If you’re craving a dish that perfectly balances savory, sweet, and just a hint of heat, you’re going to love this Teriyaki Chicken Rice Bowls Recipe. This recipe brings together tender, slow-cooked chicken bathed in a luscious homemade teriyaki sauce, served over fluffy rice for a meal that’s both comforting and exciting. Whether you’re making dinner for the family or meal prepping for the week, these bowls offer a deliciously satisfying experience that’s surprisingly easy to create from start to finish.
Ingredients You’ll Need
Each ingredient in this Teriyaki Chicken Rice Bowls Recipe plays a vital role, from the rich, glaze-worthy honey to the tangy kick of ketchup and spicy undertones from red pepper flakes. Together, they create a harmony of flavors and textures that make this dish unforgettable.
- Chicken breasts (4 boneless, skinless): The star of the dish, providing tender and juicy protein that soaks up all the flavors.
- Salt and pepper: Essential seasoning to bring out the natural flavors of the chicken.
- Honey (3/4 cup): Adds natural sweetness and helps caramelize the sauce beautifully.
- Soy sauce (1/2 cup): Gives the dish its signature salty, umami depth.
- Onion (1/2 cup, diced): Adds a slight sweetness and texture contrast.
- Ketchup (1/4 cup): Brings a subtle tang and richness that enhances the sauce complexity.
- Oil (2 tablespoons): Helps in sautéing and blending flavors smoothly.
- Garlic (2 cloves, minced): Infuses an irresistible aroma and savory punch.
- Red pepper flakes (1/4 teaspoon): Introduces a gentle warm heat that balances the sweetness.
- Cornstarch (4 teaspoons): Vital for thickening the sauce to a perfect glaze consistency.
- Cold water (6 tablespoons or less): Helps dissolve the cornstarch for a smooth sauce texture.
- Sriracha sauce (to taste): Adds customizable spice and zing when serving.
- Sesame seeds (optional): For a nutty crunch and eye-catching garnish.
How to Make Teriyaki Chicken Rice Bowls Recipe
Step 1: Prepare and Slow Cook the Chicken
Begin by seasoning the chicken breasts generously with salt and pepper. Place them in your crock pot, creating the perfect base for an all-day flavor infusion. In a separate bowl, mix together honey, soy sauce, diced onion, ketchup, oil, minced garlic, and red pepper flakes. Pour this vibrant sauce mixture evenly over the chicken. Let it cook on low for 3 to 4 hours or on high for about 1 1/2 to 2 1/2 hours until the chicken is tender and cooked through. The slow cooking process allows the chicken to soak up all those fantastic flavors, turning each bite into a juicy delight.
Step 2: Thicken the Teriyaki Sauce
Once the chicken is cooked, use a slotted spoon to gently remove it from the crock pot and set it aside on a plate. Now, it’s time to transform the cooking juices into a rich, glossy sauce. Whisk together the cornstarch and cold water until there are no lumps. Slowly pour this slurry into the crock pot’s sauce and stir well. Put the lid back on and turn the heat to high, letting the sauce cook for about ten minutes or until it thickens to a lovely glaze that’s ready to coat the chicken perfectly.
Step 3: Shred the Chicken and Combine
Let the chicken cool just enough so you can handle it comfortably, then shred or dice it into bite-sized pieces. Return the chicken to the crock pot and toss it thoroughly with the thickened teriyaki sauce to ensure every morsel is richly coated. For those who enjoy a little extra spice, now’s the perfect moment to stir in a few dashes of Sriracha. Finally, sprinkle some sesame seeds on top for that beautiful finishing touch before serving.
How to Serve Teriyaki Chicken Rice Bowls Recipe
Garnishes
Garnishing your Teriyaki Chicken Rice Bowls Recipe makes all the difference in presentation and flavor. Toasted sesame seeds add a toasty crunch that pairs wonderfully with the glossy sauce. Freshly chopped green onions bring a bright herbaceous note and a pop of color, creating a bowl that’s as pretty as it is delicious. For a fresh contrast, add thin cucumber slices or shredded carrots for extra texture and brightness.
Side Dishes
Because the bowls are filling on their own, adding light, fresh sides complements the richness perfectly. Steamed or stir-fried vegetables like broccoli, snap peas, or bell peppers add crunch and color and keep the meal balanced. If you want something a bit heartier, a side of miso soup or vegetable egg rolls makes this meal feel like a restaurant-quality feast.
Creative Ways to Present
Make your bowls stand out by layering textures for visual appeal. Start with a bed of fluffy jasmine or brown rice, then mound on the saucy chicken. For a fun twist, serve the chicken over spiralized zucchini noodles or quinoa, which adds nutritional variety. Use small bowls or even bento boxes for a stunning, portion-controlled meal perfect for meal prep or packed lunches. Bright napkins and chopsticks complete the cozy yet sophisticated vibe.
Make Ahead and Storage
Storing Leftovers
Teriyaki Chicken Rice Bowls Recipe leftovers are a real treat that keep well in the fridge for up to four days. Store the chicken and sauce separately from the rice in airtight containers to maintain freshness and texture. When you’re ready to eat, simply reheat the chicken and sauce gently before combining with warm rice.
Freezing
This recipe freezes beautifully, making it an excellent option for meal planning ahead. Place cooled chicken and sauce in freezer-safe bags or containers, and they’ll keep well for up to three months. Thaw overnight in the fridge before reheating to preserve the integrity of flavors and texture.
Reheating
Reheating is a breeze. Warm the chicken and sauce in a saucepan over low to medium heat, stirring occasionally to prevent sticking. Add a splash of water if the sauce thickens too much. Reheat rice separately in the microwave or on the stove, then assemble your bowl just as fresh as the first time.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs work wonderfully in this Teriyaki Chicken Rice Bowls Recipe because they stay moist and tender during slow cooking, plus they have more flavor which adds depth to the dish.
Is it possible to make this recipe without a crock pot?
You can! Simply cook the chicken and sauce in a covered skillet or Dutch oven over low heat on the stove, simmering until the chicken is tender and the sauce is thickened. Adjust timing to ensure the chicken is cooked through.
How spicy is this recipe? Can I adjust the heat level?
The recipe itself has just a mild kick from the red pepper flakes, perfect for most palates. You control the heat completely by how much Sriracha you add at the end—start with a little and add more to taste.
What’s the best rice to use for these bowls?
Jasmine or basmati rice are classic choices thanks to their fluffy texture and fragrant aroma, but brown rice is a fantastic healthier alternative that pairs great too.
Can I prepare the sauce separately and freeze it?
Yes! The teriyaki sauce freezes really well on its own, making it a convenient option to have in your freezer for quick dinners. Just thaw and reheat gently before tossing with cooked chicken or other proteins.
Final Thoughts
If you’re looking for a dish that’s bursting with balanced flavors, easy to prepare, and perfect for any occasion, this Teriyaki Chicken Rice Bowls Recipe is an absolute must-try. Trust me, once you make it, you’ll want to keep this recipe in your regular rotation for quick dinners and satisfying meal prep. So grab your ingredients and get ready for a bowl full of joy and comfort!
Print
Teriyaki Chicken Rice Bowls Recipe
- Prep Time: 10 minutes
- Cook Time: 3 hours 10 minutes
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian
Description
This Teriyaki Chicken Rice Bowl recipe features tender chicken breasts slow-cooked in a flavorful homemade teriyaki sauce made with honey, soy sauce, and aromatics. Finished with a thickened glaze, a hint of sriracha for heat, and optional sesame seeds, it’s a comforting, easy-to-make meal perfect for serving over rice or noodles.
Ingredients
Chicken and Seasonings
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and pepper, to taste
Teriyaki Sauce
- 3/4 cup honey
- 1/2 cup soy sauce
- 1/2 cup diced onion
- 1/4 cup ketchup
- 2 tablespoons oil
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
Thickening Mixture
- 4 teaspoons cornstarch
- 6 tablespoons cold water (or less, to dissolve cornstarch)
Finishing Touches
- Dash or two of Sriracha sauce (or more, to taste)
- Sesame seeds (optional, for garnish)
Instructions
- Prepare and slow cook chicken: Season the chicken breasts on both sides with salt and pepper, then place them into the crock pot. In a small bowl, mix together honey, soy sauce, diced onion, ketchup, oil, minced garlic, and red pepper flakes to create the teriyaki sauce. Pour this sauce mixture evenly over the chicken in the crock pot. Cover and cook on low heat for 3 to 4 hours or on high heat for 1 1/2 to 2 1/2 hours, until the chicken is fully cooked through and tender.
- Thicken the sauce: In a small bowl, whisk the cornstarch into the cold water until completely smooth with no lumps. Pour this cornstarch slurry into the crock pot with the cooked sauce and stir well to combine. Cover again and cook on high heat for an additional 10 minutes, allowing the sauce to thicken to a glossy glaze consistency.
- Shred and finish chicken: Once the chicken is cool enough to handle, remove from the crock pot onto a cutting board. Cut or shred the chicken into bite-sized pieces. Return the shredded chicken to the crock pot and stir it into the thickened sauce to coat fully. Add a dash or two of Sriracha sauce according to your preferred heat level.
- Serve: Spoon the savory teriyaki chicken and sauce over cooked rice or noodles. Garnish with optional sesame seeds for a nutty crunch and attractive presentation. Enjoy warm.
Notes
- Chicken thighs can be substituted for breasts and may yield more tender, juicy results.
- Adjust the amount of sriracha to control the heat level, or omit for a milder dish.
- The sauce can be thickened more or less by adjusting the amount of cornstarch slurry.
- Serve with steamed vegetables for a complete meal.
- Leftovers keep well refrigerated for up to 3 days.
