Hey y'all! If you're in the mood for something quick, tasty, and guaranteed to be a hit on any busy weeknight or cozy weekend, this Teriyaki Chicken Rice Bowl is for you. Juicy chicken glazed in a sticky-sweet homemade teriyaki sauce, nestled atop a bed of fluffy rice and topped with crisp veggies—it's the ultimate comfort food that's always a crowd-pleaser. Whether you're meal prepping, feeding a family, or simply craving a delicious Asian-inspired meal, this recipe delivers on flavor, ease, and pure satisfaction. Let's get cooking!

Why You'll Love This Teriyaki Chicken Rice Bowl

Easy and quick—ready in under 30 minutes, perfect for busy nights.
Homemade teriyaki sauce—no artificial flavors, just the right balance of sweet and savory.
Perfectly juicy chicken and fluffy rice in every single bite.
Customizable with your favorite veggies and toppings.
Great for meal prep or leftovers—the flavors get even better overnight!

Ingredients for Teriyaki Chicken Rice Bowl

1 pound (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon vegetable oil
¼ cup low-sodium soy sauce
3 tablespoons honey
2 tablespoons brown sugar
2 tablespoons rice vinegar
2 tablespoons water
1 tablespoon cornstarch
2 cloves garlic, minced
1 teaspoon grated fresh ginger
2 cups cooked jasmine or sushi rice
1 cup steamed broccoli florets
½ cup thinly sliced carrots
Sesame seeds & sliced green onions, for garnish

How to Make Teriyaki Chicken Rice Bowl

Step 1: Prepare the Sauce

In a small bowl, whisk together the soy sauce, honey, brown sugar, rice vinegar, and minced garlic and ginger. In a separate bowl, combine the water and cornstarch until smooth, then pour this into the sauce mixture and set aside. (Learn more about teriyaki sauce origins and flavors.)

Step 2: Cook the Chicken

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 4-6 minutes, stirring occasionally, until golden brown and cooked through.

Step 3: Add the Teriyaki Sauce

Pour the prepared sauce into the skillet with the chicken. Stir constantly for 2-3 minutes, or until the sauce thickens and coats the chicken in a glossy, sticky glaze. Remove from heat.

Step 4: Assemble the Rice Bowls

Divide the cooked rice between two to three bowls. Top each with teriyaki chicken, steamed broccoli, and sliced carrots. Sprinkle with sesame seeds and green onions. Serve immediately for best texture and flavor.

Notes for Success with Teriyaki Chicken Rice Bowl

For crispier chicken, sear pieces in batches to avoid overcrowding the pan.
You can use chicken breast, but thighs stay juicier and more flavorful.
Explore rice varieties at Mahatma Rice for different textures and flavors.