Chicken Teriyaki Rice Bowl
What I Love About This Rice Bowl
A rice bowl is really just a formula: protein, vegetables, sauce, and rice, layered together in one dish. Once you’ve made this a couple of times, you can swap in whatever you have on hand.
- I build this one with a specific vegetable mix, snow peas, broccoli, and carrots, so every bowl has color and crunch in every bite.
- It reheats well, so it’s an easy one to make ahead for lunches during the week.
- You can make it gluten-free with one simple swap, or lighten it up with quinoa or cauliflower rice instead of white rice.
Key Ingredients and Notes
- Chicken thigh meat – thighs stay juicier than chicken breast once they’re cooked in the sauce, since they have more fat to begin with.
- Jasmine rice – any rice works here, but jasmine has a fragrance and fluffy texture that holds up well under the sauce.
- Peanut oil – gives a flavor closer to what you’d get from a restaurant. Vegetable or canola oil both work as a substitute.
- Snow peas, broccoli, and carrots – this is my go-to combination for this bowl, but feel free to swap in whatever vegetables you have on hand.
How to Make Chicken Teriyaki Rice Bowl
- Cook the rice – Cook it according to the package instructions. Avoid stirring it while it cooks, since stirring releases starch and makes the rice sticky instead of fluffy.
- Prep everything else – While the rice cooks, chop the vegetables, whisk together the sauce ingredients, and slice the chicken into small, even pieces. Toss the chicken with salt and cornstarch, making sure the cornstarch coats it evenly.
- Sear the chicken – Heat peanut oil in a large pan over medium heat. Add the chicken and cook until almost done, then remove it from the pan and set it aside.
- Sauté the aromatics and vegetables – Add a bit more oil if needed, then the garlic and ginger, and cook just until fragrant. Add the vegetables and sauté until they start to soften.
- Combine and finish – Add the chicken back into the pan along with the sauce, whisking it again first since the cornstarch settles to the bottom. Cook, stirring slowly, until the sauce thickens and the vegetables reach your preferred tenderness.
- Add the rice – Mix the cooked rice into the pan with the chicken and vegetables until everything is evenly combined. Top with scallions and sesame seeds, and serve right away.
What Else to Add to This Rice Bowl
- Protein swaps: shrimp, salmon, steak, or pressed extra-firm tofu all work in place of chicken. Cook whichever you choose the same way you’d cook the chicken, searing it first before adding it back in with the sauce.
- Extra toppings: edamame, sliced avocado, a quick cucumber salad, or a fried egg on top all add something different without changing the core recipe.
- More vegetables: bell peppers, water chestnuts, snap peas, or baby corn all work well stirred in alongside or instead of what’s already in the recipe.
- A little sweetness: grilled or fresh pineapple is a nice addition if you want a sweeter bowl.
Storing and Reheating Leftover Chicken Teriyaki Rice Bowl
Store: in the refrigerator, in an airtight container, for 3-4 days.
Reheating: reheat in the microwave until heated through, preferably in 30-45 second increments and stirring in between. If the rice has dried out, stir in a tablespoon or two of chicken broth before reheating to bring back some moisture.
Chicken Teriyaki Rice Bowl Recipe FAQs
Yes, brown rice works well, though it takes longer to cook than white rice, so plan ahead. Quinoa or cauliflower rice are both good lighter substitutes too. Cauliflower rice cooks fast and can be sautéed separately. You can also use other grains if you wish.
It can be, with one simple swap. Soy sauce is the only ingredient here that contains gluten, so use a gluten-free soy sauce or tamari in the teriyaki sauce.
Yes, though this recipe doesn’t require it. If you’d like extra flavor, toss the chicken in a portion of the sauce and let it sit in the refrigerator for an hour, or up to overnight, before cooking.
Yes. Divide the finished dish into individual containers and refrigerate. It reheats well in the microwave, making it an easy one to have ready for lunches or quick dinners during the week.
More Rice Bowl and Teriyaki Recipes From Me
- Chicken Teriyaki
- Tropical Shrimp Rice Bowl
- Teriyaki Chicken Meatballs
- Teriyaki Salmon
- Teriyaki Rice and Salmon Patties
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Chicken Teriyaki Rice Bowl Recipe
Ingredients
Teriyaki Sauce:
- 1/2 cup low sodium soy sauce (use gluten free soy sauce or tamari if needed)
- 4 garlic cloves
- 1/2 tsp grated fresh ginger
- 1/3 cup honey
- 1 tbsp rice vinegar
- 1/2 cup chicken broth
- 1 1/2 tbsp cornstarch
Chicken Teriyaki
- 1 cup uncooked jasmine rice
- 2 tbsp peanut oil
- 1.25 lbs boneless, skinless chicken thigh meat
- 1 tbsp cornstarch
- salt
- 3 garlic cloves minced
- 1 tsp grated fresh ginger
- 5 oz snow peas
- 1 bunch of broccoli
- 1 medium carrot
- 1/4 cup chopped scallions
Topping:
- 1/2 tbsp sesame seeds optional
- 1 tbsp minced scallions optional
Instructions
- Set rice to cook according to the package instructions.
- *TIP: too keep rice fluffy, do not stir while it’s cooking. Stirring rice releases starches and makes rice sticky.
- Chop and slice vegetables so it's ready when starting to cook.
- Whisk all ingredients for the sauce and set aside.
- Slice chicken meat into small pieces and combine it in a bowl with some salt and cornstarch. Make sure that cornstarch is spread evenly throughout.
- Preheat a large cooking pan over medium heat and add oil. Saute chicken until almost done, take chicken (and juices) out of the pan, and set it aside.
- Add a little bit more peanut oil to the pan if needed. Add minced garlic and grated ginger and saute just until it's fragrant.
- Add remaining vegetables to the pan, stir, and saute until starts to soften.
- When vegetables start to soften, add chicken back in, and add the sauce. (Make sure to quickly whisk the sauce mixture before adding it because cornstarch settles to the bottom.)
- Cook everything, while stirring slowly, until sauce thickens and vegetables are as soft as you like it.
- Add cooked rice to the chicken and vegetables pan and carefully mix everything together until evenly combined. Top off with some sesame seeds and scallions of you wish and serve.
- NOTE: if using pre-cooked teriyaki sauce, you don't need to wait until it's thickened. Simply cook everything together for a couple of minutes and then add rice.
Notes
- Rice tip: don’t stir rice while it cooks, since this releases starch and makes it sticky.
- Gluten-free: use gluten-free soy sauce or tamari in place of regular soy sauce.
Nutrition
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Categories:
30 Minute Meals, Asian Recipes, Chicken Dinner Recipes, Dinner Recipes, Gluten Free Recipes, Rice Dinner Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Lyuba, your recipes are out of this world ! I love your recipes. Please bear in mind, I’m a 78 year old man, NOT a ‘dirty Old Man’ just want to say, your smile is as beautiful as your recipes !
I started cooking on my own, when my wife passed away, almost 15 years ago & living alone, I was faced with either seriously cooking for myself, or eating out, which I can’t afford. Since then, I’ve become addicted to cooking. Can’t wait to try your Chicken Treiyaki Rice Bowl & your Bourbon chicken. No problem with the alcohol added, as I’ve been a Jack Daniels on the Rocks fan, for years. Again, thank you soo much for the recipes & God Bless……..
Bill
Hi Bill, I am so sorry about your the lose of your wife. I am glad I can at least help you with these recipes.