Easy Chicken Teriyaki Rice Bowls – Quick Kosher Weeknight Dinner

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Rice bowls have become my go-to solution for those nights when everyone wants something different but I don’t want to cook three separate meals. These chicken teriyaki bowls hit that sweet spot where they’re satisfying enough for the adults but still appeal to picky kids.

I started making these after getting tired of the same rotation of chicken recipes. The teriyaki sauce here is made from scratch but comes together in about five minutes. It’s much better than the bottled stuff, and you control exactly what goes in it. No high fructose corn syrup or weird preservatives, just soy sauce, rice vinegar, brown sugar, and a few aromatics.

Why Homemade Teriyaki Sauce Makes the Difference

The key to getting restaurant-quality chicken at home is cutting it into small, even pieces and not overcrowding your pan. I cube the chicken thighs into bite-sized pieces because they stay much more tender than breasts. Cook them in batches if you need to. You want them to get a nice golden color on at least one side before adding the sauce.

The Secret to Perfect Chicken Teriyaki

These bowls are perfect for meal prep too. I’ll make a big batch on Sunday and we’ll eat them throughout the week. The components keep well separately, and you can customize each bowl based on what vegetables you have on hand. Serve them over steamed rice with whatever vegetables your family will actually eat, and dinner is done.

Easy Chicken Teriyaki Rice Bowls - Quick Kosher Weeknight Dinner - Japanese-inspired recipe
Rice bowls have become my go-to solution for those nights when everyone wants something different but I don't want to cook three separate meals. These chicken teriyaki bowls hit that sweet spot where they're satisfying enough for the adults but still appeal to picky kids. I started making these after getting tired of the same rotation of chicken recipes. The teriyaki sauce here is made from scratch but comes together in about five minutes. It's much better than the bottled stuff, and you control exactly what goes in it. No high fructose corn syrup or weird preservatives, just soy sauce, rice vinegar, brown sugar, and a few aromatics. The key to getting restaurant-quality chicken at home is cutting it into small, even pieces and not overcrowding your pan. I cube the chicken thighs into bite-sized pieces because they stay much more tender than breasts. Cook them in batches if you need to. You want them to get a nice golden color on at least one side before adding the sauce. These bowls are perfect for meal prep too. I'll make a big batch on Sunday and we'll eat them throughout the week. The components keep well separately, and you can customize each bowl based on what vegetables you have on hand. Serve them over steamed rice with whatever vegetables your family will actually eat, and dinner is done.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese-inspired
Calories: 485
Ingredients Method Notes

Ingredients
  

For the Rice
  • 1½ cups jasmine rice
  • 2¼ cups water
  • ½ teaspoon salt
For the Teriyaki Sauce
  • ⅓ cup soy sauce use kosher certified
  • 3 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon vegetable oil
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • 1 tablespoon cornstarch
  • 2 tablespoons water
For the Chicken and Bowls
  • 1½ pounds boneless chicken thighs cut into 1-inch pieces
  • 2 tablespoons vegetable oil divided
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups broccoli florets
  • 1 large carrot sliced diagonally
  • 2 green onions scallions sliced
  • 1 tablespoon sesame seeds for garnish

Method
 

  1. Start the rice by combining jasmine rice, water, and salt in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Remove from heat and let stand 5 minutes before fluffing with a fork.
  2. While the rice cooks, make the teriyaki sauce. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, vegetable oil, minced garlic, and grated ginger. In a separate small bowl, mix cornstarch with 2 tablespoons water until smooth, then stir into the sauce mixture. Set aside.
  3. Season the chicken pieces with salt and pepper. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer, working in batches if needed to avoid overcrowding. Cook for 3-4 minutes until golden on one side, then stir and cook another 2-3 minutes until cooked through.
  4. Push chicken to one side of the pan and add the remaining tablespoon of oil to the empty space. Add broccoli and carrots, cooking for 2-3 minutes until vegetables are crisp-tender.
  5. Pour the teriyaki sauce over the chicken and vegetables. Stir everything together and cook for 1-2 minutes until the sauce thickens and coats everything nicely.
  6. Divide the cooked rice among 4 bowls. Top with the chicken teriyaki mixture, garnish with sliced scallions and sesame seeds, and serve immediately.

Notes

The chicken can be prepped and cut up to a day ahead. Store the cooked components separately in the refrigerator for up to 3 days for meal prep. You can substitute chicken breasts for thighs, but reduce the cooking time slightly to prevent them from drying out. Feel free to swap in other quick-cooking vegetables like snap peas, bell peppers, or zucchini.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 16g 21%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 1250mg 54%
Dietary Fiber 2g 7%
Total Sugars 15g
Protein 32g 64%
*Percent Daily Values are based on a 2,000 calorie diet.
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