Quick Teriyaki Chicken and Rice Bowls Recipe for Family Fun

Sizzling and packed with flavor, these teriyaki chicken and rice bowls bring an incredible Asian-inspired meal right to your dinner table.

The homemade teriyaki sauce adds a perfect balance of sweet and savory notes to tender chicken pieces.

Each bite promises a delightful combination of juicy meat and fluffy rice.

The recipe comes together quickly with simple ingredients found in most kitchen pantries.

Marinating the chicken intensifies the rich, umami-like flavors that make this dish so irresistible.

Weeknight dinners just got a whole lot more exciting with this restaurant-quality meal you can easily make at home.

Get ready to impress your taste buds with these mouthwatering teriyaki chicken and rice bowls.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 1 hour 40 minutes (including marinating)

Calories: 450 kcal

Servings: 5

Ingredients for Teriyaki Chicken Rice Bowls

• Chicken Breasts: Lean protein packed with flavor, choose fresh, organic cuts for best taste and texture.
• Soy Sauce: Adds umami depth and helps tenderize the chicken, opt for low-sodium version if watching salt intake.
• Honey: Provides natural sweetness and helps caramelize the chicken, use local raw honey for extra nutrients.
• Garlic: Brings robust flavor and health benefits, fresh cloves are more potent than pre-minced.
• Ginger: Adds zesty warmth and aids digestion, choose firm, smooth-skinned fresh ginger.

• Brown Sugar: Creates rich, caramel-like undertones, use dark brown sugar for deeper flavor.
• Rice Vinegar: Adds tangy brightness, unseasoned variety works best for balanced sauce.
• Cornstarch, Water: Essential for creating silky, glossy sauce texture, mix thoroughly to prevent lumps.

• Brown Rice: Wholesome base with nutty flavor and extra fiber, rinse before cooking for fluffy texture.
• Bell Peppers: Adds vibrant color and crunch, mix red and yellow for visual appeal.
• Pineapple: Brings tropical sweetness and juicy contrast, choose ripe, golden fruit for maximum flavor.
• Edamame: Provides plant-based protein and bright green color, buy frozen for convenience.
• Green Onions: Offers fresh, mild onion flavor and elegant garnish, use both white and green parts.

Cooking Tools for Teriyaki Bowls

• Grill: Essential for cooking chicken and vegetables with perfect char marks.
• Small saucepan: Needed to prepare and thicken teriyaki sauce.
• Small bowls: Used for mixing marinade and cornstarch slurry.
• Resealable bag: Great for marinating chicken evenly.
• Whisk: Perfect for combining marinade and sauce ingredients smoothly.
• Cutting board: Required for slicing chicken and preparing garnishes.
• Sharp knife: Necessary for precise cutting of chicken, vegetables, and green onions.
• Tongs: Helpful for safely handling food on the grill.
• Measuring cups and spoons: Ensures accurate ingredient quantities.

Instructions for Teriyaki Chicken Bowls

• Flavor Infusion

Combine all marinade ingredients in a bowl and whisk until smooth. Pour over chicken in a sealed bag, ensuring every inch gets coated. Let the flavors mingle in the refrigerator for a few hours or overnight.

• Sauce Magic

Mix teriyaki sauce components in a saucepan, bringing to a gentle boil. Create a smooth cornstarch slurry in a separate bowl. Pour the slurry into the sauce, stirring until it transforms into a glossy, thick consistency. Set aside to cool.

• Grill Adventure

Fire up the grill to high heat. Place marinated chicken, colorful bell peppers, and sweet pineapple on the grates. Rotate each ingredient to achieve beautiful char marks and caramelized edges. Cook chicken until it reaches perfect doneness, letting it rest briefly after grilling.

• Bowl Creation

Layer fluffy brown rice as the foundation in serving bowls. Arrange sliced chicken, grilled pineapple chunks, roasted peppers, and bright green edamame on top. Drizzle with the glossy teriyaki sauce. Sprinkle fresh green onions for a final burst of flavor.

Sauce and Add-In Variations for Bowls

• Replace chicken with tofu, salmon, or shrimp for a delightful protein twist that keeps meals exciting and versatile.
• Boost flavor by adding fresh ginger, minced garlic, or a splash of rice vinegar to the marinade for deeper, more complex taste profiles.
• Experiment with different grains like quinoa, cauliflower rice, or jasmine rice to create unique texture and nutritional variations for your bowl.
• Mix up grilled vegetables by adding zucchini, asparagus, or mushrooms to increase nutritional value and add exciting color and crunch to your teriyaki bowl.

Best Ways to Plate Teriyaki Chicken Bowls

• Tropical Pineapple Delight: Stack grilled pineapple chunks around the chicken to create a vibrant, sweet island-inspired presentation that adds bright flavor and color.
• Sesame Seed Sprinkle: Lightly toast sesame seeds and scatter them across the bowl for a nutty crunch that complements the teriyaki's rich glaze and enhances the overall texture.
• Fresh Herb Finish: Chop a mix of cilantro and green onions to sprinkle on top, bringing a burst of fresh, aromatic notes that cut through the sauce's sweetness and add a vibrant green pop.
• Quick Pickled Veggie Side: Quickly pickle some thinly sliced cucumber or radish in rice vinegar and serve alongside the bowl for a tangy, crisp counterpoint to the rich teriyaki chicken.

Store Chicken Bowls the Right Way

• Smart Batch Preparation: Cook extra rice and chicken during meal prep to create quick lunches throughout the week. Separate ingredients into individual containers for grab-and-go convenience.
• Refrigeration Strategy: Store teriyaki chicken, rice, and sauce separately in airtight containers. Properly sealed components will remain fresh for 3-4 days in the refrigerator, maintaining optimal taste and texture.
• Freezer-Friendly Approach: Freeze uncooked marinated chicken and teriyaki sauce in freezer bags for up to 3 months. Separate grilled vegetables and rice should be stored in different containers to prevent moisture buildup and soggy texture.
• Reheating Wisdom: Warm refrigerated components gently in microwave or skillet. Add a splash of water or extra teriyaki sauce to prevent dryness. Reheat chicken to internal temperature of 165°F for food safety, stirring occasionally to distribute heat evenly.

Sizzling Teriyaki Chicken and Rice Bowls

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4.8 from 35 reviews

• Total Time: 1 hour 40 minutes (including marinating)
• Yield: 5 1x

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Description

Hearty teriyaki chicken and rice bowls showcase Japanese-inspired flavors with tender chicken glazed in sweet-savory sauce. Home cooks can savor this simple yet delicious meal that brings comfort and international flair to dinner tables everywhere.

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Ingredients

Scale 1x2x3x

• 1 lbs boneless, skinless chicken breasts
• 2 cups cooked brown rice
• 1 cup shelled edamame
• 1 small pineapple, peeled, core removed, and cut into spears or planks
• 1 red bell pepper, core removed and quartered
• 5 tbsps low sodium tamari or soy sauce
• 3 tbsps water
• 3 tbsps maple syrup
• 3 tbsps rice vinegar
• 1 tbsp olive oil
• 1–2 tsps sriracha
• 2 tsps cornstarch
• 1 ½ tsps maple syrup
• 1 green onion, sliced thin (optional)
• ¼ tsp ground ginger
• ¼ tsp garlic powder
• ½ tsp ground ginger
• Salt and pepper, to taste

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Instructions

1. Marinade Preparation: Whisk marinade ingredients in a mixing bowl, ensuring thorough blending of flavors.
2. Chicken Marination: Transfer chicken to a sealed bag, completely coating with marinade and refrigerate for minimum one hour, allowing ingredients to penetrate deeply.
3. Teriyaki Sauce Creation: Combine sauce ingredients in a saucepan, heating until boiling. Dissolve cornstarch in water, then integrate into sauce, stirring until achieving a glossy, thick consistency. Remove from heat and set aside.
4. Grill Preparation: Preheat grill to medium-high temperature, lightly oiling grates to prevent sticking.
5. Grilling Process: Place marinated chicken, bell peppers, and pineapple on grill. Cook pineapple and peppers for approximately three minutes per side, developing caramelization and char. Grill chicken for six to seven minutes per side, ensuring internal temperature reaches safe cooking point.
6. Resting and Slicing: Allow chicken to rest briefly before cutting into precise slices.
7. Bowl Assembly: Layer brown rice as base, then artfully arrange sliced chicken, grilled pineapple, roasted peppers, and edamame. Drizzle teriyaki sauce generously over the composition.
8. Finishing Touch: Optionally garnish with finely chopped green onions to enhance visual appeal and flavor profile.

Notes

• Marinate Mastery: Let chicken soak in marinade for at least 1 hour, but overnight delivers deeper, more intense flavor infusion.
• Grill Temperature Control: Maintain moderate-high heat to achieve perfect caramelization without burning chicken or vegetables.
• Moisture Management: Allow chicken to rest after grilling to lock in juices and ensure tender, succulent meat texture.
• Sauce Consistency Tip: Stir cornstarch slurry continuously to prevent lumps and create smooth, glossy teriyaki sauce.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Grilling
• Cuisine: Japanese

Nutrition

• Serving Size: 5
• Calories: 450
• Sugar: 12 g
• Sodium: 600 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 65 g
• Fiber: 4 g
• Protein: 25 g
• Cholesterol: 70 mg