Why You’ll Love This Recipe

I love this Teriyaki Chicken Rice Bowl because it delivers the perfect balance of sweet, salty, and umami in every bite. It’s a complete meal that feels like takeout but is healthier and easy to make at home. I also enjoy how customizable it is—I can add my favorite vegetables or adjust the sauce to my liking. It works well for meal prep, and I always look forward to leftovers the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs or breasts
Soy sauce
Brown sugar
Garlic, minced
Fresh ginger, grated
Cornstarch
Water
Sesame oil
Cooked white or brown rice
Optional toppings: steamed broccoli, sliced green onions, sesame seeds

Directions

I start by cutting the chicken into bite-sized pieces and set them aside.
In a bowl, I mix soy sauce, brown sugar, minced garlic, grated ginger, and a splash of sesame oil to make the teriyaki sauce.
I cook the chicken in a hot skillet until browned and cooked through.
Then, I pour in the sauce and let it simmer until slightly thickened.
To make the sauce glossy and thick, I stir in a slurry made from cornstarch and water, cooking it for another few minutes.
I serve the chicken over freshly steamed rice and add my favorite toppings like broccoli and green onions.

Servings and timing

This recipe serves 4 people and takes about 30 minutes from start to finish, including prep and cook time.

Variations

I sometimes swap the chicken for tofu or shrimp when I want a different protein. For a low-carb version, I like using cauliflower rice instead of regular rice. Adding vegetables like bell peppers, snap peas, or carrots brings more color and nutrition. If I’m craving heat, I’ll sprinkle in some red pepper flakes or drizzle with sriracha.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I’m ready to eat, I reheat it in the microwave or in a skillet over medium heat until warmed through. If the sauce thickens too much after storing, I stir in a splash of water or soy sauce while reheating.

FAQs

How can I make the sauce thicker?

I add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and stir it into the sauce while it simmers to get that glossy, thick texture.

Can I use store-bought teriyaki sauce?

Yes, I can use store-bought sauce for convenience, but I prefer homemade for a fresher and more customizable flavor.

What’s the best rice to use for this bowl?

I usually go with jasmine or short-grain white rice for a soft texture, but brown rice works great if I want something heartier.

Can I make this recipe gluten-free?

To make it gluten-free, I use tamari or a certified gluten-free soy sauce and double-check that all other ingredients are safe.

Is this dish good for meal prep?

Definitely. I portion it into containers with rice and veggies and reheat for a quick lunch or dinner throughout the week.

Conclusion

This Teriyaki Chicken Rice Bowl has become one of my favorite meals to cook at home. It’s easy, flavorful, and adaptable to whatever ingredients I have on hand. Whether I’m cooking for myself or feeding the family, this recipe always hits the spot.