This Teriyaki Chicken Bowl is super easy - no need for take-out menus anymore! The sauce requires just 4 basic ingredients, all of which you likely have on hand + your favorite toppings.
And it's perfect for meal prep!
Teriyaki Chicken Bowl
This winner chicken dinner is guaranteed to please thanks to its quick and easy preparation. Marinate the chicken for 30 minutes, then cook for 14 minutes!
We have Asian food at least once a week in our house, from our baked trout, Korean BBQ chicken, pork stir fry to honey garlic chicken thighs made in slow cooker.
This teriyaki chicken rice bowl is sure to become your favorite too!
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Ingredients
- Rice - feel free to swap the traditional white rice to your favorite type of rice. We love cauliflower rice too!
- Chicken - chicken thighs stay super juicy and tender however after marinating chicken breast will taste superb too. Or use my other fave alternative - hot honey shrimp!
- Honey - adds sweetness and some stickiness to the sauce. I like to use maple syrup if I run out of honey.
- Soy sauce - I recommend opting for the low-sodium version. Regular soy sauce might make the dish overly salty.
- Garlic - the amount I added is enough for a pleasant garlicky aroma and flavor per one serving; if your garlic is not strong enough or you just like more, double the amount.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Teriyaki Chicken Rice Bowls + Step-by-Step Photos
- Whisk the sauce ingredients until they are combined. Add chicken thighs, season with salt and black pepper, and mix until fully coated in the marinade. Cover with plastic wrap and refrigerate for 30 minutes.
- When marinated, turn the oven broiler setting on high and place oven rack in the middle. Broil the chicken for 7 minutes, then flip and cook for another 7 minutes until they turn golden brown.
- Take the chicken out of the oven and allow them to rest for 10 minutes before slicing (slice against the grain for most juicy bits). In the meantime, cook rice and serve with toppings or whip up a batch of Asian cucumber salad or this Korean cucumber salad.
- You can also cook the oven without a broiler, in this case, preheat the oven to 425 and cook the chicken for 20-30 minutes.
- Serve as is or with additional vegetables like these Hibachi style japanese zucchini, pickled daikon or cucumber carrot salad.
Topping and Swaps
- Kimchi is one of our favorite things to add to these types of bowls. We have at least one jar always in our fridge!
- Pickled onions, pickled daikon radish or pickled cabbage or any fermented veggie will complement the tangy chicken slices well.
- Feeling little adventurous? For a spicy kick, I love adding ½ -1 teaspoon of gochujang paste to the marinade.
- Carbs - For a low carb meal serve the soy chicken with quinoa, cauliflower rice, marinated vegetable salad, roasted veg such as air fryer cauliflower, roasted asparagus or Brussels sprouts.
Freezing And Storing Instructions
- To Store. Leftover marinated chicken can be refrigerated in an airtight container for up to 3-4 days. I like to use leftover chicken for street tacos the next day. Keep the veggies and rice separately for easy reheating later.
- To Reheat. Warm chicken in a skillet on the stovetop over medium-low heat or in the microwave. You may need to whip up some extra sauce and coat the chicken again before reheating. Follow this guide on how to reheat rice in 4 ways.
- To Freeze. You can double or triple the recipe easily and freeze for 3 months. Thaw overnight in the refrigerator before reheating.
- Meal prep. The sauce can be whisked together and stored sealed in a mason jar for up to a week in the fridge. You can also marinate the chicken overnight - even better! Keep the veg separately in food containers.
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Recipe Card
Teriyaki Chicken Bowl
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
For Chicken
- 5 ounces chicken, I prefer boneless skinless chicken thighs
- 1 tablespoon soy sauce
- 1 teaspoon honey or maple syrup
- salt and pepper to taste
- 1 tablespoon sesame oil, toasted
- ½ teaspoon fresh garlic, minced or more to taste
For Serving
- ¾ cup cooked rice, about ¼ cup uncooked
- ¼ cup pickled red onion
- ½ cup cucumbers, diced
- 1 teaspoon sesame seeds
- ½ of avocado, sliced
- ¼ cup cilantro, chopped or leaves
- 1 tablespoon or more green onions, sliced
INSTRUCTIONS
- Whisk the sauce ingredients until they combined. Add chicken thighs, season with salt and black pepper and mix until fully coated in the marinade. Cover with plastic wrap and refrigerate for 30 minutes.5 ounces chicken, 1 tablespoon soy sauce, 1 teaspoon honey or maple syrup, salt and pepper to taste, 1 tablespoon sesame oil, ½ teaspoon fresh garlic
- When marinated, turn the oven broiler setting on high and place oven rack in the middle. Broil the chicken for 7 minutes, then flip and cook for another 7 minutes until they turn golden brown.
- Take the chicken out of the oven and allow them to rest for 10 minutes before slicing (slice against the grain for most juicy bits). In the meantime, cook ric.¾ cup cooked rice
- Serve with toppings!¼ cup pickled red onion, 1 teaspoon sesame seeds, ½ of avocado, ¼ cup cilantro, 1 tablespoon or more green onions, ½ cup cucumbers
- You can also cook the oven without broiler, in this case preheat oven to 425 F and cook chicken for 20-30 minutes.
NOTES
- To Store. Refrigerate leftover chicken slices in an airtight container for up to 3-4 days. I like to use leftover chicken for street tacos the next day. Keep the veggies and rice separately for easy reheating later.
- To Reheat. Warm chicken in a skillet on the stovetop over medium-low heat or in the microwave. You may need to whip up some extra sauce and coat the chicken again before reheating. Follow this guide on how to reheat rice in 4 ways.
- Chicken - chicken thighs stay super juicy and tender however after marinating chicken breast will taste superb too.
- Honey - adds sweetness and some stickiness to the sauce. I like to use maple syrup if I run out of honey.
- Soy sauce - I recommend opting for the low-sodium version. Regular soy sauce might make the dish overly salty.
- Garlic - the amount I added is enough for a pleasant garlicky aroma and flavor per one serving; if your garlic is not strong enough or you just like more, double the amount.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Teriyaki Chicken Bowl: FAQ
Make lettuce wraps, tacos, or use leftover for egg fried rice and chicken lo mein.
Add seasonings like cardamom, kaffir lime leaves, nutmeg when cooking rice.
Or make a delicious batch of cilantro lime rice or yellow rice to make this chicken bowl more colorful!
To check if the chicken is cooked, cut it into it. If the juices are clear, it's done.
If they're red or pink, it needs more time. The most reliable method is using a digital instant-read thermometer. Take the chicken out at 157°F, as it rests, it'll reach the safe temperature of 165°F.
I suggest baking the chicken thighs at 425 degrees Fahrenheit for a shorter duration to maintain their juiciness, rather than baking them longer at 350 degrees and risking them drying out.
I like to use the broiler, chicken comes out exactly like when you'd put it on the grill + it is so much faster! Just make sure your chicken is not very thin or cut into small slices, otherwise it will burn and dry fast.
Terry G.
I'll believe it's as good as you say when I taste it. Most online recipes promise much and deliver little. We'll see, Julia.
Mike L.
I appreciate the detailed steps and photos for making the chicken rice bowls. Exploring different cuisines, I find these step-by-step guides invaluable. I experimented with adding a bit of lemongrass to the chicken marinade for an extra kick. Turned out great!
Julia
sounds delicious add on!
Samantha P.
This Chicken Rice Bowl recipe is a lifesaver! Quick to whip up, and my kids loved it. Definitely making it again 🙂
Julia
thank you Samantha!
Karen H.
thanks for the tips!
Dave J.
Can you suggest a low-carb alternative for the rice in the Chicken Rice Bowl? Trying to keep my carb intake in check. Thanks!
Julia
you can use quinoa or cauli or broccoli rice?
Ellie K.
Just tried the Honey Sesame Chicken Rice Bowl recipe and wow, it was a hit at my house! Easy to make and super tasty. Thanks for sharing, Julia!
Julia
we love it too, thanks Ellie!
Julia
enjoy this delicious rice bowl with teriyaki style chicken - so easy to make!