Why You Will Love This Recipe
Teriyaki Chicken Bowls are the perfect mix of sweet, savory, and satisfying. This recipe lets you create a restaurant-quality meal in your own kitchen with just a few simple ingredients. The sticky teriyaki glaze pairs perfectly with juicy chicken and fluffy rice, and you can customize it with whatever veggies you love. Plus, it’s faster than takeout and way more rewarding!
Ingredients:
- 1 1⁄2 lbs boneless, skinless chicken thighs (or breasts)
- 3⁄4 cup low-sodium soy sauce
- 1⁄3 cup brown sugar
- 3 tbsp honey
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 cups cooked white or brown rice
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1 tbsp sesame oil (or olive oil)
- Sesame seeds and sliced green onions for garnish
Ingredient Prep Guide
- Chicken: Pat chicken dry with paper towels to help it brown better. Trim excess fat if needed.
- Garlic & Ginger: Mince garlic finely and grate ginger using a microplane or the smallest holes of a box grater. Pro tip: Fresh ginger freezes well—keep a knob in your freezer for easy grating!
- Veggies: Cut broccoli into small florets and slice bell peppers into thin strips for even cooking.
- Soy Sauce: Use low-sodium to control saltiness. If using regular soy sauce, reduce the amount slightly and taste as you go.
Equipment & Tools
- Large skillet or frying pan
- Medium mixing bowl
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Chef’s knife and cutting board
Step-by-Step Instructions
Start by making the teriyaki sauce. In a bowl, whisk soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, and cornstarch until smooth. Set aside. This sauce will thicken your dish later, so don’t skip the cornstarch!
Heat sesame oil in your skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden brown. Remove chicken from the pan and let it rest for 2 minutes, then slice it into bite-sized pieces.
In the same skillet, add broccoli and bell pepper. Stir-fry for 3–4 minutes until slightly tender but still crisp. Push veggies to the side of the pan, pour in the teriyaki sauce, and let it simmer for 1–2 minutes until bubbly and thick. Add the chicken back to the pan and toss everything in the glaze.
Divide cooked rice into bowls, top with the chicken and veggie mixture, and garnish with sesame seeds and green onions. Serve immediately while hot!
Key Details
Total Time: 35 mins (Prep: 15 mins | Cook: 20 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Skillet, mixing bowl, whisk, knife
Serving Suggestions
Pair these bowls with steamed edamame or a cucumber salad for a refreshing contrast. For extra crunch, add quick-pickled carrots or radishes. If you’re serving a crowd, set up a DIY topping bar with extra veggies, crispy fried onions, or chili flakes for heat. These bowls work great for meal prep—just store components separately!
Pro Tips
Marinate for deeper flavor: Let the chicken sit in half of the teriyaki sauce for 20–30 minutes before cooking (store the other half for later). This adds an extra layer of flavor to the meat.
Thicken the sauce: If your glaze isn’t sticking to the chicken, mix 1⁄2 tsp cornstarch with 1 tbsp cold water and stir it into the simmering sauce. Let it cook for another minute to thicken.
Veggie flexibility: Swap broccoli for snap peas, mushrooms, or zucchini. Just adjust cooking times—softer veggies cook faster!
Storage and Reheating Instructions
Store leftovers in airtight containers in the fridge for up to 3 days. To reheat, sprinkle 1 tsp water over the rice and microwave for 1–2 minutes, or warm everything in a skillet over medium heat. The sauce may thicken when chilled—add a splash of water or broth while reheating to loosen it.
Troubleshooting
Sauce too thin? Simmer it longer to reduce, or add a tiny bit more cornstarch slurry. Too salty? Balance it with a squeeze of lime or a dash of honey. Chicken sticking to pan? Make sure your skillet is fully heated before adding meat, and don’t move it until it releases naturally.
Frequently Asked Questions
Can I use frozen vegetables?
Absolutely! Thaw frozen veggies first and pat them dry to avoid watering down the sauce. Add them during the last 2–3 minutes of cooking.
Is there a gluten-free version?
Yes! Swap regular soy sauce for tamari or coconut aminos, and double-check that your cornstarch is gluten-free.
Can I make this ahead for meal prep?
Definitely. Cook the chicken and veggies, then store them separately from the rice. Reheat with a damp paper towel over the container to keep everything moist.
Teriyaki Chicken Bowls
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs (or breasts)
- 3/4 cup low-sodium soy sauce
- 1/3 cup brown sugar
- 3 tbsp honey
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 cups cooked white or brown rice
- 1 cup broccoli florets
- 1 red bell pepper sliced
- 1 tbsp sesame oil or olive oil
- Sesame seeds and sliced green onions for garnish
Instructions
- Start by making the teriyaki sauce. In a bowl, whisk soy sauce, brown sugar, honey, garlic, ginger, rice vinegar, and cornstarch until smooth. Set aside.
- Heat sesame oil in your skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden brown. Remove chicken from the pan and let it rest for 2 minutes, then slice it into bite-sized pieces.
- In the same skillet, add broccoli and bell pepper. Stir-fry for 3–4 minutes until slightly tender but still crisp. Push veggies to the side of the pan, pour in the teriyaki sauce, and let it simmer for 1–2 minutes until bubbly and thick. Add the chicken back to the pan and toss everything in the glaze.
- Divide cooked rice into bowls, top with the chicken and veggie mixture, and garnish with sesame seeds and green onions. Serve immediately while hot!