Teriyaki Chicken is super easy to make, and completely irresistible! Make this simple chicken recipe, and add it to rice and fresh vegetables to make Teriyaki chicken bowls that everyone will love. This rice bowl recipe is based on my reader favorite Chicken Teriyaki recipe. We’re going to use boneless, skinless chicken thighs in this version – this stir-fried chicken is juicy, flavorful, and perfect. In Japanese cooking, teriyaki refers to a method of cooking meat with a glaze. The teriyaki flavor we enjoy now has been perfected over many years and is a combination of umami, sweet, salty, and savory notes that all work together flawlessly. If you love this rice bowl recipe, check out my California Roll Sushi Bowls, Korean Beef Bowls, and Teriyaki Salmon Bowls too.
Why You’ll Love This Recipe
Ingredients In Teriyaki Chicken Bowls
Here’s what you need to make this tasty meal! Complete list of ingredients and amounts can be found in the recipe card below.
Olive Oil: To cook the chicken. Chicken Thighs: Boneless, skinless chicken thighs are an inexpensive meat option, and easy to cook on the stovetop. Salt and Pepper: Just a bit to season the chicken before it’s cooked. The sauce will add tons more flavor later. Fresh Garlic and Ginger: When creating Asian-style sauces, fresh ginger root and garlic are a must. These are aromatic and delicious. The easiest way to grate ginger is with a microplate grater. Low Sodium Soy Sauce: I like using low-sodium soy sauce. The regular style can often be too salty. If you’re gluten-free, use Tamari instead. Water: Just a bit to thin out the sauce. Rice Wine Vinegar: This vinegar is specific to Asian cuisine, and adds a tang and acidity to balance out the sweetness from the other ingredients. Toasted Sesame Oil: This nutty oil is so delicious. Honey and Brown Sugar: We are using two different sweeteners. Both have specific flavor notes that work well in this sauce. Cornstarch: A bit of cornstarch (aka cornflour) helps to thicken the sauce so it’s delightfully sticky. Toasted Sesame Seeds: I love the little bit of crunch that these add to the chicken! Rice and Toppings: Let’s talk about how to make the chicken first, then we can get into your options for the rest of the bowls! The ingredients I used in the photos are brown rice, edamame, grated carrot, sliced green onion, black sesame seeds, sriracha sauce, and black sesame seeds.
How To Make Teriyaki Chicken
Recipe Tips
Use a different cut of chicken: This recipe will work just the same with boneless chicken breast or chicken tenders Rice for Teriyaki Chicken: You should choose what type of rice you enjoy. I like to use brown rice if I’m feeling healthy, or delicious jasmine rice. Regular white rice, short-grain sushi rice, and quinoa are also great options. Watching carbs? Try it with cauliflower rice! Add some heat: If you like your teriyaki spicy, add a small amount of Sriracha sauce directly into the sauce, or drizzle it on top of the bowls instead.
Storing Tips
Teriyaki Chicken rice bowls can be assembled and kept in the refrigerator for 3-4 days, making them perfect for meal prep. You can also cook the rice and the chicken teriyaki, and store them in the fridge separately for a few days. When you’re ready to eat, warm them up and assemble the bowls with freshly prepared toppings.
Toppings for Teriyaki Chicken Bowls
The most fun part of making rice bowls like this one is choosing the toppings and making them look beautiful before you serve them! Try any of these common rice bowl additions, or include your favorites
Sliced Avocado Edamame Beans Grated Carrot Sliced Green Onion Lime Wedges Sriracha Black Sesame Seeds Red onion Diced bell pepper Seaweed Chips Japanese mayo (I love Kewpie!) Kimchi Soft Boiled eggs Sliced Radishes
Make sure to Pin this recipe for later! Teriyaki Chicken Bowls are a delicious dinner that everyone will love, and they are easy to make on a busy weeknight. © Little Sunny Kitchen
