Teriyaki Chicken Rice Bowl

There’s something so comforting about tucking into a bowl that’s equal parts sweet, savory, and satisfying. This Teriyaki Chicken Rice Bowl brings the rich flavors of Japan right to your kitchen, combining tender strips of chicken glazed in a homemade sauce with fluffy white rice and vibrant veggies. It’s amazing how just a handful of simple ingredients—soy sauce, mirin, sugar, a splash of sake—can transform into this delectable glaze that clings lovingly to every piece of chicken. As a busy home cook, I love that this recipe is rated Beginner level and comes together in under 45 minutes total (15 minutes of prep, 20 minutes of active cooking, and a brief 10-minute rest). It all adds up to a meal that feels restaurant-quality, yet is totally doable on a weeknight. Plus, at around 450 calories per bowl, it strikes a nice balance between comforting and nutritious.

I still remember the first time I made teriyaki from scratch. I was experimenting in my tiny apartment kitchen, stomping to my favorite playlist as the sauce bubbled gently in the pan. When I poured that glossy, amber-hued liquid over the sizzling chicken, I felt like a bona fide culinary wizard. Since then, this Teriyaki Chicken Rice Bowl has become my go-to when I want something homey yet exotic. The fluffy rice serves as the perfect canvas, soaking up every last drop of sweet-savory sauce, while bright florets of broccoli and slices of carrot add color, crunch, and a fresh counterpoint. Whether you’re cooking for one, feeding a hungry crowd, or packing up meals for the week ahead, this bowl has your back. It’s a heartwarming hug in food form, and once you dive in, I promise you’ll be hooked.

KEY INGREDIENTS IN TERIYAKI CHICKEN RICE BOWL

Before we dive into the cooking process, let’s spotlight the stars of this recipe. Each component brings its own personality and purpose, creating a harmonious balance of flavors, textures, and aromas that make this dish so irresistible.

• Chicken Breasts

Lean, tender protein that absorbs every bit of the sweet-savory marinade. Slicing it thin ensures quick, even cooking and maximum flavor.

• Soy Sauce

The backbone of the sauce, providing deep umami and saltiness that elevates the overall profile.

• Mirin

A Japanese sweet rice wine that adds a gentle sweetness and glossy sheen to the glaze, balancing the saltiness of the soy sauce.

• Sugar

Enhances caramelization and deepens the flavor, giving the sauce that classic teriyaki finish.

• Sake (Optional)

Adds a subtle complexity and slight tang; you can swap in apple juice if you prefer a non-alcoholic twist.

• Vegetable Oil

Provides a neutral base for cooking the chicken, ensuring a golden-brown sear without overpowering the flavors.

• Cooked White Rice

Fluffy and neutral, it soaks up every drop of sauce and serves as the comforting foundation of the bowl.

• Steamed Broccoli Florets

Bright green spears that add color, vitamins, and a satisfying crunch.

• Sliced Carrots

Sweet, vibrant ribbons that introduce a playful texture and a pop of orange.

• Chopped Green Onions

Fresh, mild bite that cuts through the richness and adds a lively garnish on top.

• Sesame Seeds

Tiny flavor bombs that offer a subtle nutty taste and decorative finish.

HOW TO MAKE TERIYAKI CHICKEN RICE BOWL

Let’s walk through the magic of turning these ingredients into a mouthwatering bowl of comfort. From whisking together the sauce to plating the final masterpiece, each step is crafted to infuse maximum flavor and fun into your cooking experience.

1. Prepare the Teriyaki Sauce by mixing soy sauce, mirin, sugar, and sake (if using) in a saucepan. Place it over medium heat and stir continuously until the sugar has completely dissolved. Lower the flame and let it simmer gently for about 10 minutes, stirring occasionally, until the sauce reaches a slightly thicker consistency. Remove the pan from heat and set the sauce aside to cool and further deepen in flavor.

2. Slice the chicken breasts into thin strips to ensure they cook quickly and evenly. Transfer the strips into a bowl and marinate with half of the cooled Teriyaki sauce for at least 15 minutes—this infuses every piece with that signature sweet-savory taste. Be sure to reserve the remaining sauce for the final glaze.

3. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers. Carefully add the marinated chicken strips, spreading them out into a single layer. Cook for 5–7 minutes, flipping occasionally, until the chicken turns golden brown and is cooked through with no pink remaining.

4. Once the chicken is cooked, pour the reserved Teriyaki sauce over the strips in the skillet. Stirring constantly, coat each piece thoroughly and allow the sauce to heat through and thicken slightly, about 3 more minutes. You’ll see the glossy glaze cling perfectly to the chicken.

5. Divide the cooked rice evenly among your serving bowls. Arrange the steamed broccoli and sliced carrots around the edges, creating a colorful ring that frames the center.

6. Spoon the luscious Teriyaki chicken into the heart of each bowl, ensuring each serving gets plenty of that glistening sauce.

7. Garnish with chopped green onions and a sprinkle of sesame seeds. Serve warm, grab a spoon or chopsticks, and dig into your homemade Teriyaki Chicken Rice Bowl!

SERVING SUGGESTIONS FOR TERIYAKI CHICKEN RICE BOWL

When it comes to serving this bowl, I love thinking of it as a culinary blank canvas—you can play up textures, flavors, and colors to suit your mood or occasion. Whether you’re hosting a casual dinner party or prepping lunch for the week, these ideas will help you present your Teriyaki Chicken Rice Bowl in the most delightful way.

• Add a side of light cucumber salad dressed in rice vinegar, sesame oil, and a pinch of sugar. Thinly slice the cucumbers, toss gently, and chill for 10 minutes to create a crisp, refreshing complement to the rich teriyaki.

• Serve alongside a steaming bowl of miso soup studded with soft tofu cubes and wakame seaweed. The subtle saltiness and warm broth offer a perfect counterbalance to the sweet-savory chicken.

• Garnish each bowl with a wedge of fresh lime or lemon. A quick squeeze just before eating adds a bright, tangy lift that cuts through the richness of the sauce.

• Sprinkle on a handful of crispy fried shallots or pickled ginger for extra crunch and a burst of zing. These little flavor boosters turn each bite into a textural adventure.

HOW TO STORE TERIYAKI CHICKEN RICE BOWL

Once you’ve made your Teriyaki Chicken Rice Bowl, you’ll want to keep those flavors vibrant and fresh if you’re not eating it right away. Proper storage ensures that your chicken remains juicy, the rice stays fluffy, and the sauce keeps its glossy sheen. With a few simple tips, you can enjoy this dish all week long without losing the quality.

• Airtight Refrigeration: Allow the bowls to cool to room temperature, then transfer chicken, rice, and veggies into an airtight container. Seal tightly and store in the fridge for up to 3 days. When you’re ready to eat, reheat gently in the microwave or on the stovetop, adding a splash of water to revive the moisture.

• Separate Sauce Storage: If you anticipate leftovers, store any extra Teriyaki sauce in a small glass jar in the refrigerator. It will keep for up to one week and can be reheated or used as a drizzle on salads, grilled veggies, or even as a dipping sauce.

• Freezing Individual Portions: For longer storage, freeze individual portions in freezer-safe containers. Press a piece of plastic wrap directly onto the chicken to prevent freezer burn. Thaw overnight in the fridge, then reheat slowly on the stovetop for best texture.

• Quick Reheat Tips: When reheating, spread out the chicken and rice in a skillet, cover, and warm over low heat. This method helps maintain the glossy sauce and prevents the rice from drying out. Stir occasionally until heated through.

CONCLUSION

Thank you for joining me on this flavorful journey through my favorite Teriyaki Chicken Rice Bowl. From the first step of whisking up that aromatic Teriyaki sauce to the satisfying moment you garnish each bowl with green onions and sesame seeds, every stage is crafted to delight your senses and bring a taste of Japan to your home. Whether you’re a seasoned cook or a total beginner, this recipe is designed to be approachable, rewarding, and downright delicious. With a total time under an hour, a handful of pantry staples, and a bit of love, you can recreate this dish again and again—perfect for cozy weeknight dinners, casual lunch gatherings, or meal prep that feels anything but boring.

Feel free to print this article and tuck it into your recipe binder, or save it digitally for easy access on those busy cooking days. You’ll also find a handy FAQ below to answer common questions about substitutions, storage, and variations. I’d love to hear how your bowls turn out—drop a comment if you try the recipe, share your twists on the veggies, or ask any questions if you need a little help in the kitchen. Happy cooking, and here’s to many more delicious moments together!

Print Recipe

Teriyaki Chicken Rice Bowl

Author: Annie Delgado Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Rest Time 10 mins Total Time 45 mins

Calories: 450

Description

This Teriyaki Chicken Rice Bowl features tender chicken glazed in a sweet-savory sauce, served over fluffy rice with vibrant veggies. A delightful meal that brings a taste of Japan to your table!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 boneless, skinless chicken breasts

• 1 cup soy sauce

• ¹⁄₂ cup mirin (Japanese sweet rice wine)

• ¹⁄₄ cup sugar

• 2 tablespoons sake (optional)

• 2 tablespoons vegetable oil

• 3 cups cooked white rice

• 1 cup steamed broccoli florets

• ¹⁄₂ cup sliced carrots

• ¹⁄₄ cup chopped green onions

• Sesame seeds for garnish

Instructions

1. Prepare the Teriyaki Sauce by mixing soy sauce, mirin, sugar, and sake (if using) in a saucepan. Heat over medium heat and stir until the sugar has completely dissolved. Reduce the heat and simmer for 10 minutes until the sauce slightly thickens. Remove from heat and set aside to cool.
2. Slice the chicken breasts into thin strips. In a bowl, marinate the chicken slices in half of the Teriyaki sauce for at least 15 minutes, reserving the remaining sauce for later use.
3. Heat the vegetable oil in a large skillet over medium-high heat. Add the marinated chicken slices and cook for 5-7 minutes until the chicken is browned and cooked through.
4. Once the chicken is cooked, pour the reserved Teriyaki sauce over the chicken in the skillet, stirring so that the chicken is fully coated. Continue cooking for an additional 3 minutes until the sauce is heated through.
5. Divide the cooked rice among serving bowls. Arrange the steamed broccoli and sliced carrots around the edges of the bowls leaving space in the center for the chicken.
6. Spoon the Teriyaki chicken onto the center of each rice bowl. Garnish with chopped green onions and sesame seeds.
7. Serve warm, and enjoy your Teriyaki Chicken Rice Bowl!

Note

• Mirin adds sweetness to the marinade, giving the teriyaki its characteristic flavor.
• You can substitute sake with apple juice for a non-alcoholic version.
• Add additional vegetables like bell peppers or snap peas for extra color and nutrition.
• This dish pairs well with a light cucumber salad or miso soup for a complete meal.
• The Teriyaki sauce can be made in advance and stored in the refrigerator for a week.

Keywords: Teriyaki, chicken rice bowl, Japanese cuisine, easy recipes, comfort food, dinner ideas