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This homemade Teriyaki Chicken Bowl is loaded with marinated chicken, rice, veggies and a flavorful sauce. Once the chicken has marinated, it takes only 20 minutes to prepare. If your family loves Asian flavors, they will love this chicken teriyaki bowl.
Homemade teriyaki sauce is the star of this teriyaki chicken rice bowl, and it’s so easy to whip up. I always make extra to serve on chicken or salmon later in the week. The marinated chicken is sauteed until it’s tender and succulent, then combined with rice and veggies for a filling chicken teriyaki bowl perfect for lunch or dinner. Be sure to drizzle your teriyaki chicken bowl with extra sauce for maximum flavor.
If you love rice, try my Chinese Vegetable Fried Rice, Spicy Salmon Crispy Rice or Spicy Salmon and Rice Egg Rolls.
Why You’ll Love This Chicken Rice Bowl
- It’s quick and easy. Prepare the marinade in advance. Once the chicken has been marinated, the rest of the meal comes together quickly.
- It’s flavorful. The teriyaki sauce alone is loaded with umami flavors. Add the sweet mango and bell peppers with the rice and chicken, and you have a dish everyone will love.
- It’s customizable. It’s easy to make this mild or spicy, swap the meat for shrimp or add more of your favorite veggies.
Teriyaki Chicken Rice Bowl Ingredients
For making teriyaki sauce
- Soy Sauce – Choose a low-sodium soy sauce. You can also use tamari, coconut aminos or liquid aminios.
- Water
- Brown Sugar – Use light or dark brown sugar. You can also use honey.
- Rice Vinegar – Rice vinegar is sweet. You can substitute apple cider vinegar if preferred.
- Sesame Oil – Sesame oil has a nutty flavor. We don’t recommend using a substitute here as it will significantly alter the taste.
- Ginger – Use freshly grated ginger. You can store leftover ginger in the freezer to make it last longer.
- Garlic – Use freshly minced garlic for the best flavor.
- Slurry – Combine water and cornstarch to thicken the sauce.
- Seasoning – Season to taste with salt and freshly ground pepper.
For the bowl
- Chicken – Use boneless, skinless chicken breasts or substitute boneless, skinless chicken thighs.
- Rice – Use 2 cups of your favorite cooked rice, such as jasmine rice or brown rice.
- Mango – Cut fresh mango into cubes. You can also use pineapple.
- Bell Peppers – Cut red bell peppers (or your favorite color) into cubes
- Toppings – Top with edamame, shredded carrot, green onion and sesame seeds.
- Red Chili Flakes – Season to taste with crushed red pepper flakes.
How To Make Teriyaki Chicken Bowl
- Prepare the teriyaki sauce. Heat a skillet over medium flame, and add soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, and garlic. Bring it to a rolling boil and cornstarch slurry (cornstarch + water) and season with salt and pepper. The Mixture starts to thicken and simmer for 3-4 minutes. Allow the teriyaki sauce to cool down.
- Marinate the chicken. In a bowl with the chicken breasts, pour half of the prepared teriyaki sauce and marinate the chicken for at least 1 hour.
- Grill the chicken. Place the marinated chicken breasts on the griddle or grill pan and cook for 8-10 minutes until the chicken is cooked through by turning the chicken halfway through. Once done, transfer the chicken to a plate and allow them to rest for 10 minutes.
- Saute the mango and peppers. Meanwhile, add the mango chunks and bell peppers to the griddle and cook for 2 minutes. Once done, set it aside.
- Assemble the bowl. Start assembling the Teriyaki chicken bowl; place a layer of rice in a serving bowl. Top the rice with sliced Teriyaki chicken, grilled mango, grilled bell peppers, edamame, and carrots.
- Garnish and serve. Drizzle the reserved Teriyaki sauce on top and garnish with green onions, sesame seeds, and crushed red chili flakes.
Tips To Make Chicken Teriyaki Bowl
- Allow the chicken to marinate in the homemade teriyaki sauce for at least 1 hour or overnight to enhance the flavors.
- Don’t overcrowd the pan or skillet when cooking the chicken or it won’t brown and caramelize.
- Use a non-stick pan to prevent the teriyaki sauce from sticking and make cleaning easier.
- Adjust the sweetness of the teriyaki sauce by varying the amount of sugar.
- Customize with toppings and vegetables for a personalized bowl. Add sliced green onions, sesame seeds, or chopped cilantro for freshness. You can also top the rice bowl with steamed or stir-fried vegetables like broccoli, carrots, bell peppers, or snap peas.
- Double the sauce so you have extra for drizzling or to use on grilled meats and seafood later in the week.
- Garnish just before serving.
- Swap out the chicken with other proteins like beef, shrimp, tofu, or even salmon. Adjust the cooking time accordingly based on the protein you choose.
Frequently Asked Questions
Yes. I love the flavor of homemade teriyaki sauce, but you can save time using a premade bottled teriyaki sauce.
Instead of boneless, skinless chicken breast, you could also use chicken tenders or even boneless, skinless chicken thighs. You can also substitute beef, tofu, shrimp and salmon.
Rice bowls contain a nice balance of protein, carbohydrates and vegetables. But rice bowls can be high in sodium and sugar. Making homemade teriyaki sauce is a great way to control the saltiness and sweetness. You can use a low-sodium soy sauce and reduce the amount of sugar to make the sauce a bit healthier. You can also reduce the overall amount of teriyaki sauce used in the recipe.
These rice bowls are best enjoyed immediately, but leftovers can be covered and stored in the fridge for 3-4 days. Reheat in the microwave until warm.
I recommend freezing only the chicken and preparing the other ingredients fresh. Rice tends to dry out when frozen and veggies can become mushy. The chicken can be frozen in an airtight container for up to 6 months.
The great thing about this meal is that it is all in one. Each bowl contains protein, carbohydrates, vegetables and fruit.
More Teriyaki Recipes
- Teriyaki Chicken Meatballs
- Grilled Teriyaki Chicken Skewers
- Chicken Teriyaki Stir Fry
- Baked Teriyaki Salmon
- Teriyaki Salmon Stir Fry
- Spicy Teriyaki Chicken with Broccoli
- Teriyaki Shrimp
I hope you enjoy all the recipes I share with you, including this delicious Teriyaki chicken bowl recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Teriyaki Chicken Bowl
Ingredients
For making teriyaki sauce
- ⅓ cup low-sodium soy sauce
- ⅓ cup water
- 3 tablespoons brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- 2 tablespoon water + 2 teaspoons cornstarch
- ½ teaspoon salt
- ½ teaspoon ground pepper
For the bowl
- 1.5 lb boneless skinless chicken breasts
- 2 cups cooked rice
- 1 cup mango, cut into cubes
- 1 cup red bell peppers, cut into cubes
- 1 cup edamame
- 1 cup carrot, shredded
- 2 tablespoons green onions
- 2 teaspoons sesame seeds
- 1 teaspoon crushed red chili flakes
Instructions
- Heat a skillet over medium flame, and add soy sauce, water, brown sugar, rice vinegar, sesame oil, ginger, and garlic. Bring it to a rolling boil and cornstarch slurry (cornstarch + water) and season with salt and pepper. The Mixture starts to thicken and simmer for 3-4 minutes. Allow the teriyaki sauce to cool down.
- In a bowl with the chicken breasts, pour half of the prepared teriyaki sauce and marinate the chicken for at least 1 hour.
- Place the marinated chicken breasts on the griddle or grill pan and cook for 8-10 minutes until the chicken is cooked through by turning the chicken halfway through.
- Once done, transfer the chicken to a plate and allow them to rest for 10 minutes.
- Meanwhile, add the mango chunks and bell peppers to the griddle and cook for 2 minutes. Once done, set it aside.
- Start assembling the Teriyaki chicken bowl; place a layer of rice in a serving bowl. Top the rice with sliced Teriyaki chicken, grilled mango, grilled bell peppers, edamame, and carrots.
- Drizzle the reserved Teriyaki sauce on top and garnish with green onions, sesame seeds, and crushed red chili flakes.
Notes
- Allow the chicken to marinate in the homemade teriyaki sauce for at least 1 hour or overnight to enhance the flavors.
- Don’t overcrowd the pan or skillet when cooking the chicken or it won’t brown and caramelize.
- Use a non-stick pan to prevent the teriyaki sauce from sticking and make cleaning easier.
- Adjust the sweetness of the teriyaki sauce by varying the amount of sugar.
- Customize with toppings and vegetables for a personalized bowl. Add sliced green onions, sesame seeds, or chopped cilantro for freshness. You can also top the rice bowl with steamed or stir-fried vegetables like broccoli, carrots, bell peppers, or snap peas.
- Double the sauce so you have extra for drizzling or to use on grilled meats and seafood later in the week.
- Garnish just before serving.
- Swap out the chicken with other proteins like beef, shrimp, tofu, or even salmon. Adjust the cooking time accordingly based on the protein you choose.
