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Freezer friendly teriyaki chicken rice bowls, a classic teriyaki bowl with mixed veggies and tender chicken and homemade teriyaki sauce
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4 from 4 votes

Teriyaki Chicken Rice Bowl

This Teriyaki Chicken Rice Bowl is a great main dish to satisfy your sweet and salty cravings. With soy sauce and freshly squeezed orange juice, your taste buds will be on a wild ride with just one bite. 
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Dish
Cuisine: Japanese
Keyword: teriyaki chicken rice bowl, teriyaki chicken rice bowl recipe
Servings: 4
Calories: 693kcal


Teriyaki Sauce

  • 3 cloves fresh garlic minced
  • 1 1/2 Tablespoons fresh ginger finely grated
  • 1/4 cup brown sugar
  • 1/2 cup soy sauce
  • 1/2 Tablespoon dry mustard
  • 1/4 teaspoon white pepper
  • 6 ounces pineapple juice
  • 1/3 cup fresh squeezed orange juice
  • 1/2 Tablespoon cornstarch
  • 1 Tablespoon water

The Rest

  • 2 lbs Chicken breasts diced
  • Salt and pepper
  • 3 cups frozen stir fry vegetables
  • 4 cups cooked Rice


  • 4 freezer safe bowl with lids


  • Mix all sauce ingredients together, and set aside.
  • Dice chicken, and season with salt and pepper. And put in a large skillet.
  • Pour half the teriyaki sauce into the large skillet over the diced chicken breast.
  • Cook over medium high heat, until cooked through.
  • Set chicken aside to let cool.
  • Assemble rice bowl with 1 cup cooked rice at bottom of each freezer safe bowl
  • Add 3/4 cup frozen stir fry mix vegetables to each container
  • Divide cooled chicken between the 4 bowls
  • Divide reserved teriyaki sauce between the bowls, pouring it over the top. .
  • Put lids on, and freeze.
  • When ready to eat from frozen, simply heat in microwave for 5 minutes, or until heated through.
  • Enjoy!


If any frozen vegetables are big (full-sized green beans, for example), cut them into bite-sized pieces.
Store-bought teriyaki sauce may be substituted.
To assemble a kid-sized bowl, use 1/2 cup cooked rice, ¼-1/2 cup frozen mixed veggies, 1/4 cup cooked chicken, and 1 tablespoon teriyaki sauce per bowl.
Reduce reheat/cook time to 3 minutes; let stand in microwave 1 minute before serving.
This recipe was made and tested in glass bowls, if using plastic, or something else, the reheat time may vary. Base reheat time on your microwave and container type.


Calories: 693kcal | Carbohydrates: 93g | Protein: 62g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 1974mg | Potassium: 1466mg | Fiber: 8g | Sugar: 20g | Vitamin A: 9120IU | Vitamin C: 36.5mg | Calcium: 98mg | Iron: 3.8mg