Lunch Bowls

Teriyaki Chicken Rice Bowls

Name: Teriyaki Chicken Rice Bowls
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 lb (450g) chicken breasts, boneless and skinless; 2 cups (400g) Japanese short-grain rice; 1/2 cup (120ml) teriyaki sauce; 1/4 cup (60ml) soy sauce; 1/4 cup (60ml) sake; 2 tbsp (30g) mirin; 2 tbsp (30g) granulated sugar; 2 cups (250g) mixed vegetables, such as bell peppers, carrots, and broccoli; 2 tbsp (30g) vegetable oil; Salt and pepper to taste

By Nadia Carter · June 18, 2026 · Lunch Bowls

Prep30 min

Cook25 min

Total55 min

Serves4

I still remember the first time I had Teriyaki Chicken Rice Bowls at a Japanese restaurant. The combination of juicy chicken, fluffy rice, and savory teriyaki sauce was love at first bite. As a home cook, I was determined to recreate this dish in my own kitchen. After some trial and error, I finally perfected the recipe, and I'm excited to share it with you.

This recipe is perfect for meal prep, as it can be made ahead of time and reheated when needed. The teriyaki sauce is made from scratch, using a combination of soy sauce, sake, mirin, and sugar. The chicken is marinated in the sauce and then grilled to perfection. The rice is cooked with a ratio of 1:1.2 water to rice, which results in fluffy and separate grains.

The best part about this recipe is that it's highly customizable. You can add your favorite vegetables, such as bell peppers, carrots, and broccoli, to the bowl. You can also use different types of protein, such as beef or tofu, if you prefer. The possibilities are endless, and I'm sure you'll find your own favorite combination.

In this recipe, I'll guide you through the process of making Teriyaki Chicken Rice Bowls from scratch. From preparing the ingredients to cooking the chicken and rice, I'll provide you with detailed instructions and tips to ensure that your dish turns out delicious and authentic. So, let's get started and make some amazing Teriyaki Chicken Rice Bowls!

Whether you're a busy professional or a stay-at-home parent, this recipe is perfect for anyone who wants to cook a healthy and delicious meal without spending too much time in the kitchen. The component-batch method used in this recipe allows you to cook proteins, grains, and roasted vegetables as separate modular building blocks in one session, and then assemble them into different meals across the week. This method is not only convenient but also ensures that your meals are fresh and flavorful.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal ingredients.
The teriyaki sauce is made from scratch, which gives it a rich and savory flavor.
The chicken is marinated in the sauce and then grilled to perfection, which results in juicy and tender meat.
The rice is cooked with a ratio of 1:1.2 water to rice, which results in fluffy and separate grains.
The component-batch method used in this recipe allows you to cook proteins, grains, and roasted vegetables as separate modular building blocks in one session, and then assemble them into different meals across the week.
This recipe is perfect for meal prep, as it can be made ahead of time and reheated when needed.
The dish is highly customizable, and you can add your favorite vegetables and protein to the bowl.

Why This Recipe Works

The key to making great Teriyaki Chicken Rice Bowls is to use high-quality ingredients and to cook the chicken and rice correctly. The teriyaki sauce is made with a combination of soy sauce, sake, mirin, and sugar, which gives it a rich and savory flavor. The chicken is marinated in the sauce and then grilled to perfection, which results in juicy and tender meat.

The rice is cooked with a ratio of 1:1.2 water to rice, which results in fluffy and separate grains. This is important because it allows the rice to absorb the flavors of the teriyaki sauce and the chicken without becoming mushy. The vegetables are added on top of the rice and chicken, which adds texture and flavor to the dish.

The component-batch method used in this recipe is also important because it allows you to cook the proteins, grains, and roasted vegetables as separate modular building blocks in one session, and then assemble them into different meals across the week. This method is not only convenient but also ensures that your meals are fresh and flavorful.

Another important aspect of this recipe is the use of deliberate cool-down and flat-freezing for safe fast-thawing storage. This method allows you to cook the chicken and rice ahead of time and then store them in the fridge or freezer for later use. When you're ready to eat, simply thaw the chicken and rice and reheat them in the microwave or on the stovetop.

Ingredients You’ll Need

To make Teriyaki Chicken Rice Bowls, you'll need a few ingredients, including chicken breasts, rice, teriyaki sauce, and your favorite vegetables. The key is to use high-quality ingredients and to cook the chicken and rice correctly. In this section, I'll guide you through the ingredients you'll need and provide you with some tips on how to choose them.

When it comes to the chicken, I recommend using boneless, skinless chicken breasts. You can also use chicken thighs or a combination of both. For the rice, I recommend using Japanese short-grain rice, which is specifically designed to hold together well when cooked. For the teriyaki sauce, you can either make your own or use store-bought sauce. If you're using store-bought sauce, make sure to choose a high-quality brand that doesn't contain any artificial preservatives or flavorings.

1 lb (450g) chicken breasts, boneless and skinlessI recommend using boneless, skinless chicken breasts for this recipe. You can also use chicken thighs or a combination of both. Make sure to choose chicken that is fresh and has no visible signs of spoilage.
2 cups (400g) Japanese short-grain riceI recommend using Japanese short-grain rice for this recipe. This type of rice is specifically designed to hold together well when cooked, which makes it perfect for Teriyaki Chicken Rice Bowls. You can find Japanese short-grain rice at most Asian grocery stores or online.
1/2 cup (120ml) teriyaki sauceYou can either make your own teriyaki sauce or use store-bought sauce. If you're using store-bought sauce, make sure to choose a high-quality brand that doesn't contain any artificial preservatives or flavorings. If you're making your own sauce, you'll need to combine soy sauce, sake, mirin, and sugar in a saucepan and bring it to a boil over medium heat.
1/4 cup (60ml) soy sauceI recommend using a high-quality soy sauce that is made from fermented soybeans. This type of soy sauce has a rich, savory flavor that is perfect for Teriyaki Chicken Rice Bowls. You can find high-quality soy sauce at most Asian grocery stores or online.
1/4 cup (60ml) sakeI recommend using a high-quality sake that is made from fermented rice. This type of sake has a delicate, slightly sweet flavor that is perfect for Teriyaki Chicken Rice Bowls. You can find high-quality sake at most Asian grocery stores or online.
2 tbsp (30g) mirinI recommend using a high-quality mirin that is made from fermented rice. This type of mirin has a sweet, slightly syrupy flavor that is perfect for Teriyaki Chicken Rice Bowls. You can find high-quality mirin at most Asian grocery stores or online.
2 tbsp (30g) granulated sugarI recommend using granulated sugar for this recipe. You can also use brown sugar or honey if you prefer a slightly different flavor. Make sure to choose a sugar that is fresh and has no visible signs of spoilage.
2 cups (250g) mixed vegetables, such as bell peppers, carrots, and broccoliI recommend using a variety of colorful vegetables for this recipe. You can use any combination of vegetables you like, but make sure to choose ones that are fresh and have no visible signs of spoilage.
2 tbsp (30g) vegetable oilI recommend using a high-quality vegetable oil that has a neutral flavor. You can use any type of oil you like, but make sure to choose one that is fresh and has no visible signs of spoilage.
Salt and pepper to tasteI recommend using salt and pepper to taste for this recipe. You can also use other seasonings, such as garlic powder or paprika, if you prefer a slightly different flavor. Make sure to choose seasonings that are fresh and have no visible signs of spoilage.

Ingredients for Teriyaki Chicken Rice Bowls

Equipment You’ll Need

Large heavy skillet or wokSharp chef's knifeInstant-read thermometerRice cooker or large saucepanColander or strainerCutting boardMeasuring cups and spoons

How to Make Teriyaki Chicken Rice Bowls

1
In a large bowl, whisk together the teriyaki sauce, soy sauce, sake, mirin, and sugar. Add the chicken breasts and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2
Preheat a large heavy skillet or wok over medium-high heat. Remove the chicken from the marinade and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Transfer the chicken to a plate and let it rest for 5 minutes before slicing it into thin strips.
3
In the same skillet, add 1 tablespoon of vegetable oil and cook the mixed vegetables over medium heat until they are tender-crisp, about 3-5 minutes. Season with salt and pepper to taste.
4
In a large saucepan, combine the rice and 2 1/2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.
5
In a small bowl, whisk together the teriyaki sauce and 1 tablespoon of water. Brush the sauce over the cooked chicken and vegetables.
6
To assemble the bowls, divide the cooked rice among four bowls. Top with the sliced chicken, mixed vegetables, and a drizzle of teriyaki sauce.
7
Serve immediately and enjoy!
8
To make ahead, cook the chicken, rice, and vegetables, then store them in separate containers in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat the chicken and rice in the microwave or on the stovetop, then assemble the bowls as desired.
9
To freeze, place the cooked chicken, rice, and vegetables in a single layer on a baking sheet lined with parchment paper. Place the sheet in the freezer and let it freeze for 1-2 hours, or until the ingredients are frozen solid. Transfer the frozen ingredients to airtight containers or freezer bags and store in the freezer for up to 2 months.
10
To reheat, thaw the frozen ingredients overnight in the refrigerator, then reheat them in the microwave or on the stovetop until hot and steaming.
11
To store, place the cooked chicken, rice, and vegetables in separate containers in the refrigerator for up to 3 days. Reheat the ingredients in the microwave or on the stovetop until hot and steaming, then assemble the bowls as desired.
12
To make the teriyaki sauce from scratch, combine 1/2 cup of soy sauce, 1/4 cup of sake, 2 tablespoons of mirin, and 2 tablespoons of granulated sugar in a saucepan. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 5-7 minutes, or until the sauce has thickened slightly. Let the sauce cool to room temperature before using it in the recipe.

Expert Tips

Use a high-quality teriyaki sauce that is made from fermented soybeans and has a rich, savory flavor.
Marinate the chicken for at least 30 minutes to allow the flavors to penetrate the meat.
Cook the chicken to an internal temperature of 165°F (74°C) to ensure food safety.
Use a variety of colorful vegetables to add texture and flavor to the dish.
Cook the rice with a ratio of 1:1.2 water to rice to result in fluffy and separate grains.
Assemble the bowls just before serving to ensure that the ingredients are fresh and hot.
Use a sharp chef's knife to slice the chicken and vegetables into thin strips.
Reheat the chicken and rice in the microwave or on the stovetop until hot and steaming.

Common Mistakes to Avoid

Not marinating the chicken long enough, which can result in a lack of flavor.
Overcooking the chicken, which can make it dry and tough.
Not using a high-quality teriyaki sauce, which can result in a lack of flavor.
Not cooking the rice with the correct ratio of water, which can result in mushy or undercooked rice.
Not assembling the bowls just before serving, which can result in a lack of freshness and flavor.
Not reheating the chicken and rice properly, which can result in a lack of heat and flavor.

Variations and Substitutions

Use beef or pork instead of chicken for a different protein option.
Add other vegetables, such as mushrooms or zucchini, to the dish for added flavor and texture.
Use a different type of rice, such as brown rice or jasmine rice, for a different flavor and texture.
Add nuts or seeds, such as sesame seeds or chopped almonds, to the dish for added crunch and flavor.
Use a different type of sauce, such as soy sauce or hoisin sauce, for a different flavor profile.
Add spices or seasonings, such as garlic or ginger, to the dish for added flavor.
Use a different cooking method, such as grilling or pan-frying, to cook the chicken and vegetables.

What to Serve With Teriyaki Chicken Rice Bowls

Teriyaki Chicken Rice Bowls are a delicious and easy meal that can be served for lunch or dinner. You can serve the bowls with a variety of sides, such as miso soup, edamame, or pickled ginger. You can also add other ingredients to the bowls, such as sliced green onions or grated daikon radish, for added flavor and texture.

Some other ideas for serving Teriyaki Chicken Rice Bowls include:

Serving the bowls with a side of steamed vegetables, such as broccoli or carrots, for added nutrition and flavor.

Serving the bowls with a side of stir-fried noodles, such as soba or udon, for a more filling meal.

Serving the bowls with a side of salad, such as a green salad or a seaweed salad, for a refreshing and light meal.

Miso soupEdamamePickled gingerSteamed vegetablesStir-fried noodlesSalad

Make-Ahead, Storage, Freezing and Reheating

Teriyaki Chicken Rice Bowls can be made ahead of time and stored in the refrigerator or freezer for later use. To store the bowls in the refrigerator, cook the chicken, rice, and vegetables, then let them cool to room temperature. Place the cooled ingredients in separate containers and store them in the refrigerator for up to 3 days.

To freeze the bowls, cook the chicken, rice, and vegetables, then let them cool to room temperature. Place the cooled ingredients in a single layer on a baking sheet lined with parchment paper. Place the sheet in the freezer and let it freeze for 1-2 hours, or until the ingredients are frozen solid. Transfer the frozen ingredients to airtight containers or freezer bags and store them in the freezer for up to 2 months.

To reheat the bowls, thaw the frozen ingredients overnight in the refrigerator, then reheat them in the microwave or on the stovetop until hot and steaming. You can also reheat the bowls directly from the freezer by placing them in the microwave or on the stovetop and cooking until hot and steaming.

Some tips for storing and reheating Teriyaki Chicken Rice Bowls include:

Using airtight containers or freezer bags to store the ingredients to prevent moisture and other flavors from affecting the dish.

Labeling the containers or bags with the date and contents so that you can easily keep track of what you have stored.

Reheating the ingredients in the microwave or on the stovetop until hot and steaming to ensure food safety and quality.

Frequently Asked Questions

What is teriyaki sauce?

Teriyaki sauce is a sweet and savory sauce made from fermented soybeans, sake, mirin, and sugar. It is commonly used in Japanese cuisine to marinate and glaze meats, seafood, and vegetables.

Can I make teriyaki sauce from scratch?

Yes, you can make teriyaki sauce from scratch by combining soy sauce, sake, mirin, and sugar in a saucepan and bringing it to a boil over medium heat. Let the sauce cool to room temperature before using it in the recipe.

What type of rice is best for Teriyaki Chicken Rice Bowls?

Japanese short-grain rice is the best type of rice for Teriyaki Chicken Rice Bowls. It is specifically designed to hold together well when cooked and has a sticky texture that pairs well with the teriyaki sauce and chicken.

Can I use other types of protein instead of chicken?

Yes, you can use other types of protein, such as beef or pork, instead of chicken. Simply marinate and cook the protein according to the recipe instructions and assemble the bowls as desired.

How do I store and reheat Teriyaki Chicken Rice Bowls?

To store Teriyaki Chicken Rice Bowls, cook the chicken, rice, and vegetables, then let them cool to room temperature. Place the cooled ingredients in separate containers and store them in the refrigerator for up to 3 days or freeze for up to 2 months. To reheat, thaw the frozen ingredients overnight in the refrigerator, then reheat them in the microwave or on the stovetop until hot and steaming.

Can I customize the recipe to suit my dietary needs?

Yes, you can customize the recipe to suit your dietary needs. For example, you can use gluten-free soy sauce or tamari instead of regular soy sauce, or use brown rice instead of white rice. You can also add or subtract ingredients to suit your tastes and dietary requirements.

What are some common mistakes to avoid when making Teriyaki Chicken Rice Bowls?

Some common mistakes to avoid when making Teriyaki Chicken Rice Bowls include not marinating the chicken long enough, overcooking the chicken, not using a high-quality teriyaki sauce, and not cooking the rice with the correct ratio of water. Additionally, make sure to assemble the bowls just before serving and reheat the ingredients properly to ensure food safety and quality.

Can I make Teriyaki Chicken Rice Bowls ahead of time?

Yes, you can make Teriyaki Chicken Rice Bowls ahead of time. Simply cook the chicken, rice, and vegetables, then store them in separate containers in the refrigerator for up to 3 days or freeze for up to 2 months. Assemble the bowls just before serving and reheat the ingredients as needed.

The Full Recipe

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