These easy Teriyaki Chicken Rice Bowls are the perfect 30 minute weeknight dinner. The homemade sauce is full of garlic, ginger, and soy sauce. Finish the bowls with your favorite veggies and dinner is served.
Asian chicken rice bowls are a dinner that I make weekly. I love how simple and balanced they are.
If you love healthy chicken rice bowls, you have to try my Air Fryer Orange Chicken and Marinated Chicken Stir Fry.
My Easy Chicken Tikka Masala is always a hit as well.
Table of Contents
Why You’ll Love This Recipe
- Easy – This recipe only takes about 30 minutes to make.
- Saucy – The chicken and veggie are smothered in a flavorful sticky sauce.
- Sweet – The sugar and honey add sweetness to the sauce.
- Savory – The soy sauce seasons this dish. No extra salt is needed!
- Tangy – The rice vinegar rounds out all of the other flavors creating a perfectly balanced sauce.
- Balanced & healthy – These bowls are loaded with veggies, protein, and carbs.
Ingredients & Substitutions
- Sesame Oil: Be sure to use toasted sesame oil. It has a rich flavor that is essential in the sauce. It is darker in color compared to regular sesame oil.
- Red Pepper: The dish has a mild amount of heat, but if you are sensitive, omit the red pepper flakes.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Teriyaki Chicken Rice Bowls
Quick Overview
- Sauté chicken.
- Sauté veggies.
- Make sauce.
- Combine and build bowls.
Step by Step Instructions
Be sure to prepare the rice and other toppings before starting the chicken.
Step 1: In a large skillet, heat the avocado oil over medium high heat. Add the chicken and sauté for 6-8 minutes or until golden brown.
Step 2: Add the onions and bell peppers. Sauté for 2-3 minutes or until they have softened to your liking.
Step 3: While the vegetables cook, whisk together the water, soy sauce, brown sugar, vinegar, honey, sesame oil, garlic, ginger, cornstarch, onion powder, and red pepper flakes.
Step 4: Reduce the heat to medium low and add the sauce.
Step 5: Stir and scrape any brown bits off the bottom of the pan. The sauce should bubble and begin to thicken. Once it has thickened, remove from the heat.
Step 6: Build the teriyaki chicken bowls with steamed rice and more veggies. See the section above for serving suggestions.
Recipe Serving Suggestions
You can use brown or white rice as the base for these bowls. I usually make my Instant Pot Basmati Rice.
There are lots of topping options for these teriyaki chicken bowls. Here are some ideas:
- Easy Spicy Cucumber Salad
- Steamed edamame (buy the frozen shelled kind) or snap peas
- Roasted broccoli, cauliflower, or brussel sprouts
- Sautéed bok choy, cabbage, or zucchini
- Sliced green onions
- Shredded carrots
- Fresh basil, cilantro, or mint
- Toasted sesame seeds
- Chili flakes
- Spicy cashew dressing or spicy mayo
If you have time, throw a batch of Frozen Egg Rolls in the Air Fryer for a side dish.
Expert Tips & Variations
- Don’t season the chicken. The sauce has plenty of salt and flavor.
- Prepare the toppings/rice first. I like to prep all of my vegetable toppings first, then get the rice started. While the rice cooks, I make the chicken.
- If you are short on time, use store-bought sauce. I definitely prefer homemade teriyaki sauce, but a good quality store-bought sauce will do the trick in a pinch.
Recipe FAQs
The sauce should be added after the chicken is mostly cooked. It thickens up quite quickly due to the cornstarch. If added before cooking, the sauce would overcook.
Rice is a great source of fiber and carbs, while chicken is a great source of protein. These nutrients are all essential.
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Teriyaki Chicken Rice Bowls
Ingredients
- 1 Tablespoon avocado oil
- 1 pound boneless skinless chicken breast, diced
- 1 yellow onion, diced
- 1 bell pepper, diced
Teriyaki Sauce
- 1/3 cup water
- 1/4 cup soy sauce
- 3 Tablespoons brown sugar
- 2 Tablespoons rice wine vinegar
- 1 Tablespoon honey
- 2 teaspoons toasted sesame seed oil*
- 5 cloves garlic, pressed
- 1 teaspoon ginger paste or grated ginger
- 1 Tablespoon cornstarch
- 1 teaspoon onion powder
- 1/2 teaspoon red pepper flakes*
For Serving
- Steamed rice & veggies
Instructions
- In a large skillet, heat the avocado oil over medium high heat. Add the chicken and sauté for 6-8 minutes or until golden brown.
- Add the onions and bell peppers. Sauté for 2-3 minutes or until they have softened to your liking.
- While the vegetables cook, whisk together the water, soy sauce, brown sugar, vinegar, honey, sesame oil, garlic, ginger, cornstarch, onion powder, and red pepper flakes.
- Reduce the heat to medium low and add the sauce.
- Stir and scrape any brown bits off the bottom of the pan. The sauce should bubble and begin to thicken. Once it has thickened, remove from the heat.
- Build the teriyaki chicken bowls with steamed rice and more veggies. See the section above for serving suggestions.
Notes
- Sesame Oil: Be sure to use toasted sesame oil. It has a rich flavor that is essential in the sauce. It is darker in color compared to regular sesame oil.
- Red Pepper: The dish has a mild amount of heat, but if you are sensitive, omit the red pepper flakes.
- Don’t season the chicken. The sauce has plenty of salt and flavor.
- Prepare the toppings/rice first. I like to prep all of my vegetable toppings first, then get the rice started. While the rice cooks, I make the chicken.
- If you are short on time, use store-bought sauce. I definitely prefer homemade teriyaki sauce, but a good quality store-bought sauce will do the trick in a pinch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
