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Close-up of glossy teriyaki chicken over fluffy rice with sesame seeds, green onions, and vegetables.
Jake_Miller

Teriyaki Chicken Rice Bowl

This teriyaki chicken rice bowl is a glossy, sweet-savory dinner made with tender chicken, fluffy rice, crisp-tender vegetables, and a homemade alcohol-free teriyaki-style sauce. It is budget-friendly, meal prep friendly, and easy to customize with whatever vegetables you have on hand.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Asian-Inspired
Calories: 566
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breast or chicken thighs sliced thin or cut into bite-sized pieces
  • 1 tbsp neutral cooking oil for the skillet
  • 0.5 tsp salt or to taste
  • 0.25 tsp black pepper
Rice
  • 4 cups cooked white rice, jasmine rice, or brown rice leftover rice or microwave rice pouches also work
Alcohol-Free Teriyaki-Style Sauce
  • 0.33 cup low-sodium soy sauce
  • 0.25 cup honey or brown sugar use honey for a smoother sauce or brown sugar for a deeper flavor
  • 2 tbsp rice vinegar or apple cider vinegar alcohol-free acidity for the sauce
  • 3 cloves garlic minced
  • 1 tsp fresh ginger grated, or use 1/2 teaspoon ground ginger
  • 0.5 cup water for the sauce
  • 1 tbsp cornstarch for thickening
  • 2 tbsp cold water for the cornstarch slurry
Vegetables
  • 3 cups broccoli florets fresh or frozen; thaw and pat dry if frozen
  • 1 cup carrots thinly sliced or shredded
  • 1 cup snap peas trimmed
  • 1 medium bell pepper sliced
  • 1 cup shredded cabbage optional
Toppings
  • 2 tbsp sesame seeds toasted or plain
  • 0.25 cup green onions sliced
  • 0.25 tsp chili flakes optional, for heat
  • 1 tbsp sriracha optional drizzle
Optional Add-Ins
  • 1 cup edamame shelled, cooked, optional
  • 1 cup red cabbage shredded, optional
  • 1 cup cucumber sliced and added fresh, optional
  • 4 large eggs fried or soft-boiled, optional topping

Equipment

  • Large nonstick skillet
  • Small mixing bowl
  • Whisk
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • Rice cooker or saucepan
  • Instant-read thermometer
  • Meal prep containers

Method
 

  1. Cook the rice according to package directions. If using leftover rice, break it up first and reheat it with a small splash of water until fluffy and steaming.
  2. In a small bowl or measuring cup, whisk together the low-sodium soy sauce, honey or brown sugar, vinegar, garlic, ginger, and 1/2 cup water.
  3. In a separate small bowl, stir the cornstarch with 2 tablespoons cold water until smooth. Set this slurry aside until the sauce is ready to thicken.
  4. Pat the chicken dry, then slice it thin or cut it into bite-sized pieces. Season with salt and black pepper.
  5. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken in a single layer and cook without crowding until browned on the bottom. Flip and continue cooking until the chicken reaches 165°F / 74°C.
  6. Transfer the cooked chicken to a plate. Add the vegetables to the skillet and cook until crisp-tender. If meal prepping, slightly undercook the vegetables so they do not become mushy when reheated.
  7. Lower the heat to medium. Pour the teriyaki-style sauce mixture into the skillet and bring it to a gentle simmer.
  8. Stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring constantly, until the sauce turns glossy and thick enough to coat the back of a spoon.
  9. Return the cooked chicken to the skillet and toss until every piece is coated in the glossy sauce. Keep the heat moderate so the honey or brown sugar does not scorch.
  10. Divide the rice among 4 bowls or meal prep containers. Top with the teriyaki chicken, cooked vegetables, and any extra sauce from the pan.
  11. Finish with sesame seeds, sliced green onions, chili flakes, or sriracha right before serving. Add cucumber, edamame, red cabbage, or an egg if desired.
  12. For meal prep, pack rice, chicken, and cooked vegetables together. Keep fresh toppings, sesame seeds, cucumber, and extra sauce separate until serving.

Notes

This recipe is intentionally alcohol-free and does not use mirin, sake, sherry, or any other alcohol-based ingredient. Rice vinegar or apple cider vinegar adds brightness without alcohol.
Use low-sodium soy sauce for better control because the sauce thickens and becomes more concentrated as it cooks. If using regular soy sauce, start with less and adjust to taste.
For a glossy sauce, always mix cornstarch with cold water before adding it to the hot pan. Do not add dry cornstarch directly to hot sauce or it may clump.
Thaw and pat frozen vegetables dry before cooking so excess moisture does not thin the sauce. Avoid adding watery vegetables directly into the sauce before it has thickened.
Store cooked rice, chicken, and vegetables in airtight containers in the refrigerator for 3 to 4 days. Reheat until steaming hot and reaching 165°F / 74°C before eating.