This Teriyaki Chicken Rice Bowl is one of those meals that ticks all the boxes…it’s quick, satisfying, and packed with flavour. Juicy chicken thighs are glazed in a homemade teriyaki sauce that’s the perfect mix of sweet and savoury, thanks to soy sauce, garlic, ginger, and a touch of honey. It all comes together in a glossy, sticky coating that clings beautifully to the chicken. Pile it over fluffy rice with some stir-fried veg on the side, and you’ve got a well-balanced bowl that’s just as good as your favourite takeaway, if not better.
It’s a brilliant option for busy weeknights, but also great for meal prep if you want to batch it out ahead of time. You can keep it classic or mix it up—swap in salmon, tofu, or prawns, and use whatever veggies you’ve got on hand. Once you’ve made it once, it’s one of those recipes you’ll keep coming back to.
If you like saucy rice bowls with loads of flavour, check out my Thai Red Curry with Prawns, quick, comforting, and perfect for curry night.
🍴 Tools You’ll Need
Non-Stick Wok or Pan – A wok like this one is ideal for even cooking and quick stir-fries.
Garlic Press – Something like this saves time and keeps your hands clean when prepping garlic.
Rice Cooker (Optional) – A rice cooker like this one makes fluffy, perfect rice with zero fuss.
Serving Bowls – I use bowls like these for generous, tidy plating—they look great too.
Teriyaki Chicken Rice Bowl
Ingredients
For the chicken & sauce:
- 500 g boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp vegetable oil
- 3 tbsp soy sauce
- 1.5 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sesame oil optional
- 1 garlic clove minced
- 1 tsp fresh ginger grated
- 1 tsp cornflour mixed with 2 tbsp cold water slurry
For the rice & veg:
- 250 g jasmine or basmati rice
- 1 tbsp sesame or vegetable oil for stir-frying
- 1 red pepper thinly sliced
- 1 carrot julienned or thinly sliced
- 1 small head broccoli cut into small florets
- 2 spring onions sliced (for garnish)
- Sesame seeds optional, for garnish
Instructions
- Cook the rice according to packet instructions, then fluff with a fork and set aside. A rice cooker like this makes it completely hands-off and cooks the rice perfectly every time.
- In a small bowl, mix the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside. You can grate the garlic or use a garlic press like this to save time and keep your hands clean.
- Heat the vegetable oil in a large non-stick pan or wok over medium-high heat. I use a large non-stick wok like this, it heats quickly and gives the chicken a lovely sear without sticking. Add the chicken and cook for 6–8 minutes, turning occasionally, until golden and cooked through.
- Pour in the teriyaki sauce mixture and bring to a gentle simmer. Add the cornflour slurry and stir until the sauce thickens and coats the chicken nicely (1–2 minutes).
- In a separate pan, heat a drizzle of oil and stir-fry the veg for 3–4 minutes until just tender but still crisp.
- To serve, divide the rice between bowls. Top with teriyaki chicken and a side of veg. Sprinkle with sesame seeds and spring onions. I like to serve this in deep bowls like these…they hold the rice, chicken and veg nicely and look great on the table.
Top Tips for this Teriyaki Chicken Rice Bowl
Thighs over breasts: Chicken thighs stay juicier and more flavourful than breast meat, especially when pan-fried.
Watch the sauce: The sauce thickens quickly once you add the cornflour, keep stirring and don’t walk away!
Slice it small: Cutting the chicken into bite-sized pieces helps it cook faster and evenly soak up the sauce.
Meal prep friendly: Make extra rice and chicken and store in containers for easy lunches through the week.