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Teriyaki Chicken Rice Bowl Recipe
Ash Tyrrell

Teriyaki Chicken Rice Bowl Recipe

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.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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