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A chicken teriyaki rice bowl with a fork stuck in it and some green onion in the background.
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5 from 10 votes

Chicken Teriyaki Rice Bowls

Course Main Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 484kcal
Author Kristine Underwood

Ingredients

  • 1 cup jasmine rice (white or brown, cooked according to the package instructions and set aside)
  • 3-4 chicken breasts (1.5 to 2 pounds or boneless, skinless thighs)
  • 1/2 TBS avocado oil (or any high-temp cooking 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
  • 2 tsp minced garlic (jarred or 2 cloves of fresh garlic, chopped)
  • 1/4 tsp ground ginger (or 1 teaspoon fresh ginger)
  • 1 TBS cornstarch
  • Sesame seeds and green onion (for topping)

Instructions

  • Cut chicken into small 1/2 inch pieces.
  • Heat avocado oil in a wok or large cast iron skillet 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.
  • In a small bowl, whisk together the soy sauce, brown sugar, honey, rice vinegar, sesame oil, minced garlic, ginger, and 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!
  • Store teriyaki chicken in an airtight container in the fridge for 3-5 days or freeze for up to 3 months.
Notes
  • Cut the chicken into evenly sized pieces so it cooks quickly and evenly.
  • I like to use avocado oil, but any high-temp cooking oil will work. Canola, sunflower, and peanut oils are all good high-temp options.
  • Use white or brown jasmine rice, but really 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.
  • Don’t skip thickening the sauce before adding the chicken back, that’s what gives you that glossy coating.
  • If the sauce is too salty, increase either the brown sugar or the honey to compensate for the saltiness. I always try to taste the sauce a couple of times before I toss the chicken back in, so I can adjust it if I need to.
  • If the sauce gets too thick, add a splash of water and stir.
  • These bowls are great for meal prep and they reheats really well.
Nutrition
Serving: 1 serving | Calories: 484kcal | Carbohydrates: 59g | Protein: 42g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 1351mg | Potassium: 825mg | Fiber: 1g | Sugar: 18g | Vitamin A: 52IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 2mg