Teriyaki Chicken Rice Bowl Recipe | Sweet & Savory Flavor

I remember the first time I made this Teriyaki Chicken Rice Bowl—I was craving something full-flavor but easy after a long week. I diced tender chicken, whisked up a homemade teriyaki sauce, and steamed fresh veggies while the rice cooked.

As I plated it, the aroma hit me: sweet, savory, with a little tang. By the time I took the first bite, I knew this would become a go-to weeknight meal. If you love quick comforting meals, you can also explore more dinner recipes that bring the same balance of flavor and ease.

Ingredients Section

Here are the ingredients I used, with measurements and pro tips to help you get the best result:

4 boneless, skinless chicken breasts, cubed — gives lean, tender meat; cubing helps cook evenly.
1 Tbsp olive oil — to sear chicken; neutral oils work too but this flavor blends nicely.
½ cup low-sodium soy sauce — balances sweet and salt without overpowering.
½ cup water — dilutes the sauce slightly so it’s not too intense; helps sauce stretch.
3 Tbsp packed light brown sugar — adds depth without harsh sweetness.
2 Tbsp rice vinegar — mild acidity to cut sweetness.
½ tsp sesame oil (optional) — just a hint of nuttiness; optional but adds an aromatic finish.
1 tsp ground ginger — warmth and spice; fresh grating would be even better.
2 tsp minced garlic — for savory depth; fresh garlic is best.
2 Tbsp honey — natural sweetener and helps the sauce glaze nicely.
3 tsp cornstarch — to thicken the sauce so it clings to chicken rather than running off.
Sesame seeds and chopped green onions for garnish — adds texture, color, and freshness.
Rice for serving — white or brown; rice soaks up sauce and forms the base.
Steamed vegetables for serving — broccoli is shown; adds color, nutrients, crunch.

Note: serves 4

Variations

Here are ways to switch things up depending on your preferences or what you have on hand:

Gluten-free: Use tamari or gluten-free soy sauce instead of regular soy sauce.
Lower sugar: Reduce brown sugar or honey, or use a sugar substitute; increase vinegar slightly to balance.
Spicier version: Add crushed red pepper flakes or a dash of chili paste while cooking the sauce.
More veggies: Bell peppers, snap peas, zucchini, or carrots work well; stir them in or steam them separately.
Protein swap: Chicken thighs for juicier meat, or even substitute for tofu or salmon if you prefer a non-chicken version.

If you enjoy creative spins on rice bowls, the dump and bake chicken tzatziki with rice is another delicious one-dish idea.

Cooking Time

Here’s how long it takes when I make it:

Prep Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes

Equipment you need

Here are the tools I used and how I used them:

Large skillet — to brown the chicken and later simmer the sauce.
Measuring cups and spoons — for getting sauce ingredients in the correct proportion.
Whisk — to mix sauce and cornstarch so it’s smooth.
Rice pot or rice cooker — to cook rice well without burning.
Knife and cutting board — to cube chicken, chop garnish, prep veggies.

How to Make Teriyaki Chicken Rice Bowl?

Here’s how I cook it step-by-step, from prep to serving, in simple stages:

Preparing the Chicken

I start by cubing the chicken into uniform pieces so each piece cooks evenly. I heat olive oil in a skillet over medium-high heat. Once shimmering, I add the chicken and sear until browned and cooked through; no pink should remain inside.

Making the Sauce and Combining

While the chicken is cooking, I whisk together soy sauce, water, brown sugar, rice vinegar, sesame oil (optional), ground ginger, minced garlic, honey, and cornstarch mixed with a little cold water.

Once chicken is cooked, I pour this sauce in, stir, and let it simmer until the sauce thickens and coats the chicken nicely.

Serving with Rice & Veggies

I make sure rice is cooked (white or brown) and steam vegetables (like broccoli) until crisp-tender. To serve, I place rice in bowls, spoon chicken with sauce over it, add the veggies, and top with sesame seeds and chopped green onions.

For those who love Asian flavors, the original teriyaki chicken recipe also makes a wonderful standalone dish.

Additional Tips for Making this Recipe Better

From my personal trials, here are extra tweaks I found helpful:

I always heat the oil until it’s hot before adding the chicken—helps get a good sear and flavor.
I taste the sauce before it thickens fully to adjust sweetness/salt as needed; I sometimes dial down sugar if my soy sauce is salty.
I avoid overcrowding the skillet, so chicken gets nice browning. If there are too many pieces, I cook in batches.
I garnish right before serving so green onions stay fresh and sesame seeds stay crunchy

How to Serve Teriyaki Chicken Rice Bowl?

Here are ideas to make presentation and serving more appealing:

Place rice in the bottom of a shallow, wide bowl, layer chicken over center, and veggies on one side to create color contrast.
Use steamed green broccoli florets or other vibrant veggies for color.
Garnish with sesame seeds and finely chopped green onions for texture and freshness.
If you want, drizzle extra sauce on top for shine; serve with lime wedge or pickled ginger for brightness.

Nutritional Information

Here’s what you get roughly per serving based on the standard version from the recipe:

Calories: ~214 kcal per serving
Protein: ~12 g
Carbohydrates: ~23.9 g
Fat: ~8.3 g

Make Ahead and Storage

Below are my guidelines from making the dish ahead, freezing, and reheating:

Make Ahead

I sometimes cook the chicken and sauce ahead, even steam vegetables, and keep rice separately. It’s great for busy weeknights. Just reheat each component and assemble when ready.

Freezing

I haven’t tested freezing the full bowl with veggies, as veggies can lose texture. But freezing the chicken with sauce works reasonably well in airtight containers for later use; thaw overnight in the fridge.

Reheating

I reheat chicken, rice, and veggies separately—microwave or skillet works. A splash of water helps refresh rice. Once everything is warm, combine and garnish fresh.

Why You’ll Love This Recipe?

Here are some reasons I think this Teriyaki Chicken Rice Bowl stands out:

It takes under 30 minutes: fast enough for weeknight dinners, yet feels special.
The homemade sauce is a huge difference—you control sweetness, salt, and heat.
It’s flexible—you can switch proteins, adjust sugar, make it gluten-free, add more veggies.
It’s meal prep friendly—makes enough for several servings, stores well, and reheats nicely.
Flavor is balanced: sweet, tangy, savory all in one bowl; texture from crunchy veggies, tender chicken, fluffy rice.

Ash Tyrrell