Teriyaki Chicken Bowl Recipe

I’ve always been a sucker for meals that hit all the right spots—savory, sweet, and just a little tangy. The first time I made a teriyaki chicken bowl, I was hooked. It was a busy weeknight, and I craved something quick yet satisfying. With juicy chicken, sticky rice, and vibrant veggies all tied together by that glossy teriyaki sauce, this dish became my go-to. It’s not just about the taste; it’s the way the aromas fill the kitchen, making everyone peek over your shoulder, asking, “Is it ready yet?”

What I love most is how versatile this recipe is. Whether you’re a beginner or a seasoned cook, you can whip this up in under 30 minutes. Plus, it’s a crowd-pleaser—kids, adults, picky eaters, you name it. Let’s dive into this teriyaki chicken bowl recipe that’s as easy as it is delicious. Trust me, your taste buds are in for a treat!

Ingredients (Serves 4)

For the Chicken and Teriyaki Sauce:

• 1.5 lbs boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
• 1/4 cup soy sauce (low-sodium works great)
• 2 tbsp honey
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tsp minced garlic
• 1 tsp grated fresh ginger
• 1 tbsp cornstarch (mixed with 2 tbsp water for slurry)
• 1/4 cup water

For the Bowl:

• 2 cups cooked white or brown rice (jasmine rice is my favorite)
• 1 cup broccoli florets, steamed
• 1 cup sliced carrots, steamed
• 1/2 cup shelled edamame
• 2 green onions, sliced
• 1 tbsp sesame seeds (optional, for garnish)

Step-by-Step Instructions

1. Prep the Chicken: Pat the chicken dry with paper towels. Cut it into bite-sized pieces if you haven’t already. Set aside while you make the sauce.
2. Make the Teriyaki Sauce: In a small bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger, and 1/4 cup water. Pour the mixture into a small saucepan over medium heat. Bring it to a simmer.
3. Thicken the Sauce: Once the sauce is simmering, stir in the cornstarch slurry. Keep stirring for 1-2 minutes until the sauce thickens and gets glossy. Remove from heat and set aside.
4. Cook the Chicken: Heat a large skillet over medium-high heat. Add a drizzle of oil (vegetable or avocado oil works well). Add the chicken pieces in a single layer. Cook for 4-5 minutes per side until golden and cooked through (internal temp should reach 165°F).
5. Coat the Chicken: Pour half the teriyaki sauce over the cooked chicken in the skillet. Toss to coat evenly. Let it simmer for 1-2 minutes until the sauce clings to the chicken. Reserve the remaining sauce for drizzling.
6. Assemble the Bowls: Divide the cooked rice among four bowls. Top with steamed broccoli, carrots, and edamame. Add a portion of teriyaki chicken to each bowl. Drizzle with extra sauce, then sprinkle with green onions and sesame seeds.
7. Serve and Enjoy: Dig in while it’s hot! Pair with chopsticks or a fork—your call.

Related Recipes:

Burger Bowl Recipe

Street Corn Chicken Rice Bowl

Ground Beef Bowl Recipe

Pro Cooking Tips

• Marinate for Extra Flavor: If you’ve got time, marinate the chicken in half the teriyaki sauce for 15-30 minutes before cooking. It’s a game-changer.
• Don’t Overcrowd the Pan: Cook the chicken in batches if your skillet is small. Crowding leads to steaming instead of browning.
• Fresh Ginger is Key: Use fresh ginger instead of powdered for a brighter, zingier sauce.
• Thick Sauce Trick: If the sauce isn’t thick enough, simmer it a bit longer before adding the slurry. Patience pays off!

Variations

• Protein Swap: Try shrimp, tofu, or beef instead of chicken. Adjust cooking times accordingly.
• Veggie Mix: Swap broccoli for zucchini, bell peppers, or snap peas. Use what’s in your fridge!
• Grain Options: Quinoa, cauliflower rice, or soba noodles make great alternatives to rice.
• Spicy Kick: Add a teaspoon of sriracha or chili flakes to the sauce for some heat.

Storage Suggestions

• Fridge: Store leftovers in an airtight container for up to 3 days. Keep the rice, veggies, and chicken separate if possible to avoid sogginess.
• Freezer: Freeze the cooked chicken and sauce in a freezer-safe bag for up to 2 months. Veggies and rice are best made fresh.
• Reheating: Microwave with a damp paper towel over the bowl to keep it moist, or reheat in a skillet with a splash of water.

How to Serve

Serve these bowls hot for the best experience. I love setting out extra teriyaki sauce on the side for dipping. For a fun twist, add a fried egg on top for extra richness. Pair with a cold iced tea or sparkling water with a splash of lemon to balance the sweet-savory flavors.

Nutrition Facts (Per Serving, Approximate)

• Calories: 450 kcal
• Protein: 30g
• Carbohydrates: 50g
• Fat: 12g
• Fiber: 4g
• Sugar: 12g
• Sodium: 800mg

Note: Nutrition varies based on portion size and ingredient choices.

FAQs

Can I use store-bought teriyaki sauce?
Absolutely! It saves time, but homemade is fresher and lets you control the sweetness.

Is this recipe gluten-free?
Use tamari or gluten-free soy sauce, and you’re good to go. Double-check your cornstarch brand too.

Can I make it ahead?
Yes! Prep the sauce and chop veggies a day in advance. Cook the chicken fresh for the best texture.

What if I don’t have a steamer?
Boil or microwave the veggies with a splash of water. They’ll still taste great.

How do I make it kid-friendly?
Reduce the garlic and ginger slightly, and skip the sesame seeds if your kids are picky.

Conclusion

This teriyaki chicken bowl is your ticket to a quick, delicious meal that feels like a treat. It’s got everything—crisp veggies, tender chicken, and that irresistible sauce that ties it all together. Whether you’re cooking for yourself or feeding a crowd, this recipe delivers every time. So grab your skillet, crank up some music, and get cooking. You’ll be amazed at how something so simple can taste so darn good. What’s your favorite way to customize your teriyaki bowl? Let me know!