If you’re searching for a flavorful, feel-good dinner that bursts with color and crunch, the Teriyaki Chicken Power Bowls Recipe is a total game-changer. Think: tender chicken coated in glossy, homemade teriyaki sauce, nestled atop warm grains and surrounded by a rainbow of crisp veggies. Every bite is a perfect balance of savory, sweet, and fresh. Whether you’re meal prepping for the week or dazzling your family on a weeknight, this one-bowl wonder is bound to win hearts (and taste buds) every single time.

Teriyaki Chicken Power Bowls Recipe - Recipe Image

Ingredients You’ll Need

The magic of the Teriyaki Chicken Power Bowls Recipe lies in its simple, wholesome ingredients—each one has a role to play, whether it’s adding bold flavor, vibrant color, or irresistible texture. Here’s what you’ll need to bring your bowl to life:

Chicken thighs or breasts: Juicy, bite-sized pieces form the protein-packed centerpiece of the bowl.
Olive oil: Ensures even browning so your chicken develops that crave-worthy golden crust.
Cooked brown rice or quinoa: Offers a hearty, fiber-rich base to soak up the teriyaki goodness.
Broccoli florets: Deliver crunch and a gorgeous green pop, plus they’re packed with vitamins.
Shredded carrots: Add natural sweetness and vibrant color that makes every bowl Instagram-worthy.
Red bell pepper: Brings extra crunch and a juicy, fresh sweetness.
Edamame (shelled): Provides plant-based protein and a subtle, nutty flavor you’ll love.
Green onions: Sprinkle on top for a zesty, fresh finish and a pretty pop of color.
Sesame seeds: The finishing touch—these tiny seeds add toasty flavor and a bit of crunch.
Low-sodium soy sauce: The backbone of your homemade teriyaki, keeps things savory but not too salty.
Honey or maple syrup: Lends a touch of sweetness that balances out the savory sauce.
Rice vinegar: Adds a hint of tang and brightness to the sauce.
Sesame oil: Just a little gives an unmistakable nutty aroma and depth.
Fresh grated ginger: Provides gentle heat and tons of flavor—fresh is best for zing!
Garlic cloves: Delivers classic umami depth that makes the sauce sing.
Cornstarch mixed with water: Thickens the sauce to that perfect, glossy consistency.

How to Make Teriyaki Chicken Power Bowls Recipe

Step 1: Make the Teriyaki Sauce

Start by combining the low-sodium soy sauce, honey (or maple syrup), rice vinegar, sesame oil, freshly grated ginger, and minced garlic in a small saucepan. Bring this aromatic mixture to a simmer over medium heat. Once fragrant, stir in your cornstarch and water slurry—this is your secret to a luscious, perfectly thickened teriyaki sauce. Let it bubble for 2–3 minutes until glossy, then set it aside. You’ll find your kitchen starting to smell absolutely irresistible at this point!

Step 2: Cook the Chicken

Heat olive oil in a large skillet over medium-high heat. When it shimmers, add your chicken pieces in a single layer—listen for that sizzle! Cook for about 5–7 minutes, flipping once, until each piece is golden brown and fully cooked. Pour over your homemade teriyaki sauce and toss to coat every bite. Let it simmer gently for 2 more minutes to let the flavors soak in. The chicken should glisten and smell amazing by now.

Step 3: Prepare the Veggies

While your chicken is cooking, steam or sauté the broccoli florets and edamame just until they’re bright green and barely tender. You want them to keep some crunch—they’ll add a super fresh element that makes the bowls feel light and lively. The carrots and red bell pepper stay raw for extra snap and sweetness, so all you need to do is slice them up and set aside.

Step 4: Assemble the Bowls

Divide the warm cooked brown rice or quinoa into four big bowls—the perfect stage for your colorful toppings. Pile on the glossy teriyaki chicken, then arrange the broccoli, shredded carrots, red bell pepper, and edamame in generous heaps. For maximum flavor, drizzle any extra teriyaki sauce left in the pan right over the top. This step is especially fun if you love a beautiful presentation; every bowl looks a little different and uniquely delicious!

Step 5: Add Final Touches

Sprinkle over sliced green onions and a generous shower of sesame seeds. These don’t just look gorgeous—they add real depth of flavor and a delightful crunch. Now, all that’s left is to dig in and enjoy!

How to Serve Teriyaki Chicken Power Bowls Recipe

Garnishes

Green onions and sesame seeds are classic, but you could take the Teriyaki Chicken Power Bowls Recipe over the top with extra toppings like sliced avocado, a drizzle of sriracha mayo, or even a handful of chopped cilantro for a burst of freshness. Pick and choose your favorites to make each bowl your own!

Side Dishes

While these bowls are a complete meal on their own, you can’t go wrong pairing them with miso soup, crispy baked wontons, or a simple Asian cucumber salad. These sides add variety and complement the bowl’s flavors—especially when you’re serving a crowd or prepping for lunches all week long.

Creative Ways to Present

Want to make the Teriyaki Chicken Power Bowls Recipe extra fun? Try serving them in wide, shallow bowls so all the layers and colors really pop. Or, lay out a DIY bowl bar with separate containers of each ingredient—everyone builds their own, choosing just what they love. It’s great for picky eaters and dinner parties alike.

Make Ahead and Storage

Storing Leftovers

Store leftover components (chicken, rice, veggies, and toppings) in individual airtight containers in the fridge. This keeps everything fresher and stops the veggies from getting soggy. Simply assemble your bowl when you’re ready to eat for maximum crispness and color. Properly stored, everything will stay tasty for up to 4 days.

Freezing

You can freeze the cooked chicken and rice/quinoa portions in airtight containers. Let them cool completely first to avoid excess moisture. The veggies are best enjoyed fresh, but you can quickly steam or microwave new batches when it’s time for a bowl. This makes the Teriyaki Chicken Power Bowls Recipe ideal for meal planning and busy schedules!

Reheating

To reheat, use the microwave or gently warm the chicken and grains on the stove with a splash of water to keep them moist. Add the fresh toppings after reheating so everything stays vibrant and crunchy. If you froze the components, thaw overnight in the fridge for the best texture.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Both chicken thighs and breasts work beautifully in this recipe. Thighs are juicier and tend to stay more tender, but if you prefer a leaner bowl, go ahead with chicken breast.

What can I use instead of rice?

Quinoa, cauliflower rice, or even noodles are fantastic alternatives for the base. Each brings its own unique texture and nutrition profile to the Teriyaki Chicken Power Bowls Recipe.

Is the teriyaki sauce gluten-free?

To make the sauce gluten-free, simply swap the soy sauce for tamari or coconut aminos. The rest of the ingredients are naturally gluten-free, making adaptations a breeze!

Can I meal prep these bowls?

Yes! Assemble all components separately, then build your bowls as needed throughout the week. The flavors actually deepen as they sit, so your leftovers will taste just as delicious (if not more).

Can I add other vegetables?

Definitely. Snap peas, sautéed mushrooms, spinach, or baby corn are all tasty add-ins for the Teriyaki Chicken Power Bowls Recipe. It’s super easy to customize based on your preferences or what’s in the fridge.

Final Thoughts

If you’re looking to switch up your dinner routine in a way that’s nourishing, crave-worthy, and downright fun, give this Teriyaki Chicken Power Bowls Recipe a spot on your table. I can’t wait for you to try it and fall in love with every colorful, flavor-packed bite!

Teriyaki Chicken Power Bowls Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 19 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 bowls 1x
Diet: Non-Vegetarian

Print Recipe

Description

These Teriyaki Chicken Power Bowls are a delicious and nutritious meal option that is perfect for a quick and easy dinner. Tender teriyaki chicken served with a variety of colorful vegetables and fluffy brown rice, all drizzled with a homemade teriyaki sauce.

Ingredients

Scale

For the Teriyaki Chicken:

1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 tablespoon olive oil

For the Bowls:

2 cups cooked brown rice or quinoa
1 cup broccoli florets
1 cup shredded carrots
1 red bell pepper, thinly sliced
1/2 cup edamame (shelled)
2 green onions, sliced
Sesame seeds for garnish

For the Teriyaki Sauce:

1/3 cup low-sodium soy sauce
3 tablespoons honey or maple syrup
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon fresh grated ginger
2 garlic cloves, minced
1 tablespoon cornstarch mixed with 2 tablespoons water

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic. Simmer, then stir in the cornstarch slurry and cook until thickened.
Cook the Chicken: Brown the chicken in olive oil in a skillet. Add the teriyaki sauce and simmer.
Prepare the Vegetables: Steam or sauté the broccoli and edamame until tender.
Assemble the Bowls: Divide rice among bowls, top with chicken, vegetables, and garnishes. Drizzle with extra sauce if desired.