Teriyaki Chicken Rice Bowl 🍚🥢🍗 — Quick, Flavor-Packed Weeknight Meal

If you love quick, easy, and delicious family dinner recipes for your busy weeknights, then look no further!! This Teriyaki Chicken Rice Bowl is made up of tender, juicy chicken, homemade teriyaki sauce, and fresh vegetables. It’s easy to make and will be ready in less than 30 minutes.

Our Teriyaki Chicken Rice Bowl is our most popular recipe on the blog for a very good reason. It’s simple to make, tastes delicious, and is so much better than your favorite Japanese takeout restaurant. We make homemade teriyaki chicken in our home often, so I decided it was time to update the pictures from the original blog post.

Homemade teriyaki chicken is a very simple stir-fry recipe that will be perfect to add to your dinner rotation. It’s easy enough to make on any weeknight, taking less than 30 minutes from start to finish.

My favorite part about this teriyaki chicken bowl is the homemade teriyaki sauce. It includes simple ingredients such as rice vinegar, sesame oil, honey, and ground ginger. If you like a little spice to your teriyaki sauce, feel free to add some crushed red pepper flakes. Once you make this homemade teriyaki sauce, you will never buy it store-bought again. It’s that good!!

I love to make extra teriyaki sauce and serve it over grilled salmon or tender beef for dinner later in the week. It’s so versatile and tastes great on a variety of different proteins.

Chicken Teriyaki Rice Bowl Recipe

Mi Zhi (蜜汁) means honey glaze. Jipa (鸡扒) means chicken steak. We normally use the chicken leg for this dish, and once it is deboned, it becomes a big, thick slab; that’s why we call it chicken steak. Fan (饭) is rice because this dish is often served on top of white rice; that’s how it got the name. You can look at it as our version of teriyaki chicken; the only difference is that we use honey as a sweetener instead of mirin. The recipe is super easy.

Teriyaki Chicken Rice Bowl 🍚🥢🍗

Tender bite-sized chicken, crisp veggies, and a glossy homemade teriyaki glaze over fluffy rice. A 30-minute, family-friendly bowl that beats takeout.

Prep: 15 mins

Cook: 12–15 mins

Total: ~30 mins

Yield: 4 bowls

Ingredients

Chicken

• 1.5 lbs boneless skinless chicken thighs or breasts, 1-inch pieces
• 1 tbsp neutral oil
• 1/2 tsp kosher salt, 1/4 tsp black pepper

Teriyaki Sauce

• 1/2 cup low-sodium soy sauce (or tamari)
• 1/3 cup water or unsalted chicken broth
• 3 tbsp brown sugar
• 2 tbsp honey (or maple syrup)
• 2 tbsp rice vinegar
• 1 tbsp mirin (optional; sub 1 tsp extra honey + 1 tsp water)
• 2 tsp toasted sesame oil
• 3 cloves garlic, minced
• 2 tsp fresh ginger, grated (or 3/4 tsp ground)
• 1–2 tsp cornstarch mixed with 1–2 tsp cold water (slurry)
• Pinch red pepper flakes (optional)

Veggies & Bowl

• 3 cups steamed broccoli florets (or snap peas, carrots, bell pepper)
• 3–4 cups hot cooked rice (white, brown, or cauliflower rice)
• Sliced green onions & toasted sesame seeds, for garnish

Instructions

1. Make sauce: Whisk soy, water, brown sugar, honey, rice vinegar, mirin, sesame oil, garlic, ginger, and red pepper flakes. Set aside.
2. Sauté chicken: Heat oil in a large skillet over medium-high. Season chicken with salt and pepper; cook 5–7 minutes, stirring, until lightly browned and 165°F (74°C).
3. Glaze: Reduce heat to medium. Stir sauce, pour over chicken, and simmer 2–3 minutes.
4. Thicken: Stir cornstarch with equal water; drizzle in while stirring. Simmer 1–2 minutes until glossy and coats a spoon.
5. Assemble: Divide rice into bowls. Top with chicken, spoon over extra sauce, add veggies. Garnish with green onions and sesame seeds.

Tips & Swaps

• GF: Use tamari and certified GF cornstarch.
• No mirin? Add 1 tsp extra honey + 1 tsp water.
• Meal prep: Pack rice, veggies, and chicken separately; add a splash of water when reheating to loosen sauce.
• Extra veggies: Stir-fry sliced bell pepper and carrots before adding sauce.

Nutrition (est., per bowl)

~520 kcal • Protein 34g • Fat 14g • Carbs 68g (varies with rice/veg).

Teriyaki Chicken Rice Bowl FAQ

Can I make the sauce without refined sugar?

Yes—use all honey or maple and reduce to taste. You may need an extra pinch of cornstarch to hit the same gloss.

What rice works best?

Jasmine or short-grain white for takeout vibes; brown rice for extra fiber; cauliflower rice for low-carb.

How do I avoid rubbery chicken breasts?

Cut evenly, cook hot and fast, and stop at 165°F. Thighs are more forgiving if you tend to overcook.

Can I bottle the sauce?

Make the sauce without the cornstarch, cool, and refrigerate up to 1 week. Thicken when cooking for freshest flavor.

How spicy is it?

Classic teriyaki isn’t spicy. Add red pepper flakes or sriracha to taste for heat.