Introduction
Looking for a quick, delicious dinner that feels like takeout but tastes even better? These Chicken Teriyaki Bowls are your answer. I’ve perfected this recipe to deliver that perfect balance of sweet and savory flavors, tender chicken, and crisp vegetables – all served over a bed of fluffy rice. What makes this recipe special is its authentic-tasting teriyaki sauce that comes together in minutes, no bottle required. Whether you’re meal prepping for the week or serving a family dinner, these bowls are guaranteed to become a regular in your recipe rotation.
Ingredients
For the Chicken and Vegetables:
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 2 carrots, julienned
- 2 tablespoons vegetable oil
- 4 cups cooked white rice
- Sesame seeds and green onions for garnish
For the Teriyaki Sauce:
- ½ cup soy sauce (low-sodium recommended)
- ¼ cup mirin
- ¼ cup water
- 3 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Start by making the teriyaki sauce. Combine soy sauce, mirin, water, brown sugar, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat.
- Once simmering, add the cornstarch mixture while stirring constantly. Continue cooking until the sauce thickens, about 2-3 minutes. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove from pan and set aside.
- In the same pan, add remaining oil and stir-fry vegetables until crisp-tender, about 4-5 minutes.
- Return chicken to the pan and pour in the teriyaki sauce. Stir to coat everything evenly and heat through for 2-3 minutes.
- Serve over rice, garnished with sesame seeds and sliced green onions.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4-6 portions
Recipe Notes
- For best results, cut chicken pieces uniformly to ensure even cooking.
- If mirin isn’t available, substitute with rice wine vinegar mixed with a teaspoon of sugar.
- The sauce can be made ahead and stored in the refrigerator for up to a week.
- For meal prep, store the chicken and vegetables separately from the rice. Everything will keep well in the refrigerator for up to 4 days.
- To add extra heat, include a teaspoon of sriracha or red pepper flakes in the sauce.
- For a lighter version, substitute brown rice or cauliflower rice for white rice.
Chicken Teriyaki Bowls
Quick, delicious dinner that feels like takeout but tastes even better. Perfect balance of sweet and savory flavors, tender chicken, and crisp vegetables – all served over a bed of fluffy rice. Authentic-tasting teriyaki sauce comes together in minutes.
Ingredients
- 2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 2 cups broccoli florets
- 1 red bell pepper sliced
- 2 carrots julienned
- 2 tablespoons vegetable oil
- 4 cups cooked white rice
- Sesame seeds and green onions for garnish
- ½ cup soy sauce low-sodium recommended
- ¼ cup mirin
- ¼ cup water
- 3 tablespoons brown sugar
- 2 cloves garlic minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Start by making the teriyaki sauce. Combine soy sauce, mirin, water, brown sugar, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat.
- Once simmering, add the cornstarch mixture while stirring constantly. Continue cooking until the sauce thickens, about 2-3 minutes. Set aside.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook until golden brown and cooked through, about 6-8 minutes. Remove from pan and set aside.
- In the same pan, add remaining oil and stir-fry vegetables until crisp-tender, about 4-5 minutes.
- Return chicken to the pan and pour in the teriyaki sauce. Stir to coat everything evenly and heat through for 2-3 minutes.
- Serve over rice, garnished with sesame seeds and sliced green onions.
