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Teriyaki Chicken Rice Bowl with Stir-Fry Vegetables
Make a homemade teriyaki chicken bowl in 30 minutes with tender chicken, savory sauce, fluffy rice and crisp veggies. Perfect for a quick weeknight meal.
A Teriyaki Chicken Bowl is a single-dish meal that pairs bite-sized pieces of chicken glazed in a sweet-savory teriyaki sauce with a base of steamed white or brown rice, commonly accompanied by lightly sautéed or roasted vegetables such as broccoli, carrots, bell peppers, or snap peas. The sauce typically combines soy sauce, mirin or rice vinegar, sugar or honey, and aromatics like garlic and ginger, creating a balanced flavor profile that complements the tender protein and neutral rice. Finished with toppings such as sliced green onions, toasted sesame seeds, or a drizzle of extra sauce, this bowl is appreciated for its convenience, balanced nutrition, and adaptability to various dietary preferences. It is most often enjoyed as a quick weeknight dinner or prepared in advance for make-ahead lunches, appealing to home cooks seeking an uncomplicated yet satisfying meal.
Teriyaki Chicken Rice Bowl with Stir-Fry Vegetables
Making this bowl at home means you control the sodium, sweetness, and protein choice—great for anyone tracking macros or avoiding take-out additives. The components hold up beautifully in the fridge, so you can batch-cook on Sunday and assemble fresh, grab-and-go lunches all week.
Prep Time
25 minutes
25 minutes
Cook Time
20 minutes
20 minutes
Total Time
45 minutes
45 minutes
Ingredients
Boneless, skinless chicken thighs 1 lb
- Cooked jasmine or sushi-style white rice 4 cups
- Low-sodium soy sauce ⅓ cup
- Mirin (sweet rice wine) 3 tbsp
- Brown sugar (packed) 2 tbsp
- Honey 1 tbsp
- Rice vinegar 1 tbsp
- Water ¼ cup
- Fresh garlic (minced) 2 cloves
- Fresh ginger (finely grated) 1 tsp
- Cornstarch 1 tbsp (plus 1 tbsp cold water for slurry)
- Vegetable or canola oil 2 tbsp
- Red bell pepper (thinly sliced) 1 medium
- Broccoli florets 1 ½ cups
- Carrot (julienned or thinly sliced) 1 large
- Snow peas ½ cup
- Cremini or button mushrooms (sliced) ½ cup
- Kosher salt to taste (≈¼ tsp)
- Freshly ground black pepper to taste (≈⅛ tsp)
- Toasted sesame seeds 1 tbsp
- Green onions (thinly sliced) 2 stalks
- Optional / suggested additions:
- Sriracha or chili-garlic sauce 1 tsp
- Shelled edamame (steamed) ½ cup
- Pickled ginger 2 tbsp
- Lime wedges 2 wedges
Method
Combine soy sauce, brown sugar, minced garlic, and grated ginger in a bowl to make teriyaki sauce
- Place boneless chicken thighs in a resealable plastic bag
- Pour half of the teriyaki sauce over the chicken
- Seal the bag
- Refrigerate the chicken for at least 15 minutes
- Rinse jasmine rice under cold running water until the water runs clear
- Place the rinsed rice in a rice cooker or saucepan with the correct amount of water
- Cook the rice until tender and keep it warm
- Heat vegetable oil in a large skillet over medium-high heat
- Remove the chicken from the marinade
- Place the chicken skin side down in the hot skillet
- Sear the chicken until browned on the first side
- Flip the chicken
- Cook the chicken until its internal temperature reaches 165 °F
- Pour the remaining teriyaki sauce into the skillet
- Simmer the sauce until it thickens and glazes the chicken
- Transfer the glazed chicken to a cutting board
- Slice the chicken into bite-size strips
- Add a little more oil to the same skillet
- Increase the heat to high
- Add broccoli florets, sliced bell peppers, and carrot matchsticks to the skillet
- Stir-fry the vegetables until they are crisp-tender
- Return the sliced chicken to the skillet
- Toss the chicken and vegetables together until coated with sauce
- Spoon cooked rice into individual serving bowls
- Place the teriyaki chicken and vegetables on top of the rice
- Sprinkle sliced green onions and toasted sesame seeds over the bowls
Nutrition (whole recipe)
Calories
2130 kcal Protein
104 g Fat
59 g Carbs
279 g Fiber
15 g Sugar
69 g
2130 kcal Protein
104 g Fat
59 g Carbs
279 g Fiber
15 g Sugar
69 g
Notes
For a deep, glossy glaze, simmer the teriyaki sauce separately until it coats the back of a spoon, then toss the hot chicken in the reduced sauce just before serving—no watery pooling in the bowl. Prefer dark meat? Swap in boneless thighs; they stay juicier under high heat and absorb the flavors better than breast.
why this recipe
This teriyaki chicken bowl recipe earns a spot in your weeknight rotation because it balances quick preparation with restaurant-quality flavor, glazing juicy chicken in a glossy, homemade sauce that’s equal parts sweet, savory, and aromatic. Paired with crisp-tender vegetables and fluffy rice, it delivers contrasting textures and vibrant colors that make every bite feel fresh and satisfying, while the use of pantry staples keeps it both economical and fuss-free. In one comforting bowl, you’ll find the convenience busy evenings demand and the depth of flavor food lovers crave, proving that wholesome cooking doesn’t have to compromise on taste or time.
FAQs
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Frequently Asked Questions
Can I substitute boneless chicken breasts for thighs in this Teriyaki Chicken Bowl, and how should I adjust the cooking time?
Yes—boneless, skinless chicken breasts work fine; just cut them into 1-inch pieces or keep them as whole cutlets. Because breast meat cooks faster and dries out more quickly, sear over medium-high heat for about 4 minutes per side (or 6–7 minutes total if cubed), then simmer briefly in the sauce until the pieces reach 165 °F; avoid the longer 8–10-minute cook that thighs require. Let the breast rest 2 minutes before slicing to retain moisture.
How long will prepared Teriyaki Chicken Bowls stay fresh in the refrigerator, and what’s the best method for reheating to maintain the sauce’s glaze and chicken’s tenderness?
Stored in an airtight container, assembled Teriyaki Chicken Bowls keep well in the refrigerator for up to 4 days. Reheat gently—either in a covered skillet over medium-low heat with 1–2 tablespoons of water to loosen the sauce, or in the microwave at 60 % power for 1–2 minutes, stirring halfway—just until hot; this revives the glossy glaze without overcooking the chicken.
How can I make this Teriyaki Chicken Bowl gluten-free?
Swap the regular soy sauce for certified gluten-free tamari (or coconut aminos) and confirm that your mirin, rice vinegar, and any bottled chili sauces are labeled gluten-free. Everything else in the recipe—including cornstarch, meat, vegetables, and rice—is naturally gluten-free, so no further changes are needed.