This Teriyaki Chicken Rice Bowl recipe is so yummy and filling, without being too heavy. Bite-size pieces of chicken, fresh veggies over rice with a homemade teriyaki sauce that you will love! I made this copycat recipe based on the rice bowls at Rumbi Island Grill and it’s one of my very favorites. If you like chicken rice bowls, this is the recipe for you!
Ingredients in a Teriyaki Chicken Rice Bowl
With a chicken rice bowl recipe, the sky’s the limit! You can add or take away whatever you want from this recipe to make it your own. But for starters, here’s what we use for this Teriyaki Chicken Rice Bowl:
Coconut rice – this easy rice recipe comes together with long-grain rice, some coconut milk sugar and water. See the recipe card below for exact measurements. If you want to just use plain rice that’s totally okay too! Red beans – one can of beans, rinsed and drained. You can add them right to the rice mixture. Boneless skinless chicken breasts – I like making grilled chicken breasts, then slicing them and adding to the rice bowl. You can also use boneless chicken thighs. Vegetable oil – one tablespoon of your favorite vegetable oil or olive oil. Carrots – four large carrots, peeled and grated Celery stalks – three stalks of washed celery, thinly sliced Zucchini – chopped into small cubes Broccoli florets – one and a half cups, chopped
Homemade Teriyaki Sauce
The star of this whole show is the sweet and spicy homemade teriyaki sauce. It’s out of this world delicious and pairs so perfectly with the coconut rice and toppings. Here’s all you need:
Mr. Yoshida’s Original Sweet Teriyaki Gourmet Marinade & Cooking Sauce – about three quarters of a cup. Chili garlic sauce – two teaspoons Soy sauce – one teaspoon. You could also substitute soy sauce with rice vinegar. Fresh ginger – one teaspoon, grated. You can store a piece of fresh ginger in the freezer for several months! Salt – one quarter teaspoon, or more to taste Brown sugar – just a little, or a drizzle of honey if you have any on hand. Cornstarch – one tablespoon, mixed with two tablespoons cold water or cold chicken broth
Additional Ingredients for your Rice Bowls
The beauty of a chicken teriyaki bowl is how much you can swap out ingredients for your favorites. Here are some delicious options:
Pulled pork Teriyaki beef Ground beef Pineapple Shredded coconut Fresh lime juice Green onion Avocado Red bell pepper Cilantro Kosher salt & black pepper Corn salsa Garlic powder Shredded cheese Tomatoes Black beans Sesame seeds Red pepper flakes Any other sautéed veggies of your choosing
Rumbi Island Grill Copycat
This chicken rice bowl is inspired by my love of all things Hawaiian, and especially the rice bowls at Rumbi Island Grill in Utah. It’s such a delicious restaurant, but we don’t have one in Idaho, so I had to come up with a version on my own. It started with me bringing home a big bottle of sauce from the restaurant, then making a similar sauce to match. While it’s not exactly a duplicate, this homemade sauce tastes pretty darn close.
More Recipe Variations
I love pairing the teriyaki chicken with our coconut rice recipe, but you can use instant pot rice, brown rice, jasmine rice, cauliflower rice, quinoa or even a pan of noodles.
Don’t have time to grill? You are in luck! We also have an Air Fryer Teriyaki Chicken Bowl recipe that can easily be adapted to use for this recipe. Swap out the boneless chicken breasts for chicken thighs, or even breaded chicken. To cut down on sodium, feel free to use low sodium soy sauce. For an extra spicy version, add 1-2 teaspoons Sriracha sauce to the teriyaki sauce.
Storing and Re-Heating Leftovers
Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze these rice bowls in a freezer safe container for up to 6 months. We personally don’t like to freeze the vegetables with the other ingredients. We found that we like it best when we freeze the rice and protein together and then heat up fresh vegetables before serving.
Meal Prep Bowls
These chicken rice bowls make for great meal prep bowls. Make a big batch and separate them into individual servings sizes and serving containers to enjoy throughout the week. Be sure to slightly undercook the veggies so when you re-heat the bowls they can cook the rest of the way. READ MORE: 35+ Chicken Breast Recipes
How To Make Teriyaki Chicken Rice Bowl
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