Easy Teriyaki Chicken Bowl | Simple Dinner

Ready to spice up your dinner game? This quick and easy teriyaki chicken bowl is your ticket to a delicious meal with minimal effort. Packed with juicy chicken, vibrant veggies, and a killer teriyaki sauce, it’s perfect for those busy nights when you want something tasty without the fuss.

An overhead shot of a teriyaki chicken bowl with chopsticks to the side and a bowl of sesame seeds and more chicken on a serving tray at the top.

Why we love these Teriyaki Chicken Bowls:

  • They come together in a flash! Speed things up even more with pre-cooked rice and microwavable steamed veggies.
  • Customizable! Add your favorite veggies and toppings, and make it your own.
  • Healthy and hearty, giving you a balanced meal that’s as nutritious as it is tasty.

What You’ll Need to Complete These Teriyaki Chicken Bowls:

An overhead picture of all the ingredients needed to make teriyaki chicken bowls.

You will need the following ingredients:

  • Boneless skinless chicken breasts: chicken thighs are also a great option!
  • Olive oil
  • Basmati or Jasmine rice: Use pre-cooked rice packages to make this meal faster!
  • Veggies of choice: We love edamame, 
  • broccoli, and bell peppers!
  • Salt and Pepper
  • Low-sodium soy sauce
  • Chicken broth
  • Light brown sugar
  • Honey
  • Garlic powder
  • Ground ginger: feel free to use fresh ginger 
  • Sesame oil
  • Rice Vinegar
  • Cornstarch for thickening the sauce

You will need the following supplies:

  • Frying pan
  • Stirring utensils
  • Measuring tools
  • Pot, instant pot or rice cooker
  • Pot for steaming veggies: You can buy bags of veggies and steam them in the microwave!

How to Make a Teriyaki Chicken Bowl Recipe

Picture at a 45-degree angle of prepared teriyaki chicken, broccoli, and rice on a serving tray.

COOK THE CHICKEN

Cut chicken into one-inch cubes. In a large skillet, heat olive oil on medium-high heat. Add cubed chicken to the pan, season with salt and pepper, and cook, stirring occasionally, until golden brown and cooked through. 

Process before and after photo of chicken in pan raw, and then a picture of what the chicken looks like cooked.

MAKE TERIYAKI SAUCE

While the chicken is cooking, make the sauce. In a small bowl, whisk together soy sauce, chicken broth, brown sugar, honey, garlic powder, ground ginger, sesame oil, rice vinegar, and cornstarch mixture for about 1 minute, until well combined.

Process before and after of making teriyaki sauce in a glass bowl.

ADD SAUCE TO PAN

When the chicken is done cooking, add the teriyaki sauce mixture and stir until all the chicken is coated. Bring chicken and sauce mixture to a simmer for 3-4 minutes, sauce will thicken as it simmers. 

Two side-by-side process photos. The first one is finished chicken with teriyaki sauce in the pan. The second is all the food on the serving tray with a spoon drizzling on more teriyaki sauce

SERVE AND ENJOY!

Once the sauce has thickened, it’s ready to serve over rice with your favorite steamed veggies. In a bowl, layer chicken, and veggies on top of rice and drizzle extra teriyaki sauce from the pan over if desired. Garnish with sesame seeds and green onions, optional

Veggie Ideas! 

Any stir fry veggies will work great!

These include red bell pepper, green bell pepper, edamame, broccoli, baby corn, and water chestnuts.

This teriyaki chicken bowl recipe is one of our favorites for an easy go-to dinner, and it makes great leftovers!

FAQs

How should I store my Chicken Teriyaki Bowls?

To store your Chicken Teriyaki Bowls, keep the chicken, vegetables, and rice in separate airtight container in the refrigerator. This way, everything stays fresh and maintains its texture. Your meal components will be good for 2-3 days, making it easy to assemble a quick lunch or dinner whenever needed. When you’re ready to eat, reheat and combine each part for a tasty, convenient meal.

Can I use coconut aminios instead of soy sauce?

Yes, you can use coconut aminos instead of soy sauce in your Teriyaki Chicken Bowls! They are interchangeable cup-for-cup, making the swap super easy. Coconut aminos are a great alternative, especially if you’re looking for a gluten-free or lower-sodium option. The flavor is slightly sweeter and less salty, but it works perfectly in this recipe. Enjoy the same delicious taste with a bit of a healthier twist!

Can I use boneless skinless chicken thighs instead of chicken breast?

Yes, you can definitely use chicken thighs instead of chicken breasts in your Teriyaki Chicken Bowls! Chicken thighs are a fantastic substitution and will add a bit more richness to the dish. Just keep in mind that they will require a little extra cooking time compared to chicken breasts. Cook them thoroughly until they reach an internal temperature of 165°F to ensure they’re safe and delicious.

Can I use brown rice instead of basmati?

Yes, you can use any rice you prefer, including brown rice. Just keep in mind that brown rice takes about twice as long to cook because it still has the bran intact. You can use instant rice or pre-cooked rice packs for a quicker option. If you’re looking for a low-carb alternative, cauliflower rice is a great choice and cooks up in just a few minutes.

Can I meal prep these ahead of time?

Yes! Teriyaki Chicken Bowls are perfect for meal prepping. Cook the chicken, rice, and vegetables ahead of time, then store them in separate airtight containers in the refrigerator. They’ll stay fresh for 2-3 days, making it easy to assemble a quick, delicious meal during the week. When you’re ready to eat, just reheat and combine everything for a hassle-free healthy lunch or dinner.

Picture at a 45-degree angle of prepared teriyaki chicken, broccoli, and rice on a serving tray.

Picture at a 45-degree angle of prepared teriyaki chicken, broccoli, and rice on a serving tray.

Quick and Easy Teriyaki Chicken Bowl

This quick and easy teriyaki chicken bowl is packed with juicy chicken, vibrant veggies, and a killer teriyaki sauce.
Prep Time 5 minutes
Cook Time 25 minutes
Serving Size 4

Ingredients

  • 4 boneless skinless chicken breast, cut into 1 inch cubes
  • 1-2 tablespoons olive oil
  • salt and pepper to taste
  • 3 cups prepared basmati or jasmine rise
  • steamed veggies of choice

Teriyaki Sauce

  • 1/2 cup low-sodium soy sauce (we love using coconut aminos too!)
  • 1/2 cup chicken broth
  • 2 tablespoons light brown sugar, tightly packed (dark brown sugar works too)
  • 1/4 cup honey
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 3/4 teaspoon sesame oil
  • 1 tablespoon rice vinegar
  • 2 tablespoons cornstarch + 1/4 cup cold water whisked together
  • sesame seeds and finely sliced green onions for garnish

Instructions

  • In a large skillet, heat olive oil on medium-high heat. Add cubed chicken to the pan, season with salt and pepper, and cook, stirring occasionally, until golden brown and cooked through. 
  • While the chicken is cooking, make the sauce. In a small bowl, whisk together soy sauce, chicken broth, brown sugar, honey, garlic powder, ground ginger, sesame oil, rice vinegar, and cornstarch mixture for about 1 minute, until well combined.
  • When the chicken is done cooking, add the teriyaki sauce mixture and stir until all the chicken is coated. Bring chicken and sauce mixture to a simmer for 3-4 minutes, sauce will thicken as it simmers. 
  • Once the sauce has thickened, it’s ready to serve over rice with your favorite steamed veggies. In a bowl, layer chicken and veggies on top of rice and drizzle extra teriyaki sauce from the pan over if desired. Garnish with sesame seeds and green onions, optional.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating