Chicken Teriyaki Bowl

Jump to Recipe

Want a tasty dinner that doesn’t eat up your whole evening? This Chicken Teriyaki Bowl has your back. Picture juicy chicken, coated in a sweet and tangy teriyaki glaze, piled on warm rice with fresh veggies. You can pull it all together in less than half an hour. I’ve tried plenty of versions over the years, but honestly, this one always wins at my house.

Why You’ll Love This Recipe

This isn’t your usual chicken teriyaki. It’s the kind of recipe that actually makes weeknights easier. Fast, simple, and packed with flavor—honestly, it’s everything you want in a go-to dinner:

Quick & Easy: Minimal prep time and simple steps make it ideal for busy schedules.
Healthy & Customizable: Load it up with your favorite vegetables for a nutritious and balanced meal.
Incredibly Flavorful: The homemade teriyaki sauce is sweet, savory, and perfectly coats every bite.
Kid-Friendly: Even picky eaters will love the sweet and savory flavor combination of this chicken teriyaki.
Better Than Takeout: Skip the restaurant queues and enjoy restaurant-quality chicken teriyaki in the comfort of your own home.

Ingredients Breakdown

Let’s break down the key ingredients that make this Chicken Teriyaki Bowl so delicious:

Chicken: 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces. Thighs offer richer flavor, but breasts work well too.
Soy Sauce: 1/2 cup (120 ml) low-sodium soy sauce. This forms the base of our teriyaki sauce.
Mirin: 1/4 cup (60ml) mirin (sweet rice wine). Adds sweetness and depth of flavor.
Sake (optional): 2 tablespoons (30ml) sake. Enhances the savory notes, but can be omitted if unavailable.
Brown Sugar: 2 tablespoons (26g) packed light brown sugar. Balances the saltiness of the soy sauce and provides caramelization.
Honey: 1 tablespoon (21g) honey. Adds shine and a touch of extra sweetness.
Ginger: 1 tablespoon (10g) grated fresh ginger. Adds a warm, zesty flavor.
Garlic: 2 cloves, minced. Essential for a savory and aromatic teriyaki sauce.
Sesame Oil: 1 teaspoon (5ml) sesame oil. Contributes a nutty aroma and flavor.
Cornstarch: 1 tablespoon (7g) cornstarch, mixed with 2 tablespoons (30ml) cold water. This slurry thickens the sauce to a perfect glaze.
Cooked Rice: 2 cups cooked white or brown rice, for serving.
Broccoli Florets: 1 cup (85g) broccoli florets. Add your favorite vegetables! Snow peas, bell peppers, or carrots are also great additions.
Sesame Seeds & Green Onions: For garnish. These add a touch of visual appeal and flavor.

Kitchen Tools Needed

Large Skillet or Wok: For cooking the chicken and sauce. I prefer a non-stick skillet for ease of cleanup.
Measuring Cups & Spoons: For precise ingredient measuring.
Mixing Bowls: To prepare the sauce and toss the chicken.
Whisk: To combine the sauce ingredients.
Cutting Board & Knife: To prepare the chicken and vegetables.
Rice Cooker (optional): To cook the rice perfectly.

How to Make Chicken Teriyaki (Step-by-Step Instructions)

Follow these simple steps to create your own delicious Chicken Teriyaki Bowl:

Prepare the Teriyaki Sauce: In a medium bowl, whisk together the soy sauce, mirin, sake (if using), brown sugar, honey, ginger, garlic, and sesame oil. Set aside.
Cook the Rice: Prepare the white or brown rice according to package instructions. Fluff with a fork and keep warm.
Sauté the Vegetables: Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the broccoli florets (or your preferred vegetables) and stir-fry for 3-4 minutes, or until crisp-tender. Remove from the skillet and set aside.
Cook the Chicken: Add the chicken pieces to the same skillet and cook over medium-high heat for 5-7 minutes, or until browned on all sides and cooked through. Use a meat thermometer to ensure an internal temperature of 165°F (74°C).
Add the Sauce: Pour the prepared teriyaki sauce over the cooked chicken. Bring the sauce to a simmer and cook for 2-3 minutes, or until the sauce begins to thicken slightly.
Thicken the Sauce: Whisk the cornstarch slurry and pour it into the simmering sauce. Continue to cook, stirring constantly, for 1-2 minutes, or until the sauce is thickened and glossy.
Combine Everything: Add the sautéed vegetables back to the skillet with the chicken and teriyaki sauce. Toss to combine and coat everything evenly.
Assemble the Bowls: Divide the cooked rice among bowls. Top with the chicken teriyaki and vegetables.
Garnish and Serve: Sprinkle with sesame seeds and sliced green onions. Serve immediately and enjoy your delicious chicken teriyaki bowl.

Pro Tips for Success

Don’t Overcrowd the Pan: Cook the chicken in batches to ensure even browning. Overcrowding will steam the chicken instead of searing it.
Adjust the Sweetness: Taste the teriyaki sauce and adjust the brown sugar or honey to your liking. Some prefer a sweeter sauce, while others prefer a more savory one.
Use Fresh Ginger & Garlic: Freshly grated ginger and minced garlic will provide the best flavor.
Control the Heat: Keep a close eye on the sauce while it’s simmering to prevent it from burning. Reduce the heat if necessary.
Make it Ahead: The teriyaki sauce can be made ahead of time and stored in the refrigerator for up to 3 days.

Variations & Dietary Swaps

This recipe is easily adaptable to suit your preferences and dietary needs:

Vegetarian: Substitute the chicken with tofu or tempeh. Press the tofu to remove excess moisture and cube it before cooking.
Gluten-Free: Use tamari instead of soy sauce to ensure the recipe is gluten-free.
Spicy: Add a pinch of red pepper flakes to the teriyaki sauce or drizzle with sriracha before serving for a kick of heat.
Add More Vegetables: Feel free to add other vegetables you enjoy, such as snap peas, carrots, or mushrooms.
Cauliflower Rice: For a low-carb option, serve the chicken teriyaki over cauliflower rice instead of regular rice.

Serving Suggestions

This Chicken Teriyaki Bowl is a complete meal on its own, but you can also serve it with:

Edamame: Steamed edamame pods make a healthy and delicious side dish.
Miso Soup: A warm bowl of miso soup is a comforting and flavorful accompaniment.
Seaweed Salad: Add a refreshing seaweed salad for a taste of the ocean.

Storage & Reheating

Storage: Leftover chicken teriyaki can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the chicken teriyaki in the microwave or in a skillet over medium heat until heated through. Add a splash of water or broth if needed to prevent it from drying out.

Troubleshooting / FAQ

Why is my teriyaki sauce too thin?

Make sure to use cornstarch slurry to thicken the sauce. If it’s still too thin, add a little more cornstarch slurry, a teaspoon at a time, until it reaches your desired consistency.

Why is my chicken dry?

Avoid overcooking the chicken. Cook it just until it’s cooked through and no longer pink in the center. Using chicken thighs instead of breasts can also help to prevent dryness.

Can I use frozen vegetables?

Yes, you can use frozen vegetables. Just make sure to thaw them completely before adding them to the skillet.

Final Thoughts

This Chicken Teriyaki Bowl shows you can have both great flavor and healthy food, even on busy days. It comes together fast, and honestly, it hits the spot. The whole family’s into it. Try swapping in different veggies or playing around with the sauce until it’s just right for you. Once you taste it, you’ll probably want to make it again next week. I always do.

If you love this Chicken Teriyaki Bowl, you might also enjoy these quick and easy recipes:

Shrimp Scampi: Add more seafood to your weekly meal plan.
Easy Chicken Fajitas: A different way to enjoy chicken.

If you made this Chicken Teriyaki Bowl recipe, I’d love to hear about it! Share a photo on social media and tag me!

A quick and easy Chicken Teriyaki Bowl with juicy chicken, homemade teriyaki glaze, rice, and fresh vegetables. Ready in under 30 minutes, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course dinner, Main Course

Cuisine Japanese

Servings 4

Calories 550 kcal

Ingredients

1.5 lbs boneless skinless chicken thighs or breasts, cut into 1-inch pieces
1/2 cup low-sodium soy sauce
1/4 cup mirin
2 tbsp sake optional
2 tbsp packed light brown sugar
1 tbsp honey
1 tbsp grated fresh ginger
2 cloves garlic minced
1 tsp sesame oil
1 tbsp cornstarch mixed with 2 tbsp cold water slurry
2 cups cooked white or brown rice
1 cup broccoli florets or other vegetables
Sesame seeds & sliced green onions for garnish

Instructions

Prepare the teriyaki sauce by whisking soy sauce, mirin, sake, brown sugar, honey, ginger, garlic, and sesame oil.
Cook rice according to package instructions and keep warm.
Sauté vegetables in a skillet or wok until crisp-tender, then set aside.
Cook chicken pieces until browned and cooked through (165°F internal temperature).
Add teriyaki sauce to chicken, simmer 2–3 minutes.
Stir in cornstarch slurry, cook until sauce thickens and turns glossy.
Return vegetables to skillet, toss to coat.
Assemble bowls with rice, chicken, and vegetables.
Garnish with sesame seeds and green onions, serve immediately.

Notes

Use chicken thighs for juicier flavor.
Tamari can replace soy sauce for gluten-free options.
Tofu or tempeh can substitute for chicken for vegetarians.

Want delicious recipes in your inbox?