A teriyaki chicken rice bowl served with chopsticks and a small bowl of extra sauce alongside.

If you’re looking for an easy dinner, look no further than these easy teriyaki chicken bowls! This delicious meal consists of simple ingredients like a simple teriyaki sauce, juicy chicken, fresh veggies, and cooked rice! Whether you’re looking for an easy meal to meal prep or a quick dinner the whole family will love, these teriyaki chicken rice bowls are for you! 

Close view of chopsticks resting along the side of a dark bowl filled with white rice topped with teriyaki chicken and vegetables.

What is teriyaki, and where did it come from?

Teriyaki is a Japanese term referring to meat that has been grilled or sautéed and then cooked in a soy-based sauce. The sauce is traditionally a blend of soy sauce, sugar, sake (rice wine), and mirin (which is syrupy and made from sticky rice). More modern interpretations add ingredients such as ginger, garlic, or pineapple juice. The final result is a sweet, zesty, soy-like sauce perfect for cooking chicken, fish, veggies, and other ingredients!

Because mirin and sake aren’t as readily available in American supermarkets, we instead use a combination of soy sauce, brown sugar, rice vinegar, and cornstarch to make our teriyaki sauce. If you want a more authentic Japanese experience, we recommend searching out the traditional ingredients and trying a recipe like this teriyaki chicken from Recipe Tin Japan.

Why you’ll love this teriyaki chicken bowl recipe

  • Quick: This easy recipe takes around 30 minutes to make, making it the perfect dinner for busy weeknights!
  • Simple: This recipe uses a few simple ingredients, and that’s it. Easy peasy!
  • Customizable: Add or remove ingredients to create the perfect customizable lunch or dinner!
Tight view of teriyaki chicken and vegetables such as broccoli, bell peppers, and edamame served over rice.
Overhead of all ingredients needed to make teriyaki bowls including rice, vegetables, brown sugar, and soy sauce.

How can I make this teriyaki chicken bowl suitable for picky eaters?

These teriyaki chicken bowls are super customizable, making them perfect for even the pickiest of eaters! 

  • If your kids aren’t sure about the sauce: Set aside some plain chicken and vegetables before adding the sauce to the skillet, and leave a little of the sauce to the side for dipping. This gives the kids a chance to try the chicken with and without the sauce and eat it whichever way they prefer.
  • If not everyone likes the same vegetables: Either switch up the vegetables you use in the recipe or let everyone assemble their own bowl, selecting the vegetables and garnishes they like best.

What do I need to make teriyaki sauce?

​Making your own homemade teriyaki sauce has never been easier! 

  • Low-sodium soy sauce: We like using low-sodium, but you can use regular if you like!
  • Brown sugar
  • Rice vinegar
  • Cornstarch
  • Fresh ginger
  • Garlic cloves

What other ingredients do I need?

  • Chicken breast: We use boneless skinless chicken breasts for this recipe but feel free to use chicken thighs or a combo of both!
  • Black pepper
  • Sesame oil
  • Frozen broccoli
  • Red bell peppers
  • Yellow onion
  • Edamame
  • Cooked rice: Use whatever kind of rice you like: brown rice, white rice, or even cauliflower rice will work.
  • Green onion and sesame seeds (optional for garnish)

How to make a teriyaki chicken bowl

Collage of six easy steps to make homemade teriyaki chicken bowls. A text overlay reads, "How to Make Teriyaki Chicken Bowls."

Step 1: Whip Up the Sauce

In a small bowl, mix together all the ingredients for the sauce and set the sauce aside.

Step 2: Season and Sauté the Chicken

Toss the chicken pieces with salt and pepper. In a large skillet, heat up a tablespoon of sesame oil over medium heat. Add the seasoned chicken pieces and let them sizzle away! Stir occasionally until the chicken is perfectly cooked—we want it to reach 165°F to make sure it’s all safe and cooked through. Transfer the chicken to a plate and set it aside. 

Step 3: Add the Veggies

Add another tablespoon of sesame oil to the same skillet, and let it heat up again. Now it’s time to add the veggies (but hold off on the edamame for now)! Toss in the broccoli, bell pepper, and onion, and let them cook for 5-6 minutes. Give them a stir occasionally.

Step 4: Add the Edamame

Add the edamame to the skillet, and cook for another 2-3 minutes. 

Step 5: Reunite the Chicken and Sauce

Add the chicken and sauce to the pan. Toss everything together in the skillet, making sure every little piece is coated in that saucy goodness! We want to heat it all up until the sauce gets hot and thickens.

Step 6: Serve and Enjoy

Serve this scrumptious chicken and veggie stir-fry over a bed of fluffy rice. Don’t forget the finishing touches—sprinkle some green onions and sesame seeds on top for that extra burst of color and flavor!

Protip: Check your chicken!

You can check the internal temperature of the chicken with an instant-read thermometer. It will read 165°F at the thickest point when it is cooked through.

Top view of a teriyaki chicken dinner served over rice and garnished with sesame seeds and green onions sliced on the bias.

What kind of toppings can I add to a teriyaki chicken bowl?

We chose to garnish our bowls with green onions and sesame seeds, but you can garnish with whatever you like. Some great options are fresh cilantro, red pepper flakes, or even some pineapple!

How do you store the leftovers?

Refrigerate any leftover chicken and vegetables in an airtight container. Store rice in a separate airtight container in the fridge. 

Close view of a homemade rice bowl topped with white meat and vegetables in a Japanese-inspired sauce.

How can I reheat this teriyaki chicken bowl?

When you’re ready for the leftovers, reheat chicken and veggies in a skillet until heated. Cover the rice with a damp paper towel and reheat in the microwave. Garnish again with whatever you like, and enjoy!

These easy chicken teriyaki bowls will become your new favorite dinner. Juicy chicken and veggies tossed in a zesty homemade teriyaki sauce and placed on top of a bed of rice—it’s a match made in heaven. Whether you’re a pro chef or a beginner, this easy meal can be made by people of all skill levels. Enjoy!

Want more easy chicken recipes like this one?

A teriyaki chicken rice bowl served with chopsticks and a small bowl of extra sauce alongside.

Teriyaki Chicken Bowls

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Cook up a delicious meal in less than 30 minutes with our teriyaki chicken bowl. It’s packed with flavorful homemade sauce, fresh veggies, and tender chicken.

Ingredients

For the Sauce:

  • 1/2 cup low-sodium soy sauce
  • 1/2 cup brown sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons cornstarch
  • 2 teaspoons minced fresh ginger
  • 4 garlic cloves, minced

For the Bowls:

  • 1 1/2 pounds chicken breast (boneless/skinless), cut into bite-sized pieces
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoon sesame oil, divided
  • 8 ounces frozen broccoli
  • 2 red bell peppers, sliced
  • 1/2 yellow onion, sliced
  • 1 cup frozen shelled edamame
  • 3 cups cooked rice
  • Green onion and sesame seeds (optional for garnish)

Instructions

  1. In a small bowl, stir together the sauce ingredients and set aside.
  2. Toss chicken pieces with salt and pepper in a medium bowl and set aside.
  3. Heat 1 tablespoon sesame oil over medium heat in a large skillet. Add chicken pieces, stirring occasionally. Continue cooking until chicken is cooked through to 165°F, then drain, transfer the chicken to a plate, and set aside.
  4. Add the remaining 1 tablespoon sesame oil to the skillet and heat over medium. Add broccoli, bell pepper, and onion, and cook for 5-6 minutes, stirring occasionally.
  5. Add the edamame and cook until the beans are cooked through (about 2-3 more minutes).
  6. Add the chicken and sauce to the skillet and toss until coated. Heat until the sauce is hot and thickened (about 2-3 minutes).
  7. Serve the chicken and vegetables over rice, then garnish with green onion and sesame seeds!

Notes

  • You can use chicken thighs or chicken breasts for this recipe.
  • Leftovers keep really well in the fridge for up to 3 days.
  • This is also really good served with yakisoba noodles (heated up, of course)!
  • We served this with jasmine rice, but any rice would work!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 724Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 145mgSodium: 1556mgCarbohydrates: 74gFiber: 5gSugar: 27gProtein: 65g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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