This teriyaki chicken bowl is a 30-minute meal with an easy homemade teriyaki sauce.
Tender chunks of chicken are simmered in a sweet and sticky sauce, spooned over rice, and served with veggies and herbs.
We Love These Chicken Bowls Because…
- This teriyaki bowl recipe is a 30-minute meal.
- The tender and juicy chicken is smothered in the sweet and savory sauce.
- The crispy and fresh broccoli contrasts perfectly with the tender chicken.
- Finally, the salty soy sauce and sweet brown sugar teriyaki sauce pull it together.
- Serve over bowls of steaming white rice, and dinner is made!
Ingredients for Chicken Teriyaki Bowls
Chicken: Use boneless skinless chicken breasts or chicken thighs for this recipe. You can also use shrimp or salmon.
Teriyaki Sauce: Use the homemade sauce below or a store-bought sauce. Homemade teriyaki sauce is easy to make with ingredients like soy sauce, brown sugar, garlic, and ginger. If using a prepared sauce, ensure it’s a thick sauce like La Choy.
Vegetables: I love steamed broccoli or other fresh stir-fried vegetables such as snap peas, bell peppers, or edamame.
For Serving: I love to spoon this teriyaki chicken over brown or white rice. It’s also great with other grains, cauliflower rice, or chow mein noodles.
Topping & Variations
The toppings are where the fun begins!
- Fresh: coleslaw mix, shredded carrots, cucumbers, cilantro
- Bold: pickled red onions, lime wedges
- Spicy: sriracha
- Nutty: toasted sesame seeds, chopped cashews, toasted almonds
How to Make Teriyaki Chicken Bowls
- Cut the chicken into bite-sized pieces and cook (recipe below).
- Make the sauce and whisk until bubbly; return the chicken to the pan and heat with the sauce.
- Divide chicken and broccoli over each bowl and drizzle with the remaining sauce from the pan.
Garnish as desired and serve.
Meal Prep Tips
- Make chicken and broccoli ahead of time and store them in separate air-tight containers in the refrigerator for up to 4 days.
- Reheat in the microwave, and once heated, add the fresh toppings
More Meals in a Bowl
Fajita Meal Prep Bowls
Chicken Burrito Bowl
Honey Butter Salmon Bowls
Did you enjoy these Teriyaki Chicken Bowls? Be sure to leave a rating and a comment below!
Teriyaki Chicken Bowls
Equipment
Ingredients
- 1 pound boneless skinless chicken breasts cut into 1-inch cubes, or chicken thighs
- ¼ teaspoon salt or to taste
- ⅛ teaspoon black pepper
- 1 tablespoon vegetable oil
Teriyaki Sauce
- ⅓ cup less sodium soy sauce
- ⅔ cup water
- 2 cloves garlic minced
- 1 teaspoon minced fresh ginger
- ¼ cup brown sugar
- 1 tablespoon cornstarch
For Serving
- 3 cups cooked rice
- 4 cups fresh broccoli florets
- toppings as desired see notes
Instructions
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Place the broccoli florets in a medium bowl with 2 tablespoons of water. Cover with a plate and microwave for 2-3 minutes or until tender crisp.
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Cut the chicken into bite-sized chunks and season with salt and pepper.
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Heat oil in a large skillet over medium high heat. Add the chicken pieces and cook 3 minutes without stirring. Stir and continue cooking 4 minutes more or until almost cooked through. Remove chicken and set aside on a plate.
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Add all sauce ingredients except cornstarch to the skillet. Whisk until bubbly and the brown sugar has dissolved. Combine 1 ½ tablespoons cornstarch with 1 ½ tablespoons water and drizzle into the simmering sauce while whisking until thickened. You may not need all of the cornstarch.
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Add the chicken back into the pan and simmer 2-3 minutes or until cooked through.
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Place ¾ cup of rice in each bowl. Divide the chicken and broccoli over the bowls. Spoon any sauce overtop and garnish as desired.
Notes
- Steamed veggies—broccoli, snap peas, edamame, or peppers.
- Fresh veggies—diced cucumbers, green onions, and julienned bell peppers.
- Sesame seeds, chopped cilantro, lime wedges.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Main Course
Cuisine Chinese
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I made this last night and the family, including my picky grandchildren loved it. Thank you for another great recipe!
Just made this dish. Turned out well and drew compliments.
I fried the chicken in sesame oil which gave it a nice taste and I went a little heavy on the minced ginger.
Thank you, this recipe is a keeper.
I’m so glad your family loved these bowls!
Winner Winner, Chicken Teriyaki Dinner!
This dish is quick and easy to prepare. The Chicken is moist and tender and oh so flavorful. The Teriyaki Sauce is authentic perfection. This is our go to recipe whenever we are craving a Chinese dinner.
Instead of the brown sugar, can honey or maple syrup be ussed for the sweetener?
Yes, those substitutions will work just fine in this recipe.
Teriyaki sauce absolutely requires either sake or mirin, preferably both, to be a real teriyaki sauce. You can also leave out the corn starch because when you bring the sauce to a boil, the sugar alone will be enough to thicken it. It is best to make a batch of teriyaki sauce in a small saucepan ahead of time and store it in a bottle in the fridge where it will keep for a very long time and be ready when you need it.
Thanks for sharing your tips, Robert!
Hi. If you use pre-made teriyaki sauce for this recipe, how much is needed? Looks like maybe 1/2 C? Thank you!
1 cup of thick teriyaki sauce is called for in this recipe.
Outstanding recipe – we all enjoyed it! Definitely will make again, thank you!
You are welcome, I’m so happy to hear you all enjoyed it!
So good and so easy. Thank you!
Thank you, Allison! Happy to hear you enjoyed this recipe.
Hi, is the nutrition information based on the full 4 servings? If not, what’s the serving size associated with the nutritional information? Thanks!
The nutrition information is per serving. A serving will be 1/4 of the recipe. So approximately 0.75 cup of rice, 1/4 lb of chicken, 1 cup of broccoli, and 1/4 of the sauce. I hope this helps.
WOW ! this was so good ! I added more chicken and doubled the teriyaki sauce. Because we like alot of sauce. I served this with frozen Asian vegetables on top of white rice. Thank You so much for another great recipe .
I’m so happy to hear you loved this recipe Kat!
Omg, this is so tasty, even my grandchildren 18mths and 3yrs devoured it and asked for more…also hubby is vegetarian so made him the same but substituted chicken for quorn,he loved it too, definitely saved to cook again xx
Holly, I’m making this for dinner tonight and tomorrow I’m having some friends for lunch and I’m making your Asin chicken salad with sesame ginger dressing.
I love your recipes and when I’m thinking of something to cook I always go to you first for your take on whatever recipe I’m thinking to make. Thank you very much for what you do. Your friend, Gina
Thank you for your kind words, I am so glad you are enjoying the recipes Gina.
This teriyaki chicken bowl looks really good going to make it this coming weekend
Let us know how it goes Karen!
Yummm. I did not add ginger and it was just fine without it!
Glad you enjoyed these bowls Nicole!
hi Holly…why didn’t my sauce come out looking so rich and brown like yours? It was delicious but not as delicious as the pic.
I am not sure, Karen. What did it come out looking like? But I am so glad you enjoyed it!