Rice Bowl with Teriyaki Chicken: An Incredible Ultimate Recipe for 2023
Introduction
There’s something irresistibly comforting about a hot bowl of rice crowned with glossy teriyaki-glazed chicken — the aroma of caramelized soy and toasted sesame, the first fork revealing tender, juicy meat against the gentle chew of steamed rice, and the bright snap of fresh vegetables. This dish delivers contrasts: sweet and savory, silky sauce and crisp veggies, warm grains and cool green onion ribbons. It’s the kind of meal that feels like a hug after a long day, a celebration for weeknight wins, and a crowd-pleaser at casual gatherings.
Perfect for weeknight dinners, cozy weekend lunches, and bringing to potlucks (assembled in bowls or buffets), this rice bowl also scales up easily when friends drop by. If you love exploring other rice-bowl variations, take a look at this vegetable-forward rice bowl for fresh inspiration and side ideas: vegetable-forward rice bowl.
At a Glance
- Prep Time: 15 minutes
- Cook Time: 15–20 minutes
- Total Time: 30–35 minutes
- Servings: 4 bowls
- Difficulty Level: Easy — great for cooks of any skill level
Nutrition Highlights
Estimated nutrition per serving (recipe yields 4 servings). Values are estimates calculated from common food composition databases (USDA FoodData Central) and are intended as approximations for guidance only.
- Calories: ~380 kcal
- Protein: ~37 g
- Carbohydrates: ~28 g
- Fat: ~9 g
- Fiber: ~3–4 g
- Sodium: variable (depends on teriyaki sauce) — can be 600–900 mg per serving with store-bought sauce; use low-sodium sauce to reduce this
Notes on these numbers:
- Protein is primarily from the 1 lb (454 g) of boneless chicken. Grain and vegetables add modest protein.
- Carbohydrate estimate assumes 2 cups cooked white rice (~90 g carbs total divided by 4).
- Fat includes sesame oil and natural chicken fat.
- To reduce sodium and sugar, make a homemade teriyaki with low-sodium soy sauce or low-sodium tamari and less sugar or a sugar substitute.
Health context: These estimates are based on USDA nutrient data and align with general healthy-eating guidance from government health resources (USDA/CDC). If you have special dietary needs (e.g., sodium-restricted or diabetic diets), adjust the teriyaki sauce and portion size, and consult a registered dietitian or the CDC/Mayo Clinic guidance for tailored advice.
Why You’ll Love It
- Flavor & Texture: The sticky-sweet teriyaki coats each piece of chicken, balancing savory umami and subtle sweetness; combined with fluffy rice and crisp vegetables, every bite feels complete.
- Convenience & Speed: Ready in about 30 minutes, this is a perfect fast weeknight main that feels special but requires minimal fuss.
- Social & Flexible: Easy to double for guests, and customizable for kids, picky eaters, or health-focused diners.
- Seasonal Appeal: Bright vegetables make it refreshing in spring and summer; warm sauce and toasted sesame make it comforting in fall and winter.
Step-by-Step Instructions
Ingredients
- 2 cups cooked white or brown rice
- 1 pound (about 450 g) boneless, skinless chicken thighs or breasts
- 1/4 cup teriyaki sauce (store-bought or homemade)
- 1 tablespoon sesame oil
- 2 cups mixed vegetables (bell peppers, broccoli, snap peas, or your favorites)
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds (optional)
- Salt and pepper, to taste
Optional ingredients and substitutions:
- Use brown rice or quinoa instead of white rice for more fiber.
- Substitute tofu (pressed and pan-seared) for a vegetarian option.
- For gluten-free: use tamari or a certified gluten-free teriyaki sauce.
- Add 1 teaspoon grated ginger and 1 clove minced garlic to the sauce for extra aroma.
- For lower sodium: use low-sodium soy sauce or reduce teriyaki and add a splash of mirin + a pinch of sugar.
Method
- Prep the rice: If not already cooked, prepare 2 cups cooked rice according to package directions so it’s ready when the chicken is finished.
- Cut the chicken into 1-inch pieces and season lightly with salt and pepper.
- Heat a large skillet or wok over medium-high heat. Add sesame oil.
- When the oil shimmers, add chicken in a single layer and sear, stirring occasionally, until golden and cooked through (internal temp 165°F / 74°C), about 6–8 minutes for bite-sized pieces. Remove chicken and set aside.
- In the same pan, add vegetables. Stir-fry 3–4 minutes until bright and tender-crisp. If using denser veggies like broccoli, add a splash of water and cover for 1–2 minutes to steam.
- Return chicken to the pan. Pour in 1/4 cup teriyaki sauce and toss to coat evenly. Cook 1–2 minutes more, letting sauce thicken and glaze the chicken.
- Taste and adjust: more teriyaki for sweetness/umami, a squeeze of lime for brightness, or a dash of chili flakes for heat.
- Assemble bowls: divide rice among 4 bowls, top with teriyaki chicken and vegetables, sprinkle green onions and sesame seeds.
- Serve immediately.
Practical tips:
- Avoid overcrowding the pan: sear in batches if needed to get a nice caramelized exterior.
- If the sauce is too thin, simmer briefly until reduced; if too thick, thin with a splash of water.
- Check chicken doneness with a thermometer to ensure safety without drying.
- For extra gloss, finish with a small pat of butter (optional) stirred into the pan sauce.
Note: For tips on using starches or flour alternatives when thickening sauces (helpful if you make a gluten-free teriyaki), see this guide to gluten-free pancake techniques and ingredient substitutions: gluten-free pancake techniques.
Best Pairings
- Quick sides: edamame, steamed bok choy, or a simple cucumber salad dressed with rice vinegar and sesame.
- Drinks: iced green tea, jasmine tea, or a light lager for a relaxed pairing.
- Breakfast/Brunch twist: serve a smaller portion with a soft-boiled egg and pickled vegetables for a satisfying brunch bowl.
- Sauces & toppings: add kimchi for tang, sriracha or chili oil for heat, or a spoonful of furikake for extra umami.
Storage Instructions
- Room temperature: Do not leave cooked rice and chicken at room temperature for more than 2 hours (USDA food safety guidance). For warm climates or above 90°F (32°C), reduce to 1 hour.
- Refrigeration: Store in airtight containers for up to 3–4 days. Keep rice and chicken chilled promptly (within 2 hours).
- Freezer: Freeze portions in sealed, freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat on the stovetop over medium heat with a splash of water to loosen sauce, or microwave covered, stirring once, until steaming hot (165°F / 74°C internal). Add a sprinkle of fresh green onion after reheating.
Pro Tips & Tricks
- Dark meat (thighs) stays juicier and more forgiving; breasts are leaner but watch cooking time to avoid dryness.
- Toast sesame seeds quickly in a dry pan before sprinkling to boost fragrance.
- If you want a lacquered finish on the chicken, reduce the teriyaki in the pan until it coats the back of a spoon before adding the meat back in.
- For extra texture, finish with crushed roasted peanuts or fried shallots.
- Always rest chicken a minute or two after cooking to allow juices to redistribute.
Creative Twists
- Vegan Teriyaki Bowl: Replace chicken with firm tofu or tempeh (press, cube, and pan-sear); use a vegan teriyaki (use maple syrup, low-sodium tamari, garlic, ginger).
- Spicy Gochujang Teriyaki: Stir 1–2 teaspoons gochujang into the teriyaki for a Korean-inspired kick.
- Citrus & Ginger Twist: Add orange zest and a tablespoon of fresh-squeezed orange juice to the teriyaki for a bright citrus glaze.
- Low-Carb Swap: Serve over cauliflower rice or shredded cabbage for a lower-carb option.
- Crunch Bowl: Add shredded nori and toasted almonds for Japanese-style crunch.
All Your Questions Answered
Q: Can I use chicken breasts instead of thighs?
A: Yes — breasts work fine. Reduce cooking time and avoid overcooking to keep them juicy.
Q: How do I prevent soggy rice?
A: Use freshly cooked rice cooled briefly; if reheating, fluff with a fork and heat uncovered to evaporate excess moisture. For perfect texture, use a rice cooker or follow package water ratios.
Q: Is this recipe gluten-free?
A: Not necessarily. Many teriyaki sauces contain wheat. Use gluten-free tamari or a certified gluten-free teriyaki to make the dish gluten-free.
Q: Can I meal-prep this?
A: Yes — store rice and chicken separately in containers for up to 4 days, and add fresh toppings when serving.
Q: How can I cut sugar/sodium in the teriyaki?
A: Use low-sodium soy/tamari, reduce added sugar or substitute with a smaller amount of honey or maple syrup, and add acidity (rice vinegar) to enhance flavor without extra sodium.
Conclusion
Ready to bring this comforting, versatile Rice Bowl with Teriyaki Chicken to your table? For a quick, 15-minute teriyaki rice bowl technique and plating tips, this guide offers useful tricks: Teriyaki Rice Bowl: How to Master the Perfect One In 15 Minutes. If you want an alternate take with fried rice-style mixing and flavor ideas, check this flavorful teriyaki chicken fried rice recipe: Easy Teriyaki Chicken Fried Rice recipe.
I’d love to hear how your bowls turn out — leave a comment, share photos, and join our cooking community to swap tips and variations. Happy cooking!
Print
Rice Bowl with Teriyaki Chicken
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free (if using gluten-free sauce)
Description
A comforting rice bowl topped with teriyaki-glazed chicken and fresh vegetables, perfect for weeknight dinners or casual gatherings.
Ingredients
- 2 cups cooked white or brown rice
- 1 pound boneless, skinless chicken thighs or breasts
- 1/4 cup teriyaki sauce (store-bought or homemade)
- 1 tablespoon sesame oil
- 2 cups mixed vegetables (bell peppers, broccoli, snap peas, or your favorites)
- 2 green onions, thinly sliced
- 1 tablespoon sesame seeds (optional)
- Salt and pepper, to taste
Instructions
- Prepare 2 cups cooked rice according to package directions.
- Cut the chicken into 1-inch pieces and season lightly with salt and pepper.
- Heat a large skillet or wok over medium-high heat. Add sesame oil.
- When the oil shimmers, add chicken in a single layer and sear for about 6–8 minutes until golden and cooked through.
- Remove chicken and set aside.
- In the same pan, add vegetables and stir-fry for 3–4 minutes until bright and tender-crisp.
- Return chicken to the pan, pour in teriyaki sauce, and toss to coat. Cook for another 1–2 minutes to let the sauce thicken.
- Assemble bowls by dividing rice among 4 bowls, topping with chicken, vegetables, green onions, and sesame seeds.
- Serve immediately.
Notes
For a vegetarian option, substitute tofu. Adjust teriyaki sauce for lower sodium or sugar as needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 750mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 70mg
