Satisfy your cravings for take-out with this delicious and healthy gluten-free Teriyaki Chicken Rice Bowl Recipe! Juicy chicken, fluffy rice, and a homemade teriyaki sauce come together for the ultimate lunch or easy dinner dish.
❤️ Why you'll love this recipe
Get on board with the healthy bowls trend without the expense of eating out! Make healthy, easy weeknight dinners or lunches with a satisfying, nourishing mix of components that you can prep in advance.
Bowl meals are a quick and efficient way to pack a lot of nutrition into one bowl. A meal in a bowl like this Teriyaki Chicken Rice Bowl includes protein, carbs, and veggies all in one dish.
Whether you call them Buddha Bowls, Nourish Bowls, Power Bowls, or Grain Bowls, they are a delicious, quick, and healthy way to get dinner on the table fast . . . and clean out the fridge at the same time! Use what you have and be creative!
More inspiration here!
- Sesame Miso Salmon Bowls
- Chicken Fajita Bowl with Cauliflower Rice
- Easy Vegetarian Mediterranean Quinoa Bowl
- Vietnamese Prawn (Shrimp) Noodle Bowl
- Healthy Quinoa Bowl with Spinach Feta and Strawberries
🛒 Ingredients and substitutions
You'll find a complete list of ingredients with amounts in the recipe card below. But before we get to the full recipe, here are a few notes about the key ingredients.
- rice: I use Thai Jasmine rice for this chicken rice bowl and cook it in my Instant Pot.
- teriyaki sauce: Use this easy recipe for homemade teriyaki sauce.
- chicken: I use boneless, skinless chicken thighs in this recipe. You could substitute boneless, skinless chicken breasts if you'd like.
- vegetables: broccoli, carrots, and zucchini make a good color combination, but you can use your favorite veggies. Try sugar snap peas, green beans, asparagus, kale, or sprouts, too.
- green onions: for extra flavor and garnish.
- sesame seeds: to sprinkle on top of the chicken for that necessary crunch element!
🔪 Instructions
Here's an overview of what you'll do to make this recipe perfectly. You'll find complete instructions in the recipe card at the end of this post.
- Make the teriyaki marinade. Begin by making the teriyaki marinade. Make the full amount of the marinade (without the cornstarch.)
- Cut the chicken thighs into bite-sized pieces. Place them in a container or a resealable bag with half the teriyaki marinade. Let this sit in the fridge for at least 30 minutes, or even overnight.
- Cut the vegetables into similarly-sized pieces so they'll cook at the same rate.
- Cook the rice according to the package directions.
- Cook the chicken. While the rice is cooking, heat oil in a skillet over medium heat. Drain the marinade and cook the diced chicken until it is no longer pink inside. Remove the chicken from the pan and keep it warm.
- Add the vegetables, stirring over high heat until they are crisp-tender.
- Thicken the teriyaki sauce. Combine ½ tablespoon cornstarch with ½ tablespoon water to make a slurry. Add this to the remaining teriyaki marinade and stir. It will form a thick, glossy sauce once you heat it.
- Toss and coat. Add the chicken back into the pan with the vegetables. Toss it with the teriyaki sauce until it has thickened and coats the chicken.
- Plate your meal by adding rice to a bowl, then top it with teriyaki chicken and vegetables. Garnish with sesame seeds and thinly sliced green onions. Serve immediately.
🔁 Possible Variations
You can steam your vegetables in a separate pot if you'd like, while the chicken is cooking in a skillet.
You can also vary the vegetables as mentioned above, trying different combinations.
👍🏼 Helpful Tips
Plan ahead! Make the teriyaki sauce up to a week in advance. Store it in the fridge (or even the freezer) to save time.
Marinate the chicken ahead of time, too. You can freeze it right in the marinade, then thaw it in the fridge overnight, ready for a quick meal.
Make your chicken bowl attractive. When choosing your grain and vegetables, consider contrasts in flavor, texture, and color. A bowl that is all shades of brown or orange will not be very appealing!
❓Reader's Questions
No, you are not limited to using white rice. You can use any variety of rice you choose. Just follow the package directions for cooking times.
One of the best things about grain bowls like this one is that you can vary the grain! Try quinoa instead of rice for a change, like this recipe for Teriyaki Chicken Quinoa Bowls.
🍽 Serving Suggestions
This teriyaki chicken bowl is satisfying as is, but I always like to start a meal with a salad. Here are a few favorites:
- Thai Cucumber Salad with Mint
- Blackberry Kiwi Salad with Oranges
- Asian Pear and Cranberry Chopped Salad
⏰ Storage Instructions
To store: Cover the bowl and store it in the fridge for 2 - 3 days.
To reheat: Gently reheat in the microwave.
Freeze it: Freeze this teriyaki chicken bowl in an airtight container for up to 3 months.
🗒 More chicken recipes
- Keto Tuscan Chicken (Quick & Easy)35 Minutes
- Teriyaki Chicken Quinoa Bowls1 Hours
- Air Fryer Thai Peanut Chicken Wings45 Minutes
- Easy Japanese Chicken Yakitori Skewers30 Minutes
When you make this recipe for teriyaki chicken rice bowls, please leave a comment and a star rating below. I love hearing from you! Thanks in advance. Subscribe to my newsletter and receive new recipes delivered straight to your inbox once a week.
📖 Recipe
Teriyaki Chicken Rice Bowl
Ingredients
- 4 medium chicken thighs, boneless, skinless
- 1 tablespoon olive oil, or avocado oil or grapeseed oil
- 1 cup rice, any variety
- 1 cup homemade teriyaki sauce
- 1 cup broccoli florets
- 1 large carrot thinly sliced
- 1 small zucchini, sliced
Instructions
- Begin by making the teriyaki sauce. Make the full amount of the marinade (without the cornstarch.)
- Cut the chicken thighs into bite-sized pieces. Place them in a container or a resealable bag with half the teriyaki marinade. Let this sit in the fridge for at least 30 minutes, or even overnight.
- Cut the vegetables into similarly-sized pieces so they'll cook at the same rate.
- Cook the rice according to the package directions.
- While the rice is cooking, heat oil in a skillet over medium heat. Drain the marinade and cook the diced chicken until it is no longer pink inside. Remove the chicken from the pan and keep it warm.
- Add the vegetables, stirring over high heat until they are crisp-tender.
- Combine ½ tablespoon cornstarch with ½ tablespoon water to make a slurry. Add this to the remaining teriyaki marinade and stir. It will form a thick, glossy sauce once you heat it.
- Add the chicken back into the pan with the vegetables. Toss it with the teriyaki sauce until it has thickened and coats the chicken.
- Plate your meal by adding rice to a bowl, then top it with teriyaki chicken and vegetables. Garnish with sesame seeds and thinly sliced green onions. Serve immediately.
Paula
My family really enjoys this meal and is often requested. It has become one in our regular rotation.
Dan
This was such an easy week night meal!