This Teriyaki Chicken Rice Bowl is an easy, family-friendly meal that’s packed with flavor. Juicy chicken, a homemade teriyaki sauce, and fluffy rice come together in the best way.
It’s perfect for a busy weeknight and way better than takeout! Plus, kids love it—especially if you let them pick their favorite veggies to add. Let’s get cooking!
What You’ll Need
For the Chicken & Sauce:
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- ¼ cup soy sauce
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- 1 tablespoon cornstarch + 2 tablespoons water (slurry)
For the Rice Bowl:
- 2 cups cooked white rice (jasmine or basmati works great)
- 1 cup steamed broccoli florets
- ½ cup shredded carrots
- ½ cup sliced bell peppers (red, yellow, or green)
- 2 tablespoons sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
Pro Tips
✔ Marinate for more flavor! If you have extra time, marinate the chicken in soy sauce, garlic, and ginger for 15–30 minutes before cooking.
✔ Don’t overcook the veggies! Steam or sauté them just until crisp-tender to keep them fresh and colorful.
✔ Use fresh ginger! It makes a huge difference in the flavor. If you don’t have fresh, ¼ teaspoon ground ginger works too.
✔ Make it spicy! Add a pinch of red pepper flakes or a drizzle of sriracha if you like a little heat.
✔ Swap the protein! This works great with shrimp, tofu, or thinly sliced beef instead of chicken.
Tools You’ll Need
- Cutting board & knife
- Large skillet or wok
- Mixing bowls
- Whisk
- Small saucepan (for sauce)
- Measuring cups & spoons
- Rice cooker or pot (for rice)
Substitutions & Variations
- Rice Options: Swap white rice for brown rice, quinoa, or cauliflower rice.
- Veggies: Try zucchini, snap peas, mushrooms, or edamame for variety.
- Gluten-Free: Use tamari instead of soy sauce.
- Sweeter Sauce: Add an extra teaspoon of honey for more sweetness.
Make-Ahead Tips
- Cook the rice in advance and store it in the fridge. Reheat with a splash of water.
- Make the teriyaki sauce ahead of time and store it in a jar in the fridge for up to a week.
- Chop the veggies the night before to make dinner even faster.
How to Make It
1. Cook the Chicken
Heat a large skillet over medium-high heat and add 2 tablespoons of vegetable oil. Add the bite-sized chicken pieces and cook for 4–5 minutes per side, until golden brown and fully cooked.
2. Make the Teriyaki Sauce
In a small saucepan, whisk together soy sauce, honey, brown sugar, grated ginger, minced garlic, and rice vinegar. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook for 1–2 minutes, until the sauce thickens.
3. Combine Chicken & Sauce
Pour the teriyaki sauce over the cooked chicken in the skillet. Stir well to coat each piece, letting it simmer for 1–2 minutes.
4. Assemble the Bowls
Scoop warm cooked rice into bowls, then top with teriyaki chicken, steamed broccoli, shredded carrots, and sliced bell peppers. Garnish with sesame seeds and sliced green onions.
Leftovers & Storage
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Microwave in short intervals, adding a splash of water to keep the rice moist.
- Freeze: The chicken and sauce freeze well for up to 2 months—just thaw and reheat before serving.
Enjoy!
This Teriyaki Chicken Rice Bowl is a total game-changer for busy nights. It’s quick, customizable, and packed with flavor. Give it a try and let me know how it turned out in the comments. What veggies did you use? Did the kids love it? Can’t wait to hear! 🍛✨