Craving that sweet, savory, and tangy takeout flavor but don’t want to deal with the menu and the markup? You’re not alone. This recipe for Easy Chicken Teriyaki Bowls is my weeknight warrior, a dinner that comes together faster than you can decide what to stream. It’s all about that glossy, crave-worthy sauce clinging to tender chicken and crisp veggies. Best part? You control the ingredients, so you know exactly what’s going into your family’s meal. No fancy techniques, no hard-to-find ingredients—just simple, delicious food that feels like a treat. So good.
Tips for the Best Chicken Teriyaki
I’ve made my fair share of teriyaki, from the sublime to the hopelessly soggy. These little pointers will steer you straight toward a perfect bowl every single time.
- Don’t crowd that pan! Searing your chicken in a single, uncrowded layer is the absolute key to getting a beautiful golden-brown crust instead of steaming it into a pale, rubbery mess. If you need to, cook it in two batches. I promise the extra dish is worth it.
- Get saucy at the right time. Pour that gorgeous teriyaki glaze in only when the chicken is fully cooked. Letting it simmer with the chicken for just a minute or two allows it to thicken and coat everything perfectly without reducing into a sticky, overly-thick mess.
- Veggies are your friends for crunch. A quick, hot stir-fry keeps your broccoli and bell peppers crisp-tender, adding a wonderful textural contrast to the soft chicken and rice. You want a bit of a bite left in them.
- Garnishes are non-negotiable. Honestly, a sprinkle of sesame seeds and a few chopped green onions right at the end make all the difference. They add a pop of color, a little nutty crunch, and that final “wow” factor that makes it feel restaurant-quality.
Variations & Substitutions
The beauty of a bowl is its versatility. Make it work for what you have and who you’re feeding.
- Protein Swap: Thinly sliced flank steak or peeled shrimp are fantastic alternatives to chicken. For a plant-based option, extra-firm tofu (pressed and cubed) or chickpeas work beautifully. Just adjust the cooking time accordingly.
- Veggie Delight: Clean out the crisper! Sliced mushrooms, snap peas, shredded carrots, or even chopped zucchini would be right at home here. The more color, the better.
- Sauce Sensitivities: Need to go low-sodium? Use a reduced-sodium soy sauce or tamari. For a gluten-free version, ensure your soy sauce is gluten-free tamari and that your cornstarch is certified GF. The flavor profile remains fantastic.
- Spice It Up: If your family loves a little kick, add a teaspoon of sriracha or a pinch of red pepper flakes to the teriyaki sauce while it simmers. It creates the most delicious sweet and spicy combo.
Serving Suggestions for Teriyaki Bowls
The classic base is, of course, a fluffy bed of steamed white or brown rice. But don’t stop there! This saucy chicken is so, so good over cauliflower rice for a lighter option, with tender soba noodles, or even piled into lettuce cups for a fun, hands-on meal. A simple side of quick-pickled cucumbers (just toss sliced cukes with a little rice vinegar, sugar, and salt) adds a bright, acidic crunch that cuts through the richness of the sauce beautifully.
Storage & Reheating
Leftovers will keep in an airtight container in the refrigerator for 3-4 days. You can also freeze the teriyaki chicken (without the fresh garnishes) for up to 3 months. Thaw overnight in the fridge before reheating. The best way to reheat is in a skillet over medium heat with a tiny splash of water or broth. This gently warms it without turning the chicken rubbery or overheating the veggies into mush. The microwave works in a pinch, but be sure to cover it and reheat in short bursts, stirring in between.
Frequently Asked Questions
- Can I make this Easy Chicken Teriyaki ahead of time? Absolutely. You can whisk the sauce together and chop the veggies up to two days in advance. Store them separately in the fridge. When dinner time rolls around, you’re just a quick stir-fry away from eating.
- My sauce didn’t get very thick. What happened? No worries! This usually means it needed just another minute or two of simmering to allow the cornstarch to fully activate and thicken the liquid. You can also create a little more slurry (equal parts cornstarch and cold water) and stir it in, letting it bubble for another minute.
- What’s the best cut of chicken for Teriyaki Chicken Bowls? I’m a big fan of boneless, skinless chicken thighs for their incredible juiciness and flavor, but chicken breasts work perfectly well, too. Just be careful not to overcook them, as they can dry out faster.
Easy Chicken Teriyaki Bowls for a Simple, Satisfying Dinner
- Total Time: 25 minutes
- Yield: 4 bowls
Description
These Easy Chicken Teriyaki Bowls are perfect for busy weeknights—tender chicken coated in a sticky-sweet homemade teriyaki sauce, served over fluffy rice with steamed veggies. It’s fast, family-friendly, and better than takeout.
Ingredients
▢ 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
▢ 2 tablespoons vegetable oil
▢ 1/3 cup low-sodium soy sauce
▢ 1/4 cup honey
▢ 2 tablespoons rice vinegar
▢ 2 tablespoons brown sugar
▢ 2 teaspoons cornstarch mixed with 2 tablespoons water (slurry)
▢ 2 cloves garlic, minced
▢ 1 teaspoon fresh ginger, grated
▢ 2 cups cooked white or brown rice
▢ 1 1/2 cups steamed broccoli
▢ Optional toppings: sesame seeds, sliced green onions
Instructions
1. In a small bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, garlic, and ginger. Set aside.
2. Heat vegetable oil in a large skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, until golden and cooked through.
3. Reduce heat to medium and pour the sauce into the skillet. Stir to coat the chicken.
4. Once the sauce starts to simmer, add the cornstarch slurry and stir continuously until the sauce thickens, about 2–3 minutes.
5. To assemble bowls, divide cooked rice into bowls, top with chicken teriyaki and steamed broccoli.
6. Sprinkle with sesame seeds and sliced green onions if desired. Serve warm.
Notes
This recipe works great with boneless chicken thighs for extra juiciness.
You can prep the sauce ahead of time and store in the fridge for up to 3 days.
Substitute broccoli with green beans, snow peas, or carrots for variety.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 14g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
