This Teriyaki Chicken Rice Bowl is one of my go-to recipes when I need a satisfying and quick meal on a busy weeknight. It brings together so many savory, comforting flavors without a lot of fuss. I love how the simple glaze coats the chicken and vegetables, making every bite delicious.
What makes this recipe so reliable is its simplicity and speed. You can have a complete, nutritious dinner on the table in about 30 minutes. It’s also incredibly adaptable, so you can easily swap in different vegetables based on what you have on hand.
Mastering the Perfect Teriyaki Glaze
A great teriyaki glaze strikes a perfect balance between sweet and savory. The key is to control the reduction. If you’re making your own, start with equal parts soy sauce and mirin (a sweet Japanese rice wine). Let it simmer gently over medium-low heat until it thickens enough to coat the back of a spoon. Rushing this process with high heat can make it too salty or cause the sugars to burn. For an extra layer of flavor complexity, adding a splash of sake during the simmer introduces a subtle, clean aroma that elevates the sauce from good to great.
Rice Varieties for Your Bowl
While standard white rice is a classic choice for its soft texture, you have many options. For a nuttier flavor and more fiber, try short-grain brown rice; just remember to adjust the cooking time as it takes longer. Jasmine rice offers a lovely floral aroma that complements the teriyaki sauce. If you’re in a real hurry, quick-cook or frozen rice works perfectly. The goal is a fluffy base that absorbs the sauce well, so choose whatever variety fits your preference and schedule best. Just be sure to cook it properly so it doesn’t become mushy.
Vegetable Add-ins to Boost Nutrition
Carrots and snow peas provide a wonderful crunch, but this bowl is a great way to use up other vegetables. Broccoli florets, steamed or sautéed until tender-crisp, add great texture and nutrients. Sliced bell peppers (red or yellow) bring sweetness and color, while edamame adds a boost of plant-based protein. For a quicker option, a bag of frozen stir-fry vegetable mix can be sautéed directly from frozen. The key is to cut any vegetable into uniform, bite-sized pieces so they cook evenly and are easy to eat with the chicken and rice.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 servings
- Difficulty: Easy
Ingredients
- 454g (1 lb) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 30g (2 Tbsp) olive oil
- 130g (1 cup) carrots, sliced
- 100g (1 cup) snow peas
- 400g (2 cups) cooked white rice, for serving
- Salt, to taste
- Black pepper, to taste
- 120g (1/2 cup) teriyaki sauce, store-bought or homemade
- 30g (2 Tbsp) soy sauce (optional, for seasoning vegetables)
- 15g (2) spring onions, chopped
- 9g (1 Tbsp) sesame seeds (optional garnish)
Step-By-Step Instructions
- Prepare Ingredients
In a medium bowl, toss the chicken pieces with the teriyaki sauce to coat. Let it marinate for at least 10 minutes while you prepare the other components. This short marination time helps the sauce penetrate the chicken for better flavor. Slice your carrots, chop the spring onions, and ensure your rice is cooked and ready.
- Cook the Chicken
Heat the olive oil in a large skillet or grill pan over medium-high heat until it shimmers. Add the marinated chicken in a single layer, being careful not to overcrowd the pan. Cook for 6 to 8 minutes, turning the pieces occasionally, until the chicken is cooked through to an internal temperature of 165°F / 74°C and the sauce has formed a sticky, caramelized glaze. Remove the chicken from the pan and set aside.
- Sauté the Vegetables
Add the sliced carrots and snow peas to the same hot skillet. If the pan is dry, add a touch more oil. Sauté for 4 to 5 minutes, stirring often, until the vegetables are tender-crisp—they should still have a slight bite. Season with a splash of soy sauce (if using), salt, and pepper to your liking.
- Assemble and Serve
Divide the cooked rice among four bowls. Top each bowl with a portion of the glazed teriyaki chicken and the sautéed vegetables. Garnish with chopped spring onions and a sprinkle of sesame seeds. For extra flavor, you can drizzle a little more teriyaki sauce over the top. Serve immediately.
If you enjoy this dish, try our Easy Honey Garlic Chicken for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Vegetarian Option: Swap the chicken for 1 block (14 oz) of firm or extra-firm tofu, pressed and cubed. Pan-fry until golden before glazing.
- Add a Fruity Twist: Add 1/2 cup of pineapple chunks along with the vegetables for a touch of sweetness that pairs well with the savory sauce.
- Healthier Grain: Substitute brown rice or quinoa for the white rice. Be sure to adjust cooking times accordingly.
Make-Ahead, Storage & Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in a skillet over low heat with a splash of water to prevent drying out. You can also microwave until warmed through.
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Protein: 35g
- Fat: 18g
- Carbohydrates: 50g
- Estimates only.
FAQ
My teriyaki glaze seems too thin in the pan. What should I do?
Let it simmer for a few more minutes. This allows excess water to evaporate, which concentrates the sugars and naturally thickens the sauce as it reduces.
My sauce got too thick and sticky. Is there a way to fix it?
Yes, this is an easy fix. Whisk in a tablespoon of water or broth over low heat. Continue adding liquid slowly until the glaze loosens to a smooth coating.
Can I prepare just the teriyaki glaze ahead of time for faster meals?
Absolutely. The glaze keeps very well. You can make a batch and store it in an airtight container in the refrigerator for up to a week for quick assembly.
How do I get a good caramelized crust instead of just soggy chicken?
The key is to sear the chicken first in a hot pan without moving it too much. This browning creates a flavorful base for the sugars in the glaze to caramelize.
What is the secret to making the tofu version crispy, not spongy?
You must press the tofu before cooking to remove as much water as possible. This step is crucial because it allows the tofu to pan-fry and turn golden brown.
What should I know before trying to double this recipe for a big group?
Use a larger skillet or cook the chicken in two separate batches. This prevents overcrowding the pan, which ensures the pieces sear properly instead of steaming.
How can I easily make this entire teriyaki chicken recipe gluten-free?
Swap the soy sauce for tamari, which is its gluten-free equivalent. You should also check the labels on your other packaged ingredients, like mirin, to be safe.
Does the brand of soy sauce or mirin really matter for this recipe?
Yes, quality ingredients make a noticeable difference. A well-brewed soy sauce offers deeper flavor, and real mirin provides a more complex sweetness than substitutes.
Equipment
- 1 Large skillet or grill pan
- 1 Medium bowl
- 1 Cutting board
- 1 Chef’s knife
- Meat thermometer
Ingredients
- 454 g (1 lb) Boneless, skinless chicken breast or thighs cut into bite-sized pieces
- 30 g (2 Tbsp) Olive oil
- 130 g (1 cup) Carrots sliced
- 100 g (1 cup) Snow peas
- 400 g (2 cups) Cooked white rice for serving
- Salt to taste
- Black pepper to taste
- 120 g (1/2 cup) Teriyaki sauce store-bought or homemade
- 30 g (2 Tbsp) Soy sauce optional, for seasoning vegetables
- 15 g (2) Spring onions chopped
- 9 g (1 Tbsp) Sesame seeds optional garnish
Instructions
- Toss the chicken pieces with teriyaki sauce in a medium bowl and marinate for at least 10 minutes while preparing other ingredients.
- Heat olive oil in a large skillet or grill pan over medium-high heat until shimmering; add marinated chicken in a single layer and cook for 6 to 8 minutes, turning occasionally, until cooked through and caramelized. Remove chicken from pan and set aside.
- Add sliced carrots and snow peas to the same skillet; if dry, add a bit more oil. Sauté for 4 to 5 minutes until vegetables are tender-crisp. Season with soy sauce (if using), salt, and pepper to taste.
- Divide cooked rice among four bowls; top each with glazed chicken and sautéed vegetables. Garnish with chopped spring onions and sesame seeds. Optionally drizzle extra teriyaki sauce over the top. Serve immediately.
Notes
Storage & Reheat: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat with a splash of water or microwave until warmed through.
Gluten-Free: Use gluten-free teriyaki sauce and tamari instead of soy sauce. Ensure all packaged ingredients are certified gluten-free.
