Name: Best Teriyaki Chicken and Rice Bowl Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups cooked teriyaki chicken; 3-4 cups cooked jasmine or basmati rice; 3-4 cups mixed vegetables (broccoli, carrots, snap peas, or bell peppers); 2 green onions (sliced); 1 tablespoon sesame seeds; Extra teriyaki sauce (for serving)

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Enjoy the Best Teriyaki Chicken and Rice Bowl Recipe with prepared ingredients you can assemble in no time! Juicy teriyaki chicken, fluffy rice, and colorful veggies make a tasty bowl that everyone can enjoy. Try this quick, wholesome weeknight meal that’s sure to become a regular on your menu!

Recipe Snapshot

PREP + COOK TIME: 20 minutes (with pre-cooked chicken and rice)
METHOD: Skillet
OTHER TOOLS: knife and cutting board
TOTAL INGREDIENTS: 6

What’s To Love About This Recipe

Enjoy teriyaki chicken and rice bowls as a complete, balanced meal, full of protein, carbs, and veggies all in one dish!
It’s easy to prep the teriyaki chicken ahead of time with a truly delicious (and so simple!) homemade teriyaki sauce. The flavor is sweet and savory, and you can customize for spice or dietary needs.
These assembly-style bowls are versatile and customizable! Choose your protein, pair it with fluffy rice, and add steamed or sautéed veggies, all topped with tasty teriyaki sauce.
This rice bowl dinner is perfect for busy weeknights – especially if you already have some of the ingredients pre-cooked and leftover from other meals. It’s a great choice for meal prep and an effortless dinner that comes together quickly.
This bowl recipe is sure to be a family favorite. Give it a try and let everyone create their bowl just how they like it!

overhead view of chicken and carrots garnished with scallions and sesame seeds with rice with bowls of scallions and sesame seeds on side

Ingredients Needed

Cooked Teriyaki Chicken – This prep-ahead ingredient is so simple to make at home, with takeout-worthy flavor! You can cook this in advance, then assemble the leftovers into teriyaki bowls, or prep everything together. Use either chicken breasts or thighs (thighs tend to stay juicier).
Cooked Rice – Use either Jasmine Rice or Basmati Rice (both easy to make in the Instant Pot!) for a fluffy bowl that pairs wonderfully with chicken and vegetables, and absorbs the teriyaki sauce. Before you cook the rice, be sure to rinse it first to remove excess starch and prevent a gummy texture.
Mixed Vegetables – The teriyaki chicken already includes carrots, but you can add even more fresh veggies to make a hearty all-in-one meal. Roughly chop broccoli, bell peppers, or more carrots, or add snap peas and any other stir-fry vegetables. Steam or sauté these to keep their fresh color and flavor, and a bit of crunch!
Green Onions – Slice some fresh green onions to top off the teriyaki bowls and add a hint of spice and color. Add these just before serving to maintain freshness.
Sesame Seeds – These are a simple addition that elevate the final presentation of the teriyaki bowls and add a satisfying crunch to each bite.
Extra Teriyaki Sauce – Feel free to use either a store-bought teriyaki sauce or a homemade version(see the Teriyaki Chicken recipe for an easy sauce mix). Homemade sauce allows better control over sweetness and sodium and only takes a few minutes to mix together.

large white platter of chicken and carrots garnished with scallions and sesame seeds with fork, surrounded by bowls of white rice, scallions and sesame seeds

How To Make Teriyaki Chicken and Rice

Steam or sauté the vegetables until tender-crisp, keeping them slightly firm so they retain their texture (use about 1 tablespoon of your preferred cooking oil for sautéing).
Warm the precooked teriyaki chicken until heated through. Add a splash of water or extra sauce if needed to loosen the chicken.

instant pot bowl of shredded chicken, juice and carrots with wooden spatula on side

Divide the warmed, cooked rice between bowls.
Top with teriyaki chicken and vegetables.
Drizzle each bowl with extra teriyaki sauce if desired and garnish with green onions, sesame seeds, etc.
Serve warm.

white bowl of white rice and chicken and carrots garnished with scallions and sesame seeds, surrounded by bowls of scallions and sesame seeds

Pro Tips

The teriyaki chicken should be cooked until just done to prevent drying out. Chicken thighs are also more forgiving than chicken breasts and tend to stay juicier.
If needed, the teriyaki sauce can be thickened further with a cornstarch slurry (equal parts cornstarch and water).
This recipe can also be made as a one-pot meal using the pot-in-pot method for the rice and vegetables using a trivet and the Instant Pot, or you can just cook the rice separately for better texture control.

Recipe Substitutions and Variations

Change up the protein for teriyaki bowls with shrimp, salmon, tofu, or rotisserie chicken.
Use my Instant Pot Chicken Teriyaki method to prepare the chicken, or feel free to follow the same recipe and easily adapt for the skillet, marinate and grill the chicken, or toss rotisserie chicken with a homemade teriyaki sauce.
Chicken and rice bowls are delicious with so many different veggie options. Vegetables that work well in this dish are broccoli, carrots, snap peas, or bell peppers (fresh or frozen). Feel free to include any others that are easy to steam or sauté!
For a sweet contrast, add fresh pineapple to the bowl or sauté it lightly with the veggies.
If you choose to sauté the vegetables instead of steaming them, use a small amount of olive oil, butter, or your preferred cooking oil in the pan.
For different nutritional needs, such as high-fiber or low-carb, swap white rice for Instant Pot Brown Rice or cauliflower rice.
To reduce the sodium in this dish, use Coconut aminos or low-sodium soy sauce in the teriyaki chicken preparation.

closeup view of fork containing chicken and carrots with bowl of chicken, carrots and rice in background, as well as small bowls of sesame seeds and scallions

How To Serve Teriyaki Chicken and Rice

Teriyaki chicken and rice bowls are filling, healthy, and easy to serve on their own as a complete meal! You can also pair with other simple sides, such as Air Fryer Pot Stickers or an appetizer such as Hot and Sour Soup.

Feel free to further customize your juicy teriyaki chicken and rice bowl with additional garnishes, such as green onions, sesame seeds, sliced avocado, chili sauce, extra teriyaki sauce, or crispy noodles.

overhead view of white dinner bowl of chicken and carrots with rice surrounded by bowls of sesame seeds and scallions, and platter of chicken and carrots with fork

Storing and Reheating

How To Store Leftovers

Fridge

Store leftovers in an airtight container in the fridge for up to 4 days.

Freezer

The ingredients for this bowl also freeze well! While you can freeze the contents preassembled, you’ll get the best results if you store the chicken and vegetables without the rice, or with the rice slightly undercooked. This helps avoid mushy rice when it’s time to defrost and reheat.

How To Reheat Leftovers

Reheat leftovers in the microwave or on the stovetop over medium heat. Add a small splash of water before reheating to add moisture to the rice and prevent it from drying out.

Best Teriyaki Chicken and Rice Bowl Recipe

Jennifer Draper

Prep Time 10

Cook Time 10

Total Time 20

Serving Size

Equipment

Saucepan or skillet

Ingredients

2 cups cooked teriyaki chicken
3-4 cups cooked jasmine or basmati rice
3-4 cups mixed vegetables broccoli, carrots, snap peas, or bell peppers
2 green onions sliced
1 tablespoon sesame seeds
Extra teriyaki sauce for serving

Get Recipe Ingredients

Instructions

Steam or sauté vegetables until tender-crisp, keeping them slightly firm to retain texture
Warm precooked teriyaki chicken until heated through, and add a splash of water or extra sauce if needed to loosen chicken
Divide warmed, cooked rice between bowls
Top with teriyaki chicken and vegetables
Drizzle each bowl with extra teriyaki sauce if desired and garnish with green onions, sesame seeds, etc.
Serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze leftover chicken and vegetables separately from the rice, or freeze the rice slightly undercooked to prevent a mushy texture when reheating.
Reheat in the microwave or on the stovetop over medium heat with a small splash of water to keep the rice from drying out.
Cook chicken until just done to prevent dryness.
To thicken the teriyaki sauce, add a cornstarch slurry (equal parts cornstarch and water).
This recipe can be made as a one-pot meal using the Instant Pot’s pot-in-pot method with a trivet, or you can cook the rice separately for better texture control.