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Quick Teriyaki Chicken Rice Bowls

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Quick Teriyaki Chicken Rice Bowls feature juicy chicken pieces coated in a homemade sweet‑savory teriyaki sauce, served over warm rice and topped with green onions and sesame seeds. They’re fast, flavorful, and perfect for weeknight dinners or meal prep.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25–30 minutes
  • Yield: 4 servings
  • Category: Main
  • Method: Pan‑fry / Stir‑sauce
  • Cuisine: Asian / Japanese‑inspired
  • Diet: Halal

Ingredients

  • 1 lb boneless, skinless chicken breast or thighs, diced
  • 1 tablespoon oil (vegetable or sesame)
  • Salt and pepper, to taste
  • 1/4 cup low‑sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • 2 cups cooked white or brown rice
  • Optional toppings: sesame seeds, chopped green onions, steamed vegetables

Instructions

  1. Heat oil in a skillet over medium heat.
  2. Season diced chicken with salt and pepper. Add to skillet and cook until browned and fully cooked through.
  3. In a small bowl, whisk together soy sauce, brown sugar, and rice vinegar.
  4. Pour this sauce mixture into the skillet with the chicken and stir to coat well.
  5. In another small bowl, mix cornstarch with cold water to make a slurry.
  6. Stir the cornstarch slurry into the skillet. Continue cooking until the sauce thickens and coats the chicken nicely.
  7. Serve the teriyaki chicken over the cooked rice. Sprinkle with sesame seeds, chopped green onions, and steamed veggies if desired.

Notes

  • Use chicken thighs instead of breasts if you want juicier meat.
  • Swap white rice with brown rice or quinoa for more fiber.
  • Add vegetables like broccoli, bell peppers, snap peas, or carrots for extra color and nutrition.
  • For more flavor, stir in grated ginger or minced garlic into the sauce.
  • If the sauce is too thick, thin with a little water or broth; if too thin, add a bit more cornstarch slurry.

Nutrition