Easy Chicken Teriyaki Rice Bowl made with juicy chicken thigh meat, vegetables, homemade teriyaki sauce, and fluffy rice. It’s a fast and easy dinner, especially if you already have teriyaki sauce on hand. You can make it gluten free by substituting gluten free soy sauce and you can lighten the dish by using quinoa or cauliflower rice.
CHICKEN TERIYAKI RICE BOWL
I can guarantee that this chicken teriyaki bowl will beat any take-out you can get. It will beat the taste by a thousand percent and will take you as much to cook as it takes to wait for the delivery. Even faster if you make Teriyaki Sauce ahead of time and have it in the fridge.
After making our favorite take-out dishes at home, I can’t bring myself to order it anymore because it tastes so much better homemade. You can always alter the recipe to add your favorite vegetables, use your favorite cut of chicken, and even substitute rice for quinoa or brown rice. The whole dish takes only 30 minutes so it’s perfect for a quick weeknight dinner.
HOW TO MAKE CHICKEN TERIYAKI RICE BOWL
I like to make everything at the same time so it goes faster but that means more dishes. So you can make the rice, chicken, and vegetables all at the same time, using separate pans. Or, to save yourself some dish-washing after, you can take turns of making chicken and vegetables in the same pan, one after another. This will take a bit longer but will mean less dishes.
To make Teriyaki sauce, all you have to do is combine all ingredients in a bowl and whisk it together. If making the sauce specifically for this dish, you don’t even have to cook it first. (You can always cook the sauce ahead of time and keep it in the fridge too.)
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.
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. Then, saute chicken in peanut oil until almost done. Take chicken out of the pan and set it aside while sauteing vegetables.
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. It’s now ready to enjoy!
WHAT VEGETABLES TO USE
My favorite vegetables to use in chicken teriyaki are broccoli, carrots, scallions, and snow peas. Additional vegetables that will compliment this dish are cauliflower, bell peppers, mushrooms, and baby corn.
CAN I SUBSTITUTE RICE?
Yes, you can absolutely! If you don’t want to use white rice, you can always substitute brown rice. Brown rice will take a little bit longer too cook though, so keep that in mind.
If you don’t want to use rice at all, you can make this dish with quinoa or cauliflower rice. Quinoa will also take a little longer to cook than rice but cauliflower rice is very fast and easy to saute separately.
IS THIS CHICKEN TERIYAKI GLUTEN FREE?
This recipe can very easily be gluten free with one simple substitution of soy sauce. Soy sauce is the only glutinous ingredient in this recipe so use gluten free soy sauce when preparing the teriyaki sauce.
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Chicken Teriyaki Rice Bowl
- 1/2 cup soy sauce (use GF soy sauce 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
- 1 cup uncooked jasmine rice
- 2 tbsp peanut oil
- 1.25 lbs boneless, skinless chicken thigh meat
- 1 tbsp cornstarch
- 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
- 1/2 tbsp sesame seeds optional
- 1 tbsp minced scallions optional
- 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.