Dinner

Teriyaki Chicken Rice Bowl Recipe

ByHugo Harnd April 23, 2026April 23, 2026

Introduction

Teriyaki Chicken Rice Bowl is a quick and flavorful meal perfect for busy weeknights. Tender chicken cubes are cooked in a homemade teriyaki sauce, then served over rice with steamed veggies for a satisfying, balanced dish.

Two white bowls sit on a white marbled surface with a striped cloth. Each bowl has a base layer of white rice, topped on one side with bright green broccoli florets that have a fresh, slightly textured look. On the other side, there are chunks of glazed chicken coated in a shiny brown sauce with a few sesame seeds sprinkled on top. Small green onion pieces add a slight pop of color on the chicken. In the background, there's a white bowl filled with a dark brown sauce and some green onions beside it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless skinless chicken breasts, cubed
1 Tbsp. olive oil
1/2 cup low sodium soy sauce
1/2 cup water
3 Tbsp. packed light brown sugar
2 Tbsp. rice vinegar
1/2 tsp. sesame oil (optional)
1 tsp. ground ginger
2 tsp. minced garlic
2 Tbsp. honey
3 tsp. cornstarch
Sesame seeds and chopped green onions for garnish
Rice for serving
Steamed veggies for serving

Instructions

Step 1: Heat olive oil in a large skillet over medium-high heat.
Step 2: Add the cubed chicken to the skillet and cook, stirring occasionally, until browned and cooked through with no pink remaining.
Step 3: While the chicken cooks, whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil (if using), ground ginger, minced garlic, and cornstarch in a medium bowl to make the teriyaki sauce.
Step 4: When the chicken is cooked, pour the teriyaki sauce into the skillet. Stir continuously and cook until the sauce thickens and coats the chicken evenly.
Step 5: Serve the teriyaki chicken hot over cooked white or brown rice. Add steamed vegetables on the side and garnish with sesame seeds and chopped green onions.

Tips & Variations

For extra flavor, marinate the chicken in half the sauce for 30 minutes before cooking.
Use chicken thighs instead of breasts for juicier meat.
Substitute the rice vinegar with apple cider vinegar if needed.
Add fresh ginger instead of ground ginger for a more intense flavor.
Mix in some sautéed bell peppers or snap peas with the chicken for added crunch.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. If the sauce thickens too much when refrigerated, add a splash of water when reheating to loosen it.

How to Serve

Two white bowls sit on a white marbled surface, each filled with a base layer of fluffy white rice. On one side of the rice, bright green steamed broccoli florets are arranged neatly, showing fresh texture. On the other side, small pieces of glazed chicken, coated in a shiny, dark brown sauce with hints of red, are placed. The chicken is sprinkled with white sesame seeds and small green chopped scallions. In the background, a small white bowl filled with more dark sauce and fresh green scallion stalks lie on a gray and white striped cloth. The image is clear and bright, showing the freshness and vivid colors of the dish, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the teriyaki sauce ahead of time?

Yes, you can prepare the sauce up to 2 days in advance and keep it refrigerated. Stir well before using, as cornstarch may settle.

What’s the best rice to serve with this dish?

Both white and brown rice work well. Choose based on your preference for texture and nutrition. Jasmine rice offers a fragrant option, while brown rice adds more fiber.