Nothing cures the late dinner blues quite like teriyaki chicken and rice, don’t you think? Maybe you’re super hungry after work and the only thing in your fridge is, um, leftover rotisserie chicken and half a bag of carrots. Or maybe you’re just in the mood for something that tastes like take-out but lets you skip the delivery fee. Honestly, that’s how I stumbled into my obsession with this recipe. If you’ve read my easy tricks for homemade fried rice or checked out how to pull off a crispy orange chicken bowl, you’ll already know my style: simple, practical, and actually doable after a long day. 
Why You’ll Love This Teriyaki Chicken and Rice Bowl
Let me paint you a picture. Sweet, sticky sauce, juicy chicken, and the softest bed of fluffy rice. If you order teriyaki chicken and rice at your local restaurant, it’ll cost you a pretty penny (plus all that waiting around). At home, not only do you cut your wait time in half, you also get to tweak things. More sauce? Done. Extra veggies? Toss them in. Less salt? Easy fix.
Also, this dish is magic for leftovers. I don’t know about you, but reheating isn’t usually my thing. With teriyaki chicken and rice, it actually gets better the next day. The sauce soaks right in. When my friend Emily tried this at my place, she literally said:
This bowl tastes like it’s from a five-star restaurant, but cozier. I’d eat it every night if I could.
See? Sold. You get classic flavors, loads of flexibility, and easy cleanup. What’s not to love? 
Tips For Making Teriyaki Chicken Rice Bowls
Here’s where things get a little real.
Chicken size matters. If you cut it too big, it takes forever to cook. Too small and it dries out. I find bite-sized is pretty perfect.
Marinate longer if you have time. But honestly, sometimes I just toss the chicken right in the pan with the sauce. Nobody’s judging.
Always start with the rice—get it going first so everything’s hot and ready at once.
Oh, and I use low-sodium soy sauce most of the time. I have salty-food regret too many times not to mention this.
Lastly, don’t skip the drizzle of sauce at the end. It makes everything ten times more luscious.
What To Serve With Homemade Teriyaki Chicken Rice Bowls
You can serve these up plain, sure. But a little extra makes it feel special. Here’s what I usually throw on the plate:
- Steamed broccoli for crunch and a bit of green
- Sesame seeds sprinkled over the top for that “did I just make this look fancy?” moment
- Sliced green onions—great if you have a bunch in the fridge
- Quick cucumber salad (just salt, vinegar, and some sugar)
Honestly, even plain old frozen edamame on the side works. The bowl’s super flexible, which I adore for busy nights.
Popular Substitutions & Additions
Maybe you’re out of chicken thighs. No big deal. Chicken breast is fine, or swap in tofu for a veggie dinner. I’ve done it with shrimp in a pinch and, wow, it’s actually amazing. Sometimes I’ll use leftover rice to save even more time. Swap honey for sugar if you’re trying to avoid processed stuff or toss in red pepper flakes if you like heat.
Another weird but awesome twist? A spoonful of pineapple chunks tossed in with the sauce. Seriously, don’t knock it till you try it. Goes great with teriyaki chicken and rice, trust me.
Other Favorite Restaurant Style Take Out Recipes
You know what else I make when I’m craving take-out at home? Easy Mongolian beef, spicy kung pao chicken, and that sheet-pan sesame tofu that doesn’t stick (miracle). If you love teriyaki chicken and rice, you’ll probably go wild for all those too. Got the basics down? Just swap sauces or other veggies—half the time they even cook in the same pan.
Common Questions
1. Can I meal prep this dish?
Yes, you totally can. Just pop the teriyaki chicken and rice in containers. Store the sauce separate if you want it extra saucy later.
2. Can I use bottled teriyaki sauce?
Yep, lazy nights happen. Store-bought works just fine, though homemade really does taste fresher.
3. What rice is best?
Jasmine or plain white rice works, but brown rice is good if you want extra fiber.
4. How do I keep chicken from getting dry?
Don’t overcook it. Stir often and pull from the heat once it’s cooked through but still juicy.
5. Is this freezer-friendly?
For sure! Just freeze the chicken and rice in a single layer and reheat gently to keep things tender.
Try This Tonight and Be the Dinner Hero
There you have it—dinner that’s seriously better than takeout, and honestly, faster than waiting on a delivery driver who’s “almost there” for forty-five minutes. With this teriyaki chicken and rice recipe, you’re ready to whip up your own cozy bowl whenever the craving strikes. For some fun variations (or frankly, just to see if you like my style), check out the full details on this Teriyaki Chicken Rice Bowl (Amazing Recipe) | Modernmealmakeover. If you’re a fan of one-pot wonders, you have to peek at this One-Pan Teriyaki Chicken and Rice | The Girl Who Ate Everything too. Still not convinced? Find another tasty version at Homemade Teriyaki Chicken and Rice – Lovely Little Kitchen and see whose method you adore best! Honestly, once you try this at home, you won’t even look at the take-out menus the same way again.
Teriyaki Chicken and Rice Bowl
Ingredients
Method
- Cook jasmine rice according to package instructions.
- In a bowl, combine soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger to make the marinade.
- Cut chicken thighs into bite-sized pieces and marinate in the sauce for at least 10 minutes.
- Heat a pan over medium-high heat and add marinated chicken. Cook until golden brown and cooked through, about 10-15 minutes.
- Add any remaining marinade to the pan, letting it thicken slightly.
- Spoon the cooked chicken over a bed of rice.
- Top with steamed broccoli, sesame seeds, and sliced green onions.
- Serve with a side of cucumber salad if desired.