Teriyaki Chicken Rice Bowls

Name: Teriyaki Chicken Rice Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken thighs; 1/4 cup soy sauce; 2 tablespoons honey; 1 tablespoon rice vinegar; 1 teaspoon grated ginger; 1 clove garlic, minced; 1 tablespoon cornstarch; 2 tablespoons water; 2 cups cooked rice; 1 cup broccoli florets; 1 cup sliced bell peppers; 2 green onions, chopped; Sesame seeds for garnish

Highlighted under: World Taste Recipe Collection

I can’t resist the amazing flavors of teriyaki chicken, and this dish has quickly become one of my favorites. The combination of tender, marinated chicken with perfectly cooked rice makes for a satisfying meal any night of the week. I've experimented with different sauces and toppings, and this version, featuring fresh veggies and a homemade teriyaki sauce, is unbeatable. Whether you’re aiming for a quick family dinner or meal prepping for the week, these bowls will leave you craving more.

Created by

Anna

Last updated on 2026-02-05T17:22:27.258Z

When I first crafted this teriyaki chicken rice bowl, I wanted to capture the essence of a beloved takeout dish while keeping it accessible for home cooking. After a few trials, I discovered that a homemade teriyaki sauce, combining soy sauce, honey, and a hint of ginger, elevates the dish and adds a personal touch. It’s incredible how simple ingredients can transform a meal!

One special detail I learned is to marinate the chicken for at least 30 minutes before cooking. This step not only enhances the flavor but also helps achieve that tender texture we all love. Topped with sautéed broccoli and sesame seeds, these bowls are not just delicious but also visually appealing!

Why You'll Love This Recipe
Savory teriyaki sauce that brings everything together
Customizable with your favorite vegetables
Wholesome and satisfying for a complete meal

Unlocking Teriyaki Flavor

The secret to an irresistible teriyaki sauce lies in balancing the sweetness and umami flavors. In this recipe, using honey not only enhances the glaze but also helps it caramelize beautifully during cooking. When whisking the sauce, ensure that the ingredients are well combined and allow it to rest so the flavors can meld before adding it to the chicken. This waiting period helps achieve a deeper flavor profile that sets this dish apart.

For those new to making homemade teriyaki, a key characteristic is its glossy texture. The addition of cornstarch mixed with water thickens the sauce, giving it that appealing sheen. If your sauce isn't as thick as you'd prefer after cooking, simply mix a little cornstarch and water in a small bowl and stir it back into the skillet over heat until it reaches your desired consistency.

Customizing Your Bowls

One highlight of these Teriyaki Chicken Rice Bowls is their versatility. Feel free to swap out vegetables based on what’s in season or what you have on hand. Carrots, snap peas, or zucchini work wonderfully and add a pop of color. If you prefer a heartier bowl, consider adding edamame or even cooked quinoa for a protein boost. Staying mindful of texture is important; aim for a crunch in your veggies to contrast with the tender chicken and rice textures.

For an extra layer of flavor, consider drizzling a bit of sriracha or chili oil on your bowls for those who enjoy a kick. Alternatively, try adding a sprinkle of toasted nori for an oceanic touch or pickled ginger for a refreshing palate cleanser. The possibilities are endless, and I love experimenting with different combinations each time I make this dish.

Ingredients

For the Chicken and Sauce

4 boneless, skinless chicken thighs
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon grated ginger
1 clove garlic, minced
1 tablespoon cornstarch
2 tablespoons water

For the Bowl

2 cups cooked rice
1 cup broccoli florets
1 cup sliced bell peppers
2 green onions, chopped
Sesame seeds for garnish

Adjust the ingredients to suit your taste!

Instructions

Make the Teriyaki Sauce

In a medium bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, and minced garlic. In a separate small bowl, mix cornstarch and water until smooth, then combine with the soy mixture. Set aside.

Marinate the Chicken

Place the chicken thighs in a resealable bag or shallow dish and pour half of the teriyaki sauce over them. Allow to marinate for at least 30 minutes in the refrigerator.

Cook the Chicken

Heat a large skillet over medium heat. Remove the chicken from the marinade, reserving the sauce. Cook the chicken for about 6-7 minutes on each side, or until fully cooked. Remove from skillet and let rest before slicing.

Sauté the Vegetables

In the same skillet, add the broccoli and bell peppers. Stir-fry for about 5-7 minutes, until tender but still crisp.

Combine and Serve

Add the reserved teriyaki sauce to the skillet with vegetables and stir to coat. To serve, place cooked rice in bowls, top with sliced chicken, sautéed veggies, green onions, and a sprinkle of sesame seeds.

Enjoy your homemade teriyaki chicken rice bowls!

Pro Tips

Feel free to substitute the chicken with tofu or shrimp for a different protein option. Adding a sprinkle of sesame oil before serving enhances the flavor further.

Make-Ahead Tips

These Teriyaki Chicken Rice Bowls are not only quick to prepare but also make excellent meal prep options. The chicken can be marinated a day in advance, letting those flavors deepen overnight in the fridge. Just make sure to store the marinated chicken in an airtight container to prevent cross-contamination and maintain freshness. You can also pre-cook the rice and keep it in the refrigerator for up to four days, making this dish easy to pull together even on the busiest of weeknights.

If you have leftover cooked chicken or vegetables, they can be stored in the refrigerator for easy reheating. Just remember to reheat everything gently to keep your chicken moist and your veggies crisp. A quick stir-fry over medium heat will have your leftovers tasting fresh and flavorful in no time.

Common Troubleshooting

If you find your teriyaki sauce too salty, consider adding a dash of sugar or a bit more honey to balance it out. Be cautious with soy sauce; if you’re using a brand with higher sodium content, you might want to adjust the quantity. On the flip side, if your sauce is too sweet, a dash of rice vinegar can help cut through the sweetness without compromising flavor. Always taste as you go, as each ingredient can vary in intensity!

When cooking the chicken, ensure your skillet is adequately heated before adding the meat to achieve that nice sear. If the chicken is sticking to the skillet, it might not be hot enough. Cook in batches if necessary to maintain a consistent temperature, and let the chicken rest after cooking to maintain its juices. This prevents your chicken from becoming dry and ensures every bite is tender and juicy.

Questions About Recipes

→ Can I use a different protein instead of chicken?

Absolutely! Tofu or shrimp are great alternatives that work well with teriyaki sauce.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.

→ Can I make the teriyaki sauce ahead of time?

Yes! You can make the sauce ahead and store it in the fridge for up to a week.

→ What can I serve with these bowls?

These bowls pair well with a side of edamame or a fresh salad for a complete meal.