Teriyaki Chicken Rice Bowl

Name: Teriyaki Chicken Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb boneless, skinless chicken thighs; 1/2 cup soy sauce; 1/4 cup mirin; 2 tbsp honey; 2 cups cooked rice; 1 cup broccoli florets; 1/2 cup sliced carrots; 1 tbsp sesame oil; 2 green onions, sliced; 1 tbsp sesame seeds

Highlighted under: Exotic Inspirations Co.

I absolutely love making Teriyaki Chicken Rice Bowls at home. They are not only quick to prepare but also bursting with flavor. The combination of tender chicken, savory teriyaki sauce, and perfectly cooked rice creates a dish that feels both comforting and satisfying. Plus, it's a great way to incorporate fresh vegetables. I've experimented with various sides over the years, but this version is hands-down my favorite, and I can't wait for you to try it!

Created by

Adeline Morris

Last updated on 2026-02-08T08:49:35.878Z

When I first tried making a Teriyaki Chicken Rice Bowl, I was surprised at how simple yet flavorful it turned out. I marinated the chicken in a homemade teriyaki sauce made with soy sauce, mirin, and a touch of honey. The chicken absorbs these flavors perfectly, and grilling it gives a wonderful char. Cooking the rice with a little bit of sesame oil added a nice depth of flavor, making this dish special every time.

I’ve learned that garnishing with fresh scallions and sesame seeds takes the presentation to another level while adding a crunch. If you're feeling adventurous, throw in some sautéed mushrooms or steamed broccoli for extra nutrition. This bowl is not just a meal; it's an experience!

Why You Will Love This Recipe
Sweet and savory teriyaki sauce that complements tender chicken
Fluffy rice that absorbs all the delicious flavors
Quick to prepare, perfect for busy weeknights

Choosing the Right Chicken

When it comes to making Teriyaki Chicken, chicken thighs are the star of the show. I prefer boneless, skinless thighs for their juicy, tender texture, which holds up beautifully against the robust flavors of the teriyaki sauce. If you're in a pinch, you could substitute chicken breasts, but be mindful to not overcook them to prevent them from drying out. They typically require less cooking time—about 5-6 minutes per side—so adjust accordingly.

It's essential to marinate the chicken adequately for the best flavor infusion. If time allows, letting the chicken soak in the marinade for two hours can really elevate the taste profile. However, even a minimum of 15 minutes can help. Just be cautious not to leave it in the marinade for too long, as the sugars in the honey and mirin can lead to a slightly charred surface when cooked.

Cooked Rice: The Perfect Base

For this dish, the rice plays a crucial role in balancing the savory teriyaki sauce and the tender chicken. I recommend using long-grain white rice or jasmine rice for their fluffy texture, which allows each grain to separate easily. If you're looking for a whole grain option, brown rice can work too, but it will require a longer cooking time—typically around 45 minutes, compared to about 20 for white rice.

To ensure your rice is perfectly cooked, I find that rinsing it under cold water helps remove excess starch, leading to less sticky grains. Use a 1:1.5 rice-to-water ratio for white rice, and maintain a simmer with a tight-fitting lid for the best results. If you're preparing this dish ahead of time, store your cooked rice in the refrigerator for up to four days, reheating it gently before serving.

Customization and Serving Suggestions

Feel free to get creative with the vegetables in your Teriyaki Chicken Rice Bowl! While I love using broccoli and carrots, you can easily swap in snap peas, bell peppers, or even baby spinach. Just remember that different vegetables will have varying cooking times; harder vegetables like bell peppers should be added earlier in the cooking process, while delicate greens should go in last for a quick sauté.

To elevate this dish further, consider garnishing with additional toppings such as pickled ginger or a drizzle of sriracha for some heat. A sprinkle of chopped peanuts or cashews can also add a satisfying crunch. If you're looking to make this a low-carb option, cauliflower rice is an excellent substitute for traditional rice, with similar cooking methods for optimal texture.

Ingredients

Gather all your ingredients before starting the cooking process for a smoother experience!

Ingredients

1 lb boneless, skinless chicken thighs
1/2 cup soy sauce
1/4 cup mirin
2 tbsp honey
2 cups cooked rice
1 cup broccoli florets
1/2 cup sliced carrots
1 tbsp sesame oil
2 green onions, sliced
1 tbsp sesame seeds

Feel free to mix and match your favorite vegetables according to your taste!

Instructions

Make sure to marinate the chicken for at least 30 minutes for maximum flavor!

Marinate the Chicken

In a bowl, combine the soy sauce, mirin, and honey. Add the chicken thighs and let them marinate for at least 15 minutes, or up to 2 hours in the refrigerator.

Cook the Chicken

Heat a grill or skillet over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes per side, or until fully cooked. Let it rest before slicing.

Prepare the Vegetables

In a separate pan, heat the sesame oil over medium heat. Add the broccoli and carrots, sautéing for about 5-7 minutes until tender.

Assemble the Bowl

Serve the fluffy rice in bowls, topped with sliced chicken, sautéed vegetables, green onions, and a sprinkle of sesame seeds.

Customize your bowls with additional toppings like avocado or picked ginger for a unique twist!

Pro Tips

For added depth of flavor, try making the teriyaki sauce from scratch. You can also use leftovers to create a delicious wrap or salad the next day.

Storage and Reheating

If you've made extra Teriyaki Chicken, don't worry! This dish stores wonderfully in the refrigerator for up to four days. Make sure to place it in an airtight container to maintain freshness. When reheating, do so gently in a skillet over low heat to prevent the chicken from becoming rubbery, adding a splash of water or additional teriyaki sauce to keep it moist.

For longer storage, consider freezing your marinated chicken before cooking for up to three months. Just thaw it in the refrigerator overnight before cooking, and you'll have a quick meal ready to go. I recommend cooking the rice fresh each time if you freeze the chicken separately, as cooked rice doesn't fare as well in the freezer.

Troubleshooting Common Issues

A common issue when cooking chicken at home is ending up with dry, tough meat. To avoid this, make sure not to overcook the chicken—target an internal temperature of 165°F. Using a meat thermometer can be a helpful tool to check doneness without cutting into the chicken and losing juices.

Additionally, if your teriyaki sauce turns out too thin, try simmering it longer after adding it to the pan; it will thicken up as it reduces. Conversely, if it's too thick, adding a splash of water during the cooking process will help achieve the desired consistency.

Scaling the Recipe

If you’re planning a family gathering or meal prep, this recipe is easily scalable. Simply double the quantities for the chicken and sauce, ensuring to marinate in a larger bowl for even flavor distribution. With added vegetables, keep in mind that you may need to use a larger skillet or cook in batches to avoid overcrowding, which can lead to steaming rather than sautéing.

Conversely, if you're cooking for one or two, you can halve the recipe using the same ratios. Use leftover sauce to drizzle on stir-fried vegetables, or save your marinated chicken for a quick lunch the next day, showcasing its versatility and convenience. I love making a big batch to enjoy throughout the week!

Questions About Recipes

→ Can I use chicken breast instead of thighs?

Yes, chicken breast is a leaner option, but thighs add more flavor and tenderness.

→ Is there a vegetarian option available?

Absolutely! You can substitute chicken with tofu or tempeh for a vegetarian version.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

→ Can I make this dish ahead of time?

Yes, you can prepare the chicken and vegetables in advance and assemble the bowls when ready to serve.