Chicken Rice Bowl
A teriyaki-style chicken rice bowl — sweet-savory glazed chicken over rice with steamed broccoli and a drizzle of extra sauce. The fast-casual restaurant favorite that you can make at home in 25 minutes, cleaner and tastier than takeout.
Prep Time
20 min
Cook Time
13 min
Servings
2
Calories
669 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Rice¾ cups
- Chicken250 g
- Hot Sauce½
- Tomato Ketchup½
- Soy Sauce1 tbsp
- Garlic1 ½ cloves
- Spring Onion½
- Sesame Oil½
- Salt½ tsp
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Rice0.75 cups
- Chicken250 g
- Hot Sauce0.5
- Tomato Ketchup0.5
- Soy Sauce1 tbsp
- Garlic1.5 cloves
- Spring Onion0.5
- Sesame Oil0.5
- Salt0.5 tsp
Instructions
- 1
Cook 1.5 cups of jasmine rice in 2.25 cups of water (boil, cover, simmer 18 minutes, rest 10). Or use 4 cups of leftover rice.
- 2
Make the teriyaki sauce: in a small saucepan, whisk ⅓ cup soy sauce, ⅓ cup brown sugar, 2 tablespoons rice vinegar, 1 tablespoon grated ginger, 2 minced garlic cloves, 1 tablespoon cornstarch + 2 tablespoons cold water. Bring to a simmer; whisk until thickened (1-2 minutes). Set aside.
- 3
Cut 1.5 lb boneless chicken thighs (or breast) into bite-size pieces. Season with salt and pepper. Heat 1 tablespoon of oil in a skillet over medium-high. Cook the chicken 5-6 minutes, stirring occasionally, until golden and cooked through.
- 4
Pour half the teriyaki sauce over the cooked chicken and toss to glaze. Cook 1 more minute until the sauce coats and slightly thickens around the chicken.
- 5
Steam 4 cups of broccoli florets in a separate pot (or microwave in a covered bowl with 2 tablespoons of water) for 3-4 minutes until crisp-tender.
- 6
Build the bowls: rice on the bottom, glazed chicken on one side, steamed broccoli on the other. Drizzle extra teriyaki sauce over the bowl. Top with toasted sesame seeds and sliced scallions. Serve immediately.
Watch how to make Chicken Rice Bowl
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💡 Expert Tips
- 1.Use thigh, not breast. Thighs stay juicier with the high-heat cooking and sweet glaze. Breasts dry out faster.
- 2.Make extra sauce. Half goes on the chicken; half drizzles over the bowl. The sauce should be plentiful, not stingy.
- 3.Cornstarch for proper glaze. The sauce thickens to a clinging consistency — without cornstarch, it stays watery and pools at the bottom of the bowl.
- 4.Crisp-tender broccoli. Overcooked broccoli is sad and gray. Stop at fork-tender with still-bright color.
🔬 Why It Works
Teriyaki-style chicken bowls work because the sweet-salty glaze creates a flavor bridge between the chicken and the rice — every bite has all three elements. The cornstarch in the sauce gives it the right viscosity to cling to the chicken rather than pool in the bowl. Steamed broccoli adds color, fiber, and a vegetable element that breaks the richness. The fast-casual restaurant chains built their business on this formula; it works at home for the same reasons.
Frequently Asked Questions
Can I use brown rice?▾
Other vegetables that work?▾
Can I make the sauce ahead?▾
Vegetarian version?▾
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