This teriyaki chicken bowl is a 30-minute meal with an easy homemade teriyaki sauce.
Tender chunks of chicken are simmered in a sweet and sticky sauce, spooned over rice, and served with veggies and herbs.
- This teriyaki bowl recipe is a 30-minute meal.
- The tender and juicy chicken is smothered in the sweet and savory sauce.
- The crispy and fresh broccoli contrasts perfectly with the tender chicken.
- Finally, the salty soy sauce and sweet brown sugar teriyaki sauce pull it together.
- Serve over bowls of steaming white rice, and dinner is made!
Ingredients for Chicken Teriyaki Bowls
Chicken: Use boneless skinless chicken breasts or chicken thighs for this recipe. You can also use shrimp or salmon.
Teriyaki Sauce: Use the homemade sauce below or a store-bought sauce. Homemade teriyaki sauce is easy to make with ingredients like soy sauce, brown sugar, garlic, and ginger. If using a prepared sauce, ensure it’s a thick sauce like La Choy.
Vegetables: I love steamed broccoli or other fresh stir-fried vegetables such as snap peas, bell peppers, or edamame.
For Serving: I love to spoon this teriyaki chicken over brown or white rice. It’s also great with other grains, cauliflower rice, or chow mein noodles.
Topping & Variations
The toppings are where the fun begins!
- Fresh: coleslaw mix, shredded carrots, cucumbers, cilantro
- Bold: pickled red onions, lime wedges
- Spicy: sriracha
- Nutty: toasted sesame seeds, chopped cashews, toasted almonds
How to Make Teriyaki Chicken Bowls
- Cut the chicken into bite-sized pieces and cook (recipe below).
- Make the sauce and whisk until bubbly; return the chicken to the pan and heat with the sauce.
- Divide chicken and broccoli over each bowl and drizzle with the remaining sauce from the pan.
Garnish as desired and serve.
Meal Prep Tips
- Make chicken and broccoli ahead of time and store them in separate air-tight containers in the refrigerator for up to 4 days.
- Reheat in the microwave, and once heated, add the fresh toppings
More Meals in a Bowl
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Teriyaki Chicken Bowls
Teriyaki chicken bowls are made with tender and juicy morsels of chicken, crisp broccoli tossed in a sticky sweet sauce.
Teriyaki Sauce
For Serving
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Place the broccoli florets in a medium bowl with 2 tablespoons of water. Cover with a plate and microwave for 2-3 minutes or until tender crisp.
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Cut the chicken into bite-sized chunks and season with salt and pepper.
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Heat oil in a large skillet over medium high heat. Add the chicken pieces and cook 3 minutes without stirring. Stir and continue cooking 4 minutes more or until almost cooked through. Remove chicken and set aside on a plate.
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Add all sauce ingredients except cornstarch to the skillet. Whisk until bubbly and the brown sugar has dissolved. Combine 1 ½ tablespoons cornstarch with 1 ½ tablespoons water and drizzle into the simmering sauce while whisking until thickened. You may not need all of the cornstarch.
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Add the chicken back into the pan and simmer 2-3 minutes or until cooked through.
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Place ¾ cup of rice in each bowl. Divide the chicken and broccoli over the bowls. Spoon any sauce overtop and garnish as desired.
Teriyaki Sauce: If using a prepared sauce, ensure it’s thick like La Choy.
Optional Additions:
- Steamed veggies—broccoli, snap peas, edamame, or peppers.
- Fresh veggies—diced cucumbers, green onions, and julienned bell peppers.
- Sesame seeds, chopped cilantro, lime wedges.
Teriyaki chicken bowls will keep in an airtight container in the refrigerator for up to 4 days.
Calories: 419 | Carbohydrates: 57g | Protein: 32g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 1225mg | Potassium: 851mg | Fiber: 3g | Sugar: 15g | Vitamin A: 601IU | Vitamin C: 83mg | Calcium: 83mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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