Teriyaki Chicken Bowl

Why You’ll Love This Recipe

This dish delivers that irresistible restaurant-style teriyaki flavor right at home. The glossy sauce coats every bite of chicken, the vegetables add freshness and crunch, and the rice soaks up all that flavorful goodness. It’s versatile, meal-prep friendly, and ready in under 30 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Soy sauce

• Brown sugar or honey

• Rice vinegar or mirin

• Garlic, minced

• Fresh ginger, grated

• Cornstarch

• Water

• Cooked white or brown rice

• Steamed vegetables (broccoli, carrots, snap peas, or bell peppers)

• Sesame seeds (for garnish)

• Green onions, sliced (for garnish)

Directions

1. In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, ginger, and ½ cup water to make the teriyaki sauce base.

2. In another small bowl, mix cornstarch with 2 tablespoons water to make a slurry.

3. Heat a skillet over medium-high heat and cook chicken until browned and cooked through, about 5–6 minutes per side. Remove and slice into strips.

4. In the same skillet, pour in the sauce base and bring to a simmer.

5. Stir in the cornstarch slurry and cook until sauce thickens to a glossy glaze.

6. Add sliced chicken back into the skillet and toss to coat in the sauce.

7. Serve chicken over a bed of rice with steamed vegetables.

8. Garnish with sesame seeds and green onions before serving.

Servings and timing

Serves 4 people.
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes

Variations

• Spicy Teriyaki: Add sriracha or red pepper flakes to the sauce.

• Low-Sodium: Use low-sodium soy sauce.

• Grilled Version: Grill chicken for a smoky flavor, then brush with sauce.

• Protein Swap: Try shrimp, beef, or tofu instead of chicken.

• Veggie Boost: Add zucchini, mushrooms, or edamame.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water to loosen the sauce if needed.
Can be frozen for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use store-bought teriyaki sauce?

Yes, but homemade gives a fresher, more customizable flavor.

Can I make this gluten-free?

Yes, use tamari or coconut aminos instead of soy sauce.

Can I use chicken thighs?

Absolutely—they stay extra juicy and flavorful.

What rice works best?

White rice, brown rice, or even cauliflower rice all work well.

Can I meal-prep this?

Yes, it stores well in containers for grab-and-go lunches.

Do I need mirin?

It adds authentic flavor, but you can use rice vinegar with a pinch of sugar instead.

Can I add pineapple?

Yes, pineapple chunks pair wonderfully with teriyaki sauce.

Can I make it ahead?

Yes, prepare the chicken and sauce, then assemble bowls when ready to serve.

How do I keep the chicken tender?

Avoid overcooking and slice against the grain.

Can I double the sauce?

Yes, especially if you like extra to drizzle over rice and veggies.

Conclusion

The Teriyaki Chicken Bowl is a flavorful, satisfying dish that’s quick to make and easy to customize. With juicy chicken, vibrant vegetables, and a glossy homemade teriyaki sauce, it’s a weeknight dinner favorite that rivals your favorite takeout.

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