Teriyaki Chicken Bowls Recipe

If you are looking for a dish that is bursting with flavor, hearty enough to satisfy, and simple to prepare, this Teriyaki Chicken Bowls Recipe is going to be your new go-to. Combining tender chicken thighs glazed in a luscious homemade teriyaki sauce with perfectly steamed vegetables and fluffy rice, it’s a vibrant and fulfilling meal that comes together effortlessly. Whether it’s a busy weeknight or a casual weekend dinner, this recipe nails that beautiful balance between sweet, savory, and a hint of tang, making every bite a treat you’ll want to share with friends and family.

Ingredients You’ll Need

The beauty of the Teriyaki Chicken Bowls Recipe lies in its straightforward yet thoughtfully selected ingredients. Each one plays a crucial role in building the layers of flavor and texture that make this dish shine — from the rich umami of the soy sauce to the fresh bite of ginger and garlic, and the crisp freshness of your chosen vegetables.

• 1 1/2 pounds boneless, skinless chicken thighs: Opt for thighs because they stay juicy and tender when cooked, perfect for absorbing the teriyaki glaze.
• 1/3 cup soy sauce: Provides the savory backbone with deep umami notes.
• 1/4 cup water: Balances the sauce, keeping it from becoming too salty or thick.
• 2 tablespoons honey: Adds natural sweetness and a sticky texture to the glaze.
• 1 tablespoon brown sugar: Enhances the caramelized flavor and richness.
• 1 tablespoon rice vinegar: Brings a subtle tang to cut through the sweetness.
• 1 teaspoon sesame oil: Infuses a toasty, nutty aroma that elevates the sauce.
• 1 teaspoon minced garlic: Delivers that essential savory, pungent kick.
• 1 teaspoon minced ginger: Adds brightness and a bit of warmth.
• 2 tablespoons cornstarch + 2 tablespoons water (for slurry): Thickens the sauce to a glossy, clingy consistency.
• 2 cups steamed rice: A neutral base that soaks up all the delicious sauce.
• 2 cups chopped vegetables (broccoli, bell peppers, carrots): Introduce vibrant color, freshness, and crunch.
• 2 tablespoons vegetable oil: For cooking chicken and sautéing veggies perfectly.
• 1 tablespoon toasted sesame seeds: Adds crunch and a subtle nuttiness as a finishing touch.
• 2 green onions, sliced: Offer a fresh, mild onion flavor and a pop of green color.

How to Make Teriyaki Chicken Bowls Recipe

Step 1: Prepare the Teriyaki Sauce

Start by whisking together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and minced ginger in a bowl. This mixture is the heart of your Teriyaki Chicken Bowls Recipe—it packs an incredible punch of balanced flavors. Setting it aside now allows you to focus on prepping the chicken and vegetables.

Step 2: Cut and Cook the Chicken

Slice the chicken thighs into bite-sized pieces. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 6 to 8 minutes, turning occasionally, until they develop a beautiful golden-brown crust and are cooked through. This browning adds texture and depth of flavor that makes the dish irresistible.

Step 3: Steam and Sauté the Vegetables

While the chicken cooks, steam your choice of vegetables until just tender but still vibrant and crisp. Then, set them aside. Later, you’ll sauté them briefly in the remaining tablespoon of vegetable oil to add a slight caramelization and bring out their natural sweetness, perfectly complementing the chicken.

Step 4: Coat the Chicken with Sauce and Thicken

Pour the prepared teriyaki sauce over the cooked chicken in the pan, stirring well to make sure every piece is glossy and flavorful. Mix the cornstarch with water to create a slurry and slowly add it to the pan while stirring constantly. The sauce will thicken beautifully in about two minutes, clinging luxuriously to the chicken.

Step 5: Assemble the Bowls

Build each bowl with a generous serving of steamed rice. Spoon the saucy teriyaki chicken on top, then add the sautéed vegetables alongside. Finish with a sprinkle of toasted sesame seeds and sliced green onions—the little touches that make the dish come alive both visually and flavor-wise.

How to Serve Teriyaki Chicken Bowls Recipe

Garnishes

Simple garnishes can elevate your Teriyaki Chicken Bowls Recipe from great to unforgettable. The toasted sesame seeds add a delightful nuttiness and crunch, while the sliced green onions bring brightness and a fresh zing. You might also consider a drizzle of sriracha or a pinch of red pepper flakes if you like a touch of heat.

Side Dishes

Though the bowls are a full meal on their own, pairing them with sides like a crisp cucumber salad or pickled vegetables introduces a refreshing contrast. A miso soup or edamame also make beautiful accompaniments that complement the savory-sweet flavors perfectly.

Creative Ways to Present

Want to impress your guests? Serve the Teriyaki Chicken Bowls Recipe in wide, shallow bowls that show off the layers of rice, chicken, and vibrant veggies. You can also offer extra toppings such as shredded nori, chopped peanuts, or fresh cilantro on the side for a customizable experience that everyone will enjoy making their own.

Make Ahead and Storage

Storing Leftovers

Store any leftover Teriyaki Chicken Bowls tightly covered in the refrigerator for up to three days. Keep the sauce, chicken, rice, and vegetables all together in an airtight container to preserve freshness and flavor.

Freezing

This recipe freezes well but for best results, freeze the chicken with sauce and vegetables separately from the rice in freezer-safe containers or bags. When you’re ready, thaw overnight in the refrigerator to maintain texture and taste.

Reheating

Reheat leftovers in a skillet over medium heat or in the microwave until warmed through. If reheating in the skillet, add a splash of water or broth to loosen the sauce and prevent sticking. Stir occasionally for even heating and to keep everything deliciously moist.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! While chicken thighs stay juicier and more flavorful, boneless chicken breasts work fine if you prefer a leaner option. Just watch carefully to avoid overcooking since breasts can dry out quicker.

Is there a vegetarian alternative for this dish?

Yes! Substitute the chicken with firm tofu or tempeh. Press and cube the tofu, then pan-fry until golden before tossing in the teriyaki sauce. It’s just as delicious and perfect for a plant-based twist.

What vegetables work best in Teriyaki Chicken Bowls?

Vegetables like broccoli, bell peppers, carrots, snap peas, or baby corn all bring lovely color and texture. Choose a mix that’s crunchy and bright to balance the rich, saucy chicken.

Can I make the teriyaki sauce in advance?

Definitely. The sauce can be whisked together and stored in the refrigerator for up to a week. This makes assembling the bowls even quicker when you’re ready to cook.

How can I make this dish gluten-free?

Swap out regular soy sauce for gluten-free tamari or coconut aminos. Ensure the other ingredients, like cornstarch and vinegar, are gluten-free versions to keep this recipe safe for gluten-sensitive diets.

Final Thoughts

This Teriyaki Chicken Bowls Recipe is one of those rare finds that combines ease, comfort, and incredible flavor all in one dish. It’s perfect for feeding a crowd or enjoying solo, packed with fresh veggies and tender chicken coated in a sticky, sweet glaze. I hope you have as much fun making and eating this recipe as I do sharing it with you today — trust me, it’s destined to become a favorite in your kitchen too!

Teriyaki Chicken Bowls Recipe

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• Author: admin
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Teriyaki Chicken Bowl recipe features tender boneless chicken thighs cooked in a flavorful homemade teriyaki sauce, paired with steamed and sautéed vegetables, all served over fluffy steamed rice. A quick and satisfying meal ready in just 35 minutes, perfect for weekday dinners or meal prep.

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Ingredients

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For the Teriyaki Sauce

• 1/3 cup soy sauce
• 1/4 cup water
• 2 tablespoons honey
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger

For the Chicken and Vegetables

• 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil, divided
• 2 cups chopped vegetables (such as broccoli, bell peppers, and carrots)
• 2 cups steamed rice

For Garnish

• 1 tablespoon toasted sesame seeds
• 2 green onions, sliced

For Thickening

• 2 tablespoons cornstarch
• 2 tablespoons water

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Instructions

1. Prepare the Teriyaki Sauce: In a bowl, whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and minced ginger until well combined. Set aside.
2. Cut the Chicken: Cut the boneless, skinless chicken thighs into bite-sized pieces, ensuring even sizes for uniform cooking.
3. Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the chicken pieces and cook them, stirring occasionally, until browned and cooked through, about 6 to 8 minutes.
4. Steam the Vegetables: While the chicken cooks, steam the chopped vegetables until tender but still crisp. Once done, set aside.
5. Add Teriyaki Sauce: Pour the prepared teriyaki sauce over the cooked chicken in the pan. Stir well to evenly coat the chicken pieces.
6. Thicken the Sauce: In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons water to create a slurry. Slowly pour the slurry into the pan while stirring constantly. Continue stirring until the sauce thickens, about 2 minutes.
7. Sauté the Vegetables: In another pan, heat the remaining 1 tablespoon of vegetable oil over medium heat. Briefly sauté the steamed vegetables for enhanced flavor, about 2 to 3 minutes.
8. Assemble the Bowls: Place a serving of steamed rice into each bowl. Top with the teriyaki chicken and sauce, then add the sautéed vegetables alongside.
9. Garnish and Serve: Sprinkle toasted sesame seeds and sliced green onions over the assembled bowls before serving to add texture and freshness.

Notes

• You can substitute chicken thighs with chicken breasts if preferred; adjust cooking time as needed.
• For a gluten-free version, use tamari or gluten-free soy sauce.
• Vegetables can be varied based on preference or seasonal availability.
• Use fresh ginger and garlic for the most flavorful sauce.
• Steamed rice can be swapped with brown rice or quinoa for added fiber and nutrition.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Japanese