There’s something irresistibly satisfying about a steaming bowl of teriyaki chicken served over fluffy rice. The glossy, sweet-savory sauce clings to tender bites of chicken, while crisp vegetables add just the right amount of crunch.

I first fell in love with teriyaki bowls during college—cheap takeout meals that somehow still felt comforting and homemade. This version recreates that nostalgic flavor in a healthier, budget-friendly way that’s become a weekly staple in my kitchen.

The secret lies in a rich, homemade teriyaki sauce that coats every bite, combined with fresh veggies and perfectly cooked rice. It's quick, family-approved, and so easy to customize.

Let’s dive into what makes this recipe so irresistible.

Why You’ll Love This Teriyaki Chicken Rice Bowl

Get ready to make this on repeat. This Teriyaki Chicken Rice Bowl delivers restaurant-style flavor with the ease of a weeknight dinner.

First, it’s incredibly quick and easy. From prep to plate in under 30 minutes, this recipe fits perfectly into any busy schedule.

It’s also budget-friendly. Made with everyday pantry staples and affordable chicken thighs or breasts, it won’t break the bank—even when feeding a crowd.

One of my favorite things? It’s a one-bowl wonder. You’ve got protein, veggies, and carbs all in one satisfying, no-fuss meal. No need to dirty multiple pans.

Lastly, this recipe is highly customizable. Whether you want to make it gluten-free, swap out the veggies, or serve it with quinoa instead of rice, the options are endless.

Once you see how easy and tasty this is, it’ll definitely earn a spot in your regular meal rotation.

Ingredients Notes

The beauty of this Teriyaki Chicken Rice Bowl is how it turns humble ingredients into something special. Here's a closer look at what you'll need.

Chicken thighs are the protein star of this dish. I prefer boneless, skinless thighs because they stay moist and flavorful when sautéed. If you're watching fat content, chicken breasts are a great alternative—just be careful not to overcook them.

The teriyaki sauce is made from scratch and it's worth every second. A blend of soy sauce, brown sugar, garlic, ginger, and a splash of rice vinegar creates that deep, glossy glaze. Cornstarch helps thicken the sauce to just the right consistency.

Cooked white rice is the perfect base for these bowls. Jasmine or short grain rice gives that authentic texture, but brown rice or even cauliflower rice works beautifully for a lower-carb version.

For crunch and color, I love using a mix of broccoli, carrots, and red bell peppers. Feel free to use what you have—snap peas, zucchini, or edamame are all fantastic additions.

You’ll need a large skillet or wok for cooking the chicken and veggies, and a small saucepan for simmering the sauce. Nothing fancy—just solid, reliable kitchen tools.

How To Make This Teriyaki Chicken Rice Bowl

Making this bowl couldn’t be easier. Once everything is prepped, it comes together quickly in just a few steps.

Start by cooking your rice according to the package instructions. While that’s simmering, whisk together your teriyaki sauce ingredients in a small saucepan. Bring it to a boil, then reduce to a simmer. Let it bubble gently for a few minutes until it thickens to a syrupy consistency.

Meanwhile, heat oil in a large skillet over medium-high heat. Add your chicken pieces and let them cook undisturbed for 4–5 minutes. You want them to get nicely browned before stirring. Flip and continue cooking until the pieces are cooked through.

Once the chicken is done, transfer it to a bowl and quickly sauté your vegetables in the same pan. Just a few minutes is all they need—they should stay crisp-tender and vibrant.

Add the chicken back to the skillet and pour the thickened teriyaki sauce over everything. Toss until all the pieces are coated and glossy.

Scoop rice into bowls, top with the chicken and veggie mixture, and garnish with sesame seeds or sliced green onions for a fresh finish.

Total time? Just about 25 minutes. Expect bold flavors, beautiful textures, and a meal that feels like takeout—but better.

Storage Options

This dish stores beautifully, making it a great choice for meal prep.

Refrigerate leftovers in an airtight container for up to 4 days. Keep the rice and chicken/veggie mixture separate if possible to maintain the best texture when reheating.

Freeze portions of the chicken and sauce mixture (without rice) for up to 2 months. Let it cool completely before transferring to freezer-safe bags or containers.

When you're ready to eat, thaw overnight in the fridge and reheat gently in a skillet or microwave.

For best results, reheat the chicken and veggies separately from the rice. Add a splash of water or soy sauce if the sauce thickens too much during storage.

Variations and Substitutions

This teriyaki bowl is super adaptable, so feel free to play with the ingredients based on what you have or your dietary needs.

Make it vegetarian by swapping the chicken for tofu or tempeh. Just pan-fry until crispy, then coat with the teriyaki sauce as usual.

Use different grains like quinoa, brown rice, or even noodles. Soba or udon noodles are especially good for a Japanese-inspired twist.

Switch up the vegetables depending on the season. Snow peas, green beans, mushrooms, or baby corn all work beautifully in this dish.

For a gluten-free version, use tamari or coconut aminos instead of regular soy sauce. Be sure to check your other condiments, too.

And if you’re watching your sugar intake, you can cut the brown sugar in half or substitute with honey or a sugar-free sweetener.

This recipe is meant to be a canvas—don’t be afraid to experiment and make it your own.