Easy Teriyaki Chicken Rice Bowl

On overwhelming weeknights, I turn to a quick Teriyaki Chicken Rice Bowl for calm and satisfaction. The tender chicken soaks up a glossy, savory sauce that clings just right. It builds layers of sweet umami, plus a tang from rice vinegar. I love how straightforward it is to make. Pantry staples come together in under 30 minutes. This creates a comforting dinner everyone craves.

This dish fits my busy routine perfectly. I meal-prep it for the week or serve it fresh after a long day. Leftovers reheat well, keeping their juicy texture. Customizable veggies make it great for picky eaters. Families often ask for seconds. The balanced flavors feel indulgent yet wholesome.

Why You’ll Love This Recipe

• Quick Weeknight Win: Ready in just 25 minutes, this Teriyaki Chicken Rice Bowl saves time. Yet, it delivers bold flavors without compromise.
• Family Favorite Appeal: Tender chicken and sweet-savory sauce over rice keep everyone happy. Even on hectic evenings, it shines.
• Customizable and Healthy: Add favorite veggies for nutrition and variety. This makes it adaptable for different tastes.
• Minimal Cleanup: The one-skillet method means fewer dishes. It’s ideal for busy moms like me juggling roles.

Teriyaki Chicken Rice Bowl Ingredients

I cherish how the ingredients in this Teriyaki Chicken Rice Bowl blend sweet, salty, and tangy notes. They turn simple chicken into something special. Fresh, high-quality items like ginger and garlic build deep flavor easily.

Olive oil: It gives a neutral base. This browns the chicken evenly and stops sticking.

Boneless, skinless chicken breasts: I cube them for fast cooking. They create tender, juicy bites that absorb sauce well.

Low sodium soy sauce: It builds savory umami. Meanwhile, it controls salt levels smartly.

Water: This thins the sauce lightly. So, it coats without overpowering.

Packed light brown sugar: It adds subtle sweetness. Thus, it balances soy for classic teriyaki glaze.

Rice vinegar: It brings bright tang. This cuts richness and boosts freshness.

Sesame oil: For optional nutty aroma, it adds depth to the sauce.

Ground ginger: It infuses warm, spicy notes. These fit the Asian profile nicely.

Minced garlic: This delivers aromatic punch. It layers flavor in every bite.

Cornstarch: It thickens sauce smoothly. The result is a glossy finish that clings.

Cooked white or brown rice: I use it as a fluffy base. It soaks up teriyaki juices delightfully.

Assorted vegetables: Broccoli or carrots add crunch and color. They complete the nutritious meal.

Sesame seeds: I sprinkle them for subtle crunch and appeal.

Chopped green onions: They offer fresh, mild onion flavor as garnish.

Note: The complete list of ingredients and exact measurements can be found in the printable recipe card at the bottom of the post.

How to Make Teriyaki Chicken Rice Bowl

Step 1: Heat the Skillet

I start by heating olive oil in a large skillet over medium-high heat. This sears the chicken well. It ensures even cooking and locks in juices for tenderness. The oil shimmers in just a minute.

Step 2: Cook the Chicken

Next, I add cubed chicken breasts to the hot skillet. I cook until browned on all sides and no longer pink. This takes about 8-10 minutes usually. I stir occasionally for even browning. If liquid builds, I drain it. The chicken hits 165 degrees inside for safety.

Step 3: Prepare the Teriyaki Sauce

While chicken cooks, I whisk soy sauce, water, brown sugar, rice vinegar, sesame oil if using, ground ginger, minced garlic, and cornstarch. I mix in a medium bowl until smooth and lump-free. This homemade sauce tastes fresher than store-bought. I set it aside for the chicken.

Step 4: Combine and Thicken

Once chicken is ready, I pour sauce into the skillet. Then, I stir constantly as it simmers. It thickens and coats in 2-3 minutes. The mix bubbles and reduces to glossy glaze. I taste and adjust if needed. But usually, it’s balanced perfectly.

Step 5: Serve the Bowl

Finally, I spoon glazed Teriyaki Chicken over cooked rice in bowls. It’s easy assembly. I steam or stir-fry veggies like broccoli and carrots alongside. I finish with sesame seeds and green onions for flair.

Pro Tips for Success

• Cube Evenly: I cut chicken into uniform pieces. This ensures consistent cooking and sauce coverage.
• Whisk Thoroughly: I mix sauce well to dissolve cornstarch. Thus, it prevents lumps when thickening.
• Stir Constantly: After adding sauce, I keep stirring. This creates smooth, glossy coat without burning.
• Drain Excess: I remove chicken liquid early. So, sauce thickens faster and better.
• Check Doneness: I ensure chicken cooks fully. This avoids dryness but keeps it juicy.

How to Serve Teriyaki Chicken Rice Bowl

Garnishes

I love finishing my Teriyaki Chicken Rice Bowl with sesame seeds. They add nutty crunch. Chopped green onions bring fresh pop. These brighten the dish and add texture. They don’t overpower the glaze. For spice lovers, a sriracha dash works great.

Side Dishes

I pair this bowl with steamed edamame for protein. Or, a crisp cucumber salad refreshes the palate. The rich teriyaki flavors balance nicely. Simple miso soup adds warmth too. These sides stay light and satisfying for dinner.

Creative Ways to Present

On family nights, I use mason jars for portions. I stack rice at bottom and veggies on top. This makes portable fun. Eating shows stunning layers. It feels special. For casual evenings, I serve family-style on a platter. This encourages sharing and customization.

Make Ahead and Storage

Storing Leftovers

I store leftover Teriyaki Chicken Rice Bowl in airtight containers. It lasts up to three days in the fridge. I separate rice and chicken to avoid sogginess. I add fresh veggies before eating. This simplifies weekday lunches without flavor loss.

Freezing

For longer keep, I portion cooked Teriyaki Chicken Rice Bowl into freezer bags. I exclude rice and garnishes for texture. It freezes well up to two months. I thaw overnight in fridge for ease. Then, I avoid refreezing to keep quality.

Reheating

I reheat chicken and sauce in a skillet over low heat. A splash of water restores gloss. Or, microwave in short bursts with damp towel. I warm rice separately for fluffiness. This keeps everything tender and moist.

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