Chicken Teriyaki Bowl

Teriyaki bowl surrounded by a bowl of veggies, a small glass bowl of teriyaki sauce, a plate of chicken thighs, and a small bowl of chopped green onions.

5 from 2 votes

My teriyaki bowl recipe is made with tender chicken, colorful veggies, and a super easy yet flavorful homemade teriyaki sauce. I serve the whole thing over fluffy white rice for a quick meal that's perfect for dinner at home!

Prep Time10

Cook Time20

Marinating Time30

Total Time1

Course: Dinner Recipes

Cuisine: Asian

Servings:

Calories: 792kcal

Author: Samantha Erb

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