Easy Teriyaki Chicken Rice Bowl Recipe (Better Than Takeout!)


Quick and delicious teriyaki chicken rice bowl with glossy caramelized chicken, fluffy rice, and fresh veggies. This easy dinner recipe is ready in under 30 minutes and tastes better than your favorite takeout!

Recipe: Easy Teriyaki Chicken Rice Bowl

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 4 Cuisine: Asian / Japanese-inspired Difficulty: Easy

Ingredients

For the Teriyaki Chicken:

  • 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • ⅓ cup soy sauce (low-sodium preferred)
  • ¼ cup mirin (or substitute with sweet rice wine/honey mix)
  • 3 tablespoons brown sugar
  • 2 tablespoons honey
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
  • 1 tablespoon vegetable oil (for cooking)

For the Bowl:

  • 4 cups cooked white rice (jasmine or short-grain preferred)
  • 2 cups broccoli florets, steamed
  • 1 cup shredded carrots
  • 1 medium cucumber, thinly sliced
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds
  • Optional: extra teriyaki sauce for drizzling

Instructions

  1. Make the Teriyaki Sauce: In a small bowl, whisk together soy sauce, mirin, brown sugar, honey, minced garlic, grated ginger, and sesame oil. Set aside.
  2. Cook the Chicken: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook for 5–6 minutes until golden and almost cooked through.
  3. Add the Sauce: Pour the teriyaki sauce over the chicken. Bring to a simmer and cook for 4–5 minutes, stirring occasionally, until the chicken is fully cooked and the sauce starts to thicken.
  4. Thicken the Glaze: Mix cornstarch with water to make a slurry. Pour it into the skillet and stir continuously for 1–2 minutes until the sauce becomes glossy and coats the chicken beautifully. Remove from heat.
  5. Assemble the Bowls: Divide the fluffy white rice among four bowls. Top with the glossy teriyaki chicken. Arrange steamed broccoli florets, shredded carrots, and cucumber slices neatly around the chicken.
  6. Garnish: Sprinkle with sesame seeds and chopped green onions. Add an extra drizzle of teriyaki sauce if desired.
  7. Serve immediately while the chicken is still sizzling.

Nutrition (per serving, approximate)

  • Calories: 520
  • Protein: 38g
  • Carbs: 55g
  • Fat: 16g

Tips for Success

  • Use chicken thighs for juicier, more flavorful results.
  • Don’t skip the cornstarch slurry — it gives that thick, glossy restaurant-style glaze.
  • Make it meal-prep friendly: Cook the chicken and rice ahead and store separately.
  • Spice it up: Add red pepper flakes or sriracha to the sauce for a spicy kick.
  • Swap the veggies: Snow peas, bell peppers, or edamame work great too.
Location: United States

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