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Skip the take-out and make your favorite Teriyaki Chicken Bowl at home! With just a few simple ingredients you can make these delicious rice bowls with a homemade teriyaki sauce in under 30 minutes.
This Teriyaki Chicken Bowl recipe is a fan favorite! Save yourself the Doordash fees and make these bowls at home. They’re great for meal prepping, too, so you have a delicious lunch ready to go the next day.
Why We Love This Recipe
We love Chinese take-out but when I can make those same dishes in my own kitchen, from scratch, and have them taste even better it’s a no-brainer. Try our Crockpot Orange Chicken, Chicken Lo Mein and Cashew Chicken and see what I mean!
The Best Teriyaki Chicken Bowl starts with homemade teriyaki chicken. This simple stir fry is easy to make with simple, easy to find ingredients. The sauce is amazing and sometimes I’ll make a little extra to keep on hand. It will last at least a week in the fridge!
Customize the bowl ingredients however you like – use brown or white rice, quinoa or even Chow Mein as the base. Add your favorite steamed veggies or use up whatever veggies you have in your fridge.
Ingredients for the Perfect Teriyaki Chicken Bowl
A homemade teriyaki sauce is incredibly easy to make. It’s what has made out Ground Turkey Teriyaki Rice Bowl so popular! There are seven pantry ingredients:
- Soy sauce – I always buy the low sodium variety so I can control the salt content a little better.
- Chicken broth – you can even use water if you don’t have broth on hand.
- Vinegar – I use rice vinegar when I have it, but red wine or even apple cider vinegar will work.
- Brown sugar – adds a warmth and sweetness to the Teriyaki Chicken Bowl.
- Garlic – my go-to ingredient that you’ll see in almost every savory recipe here. It adds so much flavor!
- Ground ginger – you could also use fresh ginger if you have it, but it will be a slightly different flavor. I use ground because I always have it in my pantry.
- Cornstarch – this will thicken the teriyaki sauce.
How to Make Homemade Teriyaki Chicken Bowls
- Teriyaki Chicken. Cut chicken into bite-sized pieces, season with salt and pepper, and cook in a hot skillet until browned on all sides and no longer pink. While the chicken is cooking, whip up the sauce by whisking all of those ingredients together. Pour the sauce into the pan and let it bubble and thicken around the chicken.
- The Rice. Cook white rice or brown rice in a rice cooker or use instant/minute rice. I linked to the actual one that I use; it’s under $20 and works great! Just be sure to use the steamer basket even if it’s empty.
- Veggies. Cook some veggies to add to your bowl. You can steam your favorites with the rice cooker, or buy the steam in the bag frozen stir fry veggies. If you want to use fresh, try our Roasted Broccoli. Carrots, cauliflower, broccoli, snap peas and mushrooms are all great options for topping your rice bowl.
- Assembly. Put rice in the bottom of a large individual serving bowl and top it with the teriyaki chicken and veggies. Sprinkle some sesame seeds or sliced green onions on top for a little extra pizazz.
Top Tips + Variations
This recipe is super simple and delicious as is but feel free to customize it. Here are a few extra tips for success!
- When cooking the chicken, don’t crowd the pan. Work in batches if you have to. This means the chicken pieces should not be touching; there should be space around them for even cooking, otherwise they will steam instead of brown.
- For even more flavor, use Egg Fried Rice instead of plain rice.
- Use brown rice for a more waistline friendly meal.
- Instead of chicken, try this Teriyaki Bowl with salmon or beef!
Storing – All of the components of this dish can be stored together or in separate containers. Store leftovers in an airtight container in the fridge for up to 3-4 days.
Freeze – The chicken and rice can be frozen in airtight containers for up to 3 months. Steamed veggies don’t usually do great in the freezer, so I recommend not including them and cooking fresh.
Reheating – Place in a microwave safe dish and heat in the microwave for 60-90 seconds.
More Take-Out Favorites
Love take-out but want to learn how to make your favorites at home? We’ve got you covered! Pork Fried Rice is super easy and a site favorite, as is our Homemade Pan Fried Noodles. Or for something a little lighter you can’t go wrong with an Asian Chicken Salad.
Do yourself a favor and try a few of our at home take-out style recipes. They are fresher, tastier and budget friendly!
- Kung Pao Shrimp
- Egg Drop Soup
- Crispy Sweet and Sour Chicken
- Vegetarian Pad Thai Noodles with Crispy Tofu
- Crab Rangoon
Teriyaki Chicken Bowls
- 1 pound boneless skinless chicken breast or thighs cut into bite size pieces
- salt and pepper
For the sauce:
- 1/2 cup low sodium soy sauce
- 1/4 cup chicken broth or water
- 2 tablespoons red wine or rice vinegar
- ¼ cup brown sugar
- 2 garlic cloves minced
- 1 teaspoon ground ginger
- 1 tablespoon cornstarch
For the bowls:
- 2 cups cooked white or brown rice
- 2 cups steamed stir-fry vegetables or other cooked vegetables of your choosing
- Cook rice according to instructions on packaging and steam vegetables to desired crispness. Set aside until ready to serve.
- Pat chicken dry with paper towels and season with salt and pepper. Heat a tablespoon of olive oil in a large, nonstick skillet over medium heat. When oil is hot, add chicken pieces and cook until no longer pink, turning a few times to brown on all sides.
- Meanwhile, in a small bowl whisk together soy sauce, ¼ cup of water or chicken broth, vinegar, brown sugar, garlic, ginger. Whisk in cornstarch until there are no lumps of cornstarch visible.
- Once chicken is cooked, pour the sauce into the pan with the chicken and simmer until thickened, stirring constantly, until it thickens into a glaze and coats the chicken.
- Remove from heat.
- Divide rice and veggies into bowls and top with the teriyaki chicken.
- Don’t crowd the pan when cooking the chicken. This means the chicken pieces should not be touching; there should be space around them for even cooking. Work in batches if you have to.
- For even more flavor, use Egg Fried Rice instead of plain rice.
- Instead of chicken, try salmon or beef!
- Storing – All of the components of this dish can be stored together or in separate containers. Store leftovers in an airtight container in the fridge for up to 3-4 days
- Freeze – The chicken and rice can be frozen in airtight containers for up to 3 months. Steamed veggies don’t usually do great in the freezer, so I recommend not including them and cooking fresh.
- Reheating – Place in a microwave safe dish and heat in the microwave for 60-90 seconds.