Teriyaki Chicken Rice Bowl
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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.
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: This recipe uses 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.
Teriyaki Chicken Rice Bowl
Description
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.
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
Instructions
- 1Equipment: a large 12-inch nonstick skillet, a cutting board and knife for the raw chicken, a separate clean cutting board and knife, paper towels, a fine grater, a small mixing bowl, a tiny cup, a whisk or fork, a wooden spoon or spatula, a clean spoon, a plate (only if cooking in batches), 3 microwave-safe bowls with covers, an instant-read thermometer, measuring cups, measuring spoons, and 4 serving bowls.
- 2On the clean cutting board, mince the 3 garlic cloves, peel and finely grate enough ginger to make 1 tablespoon, and thinly slice the 2 scallions. Rinse the broccoli and cut it into florets if it isn't already.
- 3In the small bowl, whisk together 1/3 cup low sodium soy sauce, 3 tablespoons honey, 1 tablespoon rice vinegar, the garlic, the ginger, and 1 teaspoon toasted sesame oil until the honey dissolves. In the tiny cup, stir 1 teaspoon cornstarch with 1 tablespoon water until smooth. Set both near the stove.
- 4Put the 2 cups broccoli florets in a microwave-safe bowl with 2 tablespoons water, cover, and microwave for 3 to 4 minutes, until bright green and tender, then drain. Cover and microwave the 3 cups cooked rice for 2 to 3 minutes, stirring once, until steaming hot, and the 1 cup edamame for 1 to 2 minutes, until hot. Keep everything covered.
- 5Pat the 1 1/2 lb chicken thighs dry with paper towels. On the raw-chicken cutting board, cut them into even 1-inch cubes.
- 6Place the skillet over medium-high heat, about 7 out of 10. Add 1 tablespoon avocado oil and heat for 1 minute, until shiny.
- 7Slide the chicken from the board into the skillet in a single layer so the pieces don't overlap. If they don't all fit, cook them in two batches. Put the raw-chicken board and knife in the sink, and wash your hands with soap and warm water for 20 seconds. Cook for 6 to 7 minutes, turning the pieces every few minutes, until browned outside and every piece reaches 165 degrees F. If cooking in batches, move the first batch to the plate, cook the rest, then return all the chicken to the skillet.
- 8Stir the sauce, pour it into the skillet, and let it bubble gently for 1 to 2 minutes, stirring so the chicken is coated.
- 9Stir the cornstarch slurry again, then pour it into the skillet. Stir constantly for about 1 minute, until the sauce thickens, turns glossy, and coats the chicken. Turn off the heat.
- 10Divide the warm jasmine rice among 4 bowls. Use the clean spoon to spoon the teriyaki chicken and sauce over the rice.
- 11Add the steamed broccoli and edamame.
- 12Finish with 1 tablespoon toasted sesame seeds and the sliced scallions. Serve warm.
Tips and Tricks
- 1
Cut the chicken evenly. Similar-size pieces cook at the same speed, which helps every bite stay juicy. If some pieces are much larger, they may need extra time while smaller pieces start drying out. It also helps the glaze coat every piece evenly.
- 2
Brown before adding sauce. Browning gives the chicken more flavor and keeps the sauce from tasting flat. If the sauce goes in too early, the chicken will simmer instead of getting those savory edges. Those browned bits make the glaze taste deeper.
- 3
Stir the slurry right before using it. Cornstarch settles quickly in water. Giving it one more stir before pouring helps the glaze thicken smoothly instead of forming little cloudy clumps in the sauce. This keeps the sauce smooth and glossy.
- 4
Add garnishes after reheating. Scallions and sesame seeds taste best when they are fresh. If meal prepping, reheat the rice, chicken, broccoli, and edamame first, then add the garnish right before eating. That fresh finish matters after storage and keeps the bowl from tasting flat.
Nutrition
Per serving — Calories: 590kcal, Protein: 43g, Carbs: 58g, Fat: 20g, Fiber: 4g, Sugar: 15g, Sodium: 920mg.
Nutrition information is an estimate and may vary based on ingredient brands, product sizes, preparation methods, and substitutions. It is not intended as medical or dietary advice.
Recipe Guides
This recipe appears in
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