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Teriyaki Chicken And Rice Bowl

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This teriyaki chicken and rice bowl recipe uses store-bought sauces, toasted sesame seeds, and scallions for simple, delicious flavor. It’s the perfect easy dinner for busy weeknights! Just like our veggie udon stir fry, pork lo mein, and Japanese crispy chicken rice bowls.

A bowl of rice topped with teriyaki grilled chicken, toasted sesame seeds, and scallions.

Let’s face it – it’s not always easy or convenient to make dinner from scratch. While we try to opt for homemade ingredients instead of store-bought items as much as possible, we still rely on time-savers like jarred pasta sauce (like for our creamy pesto gnocchi!) or seasoning packets on busy days.

But here’s a little secret we’ve learned: simple touches like toppings, garnishes, and even how you plate a dish can transform a “basic” dinner made with store-bought ingredients into a unique and delicious meal. And that’s exactly why we’re sharing this easy teriyaki chicken and rice bowl recipe with you!

What To Expect

  • Great for: Easy weeknight dinners when you don’t have the energy for a lot of cooking.
  • Ready in: 45 minutes (20 of which is marinating chicken).
  • Serves: 2 people
  • Flavor profile: Sweet and savory teriyaki chicken with a bold ginger flavor.
  • How to make it: Marinate the chicken, make rice, grill chicken, prep garnishes, and combine.

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Why We Love This Recipe

With only 6 ingredients, minimal prep work, and about 20 minutes of actual hands-on cooking time, these teriyaki chicken and rice bowls are a no-brainer for when we need easy dinners on busy weeknights.

– Alex

Key Ingredients

  • Chicken breast – We use fresh chicken breast so that we can marinade and grill it. We find that gives it the best teriyaki flavor. However you can use leftover chicken if you want to save some time and effort.
  • Chicken marinade – We use Kikkoman’s original teriyaki marinade for an easy store-bought option that’s packed with flavor. You can also create your own marinade with things like vegetable oil, soy sauce, mirin or rice vinegar, garlic, ginger, and whatever else your heart desires. Can’t find or don’t want to use Kikkoman’s marinade? Use our Asian sesame garlic freezer friendly chicken marinade instead!
  • Teriyaki sauce – We love Kikkoman’s Takumi collection teriyaki sauce triple ginger because we love the thick, sticky texture and ginger forward flavor. But you can use any store-bought teriyaki sauce or even try making yourself!

See the recipe card for full information on ingredients and quantities.

How To Make Teriyaki Chicken And Rice Bowls

  1. Marinate and grill the chicken in Kikkoman teriyaki marinade for 15 to 20 minutes, then grill over medium-high heat until cooked through, flipping every 3 minutes or so. Let the chicken rest for a few minutes, then slice into strips.
  2. Steam the white rice.
  3. Toast the sesame seeds in a frying pan over medium heat until golden, about 5 minutes or so. This brings out their lovely nutty flavor and adds some crunch to this dish. 
  4. Plate the chicken on top of the rice, then drizzle with the triple ginger sauce. Top with toasted sesame seeds and sliced scallions, then serve immediately.

The simplicity of this recipe makes it so easy to prepare for dinner on busy weeknights, yet it’s far from boring! Just a touch of toasted sesame seeds and scallions, combined with the triple ginger sauce, adds a ton of flavor to a basic dish of grilled teriyaki chicken and rice. It’s the little things that really make this rice bowl recipe shine 🙂

Expert Tips

  • Timing – You can easily cook the chicken, slice the scallions, and toast the sesame seeds while the rice is cooking. So marinate the chicken whenever you have time that day, and then you’ll be able to make dinner in just 20 minutes.
  • Grilling – Teriyaki is meant to be grilled, but firing up the grill for this recipe can be a lot. So we often cook our chicken in a cast iron skillet or grill pan so we get the perfect char without the hassle of the grill.
  • Garnishing – Toasting sesame seeds and adding scallions may seem like an unnecessary step, but we wouldn’t include it if we didn’t fully believe it’s a must have for this recipe. The added flavor and texture really take this dinner to the next level.
  • Storing and reheating – You can store any leftover teriyaki chicken and rice in separate containers, or pre-assemble teriyaki chicken and rice bowls with the triple ginger sauce and sesame seeds for easy reheating in the microwave (just skip the scallions and add them on after heating!). Leftovers will stay good in the fridge for up to 5 days.
Teriyaki chicken and rice bowls garnished with scallions and toasted sesame seeds.

Related Chicken Recipes

Love this recipe? You may enjoy these chicken bowl recipes, too:

Tell us what you think!

We hope you enjoy this recipe! When you try it out, please leave a review and a star rating in the comments below. Happy cooking! – Nicole and Alex

A bowl of rice with teriyaki grilled chicken, toasted sesame seeds, and scallions

Teriyaki Chicken And Rice Bowl Recipe

Nicole & Alex Langdon
This teriyaki chicken and rice bowl recipe uses store-bought sauces, toasted sesame seeds, and scallions for simple, delicious flavor. It's the perfect easy dinner for busy weeknights!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Course
Cuisine Asian, Japanese
Servings 2 bowls
Calories 444 kcal

Equipment

Ingredients
 
 

Instructions
 

  • First, combine chicken breast and teriyaki marinade in a bowl and stir to coat. Marinate at room temperature for 15 to 20 minutes. In the meantime, lightly grease and preheat a cast iron grill pan over medium-high heat.
  • Next, bring the water to a boil in a small saucepan. Stir in white rice, then cover and turn heat to low. Steam until the rice has absorbed all the water, about 20 minutes.
  • Transfer the chicken to the hot grill pan. Grill until cooked through completely, flipping over every 3 minutes, about 10 to 12 minutes total. Then transfer to a cutting board and let rest for 2 to 3 minutes.
  • In the meantime, toast sesame seeds in a small frying pan over medium heat until golden, about 5 to 7 minutes. Shake the pan every few minutes as they toast to make sure they heat evenly.
  • Finally, slice the chicken into thin strips and plate on top of white rice. Drizzle with Takumi triple ginger teriyaki sauce and top with toasted sesame seeds and scallions. Serve immediately.
One last step:Please consider leaving a review to let us know how it was!

Notes

Timing – You can easily cook the chicken, slice the scallions, and toast the sesame seeds while the rice is cooking. So marinate the chicken whenever you have time that day, and then you’ll be able to make dinner in just 20 minutes.
Grilling – Teriyaki is meant to be grilled, but firing up the grill for this recipe can be a lot. So we often cook our chicken in a cast iron skillet or grill pan so we get the perfect char without the hassle of the grill.
Garnishing – Toasting sesame seeds and adding scallions may seem like an unnecessary step, but we wouldn’t include it if we didn’t fully believe it’s a must have for this recipe. The added flavor and texture really take this dinner to the next level.

Nutrition

Serving: 1servingCalories: 444kcalCarbohydrates: 57gProtein: 39gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 97mgSodium: 1912mgPotassium: 767mgFiber: 1gSugar: 7gVitamin A: 165IUVitamin C: 4mgCalcium: 54mgIron: 2mg
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If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.

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90% of Nicole’s thoughts are about food. She’s had a passion for cooking (and eating) for as long as she can remember! Growing up, she started cooking with her mom at a young age, learned family recipes from her Italian grandmother, took every opportunity to make cookies (so many bake sales), and always loved going out to restaurants to try new foods.

Nicole currently works part-time as a marketing professional for OmieLife while also working nonstop on The Candid Cooks. As a former mechanical engineer, Nicole has consistently found herself at the intersection of creativity and logical reasoning. She credits not only her passion for photography, design, and writing, but also her problem-solving nature and desire to learn, as the foundation on which The Candid Cooks was built.

Nicole’s hobbies include anything that gets her moving - mainly hiking, skiing, ice skating, and dancing - as well as reading fantasy novels and scrapbooking. Her favorite food is a big plate of nachos, as long as they’re cheesy enough!

5 from 2 votes (1 rating without comment)

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