Teriyaki Chicken Rice Bowl: Easy, Flavorful, and Healthy Recipe
Looking for a satisfying, flavorful dinner you can make at home? This Teriyaki Chicken Rice Bowl is the answer! Tender, juicy chicken glazed in sweet and savory teriyaki sauce served over fluffy rice with crisp, fresh veggies—it's a complete, balanced meal that's sure to please everyone at the table.
Perfect for beginner home cooks, this recipe is easy to follow, budget-friendly, and ideal for meal prep lunches or quick weeknight dinners.
Why You’ll Love This Teriyaki Chicken Rice Bowl
- Easy to make with simple steps
- Delicious homemade teriyaki sauce
- Balanced with protein, carbs, and veggies
- Perfect for meal prep or busy weeknights
- Customizable with your favorite veggies and toppings
Ingredients You’ll Need
For the chicken and sauce:
- 2 boneless, skinless chicken breasts
- 1 tablespoon vegetable oil
- ¼ cup soy sauce (low sodium preferred)
- 2 tablespoons honey or brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon mirin (optional)
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
For the bowl:
- 2 cups cooked rice (white, brown, or jasmine)
- 1 cup sliced cucumber
- 2 cups mixed greens or lettuce
- Optional toppings: sesame seeds, green onion, cilantro
How to Make the Teriyaki Chicken Rice Bowl
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Make the Teriyaki Sauce
In a small saucepan over medium heat, combine soy sauce, honey (or brown sugar), rice vinegar, mirin, ginger, and garlic. Bring to a gentle simmer.
Add the cornstarch slurry and stir until the sauce thickens. Remove from heat and set aside.
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Cook the Chicken
Heat vegetable oil in a skillet over medium-high heat. Add chicken breasts and cook for 5–6 minutes per side, or until golden and cooked through.
Brush generously with the teriyaki sauce during the last minute of cooking. Remove from the pan and let rest before slicing.
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Prepare the Rice and Veggies
Cook rice according to package instructions. Slice cucumber and wash greens.
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Assemble the Bowl
Divide rice among bowls. Top with greens, cucumber, and sliced teriyaki chicken. Drizzle extra teriyaki sauce on top. Garnish with sesame seeds, green onion, or cilantro if desired.
Tips for Best Results
- Use freshly grated ginger and garlic for the best flavor.
- Adjust sweetness by using more or less honey/brown sugar.
- Make extra sauce to drizzle over veggies and rice.
- For meal prep, store sauce and components separately and assemble when ready.
Variations to Try
- Spicy: Add sriracha or red pepper flakes to the sauce.
- Vegan: Replace chicken with tofu or tempeh.
- Low-carb: Serve over cauliflower rice.
- Extra veggies: Add steamed broccoli, bell peppers, or carrots.
Serving Suggestions
- Perfect for easy work lunches in meal prep containers.
- Great for a balanced, filling dinner.
- Pair with miso soup or a side salad.
- Serve family-style with a variety of toppings and sauces.
FAQ About Teriyaki Chicken Rice Bowl
Can I use store-bought teriyaki sauce?
Yes! Store-bought sauce works in a pinch, but homemade is fresher and customizable.
How do I store leftovers?
Store rice, chicken, veggies, and sauce separately in airtight containers in the fridge for up to 3 days. Reheat gently before serving.
Can I grill the chicken?
Absolutely. Grill over medium-high heat for great smoky flavor, brushing with sauce in the last few minutes.
Is this good for meal prep?
Yes! Make all components ahead and assemble when ready to eat for fresh, easy meals all week.