Simple and easy Japanese teriyaki chicken rice bowl is great for lunch and dinner. The savory and sweet teriyaki chicken serves great with rice and vegetables. Also, this teriyaki chicken rice bowl recipe takes around 30 minutes!
Love Japanese food? Check out these gyudon beef bowls, Japanese curry, miso soup, tonkatsu, chicken udon stir fry, red bean mochi and crispy teriyaki tofu recipes.
What is teriyaki chicken rice bowl?
Chicken is grilled or pan fried, then it glazes with teriyaki sauce, served with rice and some vegetables. Teriyaki chicken rice bowl is a popular food among the United States Japanese fast food restaurants. It is because the savory and sweet teriyaki sauce goes well with meats and rice. Also, it is a quick and easy lunch and dinner.
What are the ingredients for Japanese teriyaki chicken rice bowls?
The ingredients are mainly chicken, rice, teriyaki sauce and vegetables. In this Japanese teriyaki chicken rice bowl recipe, I use chicken thighs instead of breast because thighs have better texture. Also, I use homemade teriyaki sauce. If you have store bought teriyaki sauce, please adjust the amount of sauce to your taste. Besides, I choose broccoli for the vegetables. However, you can use other vegetables if you like.
Cooking tips for how to make chicken teriyaki bowl with rice:
- Marinate chicken with teriyaki sauce for at least 15 minutes before cooking. The best result is to marinate overnight in the fridge.
- Cook rice in a pressure cooker or rice cooker. I like to use an instant pot pressure cooker to cook rice because it’s faster and the rice tastes better.
- If you use an instant pot to cook rice, wash and drain the rice well. Add 2 cups of rice and 2 cups of water. The rice and water ratio is 1:1. Level the rice and make sure the rice is covered with water. Close the lid and vent. Push the manual button and adjust time for 6 minutes and naturally release the pressure.
- Add oil, water, salt, garlic powder and broccoli into a non-stick pan and stir them a little bit. Then, cover the lid and cook for 2 minutes. After, set them aside.
- Pan fry the marinated chicken or grill them.
FAQs:
I used Japanese rice. They are shorter and wider than Jasmine rice. Usually, the USA branded Japanese rice are U.S. Botan Calrose, Nishiki, and Kokuho Rose. You can use Jasmine rice or other rice if you want.
Vegetables always go well with teriyaki chicken and rice. This time I used broccoli. You can use frozen mixed vegetables, snow peas, carrots, baby bok choy, choy sum, gai lan or your favorite vegetables.
Homemade teriyaki sauce is easy and simple. You can see this homemade teriyaki sauce post for detailed instructions. 
Yes, you can use chicken breast. Personally, I love chicken thighs because it has better texture.
The best result is to marinate the meats overnight or 8 hours. If not, marinate at least for 15 minutes before cooking.
Instructions for how to make teriyaki chicken and rice bowl:
Preparations:
- Wash and drain well 2 cups of Japanese rice.
2. Put the washed and drained rice into the instant pot pressure cooker.
3. After that, pour 2 cups of water into the instant pot. Level the rice and make sure the rice is covered by water. Then, close the lid and vent. Push the manual button, adjust time for 6 minutes and naturally release the pressure.
4. While the rice is cooking, marinate the chicken thighs by pouring 4 tablespoons of homemade teriyaki sauce over the chicken.
5. Mix the chicken and sauce well. Let it marinate for at least 15 minutes before cooking. The best result is to marinate the chicken overnight or around 8 hours.
6. In the meanwhile, wash and cut a large head of broccoli.
Cooking:
7. Next, pour ½ tablespoon of vegetable oil into the non-stick pan. Add the broccoli from step 6. Then, add ¼ teaspoon of garlic powder, ¼ teaspoon of salt and ½ cup of water.
8. Stir the broccoli a little bit. Cover the lid and cook for 2 minutes. Then, open the lid and set the broccoli aside.
9. Pour ½ tablespoon of vegetable oil into the non-stick pan.
10. Add the marinated chicken thighs, cover the lid and cook it for 2 minutes.
11. After, open the lid and flip the chicken. Let it cook for another 4-5 minutes until the sauce is reduced.
12. When the rice is done, scoop some rice into the bowl.
13. Put the cooked broccoli on the rice in the bowl.
14. Lastly, cut the cooked teriyaki chicken thighs into strips and put on the rice bowl in previous step 13. After that, drip a couple teaspoons of homemade teriyaki sauce on top of the chicken. (Remember to add sauce to your taste.)
Enjoy this easy and quick Japanese teriyaki chicken rice bowl recipe! Also check out these homemade sugar donuts, braised bamboo shoots and sesame oil chicken rice recipes.
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Teriyaki Chicken Rice Bowl
Video
Ingredients
Cooking rice in instant pot:
- 2 cups Japanese rice
- 2 cups Water
Cooking Broccoli:
- 1 head Broccoli (Large)
- ½ tablespoon Vegetable oil (Stir fry broccoli)
- ¼ teaspoon Garlic powder
- ¼ teaspoon Salt
- ½ cup Water
Marinate Chicken:
- 4 pieces Boneless and skinless chicken thighs
- 4 tablespoons Homemade teriyaki sauce (For marinate chicken)
Extra Teriyaki Sauce:
- 2 tablespoons Homemade teriyaki sauce (Topping some on chicken rice bowl)
Instructions
- Wash and drain well 2 cups of Japanese rice.
- Put the washed and drained rice into the instant pot pressure cooker.
- After that, pour 2 cups of water into the instant pot. Level the rice and make sure the rice is covered by water. Then, close the lid and vent. Push the manual button, adjust time for 6 minutes and naturally release the pressure.
- While the rice is cooking, marinate the chicken thighs by pouring 4 tablespoons of homemade teriyaki sauce over the chicken.
- Mix the chicken and sauce well. Let it marinate for at least 15 minutes before cooking. The best result is to marinate the chicken overnight or around 8 hours.
- In the meanwhile, wash and cut a large head of broccoli.
- Next, pour ½ tablespoon of vegetable oil into the non-stick pan. Add the broccoli from step 6. Then, add ¼ teaspoon of garlic powder, ¼ teaspoon of salt and ½ cup of water.
- Stir the broccoli a little bit. Cover the lid and cook for 2 minutes. Then, open the lid and set the broccoli aside.
- Pour ½ tablespoon of vegetable oil into the non-stick pan.
- Add the marinated chicken thighs, cover the lid and cook it for 2 minutes.
- After, open the lid and flip the chicken. Let it cook for another 4-5 minutes until the sauce is reduced.
- When the rice is done, scoop some rice into the bowl.
- Put the cooked broccoli on the rice in the bowl.
- Lastly, cut the cooked teriyaki chicken thighs into strips and put on the rice bowl in previous step 13. After that, drip a couple teaspoons of homemade teriyaki sauce on top of the chicken. (Remember to add sauce to your taste.)
Notes
Cooking tips for how to make chicken teriyaki bowl with rice:
- Marinate chicken with teriyaki sauce for at least 15 minutes before cooking. The best result is to marinate overnight in the fridge.
- Cook rice in a pressure cooker or rice cooker. I like to use an instant pot pressure cooker to cook rice because it’s faster and the rice tastes better.
- If you use an instant pot to cook rice, wash and drain the rice well. Add 2 cups of rice and 2 cups of water. The rice and water ratio is 1:1. Level the rice and make sure the rice is covered with water. Close the lid and vent. Push the manual button and adjust time for 6 minutes and naturally release the pressure.
- Add oil, water, salt, garlic powder and broccoli into a non-stick pan and stir them a little bit. Then, cover the lid and cook for 2 minutes. After, set them aside.
- Pan fry the marinated chicken or grill them.
Lori Belliston
Super yummy! My family pounded it! Thank you!
Tracy O.
Thank you for your comment! I am glad your family like it.