Some nights you just want something that tastes like takeout but doesn’t take an hour. Teriyaki Chicken Rice Bowls are exactly that tender glazed chicken over fluffy rice with whatever crisp veggies you’ve got on hand. Sweet, salty, sticky, done.
I started playing with homemade teriyaki back in 2018 when I realized most bottled versions were just corn syrup with soy sauce. The trick is simmering it down until it coats the back of a spoon that’s when the glaze clings to every bite instead of pooling at the bottom. After testing this through dozens of weeknight scrambles (and plenty of recipe development for AMGRoyal), I can tell you: fresh ginger makes all the difference.
PrintEasy Teriyaki Chicken Rice Bowls Recipe Perfect for Busy Weeknights
Teriyaki Chicken Rice Bowls come together quickly with simple, fresh ingredients for a tasty weeknight meal. This easy recipe pairs garlicky chicken with rice and steamed broccoli, perfect for quick dinners or meal prep.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 people 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Standard
Ingredients
- 1 lb boneless skinnless chicken breast cut into bite-size pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup packed light brown sugar
- ¼ cup low-sodium soy sauce
- 2 tablespoons rice or apple cider vinegar
- ½ teaspoon ground ginger
- 2 cloves garlic minced
- 1 tablespoon cornstarch
- rice
- steamed broccoli
Instructions
- Prepare rice according to package guidelines.
- Steam broccoli until tender.
- Sprinkle chicken with salt and pepper, then cook in a large nonstick pan until fully cooked, stirring regularly.
- In a small bowl, whisk together brown sugar, soy sauce, ginger, garlic, vinegar, and cornstarch until smooth.
- Pour sauce over chicken and stir constantly until it thickens into a glossy glaze.
- Take off heat and serve immediately with rice and broccoli.
Notes
- The calorie amount is for the chicken and sauce only
- It is only an estimate
- Please note, that the nutrition value can vary depending on what product you use
- The information below is an estimate
- Always use calorie counter you are familiar with
- You can make the sauce ahead of time, by using my recipe for the Homemade Teriyaki Sauce
Nutrition
- Serving Size: 1 bowl
- Calories: 222 kcal
- Sugar: 13 g
- Sodium: 591 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Carbohydrates: 17 g
- Protein: 26 g
- Cholesterol: 71 mg
Why You’ll Love This Recipe
The magic here is in the sauce it’s glossy, sticky, and tastes miles better than anything from a bottle. You control the sweetness, the soy punch, and the garlic bite. Plus, it comes together in about the same time it takes to steam rice.
This is also one of those flexible dinners where you can swap the broccoli for whatever green you’ve got wilting in the crisper. Snow peas, snap peas, edamame they all work. And if you’re prepping lunches for the week, the chicken reheats beautifully without turning rubbery.
- Fast: 20 minutes start to finish
- Customizable: add heat, swap veggies, double the sauce
- Meal-prep friendly: holds up for 3–4 days in the fridge
What Goes Into the Teriyaki Sauce
Instead of relying on store-bought bottles loaded with preservatives, you’re whisking together a handful of pantry staples. The base is light brown sugar and low-sodium soy sauce balanced with just enough rice or apple cider vinegar to cut the sweetness. Ground ginger and fresh garlic bring warmth and depth, while cornstarch thickens everything into that signature glaze that clings to each bite of chicken.
Pro Tip: Mix the cornstarch into the cold liquid first. If you add it straight to the hot pan, it’ll clump faster than you can stir.
How the Chicken Cooks
Start by seasoning your bite-size chicken pieces with salt and black pepper, then toss them into a large nonstick skillet over medium-high heat. No oil needed if your pan is truly nonstick the chicken releases enough moisture on its own. Stir often so the pieces brown evenly and cook through in about 6–8 minutes.
Once the chicken is no longer pink, pour in your whisked sauce. Keep stirring as it bubbles and thickens this happens fast, usually in under two minutes. You’ll know it’s ready when the sauce coats the back of your spoon and looks shiny instead of watery.
Timing and Assembly
Everything moves quickly once you start cooking, so it helps to have your rice going and your broccoli steaming while the chicken cooks. Here’s a simple breakdown to keep you on track:
| Task | Timing |
|---|---|
| Start rice (white or brown) | First step about 15–20 min |
| Steam broccoli | Last 5 minutes of rice cook time |
| Season and cook chicken | 6–8 minutes |
| Add sauce and thicken | 1–2 minutes |
| Assemble bowls | Immediate |
Note: If your rice finishes early, just keep it covered off the heat. It’ll stay warm and fluffy while you finish the chicken.
Swaps and Tweaks
One reason I come back to this bowl again and again is how forgiving it is. Don’t have rice vinegar? Apple cider vinegar works just as well. Want more spice? A pinch of red pepper flakes or a drizzle of sriracha in the sauce adds a nice kick without overpowering the glaze.
| Ingredient | Swap Option |
|---|---|
| Rice vinegar | Apple cider vinegar |
| Light brown sugar | Honey or maple syrup (slightly less) |
| Ground ginger | 1 tsp fresh grated ginger |
| Broccoli | Snap peas, green beans, edamame |
| Chicken breast | Chicken thighs (adds more flavor) |
You can also make the sauce ahead and store it in a jar in the fridge for up to a week. Just give it a good shake before using the cornstarch may settle.
Serving and Storage
Serve the glazed chicken over a generous scoop of rice with steamed broccoli tucked alongside. If you’re feeling fancy, sprinkle sesame seeds or sliced green onions on top though neither are required for a delicious dinner.
Leftovers keep well in airtight containers for up to four days. Reheat gently in the microwave or on the stovetop with a splash of water to loosen the sauce. The chicken stays tender, and the glaze re-melts beautifully. This makes Teriyaki Chicken Rice Bowls one of my favorite Sunday meal-prep recipes portion it into individual containers and you’ve got lunch sorted for half the week.
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FAQs (Teriyaki Chicken Rice Bowls)
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work beautifully in this recipe and often taste more flavorful and juicy. They take about the same cooking time but are more forgiving if slightly overcooked. Just trim excess fat before cutting into bite-sized pieces.
How long does this meal keep in the fridge?
This dish stays fresh for up to 4 days in the refrigerator when stored in airtight containers. The flavors actually improve overnight as the sauce penetrates the chicken. For best results, store the rice and chicken mixture separately if meal prepping.
What vegetables pair well with this dish?
Broccoli, snap peas, bell peppers, and carrots are excellent choices that complement the sweet-savory flavors. Steam or stir-fry them until crisp-tender. Edamame, corn, or shredded cabbage also add great texture and nutrition to the bowls.
Can I make the sauce less sweet?
Yes, reduce the brown sugar by half and add an extra tablespoon of soy sauce for balance. You can also add a splash of rice vinegar or fresh lime juice to cut through the sweetness. Taste as you go until it matches your preference.
Is this recipe gluten-free?
Not as written, since regular soy sauce contains wheat. However, you can easily make it gluten-free by substituting tamari or gluten-free soy sauce. Check that your mirin is also gluten-free, as some brands may contain wheat-derived ingredients.
You’ve just made something special in under twenty minutes Teriyaki Chicken Rice Bowls that taste like takeout but feel so much better. The sauce clings to every bite, glossy and balanced. The chicken stays tender. The broccoli adds that perfect bright crunch. This is the kind of dinner that disappears fast and leaves everyone asking when you’ll make it again.
Here’s a trick I picked up while testing ingredient swaps: swap half the soy sauce for tamari if you want a deeper, less salty flavor. A pinch of toasted sesame oil drizzled just before serving adds nutty warmth without extra work. Leftovers? Store them in separate containers so the rice doesn’t soak up all the glaze then reheat gently with a splash of water to bring back that shine. And if you want more vegetables, thinly sliced bell peppers or shredded carrots stirred in at the last minute add color and sweetness that plays beautifully with the ginger.
I’d love to see how yours turns out tag me if you snap a photo, or tell me what vegetables you tucked into your bowl. Did your family devour it as fast as mine did? Save this one for your next chaotic Wednesday, or share it with a friend who needs a win in the kitchen. Here’s to dinners that feel like a hug.
