Dinner

Teriyaki Delight Chicken & Rice Bowls Recipe

ByNaomi Fletcher January 2, 2026January 2, 2026

Introduction

Teriyaki Delight Chicken & Rice Bowls blend the sweet-savory flavors of classic Japanese teriyaki with a hearty, comforting rice base. This dish is perfect for a satisfying breakfast, brunch, or quick dinner, offering tender chicken glazed in a glossy sauce and paired with fresh steamed vegetables.

A bowl filled with a base layer of white rice, topped with pieces of grilled chicken glazed in a shiny, dark orange sauce scattered mostly on one side, sprinkled with white sesame seeds and chopped green onions. Next to the chicken, there are bright green broccoli florets with some sesame seeds. There is also a pile of shredded orange carrots on one side and shredded light green cabbage with chopped green onions on the other side. The bowl is white with a grey speckled pattern, and the photo is taken near a window with a white marbled surface under it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts (about 1½ lb)
2 cups short-grain jasmine rice
1 cup broccoli florets
½ cup sliced carrots (julienned)
¼ cup low-sodium soy sauce
2 Tbsp honey
1 Tbsp rice vinegar
1 tsp freshly grated ginger
2 cloves garlic, minced
1 tsp cornstarch mixed with 1 Tbsp water
Salt and freshly ground black pepper, to taste
1 Tbsp sesame oil (optional, for finishing)
1 Tbsp toasted sesame seeds
2 Tbsp sliced green onions

Instructions

Step 1: Rinse the jasmine rice under cold water until it runs clear, then cook it following the package directions (usually 1 part rice to 1¼ parts water). While the rice cooks, pat the chicken breasts dry, season with salt and pepper, and slice into bite-size strips.
Step 2: In a bowl, whisk together soy sauce, honey, rice vinegar, grated ginger, minced garlic, and the cornstarch slurry to prepare the teriyaki sauce.
Step 3: Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add the chicken strips in a single layer and cook without moving for 3–4 minutes until a golden crust forms. Flip and cook for another 3 minutes.
Step 4: Reduce heat to medium and pour the teriyaki sauce over the chicken, stirring to coat. Scrape any browned bits from the pan and let the sauce simmer for 2–3 minutes until thickened and glossy.
Step 5: While the sauce thickens, steam the broccoli florets and julienned carrots over simmering water for 4–5 minutes until bright green and tender-crisp.
Step 6: Add the steamed vegetables to the skillet with the chicken and gently toss to coat everything in the glaze. Drizzle with sesame oil if using, then sprinkle sesame seeds and sliced green onions. Remove from heat.
Step 7: Divide the cooked rice between four bowls. Top each with the teriyaki chicken and vegetable mixture. Add an extra drizzle of sauce if desired and serve immediately while warm and glossy.

Tips & Variations

Marinate the chicken briefly (10 minutes) in the teriyaki sauce before cooking to deepen flavor without softening texture.
Use high heat when searing the chicken to achieve a caramelized crust that locks in juices.
Add a splash of fresh orange juice to the sauce for brightness or red pepper flakes for a little heat.
Swap chicken for pork tenderloin, shrimp, or tofu for different protein options.
For gluten-free, substitute soy sauce with tamari; for keto, replace rice with cauliflower rice and honey with a low-carb sweetener.
Pair with pickled ginger or a soft-boiled egg for added zest and protein.

Storage

Allow leftovers to cool before transferring chicken, vegetables, and rice into airtight containers (store separately if possible). Refrigerate for up to 3 days. For longer storage, freeze the chicken and sauce together, and keep the rice in a separate bag to avoid sogginess. Reheat the chicken and vegetables gently in a skillet with a splash of water or broth to revive the sauce. Warm rice in the microwave covered with a damp paper towel for 1-2 minutes or in the oven at 350°F for 10-12 minutes covered with foil.

How to Serve

A bowl filled with four separate layers, starting at the bottom with fluffy white rice covering the entire base. On one side, there are small pieces of grilled chicken glazed with a glossy brown sauce, topped with chopped green onions and white sesame seeds scattered across. Next to the chicken is a pile of bright green broccoli florets. Alongside that is a section of shredded light green cabbage mixed with sliced green onions. The last section has bright orange shredded carrots. The bowl is white with grey speckles, sitting on a white marbled surface near a window letting soft natural light in. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the chicken, sauce, and rice in advance. Store each component separately in the refrigerator and reheat gently before serving to maintain texture and flavor.

What if I only have brown rice?

Brown rice can be used, but it requires a longer cooking time and more water. Adjust cooking according to the package instructions. The flavor pairs well though the texture will be heartier.

Can I use a different sweetener?

Absolutely! Maple syrup or coconut sugar are great alternatives to honey and provide a similar sweetness with subtle flavor differences.

How do I keep the vegetables crisp?

Steam vegetables just until they turn bright green and are tender-crisp, about 4-5 minutes. Overcooking will cause them to lose their texture and color.

Naomi Fletcher