The Best Teriyaki Chicken and Rice Bowl

Teriyaki Chicken and Rice Bowls are my homemade solution to takeout cravings! With a homemade chicken teriyaki stir fry and fluffy white rice, they’ve got everything I love about ordering teriyaki chicken, but made right at home for a fraction of the cost!

The Best Teriyaki Chicken Rice Bowl

My teriyaki chicken and rice bowl recipe is pretty quick to make, and perfect for when your dinner rotations need something new! Instead of going out for Chinese, I like to make it at home and know exactly what is going into my food.

These chicken teriyaki bowls have tender sautéed veggies with crispy chicken bits, all mixed together with a homemade teriyaki sauce! Of course, you can use bottled teriyaki sauce to make it even easier.

Chicken Teriyaki Bowl Ingredients

Chicken Stir Fry

• Boneless skinless chicken breasts: Lean, tender, and perfect for soaking up sauce.
• Garlic powder: Adds savory flavor without overpowering the dish.
• Cornstarch: Helps the chicken brown nicely and thickens the sauce.
• Oil: For stir-frying and preventing sticking.
• White onion: Becomes slightly sweet as it cooks.
• Red bell pepper: Adds color and a mild sweetness.
• Broccoli florets: Classic stir-fry veggie with great texture.
• Teriyaki sauce: Ties everything together with that glossy finish.

Rice

• Long grain white rice: Fluffy and neutral, perfect for soaking up sauce.
• Water: For cooking the rice evenly.
• Oil & salt: Keeps the rice from sticking and boosts flavor.

Homemade Teriyaki Sauce

• Water + cornstarch: Thickens the sauce to that classic takeout texture.
• Brown sugar: Adds sweetness and depth.
• Low-sodium soy sauce: Savory and salty without being overpowering.
• Garlic & ginger powder: Warm, aromatic flavor.
• Sesame oil: Adds richness and that signature teriyaki aroma.

Fresh vs Frozen Vegetables for Stir Fry

Both fresh and frozen vegetables work well here, so use what fits your schedule. Fresh veggies give you a little more control over texture, while frozen vegetables are incredibly convenient, just be sure to cook them over high heat so they don’t release too much moisture and get soggy!

If you opt for frozen veggies, I would still add a fresh onion and maybe a bell pepper if you can!

Teriyaki Bowl Substitutions & Variations

• Protein options: Swap chicken breasts for thighs if you like juicier meat, or go with shrimp, salmon cubes, or beef strips for variety.
• Vegetable swaps: Almost any veggie works here! Try carrots, zucchini, mushrooms, snap peas, green beans, or even shredded cabbage. Frozen veggies also work—just thaw and pat dry before cooking.
• Grain variations: White rice is classic, but brown rice, jasmine rice, quinoa, or cauliflower rice are all great bases. Each one adds a slightly different texture and nutritional profile.
• Dietary adjustments: For gluten-free, use tamari or coconut aminos instead of soy sauce. To lower the sodium, dilute soy sauce with a little extra water or broth. If you’re watching sugar, cut the brown sugar in half and balance with extra garlic and ginger for flavor.

How to Make Easy Teriyaki Chicken Rice Bowls

Step 1 – Make the Teriyaki Sauce

In a medium saucepan, whisk together the water and cornstarch until smooth. Add the brown sugar, soy sauce, garlic powder, ginger powder, and sesame oil.

Place over medium heat and bring to a simmer, stirring often. Let it cook for 3–5 minutes, or until thickened and glossy. Set aside 1 cup of the sauce for the stir fry and keep the rest for drizzling over the bowls.

Step 2 – Cook the Rice

Rinse the rice in a fine mesh sieve under cool water until the water runs clear. Transfer to a medium saucepan.

Add 3 cups of water, the oil, and salt. Bring to a gentle simmer over low heat and cook until most of the water is absorbed. Stir once, then cover and let steam on very low heat for about 10 minutes. Fluff with a fork before serving.

Step 3 – Make the Chicken Stir Fry

In a bowl, toss the diced chicken with garlic powder and cornstarch until evenly coated.

Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–7 minutes, until browned and cooked through. Transfer to a plate.

In the same pan, add the onion, bell pepper, and broccoli. Stir-fry for 4–5 minutes, or until the vegetables are crisp-tender. Return the chicken to the pan and pour in 1 cup of the reserved teriyaki sauce. Stir well to coat everything evenly and simmer for 2–3 minutes until hot and glossy.

Step 4 – Assemble the Bowls

Scoop rice into each bowl, top with the teriyaki chicken and vegetables, and drizzle with extra sauce if desired.
Garnish with sesame seeds or green onions if you like and enjoy!

What to Serve with Your Chicken Teriyaki Bowl

These teriyaki chicken and rice bowls are a complete meal on their own, but they pair well with simple sides like edamame or a light cucumber salad. If you’re feeding a crowd, I love to serve them with takeout classics like gyoza or wontons. There are some wonderful frozen options out there like these Trader Joe’s Gyoza!

How to Store Leftover Chicken Teriyaki Bowls

Store the chicken, rice, and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or extra sauce to keep everything moist!

Teriyaki Chicken and Rice Bowl FAQs

More Favorites to Try

• Cucumber Sauce
• Healthy Buffalo Chicken Recipe
• Air Fryer Chickpeas Recipe
• Air Fryer Salmon Bowls
• Hibachi Bowls

Teriyaki Chicken and Rice Bowl Recipe

These Teriyaki Chicken and Rice Bowls are the perfect homemade answer to takeout cravings. Tender chicken, crisp vegetables, and a glossy homemade teriyaki sauce served over fluffy white rice make this easy, budget-friendly meal one you’ll want on repeat.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Servings: 4 bowls

Course: Main Course

Cuisine: American, Japanese

Calories: 737

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

For the chicken stir fry:

• 2 boneless skinless chicken breasts about 1.5 lbs, diced into 1 inch cubes
• 1 teaspoon garlic powder
• 1 tablespoon cornstarch
• 1 tablespoon oil
• ½ white onion cut into thick pieces
• 1 red bell pepper cut into thick pieces
• 1 small head of broccoli broken into florets
• 1 cup teriyaki sauce reserved from the sauce below, use remaining sauce as a drizzle, or use store-bought.

For the rice:

• 2 cups of long grain white rice rinsed
• 4 cups water using the same measuring cup you used for the rice!
• 1 tsp oil
• 1 tsp salt

For the teriyaki sauce:

• 1 cup water and 3 tbsp cornstarch mixed well before adding to the saucepan.
• ½ cup brown sugar
• ½ cup low sodium soy sauce
• ½ tsp garlic powder
• ½ tsp ginger powder
• 1 tsp sesame oil

Method

 

Make the Teriyaki Sauce (or skip and use store-bought!)

1. In a medium saucepan, whisk together the water and cornstarch until smooth. Add the brown sugar, soy sauce, garlic powder, ginger powder, and sesame oil.
2. Place over medium heat and bring to a simmer, stirring often. Let it cook for 3–5 minutes, or until thickened and glossy. Set aside 1 cup of the sauce for the stir fry and keep the rest for drizzling over the bowls.

Cook the Rice

1. Rinse the rice in a fine mesh sieve under cool water until the water runs clear. Transfer to a medium saucepan.
2. Add 4 cups of water, the oil, and salt. Bring to a gentle simmer over low heat and cook until most of the water is absorbed. Stir once, then cover and let steam on very low heat for about 10 minutes. Fluff with a fork before serving.

Make the Chicken Stir Fry

1. In a bowl, toss the diced chicken with garlic powder and cornstarch until evenly coated.
2. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–7 minutes, until browned and cooked through. Transfer to a plate.
3. In the same pan, add the onion, bell pepper, and broccoli. Stir-fry for 4–5 minutes, or until the vegetables are crisp-tender. Return the chicken to the pan and pour in 1 cup of the reserved teriyaki sauce. Stir well to coat everything evenly and simmer for 2–3 minutes until hot and glossy.

Assemble the Bowls

1. Scoop rice into each bowl, top with the teriyaki chicken and vegetables, and drizzle with extra sauce if desired.
2. Garnish with sesame seeds or green onions if you like—and enjoy!

Nutrition

Serving: 1bowlCalories: 737kcalCarbohydrates: 135gProtein: 31gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 36mgSodium: 4630mgPotassium: 1206mgFiber: 7gSugar: 42gVitamin A: 1896IUVitamin C: 175mgCalcium: 165mgIron: 4mg

Notes

These chicken teriyaki bowls can be stored in airtight containers for up to 4 days. To reheat, warm on the stove or in the microwave, and add a splash of water if the sauce thickens too much, or add some extra teriyaki sauce on top.

• Cut everything evenly! Uniform chicken and veggie pieces cook more evenly and make the bowl easier to eat.
• Don’t overcrowd the pan. Especially when you are cooking the chicken, I recommend cooking it in a single layer to help the chicken brown instead of steam!
• Reserve extra sauce! Having extra teriyaki sauce on hand is great for drizzling on top if you need a little extra sauce.
• Cook the veggies just until tender! You want them vibrant and crisp, not mushy. It won’t take very long, just about 5 minute!

Tried this recipe?

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