This quick teriyaki chicken rice bowl is one of my favorite go-to meals for busy days. I love how tender chicken pieces soak up the savory-sweet homemade teriyaki sauce and how comforting it feels when served over warm, fluffy rice. It’s a simple, budget-friendly dish that doesn’t sacrifice flavor, making it a reliable choice whether I’m cooking for myself, family, or prepping meals ahead of time.
Why You’ll Love This Recipe
I really enjoy this recipe because it’s fast, easy, and incredibly versatile. I can have it on the table in less than 30 minutes, which makes it perfect for weeknights. The balance of sweet, salty, and tangy flavors in the sauce feels fresh and vibrant compared to store-bought versions. I also like how I can customize it—sometimes I add broccoli, bell peppers, or snap peas for extra nutrition, or swap chicken for tofu or shrimp. It’s a meal that fits my mood and whatever I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 lb boneless, skinless chicken breast or thighs, diced
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1 tablespoon oil (vegetable or sesame)
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Salt and pepper, to taste
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1/4 cup low-sodium soy sauce
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2 tablespoons brown sugar
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1 tablespoon rice vinegar
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1 tablespoon cornstarch
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2 tablespoons cold water
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2 cups cooked white or brown rice
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Optional toppings: sesame seeds, chopped green onions, steamed veggies
Directions
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I heat oil in a skillet over medium heat.
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I add the diced chicken, season with salt and pepper, and cook until it’s browned and fully cooked through.
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In a small bowl, I whisk soy sauce, brown sugar, and rice vinegar together.
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I pour the sauce into the skillet with the chicken and stir well.
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In another small bowl, I mix cornstarch with cold water to make a slurry.
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I stir the slurry into the skillet until the sauce thickens and coats the chicken.
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I serve the chicken over rice and sprinkle sesame seeds or green onions on top if I have them.
Servings and timing
This recipe makes about 4 servings. I usually have it ready in around 25–30 minutes, including prep and cooking time.
Variations
Sometimes I like to change things up by swapping chicken for shrimp, beef strips, or crispy tofu. If I want more fiber, I use brown rice or even quinoa instead of white rice. Adding vegetables like carrots, broccoli, or snap peas makes it even heartier and more colorful. For extra flavor, I sometimes stir in a little grated ginger or garlic into the sauce.
Storage/reheating
When I make extra, I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave the chicken and rice together with a splash of water to keep the sauce from drying out. If I plan to freeze it, I store the chicken and sauce separately from the rice so the texture stays nice when reheated.
FAQs
Can I use bottled teriyaki sauce instead of making it from scratch?
Yes, but I find the homemade sauce tastes fresher and less salty. Making it myself also lets me control the sweetness and thickness.
What vegetables go best in this recipe?
I like adding broccoli, bell peppers, carrots, or snap peas. They cook quickly and pair really well with the sauce.
Can I meal prep this recipe?
Absolutely. I portion the chicken and rice into containers, add some veggies, and I have ready-to-go lunches for several days.
Can I use chicken thighs instead of chicken breasts?
Yes, and I actually enjoy using thighs sometimes because they stay juicier and more flavorful.
How do I make the sauce thicker or thinner?
If I want it thicker, I add a little extra cornstarch slurry. If I want it thinner, I stir in a splash of water or chicken broth.
Conclusion
Quick teriyaki chicken rice bowls are one of those recipes I keep coming back to. They’re fast, filling, and full of flavor while staying simple and affordable. The homemade sauce makes the dish shine, and the flexibility to add veggies or switch up the protein keeps it interesting. Whether I’m cooking for a weeknight dinner or prepping meals ahead, this bowl always delivers comfort and satisfaction. It’s a recipe I know I’ll use again and again.
