This Teriyaki Chicken Rice Bowl is the kind of meal you make once and want again the next night. It’s simple, full of flavor, and comes together in just one pan (okay, plus a pot for rice). Juicy chicken, sticky-sweet teriyaki sauce, fluffy rice, and crisp veggies—it’s everything you want in a bowl.
What You’ll Need
- 1 lb boneless skinless chicken thighs
- 1 cup uncooked white rice
- 1 ½ cups broccoli florets
- ½ cup shredded carrots
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- ½ cup low-sodium soy sauce
- ¼ cup honey
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 tbsp cold water (to mix with cornstarch)
- 1 tsp sesame oil
- 1 tsp sesame seeds (optional)
- Salt and pepper to taste
Why I Love This Recipe
This recipe was one of the first meals I learned to cook when I moved into my own place. I made it almost every week, because:
- It uses simple ingredients I already had
- The sauce is better than takeout
- It’s quick, easy, and works great for leftovers
- You can tweak it however you want
Servings and Time
Serves: 4
Cook time: 25 minutes
Macros (Per Serving – Estimate)
- Calories: 420
- Protein: 27g
- Carbs: 42g
- Fat: 16g
- Fiber: 3g
- Sugar: 12g
Why This Recipe Works (Quick Science)
Cornstarch thickens the sauce fast and gives it that glossy finish. Using thighs instead of breast meat keeps the chicken juicy, and the soy-honey combo balances salty and sweet.
Common Mistakes
- Don’t skip mixing cornstarch with cold water first, or it’ll clump in the sauce
- Overcooking the chicken makes it dry—cook until just done
- Adding sauce too early can burn the sugar—wait until the chicken is fully cooked
What to Serve With
- Edamame or cucumber salad
- Miso soup
- A soft-boiled egg on top
- Pickled veggies
FAQ
Can I use chicken breast?
Yes, just don’t overcook it—it dries faster than thighs.
Can I make it spicy?
Totally. Add red pepper flakes or a squirt of sriracha to the sauce.
Can I use frozen broccoli?
Yep! Just steam or microwave it first and pat it dry so it doesn’t water down the bowl.
Substitutions and Variations
- Swap honey for brown sugar if needed
- Use quinoa or brown rice instead of white rice
- Add bell peppers or snap peas for extra color
- Use tofu instead of chicken for a vegetarian option
Tools You’ll Need
- Medium saucepan (for rice)
- Large non-stick skillet or sauté pan
- Cutting board and sharp knife
- Mixing bowl
- Small bowl (for cornstarch slurry)
- Tongs or spatula
- Measuring spoons and cups
Make Ahead Tips
- Make the rice and sauce ahead of time and store separately
- Slice chicken and prep veggies in the morning to save time later
- Store cooked chicken and rice in containers and assemble when ready to eat
How to Make Teriyaki Chicken Rice Bowls
Step 1: Cook the Rice
In a medium pot, add 1 cup uncooked white rice and 2 cups water. Bring to a boil, reduce to low, cover, and simmer for 18 minutes. Turn off heat and let it sit, covered, for 5 minutes.
Step 2: Make the Sauce
In a bowl, whisk together ½ cup low-sodium soy sauce, ¼ cup honey, 2 tbsp rice vinegar, 1 tsp sesame oil. In a separate small bowl, stir 1 tbsp cornstarch with 2 tbsp cold water until smooth, then add to the sauce.
Step 3: Cook the Chicken
Cut 1 lb boneless skinless chicken thighs into bite-sized pieces. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook 5–7 minutes until golden and fully cooked.
Step 4: Add Garlic and Sauce
Add 2 minced garlic cloves to the cooked chicken. Stir for 30 seconds until fragrant. Pour in the teriyaki sauce. Let it bubble and thicken for 2–3 minutes, coating the chicken completely.
Step 5: Steam the Veggies
While the chicken simmers, steam 1 ½ cups broccoli florets until bright green and just tender, about 3–4 minutes. You can use a steamer or microwave.
Step 6: Assemble the Bowl
Spoon a scoop of rice into a bowl, top with teriyaki chicken, steamed broccoli, ½ cup shredded carrots, and a sprinkle of sesame seeds.
Leftovers and Storage
Store leftovers in airtight containers in the fridge for up to 4 days. Keep rice and chicken separate from veggies for best texture. Reheat in the microwave with a splash of water to keep it moist.
Wrap Up
This Teriyaki Chicken Rice Bowl is a total win—easy to make, loaded with flavor, and perfect for busy nights. If you give it a try, drop a comment below and let me know how it went or if you tried something different. I’d love to hear it!
