Forget takeout! This homemade Teriyaki Chicken Bowl is about to become your new weeknight favorite. It’s incredibly easy to make, packed with flavor, and features a sweet and savory sauce that’s simply irresistible. You get tender chicken, crisp vegetables, and fluffy rice all in one satisfying meal. Best of all, it’s ready in under 30 minutes.
We’re not just making a simple dinner; we’re creating the ultimate, customizable bowl that will have everyone asking for seconds. Let’s dive in!
Why You’ll Love This Teriyaki Chicken Bowl Recipe
There are so many reasons to adore this simple yet elegant dish. It strikes the perfect balance between sweet and savory, thanks to a from-scratch teriyaki sauce that’s miles better than anything from a bottle. It’s a fantastic option for meal prep and a guaranteed crowd-pleaser for the whole family.
- Quick and Easy: This entire meal comes together in less than 30 minutes, making it ideal for busy evenings.
- Better Than Takeout: Control the ingredients and flavor to make a healthier, more delicious version right in your own kitchen.
- Completely Customizable: Easily swap the protein, add your favorite veggies, or change up the base to make it your own.
- Perfect for Meal Prep: Cook everything ahead of time for healthy and delicious lunches throughout the week.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients. The homemade sauce is the star, and it comes together with just a few pantry staples.
For the Homemade Teriyaki Sauce
- Soy Sauce: The savory, umami base of our sauce. Use low-sodium to better control the saltiness.
- Mirin: A sweet Japanese rice wine that adds shine and authentic flavor.
- Brown Sugar: Adds a deep, molasses-like sweetness that balances the soy sauce.
- Fresh Ginger and Garlic: These aromatics are essential for a vibrant, flavorful sauce.
- Cornstarch: Mixed with water to create a slurry that thickens the sauce to the perfect consistency.
For the Chicken and Bowl
- Chicken: Boneless, skinless chicken thighs are my top choice for their flavor and tenderness, but chicken breast works well too.
- Sesame Oil: Adds a wonderful nutty aroma when cooking the chicken.
- Rice: I love using short-grain or jasmine rice, but feel free to use brown rice or quinoa.
- Broccoli and Carrots: These classic veggies add color, crunch, and nutrients.
- Garnishes: Toasted sesame seeds and sliced green onions are the perfect finishing touch.
How to Make The Best Teriyaki Chicken Bowl
Making this bowl is a simple four-step process. Follow along to create a restaurant-quality meal at home.
- Make the Teriyaki Sauce: In a small saucepan, whisk together the soy sauce, mirin, brown sugar, grated ginger, and minced garlic. Bring the mixture to a simmer over medium heat. In a separate small bowl, mix the cornstarch with cold water to form a smooth slurry. Pour the slurry into the saucepan and whisk continuously until the sauce thickens, about 1-2 minutes. Remove from heat and set aside.
- Cook the Chicken: Cut the chicken thighs into bite-sized pieces. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the chicken and cook until it’s browned and cooked through, about 5-7 minutes.
- Combine Chicken and Sauce: Pour about three-quarters of the prepared teriyaki sauce over the chicken in the skillet. Stir to coat every piece, allowing the sauce to bubble and glaze the chicken for another 1-2 minutes.
- Prepare Veggies and Assemble: While the chicken cooks, steam your broccoli florets and sliced carrots until they are tender-crisp. To assemble your Teriyaki Chicken Bowl, spoon a generous portion of cooked rice into each bowl. Top with the glazed teriyaki chicken, steamed vegetables, a sprinkle of sesame seeds, and sliced green onions. Drizzle with any remaining sauce.
Tips for the Perfect Bowl
A few simple tricks can take your Teriyaki Chicken Bowl from great to absolutely amazing.
- Don’t Overcrowd the Pan: Cook the chicken in batches if necessary to ensure it gets a nice brown sear instead of steaming.
- Control the Sauce Thickness: If your sauce gets too thick, whisk in a tablespoon of water at a time until it reaches your desired consistency.
- Velvet the Chicken: For extra tender chicken, toss the bite-sized pieces with a teaspoon of cornstarch and a splash of soy sauce before cooking. This creates a light coating that locks in moisture.
- Toast Your Sesame Seeds: Briefly toast the sesame seeds in a dry pan for 30-60 seconds until fragrant. This simple step greatly enhances their nutty flavor. If you enjoy one-pan meals like this, you’ll also love our One-Pan Sausage and Potatoes.
Customizations and Variations
This recipe is a fantastic starting point. Feel free to get creative and customize your bowls based on what you have on hand.
Protein Swaps
Not in the mood for chicken? This teriyaki sauce is delicious with salmon, shrimp, beef, or even crispy tofu for a vegetarian option.
Vegetable Add-ins
Almost any vegetable works here! Try adding bell peppers, edamame, snap peas, bok choy, or mushrooms. For another fantastic chicken dinner idea, be sure to check out this Creamy Garlic Mushroom Chicken.
Base Options
Serve your teriyaki chicken over quinoa, soba noodles, udon noodles, or even cauliflower rice for a low-carb alternative. You can also serve it alongside a simple side, like these Garlic Butter Green Beans.
Storage and Meal Prep Instructions
This Teriyaki Chicken Bowl is perfect for meal prep. To store, allow all components to cool completely. Portion the rice, chicken, and vegetables into individual airtight containers. Store the sauce in a separate small container to prevent the rice from getting soggy. The bowls will keep in the refrigerator for up to 4 days. You can reheat in the microwave for 1-2 minutes or enjoy it cold.
Frequently Asked Questions
Absolutely! This recipe is perfect for meal prep. Cook the chicken, rice, and vegetables and store them in separate airtight containers in the refrigerator. You can also store the sauce separately. Assemble the bowls just before serving or store them pre-assembled for up to 4 days.
The easiest way to thicken teriyaki sauce is with a cornstarch slurry. Simply mix one tablespoon of cornstarch with two tablespoons of cold water until smooth, then whisk it into the simmering sauce. Let it cook for another minute or two until it has thickened to your desired consistency.
Yes, it can be a very healthy meal! To keep it healthy, use lean chicken, load up on vegetables, serve it over brown rice or quinoa, and be mindful of the sugar content. Making your own sauce gives you full control over the ingredients.
A classic teriyaki chicken bowl typically contains bite-sized pieces of chicken cooked in a sweet and savory teriyaki sauce, served over a bed of steamed rice. Common additions include steamed or stir-fried vegetables like broccoli, carrots, and edamame, and it’s often garnished with sesame seeds and sliced green onions.
Boneless, skinless chicken thighs are often preferred for their rich flavor and because they remain juicy and tender after cooking. However, boneless, skinless chicken breast is a great leaner alternative. Just be careful not to overcook it.
More Recipes You’ll Love
Did you love making this Teriyaki Chicken Bowl? We hope it becomes a staple in your kitchen. If you tried it, please leave a comment below and let us know how it turned out! For more recipe inspiration, be sure to follow us on Pinterest.
Teriyaki Chicken Bowl Recipe
Teriyaki Chicken Bowl (The Ultimate Recipe)
Ingredients
Equipment
Instructions
- In a small saucepan, whisk together soy sauce, mirin, brown sugar, ginger, and garlic. Bring to a simmer over medium heat. In a small bowl, mix cornstarch and cold water to make a slurry. Whisk the slurry into the sauce and cook for 1-2 minutes until thickened. Remove from heat.
- Heat sesame oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned and cooked through, about 5-7 minutes.
- Pour about 3/4 of the teriyaki sauce over the cooked chicken. Stir continuously until the chicken is fully coated and the sauce is bubbly and caramelized.
- Divide the cooked rice among four bowls. Top with the teriyaki chicken, steamed broccoli, and carrots. Garnish with toasted sesame seeds and sliced green onions. Drizzle with remaining sauce if desired.
Notes
Tip 2: Don't let the sauce boil for too long after adding the cornstarch, as it can lose its thickening power.
Tip 3: You can prepare the sauce up to a week in advance and store it in an airtight container in the refrigerator.
