Teriyaki Chicken Rice Bowl with Homemade Sauce You’ll Crave Nightly

Forget takeout. This bowl hits harder than your favorite delivery app and costs less than your morning latte.

We’re talking juicy chicken, glossy teriyaki, and a rice bed that soaks up every drop like it was born for the job.

The sauce? Homemade, sticky, balanced—no mystery ingredients, no weird aftertaste. You’ll make it once, then flex it weekly like a culinary cheat code.

What Makes This Recipe Awesome

• Customizable sweetness and saltiness: Control the sugar and soy levels so it’s your teriyaki, not a one-size-fits-none.
• Restaurant shine without the additives: Cornstarch gives that iconic glossy coat, minus the bottled stuff.
• 30-minute weeknight win: Sauce simmers while the rice cooks.
  

  Chicken sears in minutes. Dinner: handled.

• Meal-prep friendly: Doubles easily, stores well, reheats like a champ.
• Balanced and satisfying: Protein, carbs, and fiber from veggies—without feeling like “health food.”

Teriyaki Chicken Rice Bowl with Homemade Sauce You’ll Crave Nightly

Recipe by Wendy CarterCourse: Dinner, Low-Carb

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

560

kcal

Ingredients

• For the Chicken:

• 1.5 lb boneless, skinless chicken thighs (or breasts), cut into bite-size pieces

• 1 tbsp neutral oil (canola, avocado, or grapeseed)

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

• For the Homemade Teriyaki Sauce:

• 1/2 cup low-sodium soy sauce

• 1/3 cup water

• 3 tbsp brown sugar (light or dark)

• 2 tbsp mirin or rice vinegar (mirin = sweeter, rice vinegar = tangier)

• 1 tbsp honey or maple syrup

• 2 tsp toasted sesame oil

• 2 cloves garlic, minced

• 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)

• 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

• Optional: pinch of red pepper flakes for subtle heat

• For the Bowl:

• 3 cups cooked rice (jasmine, sushi rice, or brown rice)

• 2 cups veggies (broccoli florets, snap peas, or carrot ribbons)

• 2 green onions, thinly sliced

• 1 tbsp sesame seeds

• Lime wedges (optional but excellent)

Step-by-Step Instructions

• Cook the rice: Start a pot of rice according to package directions. Brown rice takes longer, FYI, so plan a few extra minutes.
• Whisk the sauce: In a small bowl, combine soy sauce, water, brown sugar, mirin or rice vinegar, honey, sesame oil, garlic, ginger, and red pepper flakes if using. Taste—adjust sweetness or acidity to your vibe.
• Thicken it smart: Stir the cornstarch slurry until smooth. Keep it nearby; it’s your glossy finish line.
• Prep the chicken: Pat dry, then season with salt and pepper. Dry chicken browns better. Moist chicken steams—aka not the look.
• Sear for flavor: Heat oil in a large skillet over medium-high. Add chicken in a single layer. Don’t crowd. Sear 4–6 minutes, flipping once, until cooked through and golden at the edges.
• Steam the veg: While chicken cooks, steam broccoli or your chosen veg until crisp-tender, 3–4 minutes. Or pan-sauté in the same skillet after the chicken—your call.
• Sauce time: Reduce heat to medium. Pour the teriyaki mixture into the skillet with the chicken. When it simmers, drizzle in the cornstarch slurry while stirring.
• Glaze to perfection: Let the sauce bubble gently 1–2 minutes until thick and shiny. If it’s too thick, add a splash of water. Too thin? Simmer another minute.
• Assemble: Spoon rice into bowls, top with teriyaki chicken and veggies. Shower with green onions and sesame seeds. A squeeze of lime? Chef’s kiss.
• Serve hot: The sauce continues to thicken as it cools, so enjoy while the glaze is silky and prime.

Smart Storage Guide

• Fridge: Store chicken and sauce together in an airtight container for up to 4 days. Keep rice and veggies separate to preserve texture.
• Freezer: Freeze chicken in sauce up to 2 months. Thaw overnight in the fridge for best results.
• Reheat: Microwave with a splash of water, covered, 60–90 seconds, stirring once.
  

  Or warm in a skillet over low with 1–2 tbsp water.

• Meal prep tip: Pack lime separately and add fresh green onions right before eating to keep that pop.

Healthy Highlights

• Protein-forward: Chicken thighs deliver juicy protein that keeps you full longer.
• Reasonable sodium: Using low-sodium soy sauce keeps the salt in check without losing flavor.
• Smart carbs: Pair with brown rice for more fiber, or go half-and-half with cauliflower rice IMO for volume without sadness.
• Veg upgrade: Load with fiber-rich broccoli, vitamin-packed carrots, or edamame for extra protein.

Nutrition Stats

Approximate per serving (with 3/4 cup cooked rice and 1/2 cup broccoli):

• Calories: ~560
• Protein: ~32 g
• Carbohydrates: ~65 g
• Fat: ~17 g
• Fiber: ~3–5 g
• Sodium: ~950–1100 mg (varies by soy sauce brand)
• Added sugar: ~12–15 g

These are estimates. Adjust for your rice choice, veggie load, and any sauce tweaks.

Recipe Fails to Watch Out For

• Overcrowding the pan: Steamed chicken equals pale, sad bites. Cook in batches for caramelization and flavor.
• Skipping the slurry: No cornstarch, no glossy cling.
  

  The sauce will taste fine but won’t coat like a pro.

• Cranking heat too high: Sugar can scorch fast. Once the sauce goes in, keep it to a lively simmer, not a volcano.
• Uneven chicken pieces: Tiny bits overcook while big chunks lag behind. Aim for even, bite-size pieces.
• Too salty? Add water and a splash of rice vinegar or a teaspoon of honey to rebalance.
  

  Taste, adjust, win.

Mix It Up

• Protein swap: Use salmon, tofu, or shrimp. For tofu, press 20 minutes, cube, and pan-sear until crisp before saucing.
• Grain options: Sushi rice for sticky comfort, brown rice for fiber, or quinoa for a nutty twist.
• Veg variations: Bok choy, bell peppers, mushrooms, or edamame—add what you like and pretend you planned it.
• Spicy kick: Add sriracha, gochujang, or extra red pepper flakes to the sauce.
• Citrus lift: Finish with orange zest in the sauce for a bright, takeout-style upgrade.

FAQ

Can I make the sauce ahead?

Yes. Mix everything except the cornstarch slurry and refrigerate for up to 5 days.

Thicken when you cook for best texture.

Do I need mirin?

No, but it’s lovely. Replace with rice vinegar plus an extra teaspoon of honey to mimic the sweetness and tang.

Chicken thighs or breasts?

Thighs are juicier and more forgiving. Breasts work; just don’t overcook.

Pull them as soon as they hit 165°F.

How do I make it gluten-free?

Use tamari or certified gluten-free soy sauce. Everything else in the recipe is naturally gluten-free.

Can I reduce the sugar?

Absolutely. Drop to 1–2 tbsp brown sugar and keep the honey.

The sauce will be less sticky but still delicious.

What if my sauce is too thick?

Whisk in warm water, a tablespoon at a time, until it flows and coats nicely. No shame—happens to the best of us.

How can I add more protein?

Stir in shelled edamame or top with a jammy 7-minute egg. Gains without pain.

Recipe Reflections

Teriyaki is one of those “simple but surgical” dishes—tiny tweaks change everything.

Your soy brand, your heat level, even your pan surface alters the final bite. The sweet spot is a glossy, clingy sauce that hugs the chicken and whispers, not shouts, sweetness.

Once you lock your ratios, this becomes a weekly ritual you can cook on autopilot.

And the best part?

It scales. Double the chicken, bottle the sauce, and future-you gets a 10-minute dinner any night this week. That’s not just cooking; that’s life leverage.

Enjoy the bowl—and the extra time you just won back.