Healthy Lunch

Teriyaki Chicken Rice Bowl

Name: Teriyaki Chicken Rice Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 1/2 lb boneless skinless chicken thighs, cubed; 1 tbsp avocado oil; 1/3 cup low sodium soy sauce; 3 tbsp honey; 1 tbsp rice vinegar; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tsp toasted sesame oil; 1 tsp cornstarch + 1 tbsp water; 3 cups cooked jasmine rice; 2 cups broccoli florets, steamed; 1 cup cooked shelled edamame, warmed; 1 tbsp toasted sesame seeds and 2 scallions, thinly sliced

By Better Plate Recipes

Published Jul 14, 2026

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Teriyaki Chicken Rice Bowl is a takeout-style lunch with cubed chicken thighs, jasmine rice, steamed broccoli, edamame, scallions, sesame seeds, and a homemade teriyaki glaze. The sauce turns glossy and clings to the chicken for a sweet, savory finish with balanced texture in every bowl.

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Servings

Difficulty

Easy

Best For

Lunch, Dinner, Meal Prep, High Protein

Why You’ll Love This Recipe

This bowl gives you teriyaki chicken flavor without needing bottled sauce. Chicken thighs stay juicy as they brown, and the homemade glaze brings together soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil. The cornstarch slurry thickens the sauce quickly so it coats the chicken instead of running straight into the rice. Jasmine rice makes the bowl filling, while broccoli and edamame add color, fiber, and extra protein. It is also useful for meal prep because the chicken, rice, broccoli, and edamame reheat well. Adding scallions and sesame seeds after reheating keeps the final bowl fresh and not flat. The flavor feels familiar and comforting, but the homemade sauce keeps it brighter than a heavy takeout bowl. It is simple enough for weekday lunches but still tastes like a proper cooked meal.

What Makes This Recipe Work

Chicken thighs are a good choice because they stay tender while the sauce thickens. Browning the chicken first gives the bowl more flavor before the sweet-savory glaze goes in. The sauce simmers briefly with the chicken so the garlic and ginger taste warm instead of raw. The cornstarch slurry is added after the sauce bubbles, which helps it turn shiny and cling to each piece. Stirring constantly after the slurry goes in prevents thick spots and keeps the glaze smooth. Steamed broccoli and edamame balance the bowl without competing with the teriyaki flavor. The rice catches any extra sauce, so nothing in the bowl feels dry. Each part has a job: protein, vegetables, rice, and garnish all work together. That is what keeps the bowl satisfying without needing extra sauce.

Before You Start

Cut the chicken thighs into similar-size pieces so they cook evenly. Pieces that are too large may brown on the outside before the center reaches 165 degrees F. Mix the sauce before the chicken goes into the skillet because the cooking moves quickly once the pan is hot. Stir the cornstarch and water together in a tiny cup right before adding it so the starch does not settle into a hard layer. Have the cooked jasmine rice, steamed broccoli, edamame, scallions, and sesame seeds ready for assembly. Once the glaze thickens, the bowl is best served or packed right away. Keep a spoon nearby so you can scrape every bit of glaze onto the rice. A clean cutting board also helps keep prep organized. This also keeps the cooking steps calm once the skillet is hot.

Ingredient Notes & Easy Swaps

Chicken thighs: This bowl uses 1 1/2 pounds of boneless, skinless chicken thighs, patted dry so they brown instead of steam. Chicken breast can replace them; start checking after 5 to 6 minutes and make sure every piece reaches 165 degrees F.
Soy sauce and gluten-free swap: Low sodium soy sauce keeps the glaze from becoming too salty. For a gluten-free bowl, use certified gluten-free tamari in the same amount.
Fully soy-free version: For a completely soy-free bowl, use the same 1/3 cup measured as coconut aminos instead of soy sauce and replace the 1 cup edamame with 1 cup cooked green peas. Reduce the honey to 2 tablespoons and allow about 1 extra minute for the thinner sauce to reduce.
Honey, rice vinegar, garlic, ginger, and sesame oil: These build the homemade teriyaki-style sauce. Fresh garlic and ginger taste best, and toasted sesame oil should be measured carefully because too much overpowers the bowl.
Cornstarch slurry: The slurry is exactly 1 teaspoon cornstarch whisked with 1 tablespoon water. Cornstarch settles fast, so stir the slurry again right before pouring it in or the sauce will not thicken evenly.
Cooked jasmine rice: The photo shows dry rice, but the recipe requires 3 cups of cooked rice, which is roughly 1 cup dry. Brown rice uses the same 3 cups cooked amount and simply takes longer to cook.
Broccoli: Steamed broccoli adds color and texture. Frozen broccoli can work too, but drain off extra water so it does not thin the sauce.
Edamame, sesame seeds, and scallions: Use cooked and thawed shelled edamame for extra protein. Sesame seeds and sliced scallions are finishing toppings, so add them at the very end.