Sticky Teriyaki Chicken Rice Bowls with Sesame & Scallions

These teriyaki chicken bowls are simple to prepare at home. Tender chicken is baked in a sweet and savory teriyaki glaze and served over fluffy rice with steamed or stir-fried vegetables for a satisfying weeknight lunch or dinner.

Inspired by Japanese and broader Asian flavors, this Teriyaki Chicken Bowl features bite-sized pieces of chicken coated in a glossy teriyaki sauce and served on a bed of rice with crisp vegetables. It offers a pleasing balance of protein, carbs, and fresh produce, making it both tasty and wholesome.

Why I love this recipe

• Quick and straightforward to prepare, perfect for busy evenings.
• Highly customizable—swap or add vegetables and toppings to suit your taste.
• A well-balanced mix of sweet, savory, and umami flavors.
• Healthier than many takeout options since you control the ingredients and sauce.

Ingredients

You can easily adapt the ingredient list to what you have on hand. This recipe also works well with leftover slow-cooker teriyaki chicken.

Step by step

1. Cook rice according to package directions and keep warm.
2. Combine the teriyaki sauce ingredients in a saucepan and bring to a simmer, stirring until the sugars dissolve and the sauce thickens slightly.
3. Rinse and pat the chicken dry, then cut into bite-size cubes. Toss the chicken with the teriyaki sauce to coat.
4. Spread the chicken on a baking sheet and bake at 350°F (175°C) for about 15–18 minutes, or until cooked through.
5. Whisk the dressing ingredients together in a small bowl, adjusting Sriracha for desired heat.
6. Divide rice among six bowls. Top with the baked chicken and arrange pineapple, cucumber, carrot slices, pickled red onion, and edamame.
7. Drizzle with the dressing and finish with chopped green onions and sesame seeds.

Serving suggestions

This teriyaki chicken bowl is satisfying on its own, but you can pair it with sides such as:

• Steamed broccoli or snap peas for extra greens.
• A simple miso soup or fresh green salad to complement the meal.
• Pickled vegetables or kimchi for a tangy contrast.
• Sliced avocado or a small seaweed salad for creamy or briny notes.

Add-in ideas

Make the bowl your own with these variations:

• Swap chicken breast for thighs, tofu, or shrimp.
• Use brown rice, quinoa, or cauliflower rice for more fiber and nutrients.
• Try different vegetables such as bell peppers, mushrooms, or snap peas.
• Tweak the teriyaki sauce—add honey for extra sweetness or a splash more rice vinegar for brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the microwave until hot or gently warm in a skillet to preserve texture and flavor.

If you try this recipe, please leave a comment and rating—I love hearing from you!

Teriyaki Chicken Bowls

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• Author: Melissa Riker
• Total Time: 30 minutes
• Yield: 6 servings