Teriyaki Chicken Rice Bowls

Name: Teriyaki Chicken Rice Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asiatique
Ingredients: ½ cup soy sauce; ½ cup sake; ½ cup mirin; ½ cup granulated sugar; 1½ lbs boneless skinless chicken thighs (or breasts, halved); ½ cup teriyaki sauce, plus more for brushing/drizzling; 1 tablespoon chili garlic paste (or sambal or sriracha); Diamond kosher salt; Ground white pepper; 4 cups steamed rice; 12 oz broccoli, grilled or steamed; 2 green onions, thinly sliced; Sesame seeds, for sprinkling

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Teriyaki Chicken Rice Bowls are the ultimate dinner shortcut for busy nights—cozy, customizable, and packed with flavor. You get juicy grilled chicken, fluffy rice, crisp broccoli, and a sticky-sweet homemade teriyaki sauce that puts bottled versions to shame. Grill, pan-sear, or roast the chicken—this meal fits your schedule and always hits the spot.

Pinterest graphic showing marinated teriyaki chicken and finished rice bowl with glazed chicken, sesame seeds, and broccoli.

Why You’ll Love These Teriyaki Chicken Rice Bowls

All the flavor, none of the fuss—these bowls deliver juicy, caramelized chicken, your choice of grains and veggies, and endless topping options. They’re perfect for picky eaters, meal preppers, or anyone needing an easy, customizable dinner that still tastes like a treat.

The Key Ingredients

Chicken thighs (or breasts): Thighs win for juiciness, but breasts work too—just cut them in half for even marinating.
Teriyaki sauce (homemade!): Just soy sauce, sake, mirin, and sugar, simmered until glossy.
Sriracha or chili garlic paste: For a touch of heat in your marinade.
Steamed rice: White, brown, purple, or any grain you love.
Broccoli: Steam, roast, or grill. No broccoli? Try carrots, snap peas, or whatever’s in the crisper.
Toppings: Green onion and sesame seeds are a must, but shredded cabbage, carrots, bell peppers, or even mango totally work.

Overhead view of ingredients for teriyaki chicken rice bowls, including chicken, broccoli, rice, soy sauce, ginger, oil, and sesame seeds arranged on a white surface.

Tools You’ll Need

Sharp knife
Mixing bowls
Grill, grill pan, or oven
Cutting board
Rice cooker or saucepan

Step-by-Step: How to Make Teriyaki Chicken Rice Bowls

Let’s break it down so you can get dinner on the table (or in your meal prep containers) fast.

1. Make the Teriyaki Sauce

Combine soy sauce, sake, mirin, and granulated sugar in a small saucepan. Stir well and bring to a simmer over medium-low heat. Reduce by about a third—this should take 5–8 minutes. Let it cool completely before using (bonus: it keeps in the fridge for a month).

Freshly grated ginger being added to a bowl of dark teriyaki sauce with soy, mirin, and sugar on a white background.

2. Marinate the Chicken

Add boneless skinless chicken thighs to a bowl. Pour in cooled teriyaki sauce and 1 tablespoon chili garlic paste (or sriracha). Sprinkle with kosher salt and ground white pepper. Stir, cover, and refrigerate for at least 2 hours (24 for max flavor, but even 30 minutes works in a pinch).

Close-up of raw chicken thighs being seasoned with salt, pepper, and spices on a white plate.

Raw chicken pieces coated and marinating in homemade teriyaki sauce with sesame seeds in a glass bowl.

3. Prep the Grill (or Pan/Oven)

Grill: Preheat to medium-high (about 450°F). Oil the grates so nothing sticks.
Grill pan: Get it hot on the stove.
Oven: Preheat to 425°F.

Hand pouring oil into a white skillet before cooking teriyaki chicken.

4. Cook the Chicken

Grill or sear the chicken for 3–4 minutes per side, brushing with extra teriyaki sauce as it cooks for those caramelized edges. If you’re baking, pop it on a lined baking sheet for about 20–25 minutes. Rest the chicken for 5 minutes, then slice.

Golden brown chicken thighs searing in a skillet, developing a crispy, flavorful crust for teriyaki chicken rice bowls.

Juicy chicken pieces simmering in thick, glossy homemade teriyaki sauce in a pan.

5. Prep the Rice & Veggies

Cook your rice however you like it, and steam or roast your broccoli (or go wild with other veggies—no judgment).

6. Build Your Bowls

Spoon rice into bowls. Top with sliced chicken and broccoli. Drizzle with more teriyaki sauce (the clean stuff that didn’t touch raw chicken). Finish with sliced green onion, sesame seeds, and any other toppings you love.

Sliced teriyaki chicken glazed with sauce, served over fluffy white rice with roasted broccoli and sesame seeds.

Ways to Customize Your Bowls

Switch the grain: Quinoa, couscous, rice noodles, or even soba noodles.
Swap the veggies: Roasted sweet potatoes, bok choy, snap peas—anything goes.
Get saucy: Add spicy mayo, pickled veggies, or a squeeze of lime.
Protein swap: Try tofu, shrimp, or even salmon for a twist.

Storage & Reheating Tips

Keep ingredients separate for the freshest leftovers. Bowls stay good in the fridge up to 5 days; sauce lasts a month.
Reheat chicken, rice, and veggies in the microwave until warm. Drizzle with sauce right before eating.
Freeze chicken if needed; thaw overnight and reheat gently.

FAQ

Can I use store-bought teriyaki sauce?

Absolutely, just use your favorite brand if you’re short on time.

How do I make it gluten-free?

Swap in tamari for the soy sauce.

Can I make this with chicken breasts?

Yes, just cut them in half so they marinate faster and cook evenly.

Do I need a grill?

Nope! A grill pan or oven works great—just follow the same timing.