The Best Teriyaki Chicken Rice Bowl Recipe

There’s something irresistibly comforting about digging into a warm bowl of teriyaki chicken over fluffy rice. The glossy, sweet-savory glaze clings to juicy bites of chicken, while hints of garlic and ginger fill the air with mouthwatering aromas.

this Recipe

This recipe has been a lifesaver in my kitchen on countless weeknights. It’s quick to whip up, wildly flavorful, and best of all—it’s picky-eater approved. If you’re craving takeout without the cost (or the wait), this rice bowl delivers every time.

Let’s dive into why this Teriyaki Chicken Rice Bowl will earn a permanent spot in your dinner rotation.

Why You'll Love This Teriyaki Chicken Rice Bowl

Get ready to meet your new go-to dinner. This teriyaki chicken rice bowl is more than just tasty—it’s a dependable crowd-pleaser that checks all the right boxes for busy households.

One of the best things about this dish is how fast and easy it is. From start to finish, it takes about 25 minutes. That’s quicker than a delivery driver could knock on your door, and there’s no need to sacrifice flavor for speed.

It’s also budget-friendly, using pantry staples and affordable ingredients like chicken thighs, soy sauce, and rice. Feeding a family of four (with leftovers!) for under $12? Yes, please.

Flexibility is another huge win here. This bowl is totally customizable—swap the chicken for tofu, stir in your favorite veggies, or drizzle with spicy mayo for an extra kick. It’s great for using up leftovers, too.

And let’s not forget the meal prep potential. Make a big batch of this on Sunday, portion it out, and you’ve got lunch or dinner handled for the next few days.

Now that you’re hooked, let’s break down the ingredients that make this bowl so magical.

Ingredients Notes

The beauty of this teriyaki chicken rice bowl lies in its simplicity. With just a handful of everyday ingredients, you’ll create something that tastes like it came straight from your favorite Japanese bistro.

Chicken thighs are the heart of this recipe. They stay moist and flavorful even after cooking, and their slight fattiness pairs beautifully with the sticky teriyaki glaze. You can use chicken breast if you prefer a leaner cut, but thighs bring that extra richness.

Soy sauce is your base for the teriyaki sauce. Go with a low-sodium version to keep things from getting too salty, especially since you’ll reduce it down to a glaze. Tamari or coconut aminos work great if you need a gluten-free alternative.

Brown sugar and honey team up to deliver that iconic teriyaki sweetness. The brown sugar adds depth and molasses-y richness, while the honey gives the sauce its signature sticky finish.

Garlic and ginger bring brightness and warmth to the sauce. Use freshly grated if you can—it really makes a difference—but pre-minced or paste will still get the job done in a pinch.

You’ll also need rice to build your bowl. Jasmine or short-grain white rice are traditional picks, but brown rice or even cauliflower rice work beautifully if you're after something lighter.

As for equipment, all you need is a large skillet or wok, a saucepan for the rice, and a microplane if you’re grating fresh aromatics. Nothing fancy here—just simple tools and big flavors.

How To Make This Teriyaki Chicken Rice Bowl

Making this teriyaki chicken rice bowl couldn’t be easier, and the payoff is huge. Let’s walk through the process step by step.

Start by getting your rice cooking according to package instructions. I like to rinse mine first for fluffier results. While that simmers, you’ll have time to make everything else.

Next, cut your chicken thighs into bite-sized chunks. This helps them cook evenly and gives you that satisfying, saucy coating in every bite. Pat them dry and season lightly with salt and pepper.

In a hot skillet with a splash of oil, sear the chicken pieces over medium-high heat. Let them cook undisturbed for a few minutes to get that golden crust, then flip and finish cooking through. Once they’re done, transfer to a plate and keep warm.

Now it’s time for the sauce. In the same pan, combine soy sauce, brown sugar, honey, garlic, ginger, and a splash of water. Let it bubble gently until it starts to thicken—about 3-5 minutes. For an extra glossy finish, stir in a cornstarch slurry (just a teaspoon of cornstarch mixed with a little water).

Once the sauce has thickened to a silky glaze, return the chicken to the pan and toss until every piece is coated and caramelized. You’ll know it’s ready when the chicken is shiny and the sauce clings with just the right amount of stickiness.

Spoon your cooked rice into bowls, top with generous helpings of teriyaki chicken, and garnish with sliced green onions, sesame seeds, or even steamed veggies if you like.

From start to finish, this dish takes about 25 minutes. The result? A cozy, restaurant-quality meal that’ll have everyone coming back for seconds.

Storage Options

One of the best things about this recipe is how well it keeps. Perfect for meal prep, lunches, or next-day leftovers.

Once cooled, store the teriyaki chicken and rice in separate airtight containers. This helps the rice stay fluffy and the chicken stay saucy. You can refrigerate them for up to 4 days.

If you want to freeze the chicken, portion it into freezer-safe bags or containers and freeze for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat gently.

For reheating, a quick zap in the microwave works fine—add a splash of water to the rice if it’s dry. Alternatively, reheat the chicken in a skillet over low heat with a touch of water to loosen the sauce.

Variations and Substitutions

This recipe is endlessly adaptable, making it perfect for whatever you have on hand or whatever dietary needs you’re working with.

Swap chicken thighs for tofu or tempeh for a plant-based version. Just press and cube the tofu, then pan-fry until golden before tossing in the sauce.

Not a fan of soy sauce? Try coconut aminos for a lower-sodium, soy-free alternative. It has a slightly sweeter flavor but still gives you that umami punch.

Want to sneak in more veggies? Stir-fry broccoli, bell peppers, snap peas, or carrots right in the pan after the chicken cooks. They'll soak up the sauce and add crunch and color to your bowl.

You can also get creative with grains. Swap white rice for brown rice, quinoa, or even noodles for a fun twist on the classic bowl.

Feeling adventurous? Add a drizzle of sriracha or spicy mayo, or top with a jammy soft-boiled egg for an elevated finish.

Don’t be afraid to make this dish your own. The base recipe is solid and flexible, so trust your instincts, taste as you go, and enjoy the process.

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