There’s something deeply comforting about a warm rice bowl topped with juicy, flavorful chicken and fresh vegetables. It’s simple, wholesome, and endlessly customizable. Among rice bowls, the Teriyaki Chicken Rice Bowl stands out as a timeless favorite. And when it can be made in just 15 minutes? That’s a game-changer for anyone juggling a busy schedule.
These 15-Minute Teriyaki Chicken Rice Bowls are perfect for weeknights when time is short but you don’t want to compromise on taste or nutrition. This recipe uses pantry staples, requires minimal prep, and is incredibly flexible—you can swap proteins, vary the veggies, or adjust the sauce to your liking. Whether you’re feeding kids, cooking for yourself, or prepping meals ahead for the week, this recipe checks all the boxes: quick, affordable, healthy, and delicious.
In this post, I’ll guide you through everything you need to know: ingredients, step-by-step instructions, cooking tips, variations, and even how to meal prep or store leftovers. By the end, you’ll have the ultimate guide to mastering the perfect Teriyaki Chicken Rice Bowl in just 15 minutes.
Why You’ll Love This Recipe
- Quick and easy: Ready in just 15 minutes—perfect for busy weeknights.
- Healthy and balanced: Lean protein, wholesome rice, and colorful veggies in one bowl.
- Budget-friendly: Uses simple ingredients you probably already have in your kitchen.
- Customizable: Great for swapping proteins, adding seasonal vegetables, or adjusting spice levels.
- Kid-friendly: The sweet-savory teriyaki sauce is mild, making it family-approved.
- Meal-prep ready: Stores well for up to 3 days in the fridge—perfect for lunches or make-ahead dinners.
Ingredients You’ll Need
The beauty of this dish is how straightforward the ingredients are. Here’s a breakdown:
Chicken & Sauce
- Chicken thighs or breasts (500 g): Thighs stay juicy, but breasts cook faster. Either works well.
- Vegetable oil (1 tbsp): Neutral oil like canola or sunflower for frying.
- Soy sauce (3 tbsp): Low-sodium is best for controlling salt levels.
- Mirin (2 tbsp): Adds authentic sweetness. If unavailable, substitute with honey + rice vinegar.
- Brown sugar (1.5 tbsp): Enhances caramelization and balances the saltiness.
- Rice vinegar (1 tbsp): Brightens the sauce.
- Sesame oil (1 tsp): Provides a nutty aroma.
- Garlic (1 clove, minced): Adds depth and fragrance.
- Ginger (1 tsp, grated): Fresh ginger is best for authentic flavor.
- Cornstarch (1 tsp + 2 tbsp water): Thickens the sauce for that glossy finish.
Rice Base
- Cooked jasmine rice (3 cups): Light and fluffy, perfect for soaking up teriyaki sauce.
Vegetables & Garnishes
- Broccoli (1 cup, steamed): Classic pairing with teriyaki.
- Carrot (1 medium, julienned): Adds crunch and color.
- Cucumber (0.5 cup, sliced): Refreshing contrast to the savory sauce.
- Sesame seeds (1 tbsp, toasted): For crunch and garnish.
- Green onions (2 stalks, thinly sliced): Fresh finishing touch.
Step-by-Step Instructions
Step 1: Cook the Rice
If you don’t have leftover rice, start cooking your rice first—it takes around 12–15 minutes, just enough time to finish the chicken and sauce. For fluffier rice, rinse jasmine rice before cooking to remove excess starch.
Step 2: Prepare the Chicken
Cut chicken into bite-sized pieces for even cooking. Heat oil in a skillet or wok over medium-high heat (190°C equivalent). Add chicken and sauté until golden brown on all sides—about 5–6 minutes.
Chef’s Tip: Avoid overcrowding the pan; cook in batches if needed. This helps achieve a nice sear instead of steaming the chicken.
Step 3: Make the Teriyaki Sauce
While chicken cooks, whisk soy sauce, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a bowl. Pour over the chicken and bring to a gentle simmer. The sauce will begin to thicken slightly on its own as sugar caramelizes.
Step 4: Thicken the Sauce
Mix cornstarch and water into a slurry. Slowly add it to the skillet, stirring constantly. The sauce will turn glossy and cling to the chicken in about 1–2 minutes.
Step 5: Prepare the Vegetables
Quickly steam broccoli in the microwave or stovetop for 2–3 minutes. Julienne carrots and slice cucumbers thinly. These can be prepped ahead for faster assembly.
Step 6: Assemble the Bowls
Scoop a portion of rice into each bowl. Add chicken with plenty of sauce. Arrange vegetables neatly on the side for a balanced presentation.
Step 7: Garnish & Serve
Top with sesame seeds and fresh green onions. Serve hot with chopsticks or a spoon.
Serving Suggestions
- Pair with miso soup or a simple cucumber salad for a complete Japanese-inspired meal.
- Add a soft-boiled egg for extra protein and richness.
- Serve with pickled ginger or kimchi for a tangy, spicy contrast.
- Drizzle with a little sriracha mayo for a fusion twist.
Recipe Variations
One of the best parts about these 15-Minute Teriyaki Chicken Rice Bowls is how adaptable they are. Here are some creative variations:
- Vegetarian Option: Swap chicken for tofu or tempeh. Pan-fry until crispy before adding sauce.
- Low-Carb Option: Replace rice with cauliflower rice or zucchini noodles.
- Seafood Twist: Use shrimp or salmon instead of chicken. Both pair beautifully with teriyaki.
- Spicy Version: Add chili flakes or sriracha to the sauce for heat.
- Extra Veggie Boost: Include bell peppers, baby corn, snap peas, or mushrooms.
Meal Prep & Storage Tips
- Meal Prep: Divide rice, chicken, and veggies into airtight containers. Keep sauce slightly separate for best texture.
- Storage: Refrigerate for up to 3 days. Reheat gently in the microwave or skillet.
- Freezing: Freeze just the chicken with sauce for up to 2 months. Thaw and reheat, then serve with freshly cooked rice and veggies.
Pro Tips for Success
- Don’t skip the cornstarch slurry—it gives the sauce that restaurant-style glossy finish.
- Use fresh ginger and garlic—they elevate the flavor compared to powders.
- Slice veggies thinly—this makes them easier to eat in a rice bowl and adds texture variety.
- Cook rice ahead—using leftover rice makes this dish truly a 15-minute meal.
- Balance sweet and savory—adjust sugar or vinegar depending on your taste preference.
Nutrition Snapshot (Per Serving, Approx.)
- Calories: 450–480
- Protein: 28–30 g
- Carbohydrates: 50–55 g
- Fat: 12–14 g
- Fiber: 3–4 g
Final Thoughts
These 15-Minute Teriyaki Chicken Rice Bowls prove that fast food doesn’t have to mean unhealthy or boring. With minimal prep and simple ingredients, you can create a flavorful, balanced, and satisfying meal that rivals your favorite takeout. Perfect for weeknights, meal prep, or even a quick lunch, this recipe deserves a spot in your regular rotation.
15-Minute Teriyaki Chicken Rice Bowls
Description
These 15-Minute Teriyaki Chicken Rice Bowls are the perfect solution for busy weeknights. Juicy chicken pieces are glazed in a homemade teriyaki sauce, then served over fluffy rice with crisp vegetables for a quick, healthy, and flavor-packed meal. This recipe is fast, family-friendly, and budget-friendly, making it an excellent choice for meal prep or a satisfying dinner in under 20 minutes.
Ingredients
For the Chicken & Sauce
For the Rice Base
For the Vegetables & Garnishes
Instructions
Prepare the Rice
- Cook 1.5 cups uncooked jasmine rice according to package instructions to yield about 3 cups cooked rice. Keep warm.
Cook the Chicken
- Heat 1 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat (190°C equivalent). Add the chicken pieces and sear until golden brown on all sides, about 5–6 minutes.
Make the Teriyaki Sauce
- In a small bowl, whisk together soy sauce, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Pour the mixture over the chicken. Simmer for 2–3 minutes.
Thicken the Sauce
- Mix cornstarch with water to create a slurry. Slowly stir it into the skillet while stirring constantly. Cook for 1–2 minutes until the sauce thickens and coats the chicken evenly.
Assemble the Bowls
- Scoop a serving of steamed rice into each bowl. Top with teriyaki chicken, steamed broccoli, carrot slices, and cucumber. Drizzle any extra sauce from the pan over the rice.
Garnish & Serve
- Sprinkle with sesame seeds and fresh green onions. Serve hot and enjoy immediately.
Note
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave.
Freezer-Friendly: Cooked teriyaki chicken can be frozen (without vegetables) for up to 2 months. Defrost and reheat before serving with fresh rice and veggies.
Variations:
- Use cauliflower rice for a low-carb version.
- Swap chicken with tofu or shrimp.
- Add bell peppers, snap peas, or baby corn for more crunch.
Halal-Friendly: All ingredients listed are halal. Avoid mirin with alcohol; use honey + rice vinegar as a substitute.
