Chicken Teriyaki Rice Bowls
These Chicken Teriyaki Rice Bowls are an easy, better-than-takeout dinner made with juicy chicken tossed in a glossy homemade teriyaki sauce and served over rice with broccoli, edamame, and a quick cucumber salad. Perfect for busy weeknights, customizable for picky eaters, and great for meal prep!
Ingredients
For the Chicken
- 2 pounds boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Salt and white pepper, to taste
- 2 tablespoons cornstarch
- 1 tablespoon neutral oil, plus more for cooking
For the Teriyaki Sauce
- 1/3 cup low-sodium soy sauce
- 1 tablespoon dark soy sauce
- 1/4 cup water
- 1 tablespoon brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar, plus more to taste
- 2 cloves garlic, grated
- 2 teaspoons fresh ginger, grated
- 1 to 2 teaspoons sesame oil
For the Bowls
- 4 cups cooked jasmine rice
- 4 cups broccoli florets, steamed
- 8 ounces shelled edamame, steamed
Quick Cucumber Salad
- 1 large cucumber, sliced
- 2 tablespoons rice vinegar
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon grated ginger
- Pinch of sugar
- Pinch of salt
Optional Toppings
- Shredded carrots
- Sesame seeds
- Sliced green onions
- Avocado
- Sriracha or spicy mayo
Instructions
Make the cucumber salad:
- In a medium bowl, toss the sliced cucumbers with the rice vinegar, soy sauce, sesame oil, ginger, olive oil, sugar, and salt. Set aside while you prepare the rest of the recipe.
Make the teriyaki chicken:
- In a large bowl, toss the chicken with the cornstarch, salt, white pepper, and oil until evenly coated. Let sit for 10–15 minutes while you prepare the sauce and toppings.
- In a bowl or measuring cup, whisk together the low-sodium soy sauce, dark soy sauce, water, brown sugar, honey, rice vinegar, garlic, ginger, and sesame oil until combined.
- Heat a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook until golden brown and cooked through, about 6–8 minutes, stirring occasionally. Transfer the cooked chicken to a plate.
- Pour the teriyaki sauce into the same skillet and simmer for 1–2 minutes, stirring often, until slightly thickened and glossy.
- Return the chicken to the skillet and toss until evenly coated in the sauce. Let cook for another minute so the chicken can absorb the flavors.
Assemble the bowls:
- Divide the cooked rice among four bowls. Top with the teriyaki chicken, steamed broccoli, edamame, cucumber salad, and any desired toppings such as shredded carrots, sesame seeds, green onions, avocado, or spicy mayo.
Notes
- Chicken thighs stay juicier and more flavorful, but chicken breasts work great if you prefer a leaner option or want a little extra protein per serving.
- Don’t overcrowd the pan or the chicken will steam instead of browning. Cook in batches if needed.
- For extra saucy bowls, feel free to double the teriyaki sauce.
- Jasmine rice is my favorite for these bowls, but brown rice, cauliflower rice, or quinoa all work well.
- Frozen broccoli and edamame are great shortcuts for busy weeknights.
- Store the cucumber salad separately if meal prepping for the best texture.
- Nutrition information is only an estimate and will vary depending on the exact ingredients and toppings used.
Nutrition
Calories: 794kcal, Carbohydrates: 78g, Protein: 67g, Fat: 23g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 136mg, Sodium: 1717mg, Potassium: 1674mg, Fiber: 6g, Sugar: 16g, Vitamin A: 621IU, Vitamin C: 84mg, Calcium: 147mg, Iron: 5mg