There’s something magical about the sizzle of chicken hitting a hot pan and that sweet-savory teriyaki glaze bubbling up. This Teriyaki Chicken Rice Bowl has been everywhere lately – TikTok, Pinterest, you name it. And honestly? I get it completely.
This bowl is pure comfort in a dish. Tender chicken glazed in that sticky-sweet teriyaki sauce, fluffy rice, and whatever veggies you have hanging around. It’s like takeout but cozier and way more budget-friendly. Full details in the blog!
I’ve been perfecting this recipe for months after my daughter kept asking for “that chicken bowl again.” Tested it on neighbors, tweaked the sauce three times, even tried it with leftover rice. Trust me, I found the secret to the perfect glaze!
Teriyaki Chicken Rice Bowl Easy Delicious Recipe
Ingredients
Method
- Heat oil in a large skillet over medium-high heat.
- Add cubed chicken and brown until cooked through and no longer pink.
- While chicken is browning, whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch in a medium bowl.
- Once chicken is cooked, add the teriyaki sauce to the skillet and cook, stirring, until the sauce thickens.
- Serve immediately over rice with steamed veggies.
- Garnish with sesame seeds and chopped green onions.
Notes
- *Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.
My Story
Last Tuesday, I was scrambling for dinner ideas when I remembered this Teriyaki Chicken Rice Bowl recipe I’d been perfecting in my air fryer. Twenty minutes later, my family was raving about the perfectly glazed chicken and asking for seconds. It’s become our go-to weeknight savior when time is tight but we still want something that feels special.
What Makes It Quick & Easy
This recipe is a total lifesaver for those crazy weeknight rushes. Everything happens in one skillet, so cleanup is basically nonexistent. While your chicken browns, you’re whisking up that gorgeous homemade teriyaki sauce – no standing around waiting!
The magic is in the timing. Twenty-five minutes from start to finish, and most of that is hands-off cooking time. I love that you can prep your rice in the rice cooker while everything else comes together on the stovetop.
Pro Tip: If you cube your chicken the night before and store it in the fridge, you’ll shave off even more prep time. Sometimes I’ll even cook extra rice on Sunday and use it throughout the week for bowls like this.
Ingredients You Already Have
I’m betting you have most of these ingredients sitting in your pantry right now. The beauty of this Teriyaki Chicken Rice Bowl is how it uses everyday staples to create something that feels special and restaurant-worthy.
The homemade teriyaki sauce is where the magic happens. Soy sauce, brown sugar, honey, and a few aromatics create that perfect sweet-savory balance. The cornstarch is your secret weapon for getting that glossy, clingy sauce that coats every piece of chicken.
| Ingredient | Easy Swap | Notes |
|---|---|---|
| Rice vinegar | Apple cider vinegar | Use half the amount |
| Sesame oil | Skip it | Optional but adds nutty flavor |
| Ground ginger | Fresh grated ginger | Use 1 tablespoon fresh |
| Chicken breasts | Chicken thighs | More flavor, same cook time |
How to Make It in 20 Minutes
Start by heating your olive oil in a large skillet over medium-high heat. While it’s warming up, cube your chicken into bite-sized pieces – aim for roughly one-inch chunks so they cook evenly and quickly.
Add the chicken to your hot skillet and let it brown beautifully. Don’t stir too much at first; you want those golden edges! While the chicken works its magic, whisk together all your sauce ingredients in a medium bowl. This is when your kitchen starts smelling absolutely incredible.
Once your chicken is cooked through and no longer pink, pour in that gorgeous teriyaki sauce. Watch it bubble and thicken as you stir – usually takes about 2-3 minutes. The sauce should coat the back of a spoon when it’s ready.
Helpful Swaps or Add-Ons
This bowl is so forgiving and practically begs for customization. I’ve made it with leftover rotisserie chicken when I’m really pressed for time – just add it during the last few minutes to warm through with the sauce.
For the veggies, anything goes! I keep frozen broccoli and snap peas on hand, but fresh bell peppers, carrots, or even leftover roasted vegetables work beautifully. Steam them separately or toss them right into the pan during the last few minutes.
- Make it spicier: Add a pinch of red pepper flakes or sriracha to the sauce
- Extra protein: Scramble an egg right in the pan before adding chicken
- Crunch factor: Top with crushed peanuts or water chestnuts
- Fresh finish: Add sliced cucumber or shredded carrots after cooking
Storage Tips & Reheat Tricks
This meal keeps beautifully in the fridge for up to four days. I like to store the chicken and rice separately if I’m meal prepping – it prevents the rice from getting mushy and makes reheating so much better.
For reheating, add a splash of water or broth to the chicken before microwaving. It helps steam everything back to life and prevents that dried-out leftover taste. The microwave works great, but a quick reheat in a skillet with a little water brings back that fresh-cooked texture.
| Storage Method | Duration | Best Reheating |
|---|---|---|
| Refrigerator | 4 days | Microwave with splash of water |
| Freezer | 3 months | Thaw overnight, then reheat in skillet |
| Meal prep containers | 4 days | Separate rice and chicken for best results |
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FAQs ( Teriyaki Chicken Rice Bowl )
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully and stay more tender during cooking. They take about the same cooking time but have more flavor. Just remove the skin if you prefer a lighter dish.
How long does homemade teriyaki sauce last?
Store homemade teriyaki sauce in the refrigerator for up to 2 weeks in a sealed container. The high sugar and salt content help preserve it naturally. Always use a clean spoon when scooping to prevent contamination.
What vegetables work best in this recipe?
Broccoli, snap peas, carrots, and bell peppers are excellent choices. Add them during the last 3-4 minutes of cooking to keep them crisp-tender. Frozen vegetables work too – just add them straight from the freezer.
Can I make this meal ahead of time?
Yes, this dish reheats beautifully! Store components separately for best results – the chicken and sauce together, rice separately. Reheat in the microwave for 1-2 minutes or in a skillet with a splash of water.
How do I prevent the sauce from burning?
Keep the heat at medium and stir frequently once you add the sauce. The sugars can caramelize quickly, so watch carefully during the last few minutes. If it starts to stick, lower the heat and add a tablespoon of water.
