Teriyaki Chicken Rice Bowls

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Guys, I’ve got a good one for you today. This is a recipe that’s not only quick and easy, but also incredibly flavorful – it’s my homemade teriyaki chicken rice bowls. If you’re a fan of sweet, savory, and slightly sticky flavors, you’re in for a real treat. This mouthwatering meal is perfect for busy weeknights and lazy weekends alike.

Two teriyaki chicken rice bowls sitting on a table with two forks next to them.

The Magic of Homemade Teriyaki Sauce

Before we get into the nitty-gritty of this amazing recipe though, let’s talk about the star of the show, the teriyaki sauce. The homemade teriyaki sauce is the key to the incredible flavor of this dish.

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The sauce is a simple combination of soy sauce, brown sugar, honey, sesame oil, and garlic, simmered down to create a glossy, sweet, and savory glaze. The beauty of making it at home is that you can adjust the sweetness and saltiness to your liking. Because as we all know, teriyaki can be super salty.

Teriyaki chicken sitting in a wok with green onions and a tan napkin in the background.

For the Teriyaki Sauce

  • 1/2 cup low sodium soy sauce
  • 1/4 cup brown sugar
  • 1 TBS honey
  • 1 TBS rice vinegar
  • 1 tsp sesame oil
  • 1 tsp minced garlic or 1 clove of garlic
  • 1/4 tsp ginger

For the Chicken:

  • 1.5 to 2 pound chicken breasts (or thighs, or a combination of both)
  • Pepper to taste
  • 0.5 TBS avocado oil
Two bowls of chicken teriyaki with two forks and some green onions in the background.

Let’s Get Cooking!

  1. Prepare the Chicken: Season the chicken breasts with a pinch or two of pepper. I avoid salt because the teriyaki is pretty salty and you can always add salt later. Heat the avocado oil in a 14″ wok over medium-high heat. Once the oil is hot, add the chicken and cook for about 3-4 minutes on each side until they’re golden brown and cooked through. Remove chicken from wok and set aside.
  2. Prepare the Sauce: Combine the soy sauce, brown sugar, honey, rice vinegar sesame oil, minced garlic, ginger, and cornstarch in the wok. Bring the mixture to a simmer over medium heat, whisking occasionally, until it thickens to a glaze-like consistency. This should take about 10-ish minutes.
  3. Glaze It Up: Return the cooked chicken to the wok with the teriyaki sauce and mix well. Make sure the sauce coats each piece of chicken. Let it simmer for another 5 minutes to allow the flavors to meld and thoroughly reheat the chicken.
  4. Serve It Up: Plate your teriyaki chicken alongside some brown rice or your favorite veggies. Garnish with some green onion top, and you’re good to go.
Chicken teriyaki sitting in a wok with a wooden spoon.


Cook the rice a day (or two) ahead of time and keep it the refrigerator until you’re ready to make the teriyaki chicken. “Day old” rice is the perfect texture for this recipe. And it cuts down on the cook time for this teriyaki chicken.

Customization Options for These Teriyaki Chicken Rice Bowls

Now, here’s the fun part – customizing the teriyaki chicken rice bowls to suit your tastes

  1. Add Veggies: Throw in some colorful bell peppers, broccoli, or snap peas for a crunchy, healthy twist.
  2. Spice It Up: If you like a little heat, sprinkle some red pepper flakes or add a dash of Sriracha to your sauce.
  3. Go Tropical: Want a taste of the tropics? Add some pineapple chunks to your skillet for a sweet and tangy twist.
  4. Sesame Seeds and Green Onions: Garnish your dish with toasted sesame seeds and chopped green onions for that extra layer of flavor and a touch of freshness (this is my personal go-to).

If you’re short on time, try this simple and delicious 3 Ingredient Stir Fry Sauce.

Questions About This Recipe

Yes! White or brown jasmine rice is recommended, but any rice will work, even Minute rice if that’s your jam. I often use the short grain brown rice from Costco, Jay loves that one.

Increase either the brown sugar or the honey to compensate for the saltiness. A little at a time, until the desired flavor is reached. I always try to taste the sauce a couple of times before I toss the chicken back in, to make sure it’s not too salty.

Any high-temp cooking oil will work. Canola, sunflower, and peanut oils are all high-temp options.

Two bowls of chicken teriyaki, one with a fork in it and some green onion in the background.

Homemade teriyaki chicken is a culinary gem that’s both easy to make and immensely satisfying. With a perfect balance of sweet and savory flavors, it’s always a crowd-pleaser, and a great way to impress your family, haha. Plus, the customization options make it a versatile dish you can really make your own.

So, why settle for takeout when you can whip up this homemade teriyaki chicken in under 30 minutes? There’s nothing better. Happy cooking my friend, and enjoy every delicious bite!

Teriyaki Chicken Rice Bowls

By: Kristine Underwood
Succulent tender chicken, seared to perfection, and generously coated in a luscious homemade teriyaki sauce. Paired with steamed jasmine rice or a medley of crisp, colorful veggies, this dish offers a perfect balance of sweet and savory in under 30 minutes.
5 from 10 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Japanese
Servings 4 servings
Calories 485 kcal


  • 1 cup brown rice (*cooked according to the package instructions and set aside)
  • 3-4 chicken breasts (1.5 to 2 pounds)
  • 1/2 TBS avocado oil
  • 1/2 tsp pepper
  • 1/2 cup soy sauce (**low sodium)
  • 1/4 cup brown sugar (packed)
  • 1 TBS honey
  • 1 TBS rice vinegar
  • 1 tsp sesame oil
  • 1 tsp minced garlic (or 1 clove of garlic chopped)
  • 1/4 tsp ginger
  • 1 TBS cornstarch
  • sesame seeds and green onion (for garnish)


  • Cut chicken into small 1/2 inch pieces.
  • Heat avocado oil in a wok over medium high heat. Add chicken and sprinkle with pepper. Cook chicken thoroughly. When chicken is fully cooked, remove from the wok and place in a bowl and set it aside. Leave remaining juice in the wok.
    3-4 chicken breasts, 1/2 TBS avocado oil, 1/2 tsp pepper
  • In a small bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, ginger, and cornstarch.
    1/2 cup soy sauce, 1/4 cup brown sugar, 1 TBS honey, 1 TBS rice vinegar, 1 tsp sesame oil, 1 tsp minced garlic, 1/4 tsp ginger, 1 TBS cornstarch
  • Pour sauce into the wok and heat to boiling. Reduce heat and whisk until the sauce thickens.
  • Return chicken to the wok and cook until bubbly and warm all the way through.
  • Spoon chicken and sauce over cooked rice. Garnish with chopped green onion and sesame seeds. Enjoy!
    1 cup brown rice, sesame seeds and green onion
  • Store teriyaki chicken in an airtight container in the fridge for 3-5 days.


*Cook the rice a day or two ahead and leave it in the refrigerator until you’re ready to make the teriyaki chicken. 
**You can use regular soy sauce, but you may need to increase the brown sugar or the honey to taste to compensate for the higher salt content and make the sauce less salty.


Serving: 1 servingCalories: 485kcalCarbohydrates: 58gProtein: 43gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 108mgSodium: 1823mgPotassium: 844mgFiber: 2gSugar: 18gVitamin A: 52IUVitamin C: 2mgCalcium: 44mgIron: 2mg
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Recipe Rating


  1. Carrie Robinson says:

    This meal is absolutely delicious! I’m thinking this would also be great to work into my meal prep rotation. 🙂5 stars

    1. Thank you so much, Carrie! I totally agree actually – you could easily portion it out with some steamed broccoli and have one heck of a meal prep lunch!

  2. Sara Welch says:

    Well, now I’m a homemade teriyaki girl. The sauce on this chicken is to die for! Adding this to my weekly rotation.5 stars

    1. Me too Sara! Once you go homemade, you can’t go back. I’m so glad to hear it. Thanks for the 5 star review – I really appreciate it!

  3. This is so quick and easy perfect for busy weeknights. My husband totally loves it. And I love how clear the instructions are. Can’t wait to try this again.5 stars

    1. This is amazing to hear, Gianne! I’m so glad it was a hit.

  4. I made this with plant-based chicken and it was addicting! The cornstarch thickens the sauce so nicely 🙂5 stars

    1. Oh that’s a brilliant idea Karlie! Thanks for sharing your success, I’m glad to know there are plant-based options too. Yum!

  5. This is such an easy, filling and satisfying recipe! Made it tonight for a quick dinner and my whole family loved it!5 stars

    1. I totally agree, Anjali! I love to hear it, so glad you enjoyed it. Thank you for the review too!

  6. This was so yummy. It’s perfect for a weeknight family dinner. Thanks!5 stars

    1. Thank you so much Jess! Glad to hear it. I totally agree, I love that I can have it ready in half an hour!

  7. I just made it yesterday and I love chicken teriyaki. Serving together with fried rice is a already a complete meal for me.5 stars

    1. How fun Saif! This makes me so happy, really glad you enjoyed the meal!

  8. This was so delicious! We absolutely loved that homemade teriyaki sauce, it had so much flavor!5 stars

    1. Thank you so much, Tracy! I couldn’t agree more, one you go homemade, you can’t go back. It’s just too good!

  9. Made this earlier and they were so good! I love the smoky and sweet taste, perfect for a lazy night kind of vibe!5 stars

    1. Thank you so much, Kim! Seriously, once you start making your own sauce – there’s no going back. It’s so easy, and so good!