Ever have those days where dinner feels like an Olympic sport? Same. That’s where this Teriyaki Chicken Rice Bowl swoops in to save the night. It’s quick, insanely flavorful, and feels just a bit fancier than your average weeknight meal—without demanding any culinary wizardry.
Picture this: juicy chicken, crisp-tender veggies, fluffy rice, and a glossy teriyaki glaze that could make cardboard taste good. Yeah, it’s that kind of magic.
Table of Contents
Why You’ll Love This Teriyaki Chicken Rice Bowl
✔ Effortless – It comes together in about 30 minutes, so you can feed your crew without breaking a sweat.
✔ Family-approved – Even picky eaters love the sweet-and-savory sauce. (I speak from experience—my youngest once licked the bowl. Proud mom moment.)
✔ Customizable – Swap the veggies, choose your rice, even switch chicken breasts for thighs. It’s your bowl, your rules.
✔ Meal-prep friendly – Make a big batch on Sunday, and you’ve got lunches ready for the week.
Ingredients You’ll Need
Here’s the magic of this bowl—it’s made with just a few pantry staples, but the result is so much more than the sum of its parts:
- Chicken Breasts: Boneless, skinless chicken breasts (or thighs if you prefer dark meat).
- Rice: White, jasmine, or brown rice—it all works beautifully.
- Vegetables: Bell peppers, carrots, onions—or broccoli, snap peas, or whatever you’ve got.
- Teriyaki Sauce: Store-bought or homemade—both get the job done.
- Sesame Seeds: Toast them for extra flavor.
- Green Onions: For freshness and color.
(See the recipe card below for full measurements!)
How to Make Teriyaki Chicken Rice Bowl
Making this Teriyaki Chicken Rice Bowl is as simple as it gets, but each step adds layers of flavor that make the final dish taste like you ordered takeout from your favorite spot.
1. Preheat Your Pan
Grab a large skillet or sauté pan and set it over medium-high heat. Let it get nice and hot—this is key to giving the chicken that golden-brown crust. If you put the chicken in too early, it’ll steam instead of sear, and nobody wants sad, pale chicken.
2. Season the Chicken
Pat the chicken dry with paper towels (moisture is the enemy of browning!). Season both sides generously with salt and pepper. If you want to add an extra layer of flavor, sprinkle on some garlic powder or even a pinch of paprika.
3. Cook the Chicken
Add a drizzle of oil to the hot pan—just enough to coat the bottom. Place the chicken pieces in and let them cook without moving for a few minutes. Flip them when they’re golden brown. Continue cooking until they’re cooked through (internal temp should hit 165°F). Transfer them to a plate and cover loosely with foil to keep warm.
4. Sauté the Vegetables
Don’t wipe out that pan! Those little browned bits stuck to the bottom are pure flavor. Add a touch more oil if needed, then toss in your veggies. Stir-fry until they’re vibrant in color and slightly softened but still crisp. This usually takes about 3–5 minutes, depending on what veggies you use.
5. Make the Sauce
While the veggies are cooking, whisk together your teriyaki sauce, minced garlic, and a splash of soy sauce in a small bowl. Once the veggies are ready, pour the sauce mixture into the pan. Let it bubble and reduce slightly—it should look glossy and start to coat the veggies.
6. Combine Everything
Slice the cooked chicken into strips or bite-sized pieces. Return it to the pan, tossing gently so every piece gets coated in that sticky-sweet sauce. Give it another 1–2 minutes to heat through.
7. Assemble the Bowls
Spoon a generous serving of rice into each bowl. Top with a hearty scoop of teriyaki chicken and veggies. Don’t forget to drizzle any extra sauce from the pan over the top—waste nothing! Finish with a sprinkle of toasted sesame seeds and chopped green onions. If you want to get fancy, add a wedge of lime or a sprinkle of red pepper flakes for some heat.
Tips for the Best Teriyaki Chicken Rice Bowl
✨ Don’t overcrowd the pan. Give your chicken space—otherwise, it’ll steam instead of sear.
✨ Homemade sauce hack: Mix soy sauce, honey, garlic, ginger, and cornstarch with water—it tastes just like takeout.
✨ Toast your sesame seeds! It takes 2 minutes in a dry pan, and the flavor upgrade is real.
A Little Story From My Kitchen
The first time I made this Teriyaki Chicken Rice Bowl, it was one of those “what do I even cook tonight?” moments. My kids were circling the kitchen like hungry sharks, and I had random veggies in the fridge. I tossed everything together with some store-bought teriyaki sauce, and to my surprise, everyone devoured it—even my pickiest eater asked for seconds. It quickly became our go-to meal for busy weeknights or last-minute company.
FAQs About Teriyaki Chicken Rice Bowl
Can I use chicken thighs instead of breasts?
Absolutely! Thighs stay extra juicy and work beautifully in this recipe.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Can I make this ahead?
Yes—cook everything, store the rice and chicken separately, and assemble when ready to serve.
What veggies work best?
Bell peppers, broccoli, snap peas, zucchini—you can’t go wrong. Use what your family loves.
Make Dinner Easy & Delicious
There’s just something about a Teriyaki Chicken Rice Bowl that feels comforting yet exciting—like a hug in a bowl with a little dinner-party flair. It’s the kind of dish that makes you feel like you’ve put in way more effort than you actually did, which is always a win. You can make it as simple or as dressed up as you want—add a fried egg on top, sprinkle on some chili flakes, or serve with a side of miso soup for a full-on cozy dinner experience.
So next time you’re staring into the fridge wondering what’s for dinner, give this recipe a try. It’s easy, flavorful, endlessly customizable, and guaranteed to make your kitchen smell like pure happiness. Who knows—it might just become one of those meals your family begs for again and again!
More Delicious Recipes to Try Next
If you loved this Teriyaki Chicken Rice Bowl, here are some other recipes you’ll want to add to your meal rotation:
- Try these flavorful Chicken Fajita Rice Bowls for another easy weeknight dinner packed with Tex-Mex flair.
- For a fun handheld option, make these crispy Fried Chicken Street Corn Tacos—they’re a total crowd-pleaser.
- If you’re craving comfort food with a twist, you’ll love these cheesy Big Mac Wraps for a quick lunch or dinner.
- For a lighter yet hearty side dish, this Roasted Vegetable Orzo pairs perfectly with just about any protein.
Love this recipe? Leave a review to let others know how it turned out for you! And if you want more inspiration for easy, flavorful chicken dishes, make sure to follow us on Pinterest for daily recipe ideas and cooking tips.
Print
Teriyaki Chicken Rice Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Teriyaki Chicken Rice Bowl is a quick, flavor-packed meal with juicy chicken, fluffy rice, and fresh veggies coated in a sweet-savory teriyaki glaze. Perfect for busy weeknights, it’s customizable and family-approved!
Ingredients
1 lb boneless, skinless chicken breasts (or thighs)
2 cups cooked white, jasmine, or brown rice
1 cup broccoli florets
1 cup sliced carrots
1 cup chopped cucumber
½ cup teriyaki sauce (store-bought or homemade)
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp olive oil
1 tbsp toasted sesame seeds
2 green onions, sliced
Salt and pepper, to taste
Instructions
Heat a large skillet over medium-high heat.
Pat chicken dry, season with salt and pepper.
Add oil to the skillet and cook chicken until golden brown and cooked through (internal temp 165°F). Remove and set aside.
In the same skillet, sauté broccoli, carrots, and any other veggies until tender-crisp.
Whisk together teriyaki sauce, garlic, and soy sauce. Pour into the skillet and let it bubble and thicken slightly.
Slice cooked chicken and return to skillet, tossing to coat in sauce.
Assemble bowls: Add rice to bowls, top with chicken and veggies, drizzle extra sauce, and sprinkle with sesame seeds and green onions.
Notes
Chicken thighs can be used for extra juiciness.
Use any veggies you like—bell peppers, snap peas, or zucchini all work great.
For meal prep, store chicken and rice separately and assemble just before eating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 900 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 75 mg