Save These Teriyaki Chicken Rice Bowls are one of my go-to weekday lunch solutions when I want something delicious yet nourishing. Sweet-salty chicken, tender vegetables, and fluffy rice come together for a satisfying meal you can pack ahead or enjoy warm from the skillet. This recipe makes meal prep genuinely exciting.
The first time I made these, I discovered how a fresh teriyaki sauce brightens up the usual lunch routine. My family begs for this on busy weeks because it feels special, yet is so easy.
Ingredients
- Chicken breast: brings lean protein and absorbs the sauce well Choose fresh and plump pieces
- Soy sauce: infuses deep umami flavor Opt for low sodium if preferred and taste before salting
- Cornstarch: thickens both chicken marinade and sauce Make sure yours is fresh to avoid clumping
- Vegetable oil: creates a golden sear on the chicken Any neutral oil like canola works too
- Honey or brown sugar: balances the saltiness and adds shine I like the slight complexity of brown sugar
- Rice vinegar: brightens everything with gentle acidity Look for a clear, fresh-smelling brand
- Fresh garlic and ginger: are essential for bold aromatics Go for firm knobs of ginger and plump garlic cloves
- White or brown rice: forms the hearty base Use leftovers or cook fresh for the fluffiest texture
- Broccoli, carrots and edamame: deliver color crunch and fiber Pick vibrant vegetables with crisp texture and bright hue
- Choosing the best produce always makes these bowls pop The crunch of fresh steamed veggies is a game changer
Instructions
- Prepare the Chicken:
- Combine bite-sized chicken breast with soy sauce and cornstarch in a bowl Toss until all pieces are evenly coated Heat oil in a large skillet over medium heat Once hot add chicken in a single layer Sauté for about five to six minutes until golden on all sides and cooked through Make sure not to crowd the pan so the chicken browns instead of steaming Transfer chicken to a separate plate and set aside
- Make the Teriyaki Sauce:
- Without wiping the skillet pour in soy sauce honey or brown sugar rice vinegar minced garlic grated ginger and water Stir everything together and bring to a simmer over medium low heat Let it bubble gently for about two minutes Meanwhile in a small bowl dissolve cornstarch in water Mix this slurry into the skillet and continue to simmer Stir constantly until the sauce thickens to a glossy consistency which takes just a minute
- Combine Chicken and Sauce:
- Add the cooked chicken and any resting juices back into the skillet Use a spatula to evenly coat all pieces with sauce Turn the heat to low Cook for a minute so the flavors meld and pieces are sticky and well glazed
- Assemble the Rice Bowls:
- Divide rice evenly among containers or serving bowls Arrange the sauced chicken over the rice and nestle in steamed broccoli julienned carrots and edamame Place the veggies beside or over the rice to keep textures distinct Let cool before sealing if meal prepping
Save I always sneak an extra drizzle over my portion My brother once requested this dish for his birthday dinner which made me realize how much of a comfort food it has become for us
Storage Tips
Let each rice bowl cool fully before storing in airtight containers Pop them straight into the fridge and they will stay fresh for up to four days For best texture reheat gently in the microwave or enjoy chilled for a refreshing lunch Leftovers make a fantastic filling for lettuce wraps or stir fried rice
Ingredient Substitutions
Swap chicken for firm tofu or tempeh for a plant-based bowl You can use shrimp or thinly sliced beef for variety Brown sugar and honey are interchangeable in the sauce Gluten free soy sauce works perfectly if you are avoiding gluten Snap peas red bell peppers or baby corn are also delicious with the other veggies
Serving Suggestions
Serve these rice bowls sprinkled with toasted sesame seeds or sliced green onions A little chili crisp packs extra punch If dinner time calls for a crowd add a side of miso soup or a cucumber salad for a complete meal
Cultural Context
Teriyaki is a Japanese technique where ingredients are glazed with a sweetened soy marinade The American take on teriyaki sauce often uses more sweetness for a sticky glaze which works well with rice bowls I love how this meal captures those comforting sweet savory flavors while staying easy for everyday cooking
Save This satisfying bowl brings variety and comfort to even the busiest day It is a weekday staple you'll look forward to again and again
Recipe FAQ
- → What kind of rice works best?
Basmati, jasmine, or short-grain white or brown rice all pair nicely, allowing you to choose based on texture and preference.
- → Can I use different vegetables?
Absolutely! Bell peppers, snap peas, or shredded cabbage are great alternatives for added color and crunch.
- → Is the sauce very sweet?
The sauce balances savory soy with honey or brown sugar for gentle sweetness. Adjust to taste by varying the sweetener.
- → How do I make it vegetarian?
Swap chicken for firm tofu and cook until golden. Use the same flavorful sauce and vegetables for a meatless option.
- → How long will these bowls keep fresh?
They stay fresh in the refrigerator for up to four days. Store in airtight containers and reheat before serving for best results.