If you’re craving a meal that bursts with vibrant flavors and comes together effortlessly, then this Teriyaki Chicken and Rice Bowl Recipe is about to become your new favorite go-to dish. Tender, juicy chicken pieces bathed in a rich, glossy teriyaki sauce mingle perfectly with fluffy jasmine rice and a colorful mix of crisp vegetables and sweet pineapple. Every bite delivers a satisfying harmony of sweet, savory, and fresh elements that makes this hearty bowl uncomplicated yet completely irresistible.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the first step to making this Teriyaki Chicken and Rice Bowl Recipe shine. Each component brings its own magic—whether it’s the fragrant rice, the balanced sauce, or the vibrant vegetables, every ingredient plays a crucial role in building layers of texture and taste.
- 1.5 lbs boneless, skinless chicken thighs or breasts: Use thighs for extra juiciness, breasts for a leaner option.
- 1/3 cup soy sauce: The salty, umami backbone of the teriyaki sauce.
- 1/4 cup mirin: Sweet Japanese cooking wine that adds depth and subtle sweetness.
- 2 tbsp brown sugar: Adds caramel notes to balance the savory flavors.
- 2 tbsp honey: Enhances the glaze with natural sweetness and shine.
- 1 tbsp rice vinegar: A little tang to brighten the sauce.
- 2 cloves garlic, minced: Infuses aromatic warmth.
- 1 tsp fresh ginger, grated: Provides a touch of zing and freshness.
- 1 tsp sesame oil: Adds a toasty, nutty hint that’s unmistakably Asian.
- 1 tbsp cornstarch: Thickens the sauce to that perfect, clingy consistency.
- 2 tbsp water: Used to make the cornstarch slurry.
- 2 cups jasmine or short-grain white rice: Fluffy, fragrant base for the bowl.
- 3 cups water: For perfectly cooked rice.
- Pinch of salt: Balances and enhances flavors in the rice.
- 1 cup broccoli florets: Adds vibrant green color and crunch.
- 1 cup carrots, sliced thin: Sweetness and bright orange hue for visual appeal.
- 1 cup red bell pepper, sliced: Crisp texture and a pop of color.
- 1 cup snap peas: Fresh, crisp bites that complement the sauce beautifully.
- 1 tbsp vegetable oil: For quick, high-heat stir-frying.
- 1 cup fresh pineapple, diced: Offers a juicy sweetness that cuts through the savory richness.
- 2 tbsp scallions, sliced: Freshness and mild onion flavor as a finishing touch.
- 1 tsp toasted sesame seeds: Adds a bit of crunch and nutty aroma at the end.
How to Make Teriyaki Chicken and Rice Bowl Recipe
Step 1: Prepare the Rice
Start by rinsing the rice under cold water until the water runs clear. This washes away excess starch and prevents stickiness. Combine the rice, water, and a pinch of salt in a saucepan, bring to a boil, then reduce heat to a low simmer. Cover and let it cook undisturbed for 15 minutes. Once done, remove from heat but keep it covered for another 10 minutes to finish steaming perfectly fluffy grains ready to soak up the saucy chicken.
Step 2: Make the Teriyaki Sauce
While the rice cooks, whisk together your soy sauce, mirin, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil in a small bowl. The balance of sweet, salty, and tangy ingredients will develop into the rich teriyaki glaze that makes this dish unforgettable. Setting half aside will be used to marinate the chicken, and the rest will thicken later to coat every piece lovingly.
Step 3: Marinate the Chicken
Place the bite-sized chicken pieces in a bowl, pour over half of the freshly mixed teriyaki sauce, and toss to coat them evenly. Let them marinate as you prepare the vegetables for a minimum of 10 minutes. This not only adds flavor but ensures juicy, flavorful chicken that absorbs the delicious teriyaki essence inside out.
Step 4: Stir-fry the Vegetables
Heat vegetable oil in a large skillet or wok over medium-high heat, then add the broccoli, carrots, red bell pepper, and snap peas. Give them a quick 3 to 4-minute stir-fry until they turn crisp-tender and vibrant. This short cooking preserves their snap and nutrition while complementing the tender chicken. Once done, transfer the vegetables to a plate and set aside for assembling later.
Step 5: Cook the Chicken
Using the same skillet, add the marinated chicken pieces and cook over medium-high heat for 6 to 8 minutes. Stir occasionally to brown the chicken evenly and ensure it’s cooked through. The pan will start to get those delicious browned bits at the bottom, where all the flavor is concentrated, so don’t rush this step.
Step 6: Thicken the Sauce
Pour the remaining teriyaki sauce into the pan and bring it to a simmer. Mix the cornstarch with water to create a smooth slurry, then stir this into the sauce. Continue simmering for 2 to 3 minutes until the sauce thickens into a glossy coating that clings perfectly to the chicken pieces, bringing that iconic teriyaki glaze to life.
Step 7: Assemble the Bowl
Fluff the cooked rice with a fork and divide it evenly among four bowls. Generously top each bowl with the teriyaki chicken, then pile on the sautéed vegetables and sprinkle with juicy diced fresh pineapple. Finish with sliced scallions and toasted sesame seeds for a vibrant and aromatic touch that will elevate each mouthwatering bite.
How to Serve Teriyaki Chicken and Rice Bowl Recipe
Garnishes
Adding garnishes is a fun way to amp up the flavors and textures. Try fresh scallions and toasted sesame seeds as classic finishes, but you could also experiment with thinly sliced red chili or a drizzle of spicy mayo for an extra kick. A sprinkling of fresh cilantro or even a squeeze of lime juice can bring an unexpected bright twist that pairs beautifully with the sweet-savory chicken.
Side Dishes
This Teriyaki Chicken and Rice Bowl Recipe makes a full meal but pairing it with light, complementary sides can round things out gracefully. Consider serving it alongside a crisp cucumber salad, miso soup, or simple steamed edamame for a balanced and satisfying dinner that feels both nourishing and indulgent.
Creative Ways to Present
Want to impress your guests or make this dish feel extra special? Serve in individual bowls layered with the rice on the bottom, chicken and veggies artfully arranged on top, and colorful garnishes scattered like edible confetti. Another fun idea is to serve it family-style on a large platter with extra pineapple and herbs on the side, perfect for sharing and savoring every vibrant bite together.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers (though that’s unlikely), store the chicken, rice, and vegetables separately in airtight containers. This helps maintain the texture and flavor of each component. Refrigerate for up to 3 days to enjoy quick and delicious meals the next day.
Freezing
You can freeze the chicken and sauce mixture in freezer-safe containers for up to 2 months. However, the vegetables and rice freeze less well as they may lose their crispness and become mushy upon thawing, so it’s best to make fresh portions of those when ready to eat.
Reheating
Reheat leftovers gently in a skillet over medium heat or microwave in short bursts, stirring in between, to keep the chicken tender and avoid drying out the rice. Adding a splash of water or extra teriyaki sauce can help refresh the flavor and moisture perfectly.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just fine. They are leaner and will cook a bit faster, so just be careful not to overcook them to keep them juicy and tender.
Is mirin necessary for the sauce?
Mirin adds sweetness and depth that’s hard to replicate, but if you don’t have it, you can substitute with a mix of white wine and sugar or just increase the honey slightly. The flavor might be slightly different but still delicious.
Can I make this recipe gluten-free?
Definitely. Use tamari or a gluten-free soy sauce instead of regular soy sauce to keep the teriyaki sauce gluten-free while preserving that signature taste.
How do I get the sauce thick and glossy?
The key is the cornstarch slurry added near the end of cooking. It thickens the sauce beautifully so it clings to the chicken like a shiny, flavorful glaze.
What’s the best rice to use?
Jasmine or short-grain white rice are great options as they get fluffy and absorb the sauce perfectly. Brown rice works too but will need a longer cooking time and has a nuttier flavor.
Final Thoughts
This Teriyaki Chicken and Rice Bowl Recipe is one of those dishes that feels both comforting and exciting every time you make it. With its perfect balance of sweet, savory, and fresh ingredients, it’s sure to become a staple in your meal rotation. Whether it’s a weeknight dinner or a weekend treat, I encourage you to dive into this bowl of goodness and enjoy every single bite with friends or family!
Print
Teriyaki Chicken and Rice Bowl Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Description
A flavorful and colorful Teriyaki Chicken and Rice Bowl featuring tender marinated chicken, crisp stir-fried vegetables, and sweet pineapple served over fluffy jasmine rice. This dish combines the perfect balance of sweet and savory teriyaki sauce with vibrant veggies for a satisfying and quick homemade meal.
Ingredients
Chicken and Marinade
- 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/3 cup soy sauce
- 1/4 cup mirin
- 2 tbsp brown sugar
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp water
Rice
- 2 cups jasmine or short-grain white rice
- 3 cups water
- Pinch of salt
Vegetables and Garnish
- 1 cup broccoli florets
- 1 cup carrots, sliced thin
- 1 cup red bell pepper, sliced
- 1 cup snap peas
- 1 tbsp vegetable oil
- 1 cup fresh pineapple, diced
- 2 tbsp scallions, sliced
- 1 tsp toasted sesame seeds
Instructions
- Prepare the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch. Combine the rinsed rice, water, and a pinch of salt in a saucepan. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let the rice stand covered for 10 minutes to finish steaming.
- Make the Teriyaki Sauce: In a small bowl, whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until smooth and well combined.
- Marinate the Chicken: Place the chicken pieces in a bowl and pour half of the teriyaki sauce over them. Toss the chicken to coat evenly and let it marinate for at least 10 minutes while you prepare the vegetables.
- Stir-fry the Vegetables: Heat vegetable oil in a large skillet or wok over medium-high heat. Add broccoli florets, sliced carrots, red bell pepper, and snap peas. Stir-fry the vegetables for 3 to 4 minutes until they are crisp-tender. Remove them from the pan and set aside.
- Cook the Chicken: Using the same pan, add the marinated chicken pieces and cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Thicken the Sauce: Pour the remaining teriyaki sauce into the pan with the chicken. In a small bowl, stir together the cornstarch and water to form a slurry, then add it to the pan. Simmer the mixture for 2 to 3 minutes until the sauce thickens and becomes glossy.
- Assemble the Bowl: Fluff the cooked rice with a fork and divide it into four bowls. Top each bowl with the teriyaki chicken, sautéed vegetables, and diced fresh pineapple. Garnish with sliced scallions and toasted sesame seeds before serving.
Notes
- Marinate the chicken longer, up to 30 minutes, for deeper flavor if time permits.
- Substitute chicken thighs with chicken breasts if preferred for leaner meat.
- Use low-sodium soy sauce to reduce the sodium content.
- For a gluten-free option, use tamari instead of soy sauce.
- Fresh pineapple adds a sweet contrast; canned pineapple chunks can be used but drain well.
- Feel free to add other vegetables such as mushrooms or baby corn based on preference.
