This recipe is quick, customizable, and always a hit with the whole family.

Whether you're meal prepping or just need a no-fuss dinner that tastes amazing, this teriyaki chicken rice bowl has you covered. Let’s get into why it belongs in your regular rotation.

Why You’ll Love This Teriyaki Chicken Rice Bowl

Get ready to fall head-over-heels for your new go-to dinner. This Teriyaki Chicken Rice Bowl is more than just a pretty plate—it’s a lifesaver on busy nights and a flavor-packed favorite everyone can agree on.

First of all, it’s quick and easy. From start to finish, you’re looking at about 25 minutes. You can cook the rice while the chicken sizzles, and the sauce comes together in the same pan—fewer dishes, faster cleanup.

It’s also budget-friendly. Made with pantry staples like soy sauce, garlic, and brown sugar, you’ll be amazed how much flavor you can get without spending a fortune. Chicken thighs are affordable and full of flavor, making this a smart pick for feeding a family.

This bowl is family-approved and picky-eater safe. Kids love the sweet glaze, adults love the balance of salty and savory, and you can sneak in extra veggies without complaints. It’s a win-win all around.

And let’s not forget how versatile it is. Swap the rice for noodles, use tofu instead of chicken, or toss in whatever vegetables you have on hand. This recipe plays nice with just about anything in your fridge.

Now that you’re fully convinced, let’s talk about the ingredients that make this dish so irresistible.

Ingredients Notes

The beauty of this teriyaki chicken rice bowl lies in its simplicity. With a handful of staple ingredients, you can create a dish that’s loaded with flavor and texture.

Chicken thighs are the real MVP here. I use boneless, skinless thighs because they stay juicy and flavorful, even with high-heat cooking. They also hold up beautifully to the bold teriyaki sauce. Chicken breasts can work in a pinch, but they’re not as forgiving or flavorful.

Soy sauce forms the backbone of our teriyaki sauce. It gives the dish that deep, umami-rich base. I prefer using low-sodium soy sauce to keep the saltiness in check—you can always season more later, but you can’t take it out once it’s in!

Brown sugar and honey add just the right amount of sweetness. Brown sugar brings a subtle molasses note, while the honey adds a smooth, glossy finish to the sauce. Combined, they help create that sticky-sweet glaze we all crave in teriyaki.

Garlic and ginger bring depth and warmth. Freshly minced garlic and grated ginger make a huge difference here, adding a sharp aromatic quality that cuts through the sweetness of the sauce. Don’t skip these two—they’re essential.

Cornstarch slurry is the trick to getting that luscious, cling-to-everything texture. Just a quick mix of cornstarch and water thickens the sauce perfectly in the pan. No bottled sauce needed—this is better, trust me.

As for equipment, you don’t need anything fancy. A nonstick skillet or sauté pan works great, and a rice cooker or saucepan for your rice. That’s it!

How To Make This Teriyaki Chicken Rice Bowl

Making your own teriyaki chicken rice bowl is surprisingly simple, and once you try it, you’ll never go back to the bottled stuff again.

Start by preparing your rice. You can use jasmine, basmati, or even brown rice if you prefer. Just make sure to get it going first—it’ll take the longest. I like using a rice cooker for hands-off cooking, but stovetop works just as well.

While the rice cooks, dice your chicken thighs into bite-sized pieces. Heat a large skillet over medium-high heat and add a tablespoon of oil. Once the oil shimmers, toss in the chicken in a single layer. Let it sear for a few minutes undisturbed before flipping—this gives you that nice caramelized exterior.

While the chicken cooks, whip up your teriyaki sauce. In a bowl, mix together soy sauce, brown sugar, honey, minced garlic, and grated ginger. In a separate small bowl, combine cornstarch and water to make your slurry and set it aside for later.

Once the chicken is cooked through and golden, pour the teriyaki sauce into the pan. Stir to coat the chicken, then bring it to a simmer. When the sauce is bubbling, add your cornstarch slurry and stir continuously. You’ll see the sauce thicken and become glossy in just a minute or two—this is the moment when it really comes together.

To assemble, spoon a generous helping of rice into each bowl, top with the sticky teriyaki chicken, and sprinkle with sesame seeds or green onions if you’re feeling fancy. Sometimes I add steamed broccoli or edamame for extra color and crunch.

From start to finish, you’re looking at 25-30 minutes, tops. Fast, flavorful, and completely satisfying.

Storage Options

This teriyaki chicken rice bowl stores beautifully, making it ideal for meal prep or leftovers.

To refrigerate, place any leftover chicken and rice in an airtight container. It will keep well for up to 4 days in the fridge. If you’re storing the sauce separately, keep it in a small jar with a tight lid and reheat gently before serving.

To freeze, let everything cool completely. Store in freezer-safe containers or zip-top bags, and label with the date. The chicken and rice can be frozen for up to 2 months. For best results, freeze the rice and chicken separately to maintain texture.

When it comes time to reheat, the microwave works well for quick meals. Add a splash of water or soy sauce to keep the rice from drying out, and cover loosely. You can also reheat on the stovetop over low heat, adding a little extra sauce or broth if needed to refresh the flavors.

Variations and Substitutions

One of the best parts of this recipe is how easily it adapts to different tastes and dietary needs.

Want to go vegetarian? Swap the chicken for tofu. Extra-firm tofu works best—press it first to remove excess moisture, then pan-fry until crispy before adding the sauce.

If you're gluten-free, just use tamari or coconut aminos in place of soy sauce. Make sure your cornstarch and other condiments are certified gluten-free, and you’re good to go.

For a low-carb twist, serve the teriyaki chicken over cauliflower rice or zucchini noodles. The sauce still shines, and you’ll get a lighter meal without sacrificing flavor.

Don’t have brown sugar or honey? Maple syrup works surprisingly well as a substitute. It adds a slightly different sweetness, but still delivers that signature glaze.

Feel free to get creative with the add-ins. I often toss in steamed broccoli, shredded carrots, or snap peas for an extra burst of color and crunch. It's a great way to use up produce and add nutrients.

Once you master the base, you’ll find endless ways to switch things up. That’s the beauty of a good rice bowl—it’s a canvas waiting for your own personal twist.