Teriyaki Chicken Rice Bowls

You probably know by now that I LOVE bowls – rice bowls, Buddha bowls, you name it. They’re always light, fresh, and full of color, so I keep adding to my collection. Enter these Teriyaki Chicken Rice Bowls!

For this recipe, I start with a base of fluffy rice, then add pan-seared chicken breast pieces simmered in homemade teriyaki sauce. Top it all off with a rainbow of veggies you get to choose. This bowl isn’t just delicious, it’s packed with protein, fiber, and nutrients.

Ingredient notes

For the bowls

• Boneless, Skinless Chicken Breasts – You can also use boneless skinless chicken thighs.
• Kosher salt – To season the chicken. 
• Vegetable oil – For cooking the chicken. Another neutral oil can be used instead. 
• For serving – Make a batch of instant pot rice ahead of this recipe for convenience. Feel free to swap out the rice for quinoa. Other add-ins could include: edamame (cooked and shelled), steamed broccoli, sliced green onions, sliced carrots, sliced cucumbers, and sesame seeds. 

For the teriyaki sauce

• Cornstarch – Thickens the teriyaki sauce.  
• Water – Added to the cornstarch to make a cornstarch slurry as the thickening base for this sauce. You can also easily adjust the consistency of your sauce with extra water, if needed. 
• Dark brown sugar – A touch of sweetness to round out the flavors. You could also use maple syrup or honey for a more natural sweetener.
• Soy sauce – I prefer a low-sodium soy sauce to keep this recipe balanced, but use regular soy sauce if you prefer a bolder level of saltiness. You could also use tamari. 
• Rice wine vinegar – Adds bright acidity to the sauce. Rice vinegar works too, or substitute apple cider vinegar, white vinegar, white wine vinegar, or lime juice.
• Toasted sesame oil – This provides a nutty, aromatic depth (a little goes far!). Regular sesame oil works too, but toasted has more flavor. Make sure to store your oil in the fridge to prevent rancidity. Olive oil or avocado oil can be used instead, but you can then expect a milder taste.
• Garlic – Fresh cloves finely chopped or grated for punchy flavor.
• Ginger – Freshly grated or minced ginger gives this recipe a zesty kick that dried ground ginger doesn’t compare to. 

How to make it

Step 1

Cook the chicken

• Season chicken with salt and heat oil in a large skillet over medium-high heat. 
• Add chicken and brown all sides, about 5–6 minutes.

Step 2

Prepare the teriyaki sauce

• In a bowl, make the cornstarch slurry. 
• Add the rest of the sauce ingredients and whisk together.

Step 3

Simmer and cook

• Pour sauce over chicken. Bring to a simmer, then lower heat to medium. 
• Cook until chicken is done and sauce thickens, about 5 minutes.

Step 4

Assemble the bowls

• Place rice in bowls. 
• Top with chicken and sauce. 
• Add veggies as desired and serve!

How to prepare rice for teriyaki chicken rice bowls

While leftover or store-bought pre-cooked rice offers the ultimate convenience for making any rice bowl, you can also prepare the perfect batch of rice from scratch with minimal effort. Here are two hands-off methods I prefer to the traditional stovetop approach.

• Instant Pot Rice: Make perfect, fluffy rice in your Instant Pot every time with this simple, no-fuss recipe. Learn how to cook white, basmati, jasmine, and brown rice, plus how to use the Instant Pot rice button effectively.
• Rice Cooker Rice: Make perfectly tender and fluffy rice every time with your electric rice cooker and this simple guide. Just measure your rice and water, push the button, and come back to perfect results. It’s even more straightforward than a pressure cooker!

Tips and tricks 

• Cook the rice and prepare the veggies ahead so that these teriyaki chicken rice bowls can be assembled as soon as the chicken and sauce is ready. 
• You’ll know the chicken breasts are cooked perfectly when a meat thermometer measures the internal temperature at 165ºF.
• To help prevent the home-cooked rice from becoming sticky, rinse the grains under cold water until the water runs clear. This removes the excess surface starch and results in fluffier rice.
• If the sauce is too thick, stir in a little water or broth until you reach your desired consistency.

Serving suggestions

These teriyaki chicken rice bowls are incredibly filling and offer a complete meal as is. That said, feel free to serve them alongside this Din Tai Fung Cucumber Salad, Garlic Green Beans, or Broccoli Stir Fry.

Storing

• You can make these rice bowls 3-5 days ahead of time. I like to cook the chicken, teriyaki sauce, and the rice, then package them up together in a microwave safe container. When ready to heat, simply pop it into the microwave, and assemble with your favorite veggies and add-ins. 

Did you make these teriyaki chicken rice bowls?

If you loved these teriyaki chicken rice bowls, I would appreciate it so much if you would leave a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings & Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube, Twitter, and TikTok.