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Teriyaki bowl with chopsticks.
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5

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.
Prep Time10 minutes
Cook Time20 minutes
Course: Dinner
Cuisine: Asian
Keyword: Chicken Teriyaki Bowl, Teriyaki Bowl, Teriyaki bowl recipe, Teriyaki Chicken Bowl
Servings: 4
Author: Jennifer Pallian BSc, RD

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.

Video

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