Make this easy Teriyaki Bowl recipe in under 30 minutes, with juicy chicken, my quick teriyaki sauce recipe, rice, and crisp veggies. It’s a healthy, flavorful, family-friendly dinner with a glossy sauce you’ll want on everything.
Here’s What You Need for this Teriyaki Bowl Recipe
This teriyaki chicken bowl recipe has two parts: a quick teriyaki chicken marinade and sauce, and a simple mix of rice, chicken, and veggies.
Teriyaki Bowl Ingredients
For the Homemade Teriyaki Sauce:
- Soy sauce – You may use regular, low sodium soy sauce or gluten free tamari.
- Brown sugar – feel free to swap in honey, like I do for my honey teriyaki salmon recipe.
- Cornstarch
- Minced garlic and ginger (optional) – The taste is still great even if you skip the ginger.
For the Chicken Teriyaki Bowl:
- Boneless skinless chicken thighs – Juicy, forgiving, and quick to cook. You can swap in slices of boneless skinless chicken breasts if you prefer.
- Neutral oil – Use something with a high smoke point like avocado, olive oil (not extra virgin) or canola.
- Cooked rice – I use jasmine, but any long-grain white rice works. Great way to use leftovers.
- Steamed broccoli or snap peas
- Shelled edamame
- Shredded carrot or cucumber
- Sesame seeds and green onions – For flavor and garnish.
Variations and Substitutions
This recipe is super adaptable—use what you have and what you love.
- Swap the protein – Use tofu, teriyaki shrimp, or sliced beef teriyaki instead of chicken in this dish.
- Change the base – Try brown rice, my fav sushi rice recipe , cauliflower rice, quinoa, or even noodles instead of white rice.
- Use store-bought sauce – If you’re in a rush, a good bottled teriyaki sauce works too.
- Add stir fry veggies – Red bell peppers, sautéed mushrooms, zucchini and/or cabbage would be great add-ins in the cooler months when you prefer cooked vegetables over raw.
- Spice it up – Add a drizzle of sriracha, spicy mayo for sushi or sprinkle in chili flakes if you want heat.
Grab These Tools
You don’t need anything fancy—just a few basics to get dinner on the table fast.
- Large skillet – A nonstick or cast iron pan works well for browning the chicken and finishing the sauce.
- Mixing bowl – For quickly whisking up the teriyaki sauce.
- Whisk – Helps dissolve the cornstarch and mix the sauce evenly.
- Rice cooker or saucepan – Use whatever method you like to cook the rice.
- Cutting board + knife – To prep the chicken and fresh vegetables.
- Tongs or spatula – For flipping the chicken and tossing everything together.
How to Make Teriyaki Bowls: An Easy Guide
This recipe comes together quickly once the rice is cooked. Here’s how to do it, step by step.
Step 1: Make the Sauce
- In a bowl, whisk together soy sauce, cold water, brown sugar, cornstarch, and garlic.
- Make sure there are no lumps—this step is key to a smooth, glossy finish.
Step 2: Cook the Chicken
- Heat oil in a large skillet over medium-high heat. Add chicken in a single layer and don’t touch it for 6 to 7 minutes—it’ll naturally release when ready to flip.
- Turn and cook 4 more minutes, or until fully cooked through.
Step 3: Sauce the Chicken
- Pour the teriyaki sauce directly into the skillet.
- Stir to coat, then let it bubble for 1 to 2 minutes until thickened and glossy. The sauce should cling to the chicken.
Step 4: Assemble the Bowls
- Divide rice between bowls. (I use my easy microwave rice method, my shortcut basmati rice recipe, or instant pot rice recipe.)
- Top with sauced chicken, steamed vegetables, edamame, and carrots or cucumber.
- Finish with sesame seeds and green onions.
Make Ahead and Storage
This bowl is great for meal prep and keeps well in the fridge.
Storing
- Store components separately – Keep the chicken, rice, and veggies in separate containers if you want the best texture when reheating.
- Fridge life: Everything will stay fresh for up to 4 days.
Freezing
- Freeze the chicken and rice – Let them cool first, then store in an airtight container.
- Skip freezing raw veggies – Cucumbers and carrots lose their texture when thawed.
Reheating
- Microwave: Reheat chicken and rice together in 30-second bursts, adding a splash of water to loosen the sauce.
- Skillet: Heat over medium-low with a little oil or water until warmed through.
Other Asian Takeout Favorites You’ll Love
If you love Asian takeout-style recipes you can make at home, don’t miss these other tasty Takeout Fakeout recipes:
- Chow Mein Noodles: takeaway-style chow mein is just the best.
- Gochujang Chicken: chicken in sticky gochujang sauce.
- Garlic Ginger Chicken: tender chicken in scrumptious sauce.
- Chicken and Broccoli: easy dinner idea.
- Pad Woon Sen: Pad Thai’s favorite cousin.
- Hunan Shrimp: Spicy shrimp in yummy Chinese sauce.
- Orange Chicken: I’m obsessed with the orange chicken sauce.
- Honey Garlic Chicken: Savory, sticky, obsessively good.
Easy Teriyaki Bowl (Tasty 30-Minute Recipe!)
Make this easy Teriyaki Bowl with juicy chicken, rice, veggies + a quick, glossy teriyaki sauce you’ll want on everything.
Video
Ingredients
For the Teriyaki Sauce:
- ¼ cup soy sauce
- ¼ cup cold water
- 2½ tbsp brown sugar
- 1½ tsp cornstarch
- 2 tsp minced garlic about 2 cloves
For the Bowl:
- 1 lb boneless skinless chicken thighs cut into bite-size pieces
- 1 tbsp neutral oil like avocado or canola
- 3 cups cooked rice from 1 cup dry
- 2 cups steamed broccoli or snap peas
- 1 cup shelled edamame thawed if frozen
- 1 cup shredded carrot or cucumber or both
- Sesame seeds and green onions to serve
Instructions
Cook the Chicken:
- Heat oil in a large skillet over medium-high. Add chicken and cook, undisturbed, for 6-7 minutes to brown. It'll lift easily when it's ready to turn. Flip chicken and cook 4 minutes more, or until cooked through.
Sauce the Chicken:
- Pour in the teriyaki sauce, stirring to coat. Let it bubble for 1–2 minutes so it sticks to the chicken.
Assemble Teriyaki Bowls:
- Add rice to bowls. Top with chicken, broccoli, edamame, and carrot or cucumber. Drizzle with more sauce. Sprinkle with sesame seeds and green onions.
Notes
Meal Prepping Tips
- Cook once, eat twice: Double the chicken and sauce. Use half for bowls now, and the rest in wraps, stir-fries, or lettuce cups later in the week.
- Pack in layers: If prepping lunches, layer rice on the bottom, then veggies, and top with chicken and sauce. This helps everything reheat evenly and keeps textures better.
- Use divided containers: Keeps rice from getting soggy and veggies from overcooking when reheated.
- Sauce on the side: If you prefer crisp veggies, pack the teriyaki sauce separately and drizzle it on after reheating.
- Freezer-friendly option: Cooked chicken and rice freeze well. Store in airtight containers and thaw in the fridge overnight for quick reheating.
Nutrition
Calories: 439kcal | Carbohydrates: 54g | Protein: 32g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 108mg | Sodium: 964mg | Potassium: 781mg | Fiber: 4g | Sugar: 11g | Vitamin A: 5728IU | Vitamin C: 42mg | Calcium: 97mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Leave a comment!
Hi, I’m a newbie! 😊
Love the recipes! 🤗 Thank you!
Would it be possible to put in the calories per recipe?
Hi Shari! Welcome to the tribe, and thank you! Oops, usually the nutrition facts are there but I forgot for this recipe card – so thanks for pointing that out! It’s in there now. 🥰