Forget takeout! This easy Teriyaki Chicken Bowl recipe delivers juicy, savory chicken coated in a luscious, homemade teriyaki sauce that’s miles better than anything from a bottle. Served over fluffy rice with your favorite veggies, it’s the perfect healthy, satisfying, and customizable meal for any night of the week. You’ll have this delicious dinner on the table in under 30 minutes!
We’ve all been there: craving a flavorful, satisfying meal but short on time and energy. This is where the classic Teriyaki Chicken Bowl comes to the rescue. It strikes the perfect balance of sweet and savory, with tender bites of chicken and crisp vegetables. Plus, making the sauce from scratch is surprisingly simple and allows you to control the ingredients. For another fantastic weeknight chicken dinner, check out this Garlic Butter Baked Chicken Breast (coming soon).
Why You’ll Love This Teriyaki Chicken Bowl Recipe
- Incredibly Flavorful: The homemade teriyaki sauce is rich, glossy, and perfectly balanced. It’s so much better than store-bought!
- Quick & Easy: This entire meal comes together in about 30 minutes, making it ideal for busy weeknights.
- Completely Customizable: Swap out the veggies, use a different protein, or serve it over quinoa. The possibilities are endless.
- Great for Meal Prep: This recipe is perfect for making ahead. Just portion everything out for easy grab-and-go lunches throughout the week.
What Goes Into a Teriyaki Chicken Bowl?
The magic of this recipe lies in its simple, high-quality ingredients. The star is our homemade teriyaki sauce, which comes together with just a few pantry staples.
For the Homemade Teriyaki Sauce
- Soy Sauce: The savory, umami base of our sauce. I recommend using a low-sodium version to control the saltiness.
- Mirin: A sweet Japanese rice wine that adds authentic flavor and a beautiful glaze.
- Brown Sugar: Provides a deep, molasses-like sweetness that balances the soy sauce.
- Fresh Ginger & Garlic: These aromatics are essential for a vibrant, fresh-tasting sauce.
- Cornstarch: A cornstarch slurry is the secret to a thick, glossy sauce that clings to the chicken.
For the Chicken & Bowl
- Chicken: Boneless, skinless chicken thighs are my top choice for their rich flavor and tenderness, but chicken breast works wonderfully too.
- Rice: Fluffy white rice is classic, but feel free to use brown rice, quinoa, or even cauliflower rice for a low-carb option.
- Broccoli: Steamed or roasted broccoli adds a pop of color and essential nutrients.
- Carrots: Shredded or julienned carrots provide a sweet crunch.
- Toppings: Sesame seeds and sliced green onions are the perfect finishing touch.
How to Make The Best Teriyaki Chicken Bowl
Making this restaurant-quality bowl at home is a simple, four-step process. Let’s get started!
Step 1: Make the Homemade Teriyaki Sauce
In a small saucepan, combine the soy sauce, mirin, brown sugar, minced ginger, and minced garlic. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves. In a separate small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly pour the slurry into the saucepan, whisking constantly. Continue to simmer for another 1-2 minutes until the sauce thickens to your desired consistency. Set aside.
Step 2: Marinate the Chicken
Cut the chicken into bite-sized pieces and place them in a bowl. Pour about one-third of the prepared teriyaki sauce over the chicken and toss to coat. Let it marinate for at least 15 minutes to allow the flavors to penetrate the meat. If you love this marinade style, you’ll also enjoy our Grilled Teriyaki Chicken recipe (coming soon).
Step 3: Cook the Chicken
Heat a tablespoon of sesame oil or vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer, being careful not to overcrowd the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Pour the remaining teriyaki sauce over the chicken and cook for another minute until everything is heated through and the chicken is beautifully glazed.
Step 4: Assemble Your Bowls
Now for the fun part! Divide the cooked rice among four bowls. Top with the glazed teriyaki chicken, steamed broccoli, and shredded carrots. Garnish with a sprinkle of sesame seeds and sliced green onions before serving.
Tips for the Perfect Bowl
- Don’t Overcook the Chicken: Keep a close eye on the chicken to ensure it stays tender and juicy.
- Adjust Sauce Thickness: If your sauce is too thick, whisk in a tablespoon of water. If it’s too thin, simmer it for a few more minutes.
- Toast Your Sesame Seeds: For an extra layer of nutty flavor, toast your sesame seeds in a dry pan for 2-3 minutes until fragrant.
Customizations and Variations
This Teriyaki Chicken Bowl is a fantastic base for creativity. Try some of these delicious variations!
- Add Pineapple: For a sweet and tangy twist, add pineapple chunks to the skillet during the last few minutes of cooking the chicken.
- Make it Spicy: Add a teaspoon of sriracha or a pinch of red pepper flakes to the teriyaki sauce for a bit of heat. A spicy version can be reminiscent of our Spicy Korean Pork Stir-Fry (coming soon).
- Switch up the Veggies: Bell peppers, edamame, snap peas, or mushrooms would all be excellent additions.
- Try a Different Protein: This recipe works great with beef, shrimp, or even tofu for a vegetarian option.
Frequently Asked Questions
Absolutely. This homemade teriyaki sauce is fantastic on salmon, shrimp, beef (like flank or sirloin steak), and pork. For a vegetarian option, it works wonderfully with firm tofu or tempeh.
For this recipe, a quick 15-minute marinade is enough to add great flavor. However, for a deeper flavor, you can marinate the chicken for up to 4 hours in the refrigerator. Any longer and the texture of the chicken may start to change.
Yes, it can be very healthy! By making the sauce at home, you control the sugar and sodium content. It’s a balanced meal with lean protein from chicken, carbs from rice, and vitamins from vegetables like broccoli and carrots. For an even healthier version, use brown rice and load up on extra veggies.
The options are endless! Popular additions include edamame, sliced bell peppers, mushrooms, snap peas, avocado, pineapple chunks for a touch of sweetness, or a sprinkle of red pepper flakes for some heat.
Soy sauce is a primary ingredient in teriyaki sauce, providing a salty, umami flavor. Teriyaki sauce is much more complex; it’s a glaze that includes soy sauce but is sweetened with ingredients like mirin and sugar, and thickened to create its signature glossy coating.
Enjoy Your Homemade Creation!
You’ve just created a mouthwatering Teriyaki Chicken Bowl that’s healthier, tastier, and more affordable than takeout. This recipe is sure to become a staple in your dinner rotation. If you tried it, please leave a comment below and let us know what you think! For more recipe inspiration, follow us on Pinterest.
Teriyaki Chicken Bowl Recipe
Teriyaki Chicken Bowl (The Easiest Homemade Recipe!)
Ingredients
Equipment
Instructions
- In a small saucepan, combine soy sauce, mirin, brown sugar, minced ginger, and garlic. Bring to a simmer over medium heat until sugar dissolves. In a small bowl, whisk cornstarch and cold water to make a slurry. Slowly whisk the slurry into the sauce and simmer for 1-2 minutes until thickened. Set aside.
- Place the bite-sized chicken pieces in a bowl. Pour about 1/3 of the teriyaki sauce over the chicken, toss to coat, and let marinate for at least 15 minutes.
- Heat sesame oil in a large skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes, until golden and cooked through. Pour the remaining sauce over the chicken and stir to coat everything.
- Divide the cooked rice into four bowls. Top with the teriyaki chicken, steamed broccoli, and shredded carrots. Garnish with sesame seeds and sliced green onions.
Notes
Meal Prep: Portion the cooked chicken, rice, and veggies into separate containers for easy lunches during the week. Keep the sauce separate if possible to prevent the rice from getting soggy.
Protein Variations: This recipe is also delicious with steak tips, shrimp, or cubed firm tofu.
