Teriyaki Sushi Rice Bowls
Need a new dinner to add to your midweek rotation? These Teriyaki Chicken Rice Bowls are ready in 30 minutes, with juicy, golden pan-fried chicken coated in a sweet, sticky homemade teriyaki sauce.
The sauce is simple to prepare and delicious spooned over steamed rice. Add fresh, crunchy vegetables and you’ve got a tasty family dinner without too much fuss.
I love a dinner everyone can make their own. Put the toppings out and let the family build their bowls. A little of this, a little of that, and a drizzle of Kewpie mayo to finish!
My Asian Cucumber Salad goes beautifully alongside these bowls too. It’s quick to make and adds a refreshing crunch.
More Weeknight Dinners Ready in 30 Minutes or Less
For more inspiration for next week’s meal plan, my Easy Weeknight Dinners eBook has 20 simple, family-friendly recipes to make deciding what’s for dinner a little easier.
Why You’ll Love This Recipe
Ready in 30 minutes: A quick and tasty dinner for busy weeknights.
Homemade teriyaki sauce: Sweet, savoury and deliciously sticky, with garlic and fresh ginger.
Everyone can make their own: Use your favourite toppings or the vegetables in your fridge, then let the family build their bowls.
Simple to prepare: Make the sauce, pan-fry the chicken and assemble.
Prep ahead for busy nights: Prepare the sauce and chop your vegetables ahead of time to give yourself a head start.
Handy for make-ahead lunches: Pack the chicken and rice in lunch containers, keeping fresh vegetables separate to add after reheating.
Top Tips
Get everything ready first: Get the rice cooking, prepare the sauce and chop your vegetables before cooking the chicken.
Cut the chicken evenly: Similar-sized pieces will cook more evenly.
Cook in batches: Give the chicken room in the pan so it turns golden rather than steaming.
Thicken the sauce to your liking: Use the optional cornflour mixture for a thicker sauce that clings to the chicken. If it gets too thick, add a splash of water.
Lower the heat before adding the sauce: Toss gently over medium-low heat to coat the chicken without letting the sweet sauce stick to the bottom of the pan.
What to Serve with Teriyaki Chicken Rice Bowls
Start with rice: Serve the teriyaki chicken over steamed basmati, jasmine or brown rice.
Add cooked vegetables: Steamed broccoli, carrots or Asian greens all work well.
Keep it fresh: For a summery bowl, try sliced cucumber, shredded carrot, spinach, radish, bean sprouts or purple cabbage.
Add a homemade side: My Asian Cucumber Salad or Pickled Onions bring extra flavour and crunch.
Finish with your favourites: Add a drizzle of Kewpie mayonnaise and a few nori squares.
Variations
Swap the rice: Serve with brown rice or your favourite noodles.
Use what’s in the fridge: Mix and match your vegetables. This is a handy dinner for using up those last few veggies in the crisper.
Add some heat: Finish your bowl with sliced chilli or a little chilli sauce or sriacha.
Try extra toppings: Add sliced spring onion or a sprinkle of sesame seeds.
Storage and Reheating
Divide leftovers into shallow, airtight containers and refrigerate within 2 hours. Store fresh toppings separately and eat chicken and rice leftovers within 2 days.
Reheat until piping hot throughout, then add your fresh toppings just before serving.
Frequently Asked Questions
Can I prepare these teriyaki chicken rice bowls ahead?
Yes! Prepare the sauce and chop your vegetables ahead of time. Keep them in separate, covered containers in the fridge so they’re ready when you start cooking.
Do I need to add cornflour to the teriyaki sauce?
It’s optional. Use the cornflour mixture if you like a thicker sauce that clings to the chicken, or leave it out for a thinner sauce.
What vegetables go well with teriyaki chicken?
Cucumber, shredded carrot, purple cabbage and bean sprouts add a lovely fresh crunch. If you prefer cooked vegetables, try steamed broccoli, green beans or Asian greens.
Can I use noodles instead of rice?
Absolutely! Swap the rice for your favourite cooked noodles and add the teriyaki chicken, vegetables and toppings.
Is this recipe suitable for kids?
The sweet, teriyaki chicken is a tasty option for a family dinner. Let the kids choose their toppings, or serve everything separately if that works better at your place.
Teriyaki Chicken Rice Bowls
These Teriyaki Chicken Rice Bowls are ready in 30 minutes, with golden pan-fried juicy chicken coated in a sweet, sticky homemade Teriyaki sauce. Serve with steamed rice and fresh vegetables for a delicious dinner everyone can make their own!
Ingredients
- ½ cup soy sauce (salt-reduced or light, depending on your taste)
- ¼ cup mirin
- 2 tbsp sake
- 2 tbsp brown sugar, or to taste
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornflour mixed with 1 tbsp water (optional, for thickening)
- 1 kg chicken thigh fillets, diced
- Oil, for cooking
- Steamed rice, to serve
- Carrot, red cabbage, cucumber and bean sprouts, to serve
- Nori squares and Kewpie mayonnaise (optional), to serve
Instructions
- Add the soy sauce, mirin, sake, brown sugar, garlic and ginger to a small saucepan. Bring to a gentle boil over medium heat, stirring to dissolve the sugar, then reduce the heat to low.
- If using cornflour, stir the cornflour mixture into the sauce. Simmer for 1–2 minutes, stirring, until slightly thickened. Set aside.
- Heat a little oil in a large frying pan over medium-high heat. Cook the chicken in batches, turning occasionally, until golden and cooked through. Cooking time will depend on the size of your chicken pieces.
- Return all the chicken to the pan and reduce the heat to medium-low. Pour over the teriyaki sauce and toss gently until the chicken is well coated and the sauce is heated through.
- Spoon the chicken over steamed rice and serve with carrot, red cabbage, cucumber and bean sprouts. Add nori squares and a drizzle of Kewpie mayonnaise, if you like.
Notes
Top Tips
- Get everything ready first: Get the rice cooking, prepare the sauce and chop your vegetables before cooking the chicken.
- Cut the chicken evenly: Similar-sized pieces will cook more evenly.
- Cook in batches: Give the chicken room in the pan so it turns golden rather than steaming.
- Thicken the sauce to your liking: Use the optional cornflour mixture for a thicker sauce that clings to the chicken. If it gets too thick, add a splash of water.
- Lower the heat before adding the sauce: Toss gently over medium-low heat to coat the chicken without letting the sweet sauce catch on the bottom of the pan.
Nutrition Facts
Calories
681Fat
45 gSat. Fat
11 gCarbs
21 gFiber
0 gNet carbs
21 gSugar
10 gProtein
44 gSodium
1928 mgCholesterol
245 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
