This teriyaki chicken bowl is quick, healthy, and easy to make at home. It has tender chicken, fresh vegetables, and a simple homemade sauce that’s sweet and savory. You can cook it in about 30 minutes, making it perfect for busy days or weeknight meals.
Why We Love This Teriyaki Chicken Bowl Recipe
This recipe gives you everything you want in a quick dinner without sacrificing taste or quality. First, it’s made from real, everyday ingredients that you likely already have in your pantry or fridge. Second, it’s naturally gluten-free, thanks to tamari or low-sodium soy sauce, and doesn’t rely on any processed ingredients.
You’ll also love how this dish brings together different textures and flavors. The crispy pan-fried chicken offers a savory, meaty bite that contrasts perfectly with the tender-crisp vegetables. And the teriyaki sauce? It’s made from scratch using honey for a naturally sweet finish that’s far more flavorful than bottled sauces.
Most importantly, this dish is ready in about 30 minutes. It’s quick enough for weeknights and still impressive enough for guests. You’re making a fresh, homemade meal that feels good to eat and even better to serve.
Ingredients for Teriyaki Chicken Bowl
Using fresh, simple ingredients makes this recipe shine. Here’s what you need to make your own teriyaki chicken bowl at home:
For the Chicken:
- 1 pound chicken breast
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced garlic
- 2 teaspoons freshly grated ginger
- ¼ cup chopped green onion (white part only)
For the Sauce:
- ¼ cup low sodium soy sauce or tamari
- ¼ cup low sodium chicken broth
- 1 tablespoon rice vinegar
- 3 tablespoons honey
- 1 tablespoon cornstarch
- 3 tablespoons water
For the Vegetables:
- 1 red bell pepper, chopped
- 2 cups chopped broccoli florets
You can easily double the amounts to make more servings. This recipe also works great with leftover rice or pre-cooked grains to save time.
How to Make Teriyaki Chicken Bowl Directions
Start by preparing all your ingredients. Cut the chicken into even-sized cubes so they cook at the same speed. Chop your vegetables, and make sure your sauce ingredients are ready to go. Having everything prepped ahead of time will make the cooking process smooth and stress-free.
First, pound the chicken breasts to about ½ inch thickness. This helps them cook evenly and stay juicy. Cut them into 1-inch cubes and toss them with salt and black pepper.
In a large non-stick skillet or pan, heat sesame oil over medium heat. Once hot, add the minced garlic, fresh ginger, green onions, and seasoned chicken. Stir everything together so the chicken is coated in the aromatics.
Let the chicken cook for about 2 to 3 minutes on each side. You’re looking for a golden crust on the outside while the inside stays tender. Once it’s mostly cooked through, remove it from the pan and place it on a plate.
Next, add the chopped red bell pepper and broccoli florets to the same pan. You can add a small splash of oil if needed, especially if your pan looks dry. Sauté the veggies for about 5 minutes, or until they’re tender but still have a bit of crunch.
While the vegetables are cooking, mix the sauce. In one small bowl, whisk together the soy sauce, chicken broth, rice vinegar, and honey. In another small dish, mix the cornstarch with cold water to create a smooth slurry with no clumps.
When the vegetables are ready, return the chicken to the pan. Pour in the sauce and the cornstarch slurry. Stir everything gently and let it simmer over medium heat. As the sauce heats up, it will start to thicken and coat the chicken and vegetables.
Make sure the chicken is fully cooked before serving. You can cut into a piece to check if the inside is white and no longer pink. Once done, turn off the heat and give everything a final stir to coat it in the glossy sauce.
Serve hot over a bowl of rice, and top with the green part of your chopped green onion or a sprinkle of red pepper flakes for a touch of heat. Your teriyaki chicken bowl is ready to enjoy.
How to Serve Teriyaki Chicken Bowl
You have a lot of flexibility when it comes to serving this meal. It’s a full dish on its own, but you can also customize it based on what you like or have on hand.
The most classic way to serve it is over steamed white rice. The rice soaks up all the flavorful sauce and balances the savory chicken and crisp veggies. Brown rice is a great option if you want more fiber. For a low-carb version, try cauliflower rice or steamed cabbage.
If you want a little extra crunch, sprinkle on sesame seeds or roasted peanuts. A drizzle of sriracha or a spoonful of kimchi can also add some spice and tang. Want it more filling? Add a fried or soft-boiled egg on top for extra protein and richness.
For meal prep, pack the chicken, veggies, and rice into containers and store them separately. This keeps everything fresh and prevents the rice from getting soggy. Just reheat and mix when you’re ready to eat.
Expert Tips: Teriyaki Chicken Bowl
To get the best flavor and texture in your bowl, here are some helpful tips:
- Cut evenly: Make sure your chicken cubes are all about the same size. This helps them cook evenly and stay juicy inside.
- Don’t skip the sesame oil: It adds a deep, nutty flavor that really enhances the sauce. A little goes a long way.
- Use fresh ginger and garlic: These bring a bold, warm flavor to the dish. Pre-minced options work, but fresh is always better.
- Cook chicken first: Searing the chicken separately helps you lock in flavor and prevents it from overcooking while you handle the veggies.
- Thicken the sauce properly: Always mix cornstarch with cold water before adding it to the hot pan. This prevents lumps and gives you a smooth, shiny sauce.
You can also prep the sauce ahead of time and store it in the fridge for quick dinners during the week. Just shake or whisk it before using.
How to Store Teriyaki Chicken Bowl
This dish stores well in the fridge, making it great for leftovers or meal prepping. Once the chicken and vegetables are fully cooked, let them cool to room temperature. Then store in an airtight container for up to 4 days in the refrigerator.
Keep the rice separate if possible. This prevents it from soaking up too much sauce and getting mushy. You can also freeze the chicken and veggies for up to 2 months. Just thaw overnight in the fridge and reheat on the stove or in the microwave.
To reheat, use a skillet over medium heat and add a splash of water or broth to loosen the sauce. If using a microwave, cover loosely and heat in 1-minute intervals, stirring in between.
Variation of Teriyaki Chicken Bowl
One of the best things about this recipe is how easy it is to switch up the ingredients based on what you have. Here are some simple ways you can change things up:
- Use different proteins: Try diced tofu, shrimp, or ground turkey instead of chicken. Just adjust the cook time based on what you use.
- Switch the veggies: Use whatever is in your fridge—carrots, snap peas, mushrooms, or zucchini all work well. Frozen veggies also work in a pinch.
- Make it spicy: Add chili flakes, sriracha, or fresh sliced chili peppers to the sauce for heat.
- Try different grains: Instead of rice, use quinoa, farro, or noodles for a twist.
- Make it vegetarian: Swap the chicken for tofu or tempeh and use vegetable broth in the sauce.
You can even turn this bowl into lettuce wraps, wraps with flatbread, or a teriyaki stir fry served over noodles. It’s easy to adapt based on your needs and cravings.
FAQ about Teriyaki Chicken Bowl
What type of chicken is best for a teriyaki chicken bowl?
Boneless skinless chicken breast works well, but chicken thighs can be even more tender and flavorful if you prefer dark meat.
Can I make this teriyaki chicken bowl ahead of time?
Yes! You can cook everything in advance and store it in separate containers. It’s perfect for meal prep and reheats beautifully.
Is this teriyaki chicken bowl gluten-free?
It can be! Use tamari instead of soy sauce to keep it gluten-free. Always check your labels to be sure.
Can I make the sauce less sweet?
Absolutely. Just reduce the amount of honey or use a sugar-free substitute if you want a lighter version of the teriyaki sauce.
How do I know the chicken is cooked?
Cut into the thickest piece. If the inside is white and the juices run clear, it’s done. You can also use a thermometer—165°F is the safe internal temperature for chicken.
Can I double the recipe?
Yes, this recipe scales up easily. Just make sure you cook the chicken in batches so you don’t overcrowd the pan.
Teriyaki Chicken Bowl
Ingredients
- 1 pound chicken breast
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced garlic
- 2 teaspoons freshly grated ginger
- ¼ cup chopped green onion (white part only)
- ¼ cup low sodium soy sauce or tamari
- ¼ cup low sodium chicken broth
- 1 tablespoon rice vinegar
- 3 tablespoons honey
- 1 tablespoon cornstarch
- 3 tablespoons water
- 2 cups chopped broccoli florets
Instructions
- Prepare all ingredients: pound chicken to ½ inch thickness, chop veggies, and make sauce ingredients ready.
- Cut chicken into 1-inch cubes and toss with salt and pepper.
- Heat sesame oil in a large non-stick skillet over medium heat. Add garlic, ginger, green onions, and chicken, stirring to coat.
- Cook chicken for 2-3 minutes on each side until golden and mostly cooked through. Remove from pan.
- Add chopped bell pepper and broccoli to the same pan; sauté for about 5 minutes until tender-crisp.
- In a small bowl, whisk soy sauce, chicken broth, rice vinegar, and honey. In another bowl, mix cornstarch with water.
- Return chicken to the pan, pour in the sauce and cornstarch slurry. Stir gently and let simmer until sauce thickens.
- Ensure chicken is fully cooked (internal temp 165°F) before serving.
- Serve hot over rice, garnishing with green onions or red pepper flakes if desired.
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