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Chicken Teriyaki Rice Bowl

You will love this Chicken Teriyaki Rice Bowl with stir fry vegetables and seasoned sushi rice. Quick, easy, and delicious dinner recipe for your busy weeknights!

Skip the takeout! This homemade chicken teriyaki rice bowl is a very simple stir-fry recipe that will be perfect to add to your quick dinner recipes. It’s easy enough to make on any weeknight and could be ready in 30 minutes!

The Chicken was marinated with the authentic Japanese 4-ingredient homemade teriyaki sauce. This chicken teriyaki can be pan-fried in a wok or cast iron pan. Grill-on skewers are another great option.

What to serve with Chicken teriyaki?

Besides sushi rice or any steamed rice, you can also serve teriyaki chicken with vegetable fried rice or steamed mixed vegetables like broccoli, cauliflower, carrots, and beans or any vegetables on hand you like.

If you don’t like rice, stir-fried noodles are another great option. Try my Vegetarian Chow Mein recipe with this teriyaki chicken that complements it well.

More quick and easy Rice Bowl Recipes you will love.

Teriyaki Salmon Rice Bowl

Chicken Bulgogi Rice Bowl

How to make Chicken Teriyaki Rice Bowl

Step 1. Make the Teriyaki Sauce. Mix the 4-ingredient teriyaki sauce in a saucepan. Let it simmer until slightly thickened. It will be thickened more as it cools.

For this recipe, you will only need 2 tablespoons of teriyaki sauce to marinate per pound of chicken. The extra teriyaki sauce is either to be served on the side or stored in the fridge for future use.

Step 2. Cook the sushi rice in the instant pot or rice cooker. Measure the rice and rinse inside the bowl of the instant pot. Discard the water using a strainer. Rinse the rice 2 to 3 times until the water is clear. Add water ratio is 1:1 to rice. Put inside the instant pot with the lid sealed, then press the rice button. While cooking the rice, marinate the chicken.

Instruction image Chicken Teriyaki Rice Bowl collage
Step 3. Marinate the chicken with teriyaki sauce. In a small bowl with the chicken, add the teriyaki marinade ingredients. Marinate for at least 15 minutes. If making ahead, marinate overnight.

Step 4. Seasoning the sushi rice. Mix the rice vinegar, mirin and salt in a small bowl. Adjust the amount to your liking or add sugar if desired. Pour over the rice and mix with a rice spoon or chopsticks. Cover until ready to use.

Step 5. Prepare and stir fry the vegetables. Add one tablespoon of cooking oil in a preheated wok or cast iron. Add the vegetables and stir fry for 3 to 5 minutes. Set aside or start plating and add to the rice.

Step 6. Cook the chicken. On the same preheated wok or cast iron, add 1 tbsp cooking oil then add chicken. Pan-fry for 7 minutes or until cooked through. Turn off the heat and drizzle some teriyaki sauce.

Serve with the sushi rice, stir fry vegetables and more teriyaki sauce to drizzle if desired.

Chicken Teriyaki Rice Bowl Featured image

More Stir-fry Vegetables and fried rice recipes to try.

Stir-fry Brussels Sprouts and Mushrooms

Stir-fry Vegetables with Shrimp

Mushroom Fried Rice

Scallop Fried Rice

Chicken Teriyaki Rice Bowl Featured image

Chicken Teriyaki Rice Bowl (with Stir-fry vegetables)

This Chicken Teriyaki Rice Bowl with authentic Japanese homemade 4-ingredient teriyaki sauce is a quick, easy and delicious dinner recipe that could be ready in 30 minutes!
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5 from 1 vote
Course: Dinner, Lunch
Cuisine: Japanese
Keyword: chicken teriyaki, chicken teriyaki rice bowl, teriyaki sauce
Author: Maricel
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 3 to 4

Watch How to Make It

Ingredients

4-ingredient Teriyaki Sauce

  • ¼ c sake or any cooking wine, sub water (non-alcoholic option)
  • ¼ c mirin substitute apple juice or grape juice
  • ¼ c tamari or low sodium soy sauce
  • ¼ cup honey sub sugar or molasses to taste

For the Sushi Rice

  • 2 cups Rice
  • 2 cups water
  • 2 tbsp rice vinegar
  • 2 tsp mirin or sub sugar if desired
  • ¼ tsp salt or to taste

For the Teriyaki marinade

  • 1 lb Chicken breast or chicken thighs, sliced or cubed
  • 2 cloves garlic minced
  • 1 tsp ginger grated
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • 2 tbsp 4-ingredient teriyaki sauce

For the stir fry vegetables

  • 1 small onion sliced
  • 100 g mushrooms sliced
  • 100 g carrot julienned
  • 150 g cabbage sliced
  • 100 g beans sprouts
  • Salt and pepper to taste

For cooking

  • 2 tbsp of cooking oil divided

Instructions

  • Make the Teriyaki Sauce. Mix the 4-ingredient teriyaki sauce in a saucepan. Let it simmer until slightly thickened. It will be thickened more as it cools.
  • Cook the sushi rice in the instant pot or rice cooker. Measure the rice and rinse inside the bowl of the instant pot. Discard the water using a strainer. Rinse the rice 2 to 3 times until the water is clear. Add water ratio is 1:1 to rice. Put inside the instant pot with the lid sealed, then press the rice button. While cooking the rice, marinate the chicken.
  • Marinate the chicken with teriyaki sauce. In a small bowl with the chicken, add the teriyaki marinade ingredients. Marinate for at least 15 minutes. If making ahead, marinate overnight.
  • Seasoning the sushi rice. Mix the rice vinegar, mirin and salt in a small bowl. Adjust the amount to your liking or add sugar if desired. Pour over the rice and mix with a rice spoon or chopsticks. Cover until ready to use.
  • Prepare and stir fry the vegetables. Add one tablespoon of cooking oil in a preheated wok or cast iron. Add the vegetables and stir fry for 3 to 5 minutes. Set aside or start plating and add to the rice.
  • Cook the chicken. On the same preheated wok or cast iron, add 1 tbsp cooking oil then add chicken. Pan-fry for 7 minutes or until cooked through. Turn off the heat and drizzle some teriyaki sauce.
  • What to serve with chicken teriyaki? Serve with the sushi rice, stir fry vegetables and more teriyaki sauce to drizzle if desired.

Notes

For this recipe, you will only need 2 tablespoons of teriyaki sauce to marinate per pound of chicken. The extra teriyaki sauce is either serve on the side or store in the fridge for future use.
Nutrition Facts
Chicken Teriyaki Rice Bowl (with Stir-fry vegetables)
Amount Per Serving
Calories 459 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 4g
Monounsaturated Fat 8g
Cholesterol 97mg32%
Sodium 906mg39%
Potassium 1010mg29%
Carbohydrates 41g14%
Fiber 5g21%
Sugar 9g10%
Protein 39g78%
Vitamin A 5671IU113%
Vitamin C 31mg38%
Calcium 67mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @maricelsrecipes or tag #maricelsrecipes!

2 Comments

  1. Jimi Byrnes

    The teriyaki sauce just says ¹/4. 1/4 cup? Tbsp?

    • Hi, thanks for reaching out. To marinate the chicken, you only need 2 tablespoons of teriyaki sauce per pound of chicken. The extra teriyaki sauce is either to serve on the side or store in the fridge for future use.

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