Name: Teriyaki Chicken Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1 lb boneless, skinless chicken thighs or breasts; 1/4 cup soy sauce; 3 tbsp brown sugar or honey; 2 tbsp rice vinegar; 2 garlic cloves, minced; 1 tbsp fresh ginger, grated; 1 tbsp cornstarch; 1/3 cup water; 1 tsp sesame oil; 1 tbsp olive oil; 3 cups cooked white or brown rice; 2 cups broccoli florets; 1 cup carrots, sliced; 1 cup bell peppers, sliced; 2 green onions, sliced; 1 tsp sesame seeds

I make Teriyaki Chicken Bowl when I want a comforting, well-balanced meal with sweet and savory flavors. Tender chicken coated in glossy teriyaki sauce paired with rice and vegetables gives me a satisfying bowl that always feels like a complete meal.

Why You’ll Love This Recipe

I love this recipe because it’s easy, flavorful, and perfect for busy days. Everything comes together quickly, and I can customize the vegetables based on what I have on hand. It’s also great for meal prep since the flavors hold up really well. Teriyaki Chicken Bowl

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken thighs or breasts
soy sauce
brown sugar or honey
rice vinegar
garlic, minced
fresh ginger, grated
cornstarch
water
sesame oil
olive oil
cooked white or brown rice
broccoli florets
carrots, sliced
bell peppers, sliced
green onions, sliced
sesame seeds

Directions

I start by whisking together soy sauce, brown sugar, rice vinegar, garlic, ginger, cornstarch, water, and sesame oil to make the teriyaki sauce.

I heat olive oil in a skillet over medium-high heat and cook the chicken until browned and fully cooked. I remove the chicken from the pan and set it aside.

I pour the sauce into the same skillet and let it simmer until thickened. I return the chicken to the pan and toss it until fully coated in the sauce.

While the chicken cooks, I steam or sauté the vegetables until just tender. To assemble the bowls, I spoon rice into each bowl, top with teriyaki chicken and vegetables, and finish with green onions and sesame seeds.

Servings and Timing

I usually get 4 servings from this recipe.
Prep time: about 15 minutes
Cook time: about 20 minutes
Total time: about 35 minutes

Variations

I sometimes swap the chicken for tofu or shrimp for a different protein. When I want extra heat, I add chili flakes or sriracha. I also like using cauliflower rice or quinoa instead of regular rice for variety.

Storage/Reheating

I store the chicken, rice, and vegetables in separate airtight containers in the refrigerator for up to 4 days. When reheating, I warm everything gently in the microwave or on the stove, adding a splash of water if the sauce has thickened. Teriyaki Chicken Bowl

FAQs

Can I make teriyaki chicken bowls ahead of time?

I often prep all the components in advance and assemble the bowls during the week.

Can I use store-bought teriyaki sauce?

I use it when I’m short on time, but I prefer homemade for better flavor control.

What vegetables work best in this bowl?

I like broccoli, carrots, and bell peppers, but snap peas and zucchini work well too.

Is this recipe good for meal prep?

I think it’s excellent for meal prep because it reheats well and stays flavorful.

Can I make this recipe gluten-free?

I use gluten-free soy sauce or tamari to keep it gluten-free.

Conclusion

I keep Teriyaki Chicken Bowl in my regular rotation because it’s simple, customizable, and consistently delicious. With tender chicken, savory sauce, and fresh vegetables, this recipe gives me a dependable meal I can enjoy any day of the week.