This easy teriyaki chicken bowl is a fast, flavorful, and satisfying homemade dinner. Tender chicken is coated in a savory-sweet teriyaki glaze and served over fluffy rice with crisp vegetables.
Why You’ll Love This Easy Teriyaki Chicken Bowl
This easy teriyaki chicken bowl is also great for meal prep because the chicken, rice, and vegetables can be stored separately and assembled when you’re ready to eat.
- Quick and Convenient: Comes together start to finish in roughly 30 minutes, making it ideal for busy weeknights.
- Better Than Takeout: Uses simple pantry staples to create a balanced glaze that tastes fresh and vibrant.
- Customizable: Easily adaptable to whatever vegetables you happen to have in your refrigerator.
- Great for Meal Prep: Stores well in airtight containers for quick lunches throughout the week.
Ingredients
For the Teriyaki Sauce:
- 1/3 cup low-sodium soy sauce
- 1/4 cup water
- 2 tablespoons packed brown sugar
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced
- 1 teaspoon cornstarch mixed with 2 tablespoons cold water
For the Chicken Bowl:
- 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon neutral cooking oil, such as canola or avocado oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups cooked white or brown rice
- 2 cups broccoli florets, steamed or roasted
- 1 cup shredded carrots
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
How to Make Teriyaki Chicken Bowl
- In a small bowl, whisk together the low-sodium soy sauce, water, brown sugar, rice vinegar, honey, grated ginger, and minced garlic until the sugar dissolves. Set aside.
- In a small cup, mix the cornstarch and cold water together until completely smooth to create a slurry.
- Pat the chicken thigh pieces dry with paper towels and season them lightly with salt and black pepper.
- Heat the neutral cooking oil in a large skillet over medium-high heat until shimmering.
- Add the chicken pieces in a single layer. Cook without disturbing for 4 to 5 minutes to get a nice golden-brown crust, then stir and cook for another 3 to 4 minutes until the chicken is cooked through. Chicken should reach a safe internal temperature of 165°F (74°C).
- Pour the prepared soy sauce mixture directly into the skillet with the cooked chicken, letting it come to a gentle simmer.
- Stir in the cornstarch slurry. Let the sauce simmer for 1 to 2 minutes, stirring frequently, until the glaze thickens and coats the back of a spoon and the chicken. Remove the skillet from the heat.
- To assemble the bowls, divide the cooked rice evenly among four serving bowls.
- Top each bed of rice with the glazed teriyaki chicken, steamed broccoli florets, and shredded carrots.
- Garnish with sesame seeds and sliced green onions before serving warm.
Tips for the Best Teriyaki Chicken Bowl
- Use Chicken Thighs: While chicken breasts work, boneless skinless thighs stay much juicier and absorb the savory sauce better during cooking.
- Prep Everything First: Because the cooking process moves quickly, measure your sauce ingredients and chop your vegetables before you turn on the stove.
- Control the Sweetness: Adjust the amount of brown sugar or honey in the sauce to match your personal preference for sweetness.
- Get a Good Sear: Let the chicken pieces develop a golden crust before adding the sauce to build deeper flavor in the pan.
Easy Variations
- Vegetable Swaps: Substitute the broccoli and carrots with sliced bell peppers, snap peas, edamame, or baby bok choy based on seasonal availability.
- Base Options: Swap the standard white or brown rice for quinoa, cauliflower rice, or even lo mein noodles depending on your preference.
- Spicy Kick: Add a pinch of red pepper flakes or a drizzle of sriracha into the teriyaki sauce if you prefer some heat.
Serving Suggestions
- Serve immediately while the chicken and rice are hot.
- Pair with a side of potstickers, egg rolls, or a cucumber salad dressed with rice vinegar and sesame oil.
- Provide extra sliced green onions and sesame seeds at the table so diners can garnish their bowls to taste.
Storage and Reheating
- Refrigerator: Store leftover chicken, rice, and vegetables in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezer: You can freeze the cooked teriyaki chicken for up to 2 months. For best results, freeze the chicken separately from the fresh vegetables and rice.
- Reheating: Reheat individual portions in the microwave on medium power for 1 to 2 minutes until warmed through, stirring halfway. Alternatively, warm the chicken in a skillet over medium-low heat with a splash of water to loosen the glaze.
Frequently Asked Questions
- Can I use chicken breasts instead of thighs? Yes, boneless skinless chicken breasts can be used in this recipe. Just be careful not to overcook them, as they can dry out faster than thighs.
- How do I make the sauce thicker? If the sauce is too thin, let it simmer for an extra minute or mix a tiny bit more cornstarch with cold water and stir it into the simmering pan until it reaches your desired consistency.
- Can I make the teriyaki sauce ahead of time? Absolutely. You can whisk the sauce ingredients together and store them in a jar in the refrigerator for up to 5 days before cooking the chicken.
- What is the best type of rice to use? Short-grain or medium-grain white rice works wonderfully because it holds its shape and clings to the sauce, but jasmine rice or brown rice are also great choices.