My teriyaki bowl recipe comes together quickly with marinated chicken, homemade teriyaki sauce, steamed veggies, and fluffy rice. I love it for a weeknight dinner, and it’s super easy for meal prep, too!
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My Favorite Teriyaki Chicken Bowl Recipe
When coming up with some new ideas, I realized that I hadn’t shared my super easy chicken teriyaki bowl recipe yet! I’ve been making this one for years, ever since I discovered my love for teriyaki-flavored anything.
It actually reminds me of one of my favorite date night spots from when my husband Ben and I first got together. As I was working on the sauce for this recipe, he popped his head in the kitchen and smiled. “This smells familiar,” he said with a wink, and honestly, it touched my heart that he remembered!
Now, I make this for at-home date nights or even for family dinners with the kids. They love anything sticky, so this one definitely fits the bill!
Some more bowl recipes to try include my Southwest chicken bowl, sweet potato Buddha bowl, and chicken taco bowl!
Chicken Bowl Ingredients
- Chicken thighs – I like boneless, skinless chicken thighs best! They’re tender and absorb the marinade well. For something leaner, use chicken tenders or chicken breasts.
- Soy sauce – Adds flavor and depth to the marinade and homemade teriyaki sauce. Opt for low sodium to make the dish less salty. Coconut aminos are the best sub, and they are gluten-free too.
- Olive oil – Needed for the marinade and sauce.
- Rice vinegar – A touch of needed tang to balance out the sweetness. Apple cider vinegar also works!
- Sesame oil – Gives the bowl a slightly nutty flavor. When I run out, I just add some extra olive oil.
- Brown sugar – Sweetens the sauce! It also helps create that signature, glossy caramelized coating. I’ve also used honey or maple syrup.
- Vegetables – I went with broccoli, carrots, and red bell peppers for a variety of colors and textures! Snow peas would also be welcome.
- Seasonings – Garlic powder, onion powder, and ground ginger add extra flavor to the marinade and sauce, and the garlic and ginger in particular bring some warmth. I also added some fresh minced garlic to the veggies for an even stronger flavor.
- Cornstarch – To thicken the sauce. Potato starch or just some all-purpose flour can also be used.
- White Rice – The base of the bowl! Brown rice is another option.
- Sesame Seeds & Green Onion – Optional garnishes for serving! I love the added crunch from the seeds.
How to Make a Teriyaki Bowl
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Combine the chicken thighs with soy sauce, garlic powder, onion powder, ginger, brown sugar, rice vinegar, and olive oil in a bowl. Toss everything to coat, cover the bowl with plastic wrap, and refrigerate it for 30 minutes to marinate.
STEP TWO: When it’s done, add the marinated chicken to a large skillet with olive oil over medium heat. Cook for 5-7 minutes on each side or until golden brown and cooked through. Remove the cooked chicken from the pan and set it aside to rest.
STEP THREE: Add more soy sauce, olive oil, brown sugar, garlic powder, ginger, and rice vinegar to a small bowl with sesame oil and mix to combine. Mix the cornstarch with water in a separate bowl until smooth.
STEP FOUR: Cook the sauce over medium heat for about 1 minute, then add the cornstarch slurry and stir. Allow to cook until thickened, or about 1-2 minutes.
STEP FIVE: Heat some sesame oil in a pan over medium, then add the minced garlic, broccoli, carrots, and red bell pepper. Cook for 2-3 minutes, then add 2 tablespoons of water, cover, and steam it for 2 minutes.
STEP SIX: Finally, assemble the bowls! Slice the cooked chicken and distribute it evenly over bowls filled with the white rice. Top with the vegetables and teriyaki sauce, and garnish with sesame seeds and green onions. Enjoy!
Tips for the Best Chicken Rice Bowl
- After marinating, pull the chicken out of the fridge 10-15 minutes before cooking. It’ll turn out much juicer!
- This recipe moves quickly and will move even more quickly if the veggies are chopped in advance.
- Whisk the cornstarch and water together until there are no lumps for the smoothest results. Also, make sure to add the slurry to the simmering teriyaki sauce slowly so it thickens evenly.
- And if the sauce comes out a little too thick, thin it out with water. I add 1 tablespoon or so at a time until I get the consistency I want.
- I like to double the sauce so I have plenty of extra for drizzling and dipping. My husband could honestly eat the stuff by the spoonful!
Chicken and Rice Bowl Variations and Substitutions
- Choose a different protein. Sometimes I’ll use shrimp or tofu instead, or beef if I want something high in protein.
- Teriyaki bowls are great for using up leftovers! I often make them when I have leftover chicken thighs, breasts, or tenders in the fridge.
- Red pepper flakes or Sriracha add a spicy kick! We’re huge spicy food lovers in our house, so this is a must-make variation for me.
- I went with simple classics like broccoli and bell peppers, but other veggies like snap peas, zucchini, mushrooms, or bok choy would all taste fab here!
- Store-bought teriyaki sauce would definitely make this recipe easier, but I only recommend using it if time is a big, big issue. Homemade sauce has the best flavor — and doesn’t feature any additives.
What to Serve with a Teriyaki Chicken Bowl
With a carb, protein, and plenty of veggies, there isn’t much else needed to make this chicken rice bowl a meal! I usually make my Ninja Foodi rice for my base, or if I’m feeling fancy, I’ll whip up my shrimp fried rice recipe but leave out the shrimp. And when I want to save some time, I make the grilled chicken in the air fryer instead. It’s ready in just 15 minutes and cleanup is super easy.
Teriyaki Bowl FAQs
Can I make my teriyaki bowl ahead of time?
Absolutely! When I want to get ahead, I cook the sauce, chicken, vegetables, and rice, then store them separately in airtight containers in the fridge. They’ll keep for about 3 days so this is a great one for meal prep! All that’s left to do is reheat everything before assembling.
How should I store leftover chicken bowls?
As mentioned, all of the components of the bowls will keep for about 3 days in the fridge, or up to 2 months in the freezer. It’s best to store them separately to maintain their textures. I like to reheat the chicken, veggies, and rice in a skillet over medium-low. Feel free to add a splash of water to the teriyaki sauce to liven it back up.
What is the best kind of chicken to use for teriyaki chicken?
Boneless, skinless chicken thighs are juicy and tender, even after marinating and cooking, making them my top choice! They have a slightly higher fat content that helps them absorb all of the flavors well.
More Lunch Recipes
Chicken Teriyaki Bowl
Ingredients
For the Chicken & Marinade:
- 4 chicken thighs boneless, skinless
- ¼ cup soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1 tablespoon brown sugar
- 2 teaspoons rice vinegar
- 1 tablespoon olive oil
For the Teriyaki Sauce:
- ¼ cup soy sauce
- 1 tablespoon olive oil
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Vegetables:
- 2 cups broccoli florets
- 1 cup carrots sliced
- 2 cups red bell pepper sliced
- 2 teaspoons sesame oil
- 1 teaspoon garlic minced
For Serving:
- 2 cups white rice cooked
- Sesame seeds or green onions optional
Instructions
- In a bowl, add the chicken, soy sauce, garlic powder, onion powder, ginger, brown sugar, rice vinegar, and olive oil. Combine and coat each piece well with the marinade. Cover the bowl and let the chicken marinate in the fridge for 30 minutes.
- Heat 1 tablespoon oil in a large skillet or large frying pan over medium heat. Remove the chicken from the marinade and shake off any excess liquid. Cook for 5-7 minutes per side until golden brown and fully cooked (165°F internal temperature, checked with an instant-read thermometer). Remove the chicken pieces from the pan and let them rest.
- In a small bowl, mix soy sauce, olive oil, brown sugar, garlic powder, ginger, sesame oil, and rice vinegar. In another bowl, mix cornstarch and water until smooth. Stir and cook the sauce for 1 minute, then add the cornstarch mixture. Cook until the sauce thickens (1-2 minutes, or until it coats the back of a spoon).
- If the sauce is too thick, thin it with water. Add 1 tablespoon at a time, stirring until desired consistency is reached. Adjust to taste.
- Heat 2 teaspoons of sesame oil in a hot pan, then add minced garlic, broccoli, carrots, and red bell pepper. Cook for 2-3 minutes. Add 2 tablespoons water, cover, and steam them for 2 minutes until they become tender.
- To assemble the chicken teriyaki bowls, slice the cooked chicken. Divide the cups of rice into bowls, then top the rice with sliced chicken and veggies. Pour teriyaki sauce over the top and garnish with sesame seeds or green onions.
Notes
- After marinating, pull the chicken out of the fridge 10-15 minutes before cooking. It’ll turn out much juicer.
- Whisk the cornstarch and water together until there are no lumps for the smoothest results.
- If the sauce comes out a little too thick, thin it out with water. I add 1 tablespoon or so at a time until I get the consistency I want.
- Feel free to change out the veggies for your favorites. I’ve used snap peas, zucchini, mushrooms, and bok choy before.
- This can also be served over quinoa or another grain.
- The sauce works well on basically all proteins including beef, pork, salmon, and even tofu.
- Store the sauce separately from other ingredients for best results when reheating for a quick lunch.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
This worked exactly as written, thanks!It even looked like your picture. I was very impressed, it tasted great.
Hi Kay, Thank you for your feedback! So glad to hear you enjoyed the recipe.