These chicken teriyaki bowls are easy to whip up in 30 minutes or less. Tender chicken is cooked in a sweet and savory teriyaki sauce and served over steamed rice.
Recipe Summary
Flavor: Sweet and savory homemade teriyaki sauce is made with brown sugar, soy sauce, and garlic.
Easy to assemble. The chicken and sauce are made in a single pan. Add microwave or minute rice for a quick and easy meal.
Endless variations. Add your favorite steamed or raw veggies for a complete meal. Broccoli, carrots, and edamame are my favorites.
Great for meal prep. Keeps in the refrigerator and reheats well all week.
Similar to: Baked Teriyaki Salmon and Gochujang Fried Rice
Jump to:
Ingredients and substitutions
- Rice - Add your favorite cooked rice when assembling the bowls. Microwave rice packets make this recipe even quicker to assemble on busy weeknights.
- Chicken - Cubed chicken thighs or breasts work great in this recipe.
- Soy sauce - Adds savory, salty flavor to the sauce.
- Oil - Vegetable oil can be substituted with your favorite cooking oil.
- Brown sugar - Adds sweetness to balance with the salty soy sauce. Creates a thick, sticky sauce when cooked down.
- Vinegar - Rice vinegar adds a mild, slightly sweet, and acidic quality to the sauce. Rice vinegar can be substituted with apple cider vinegar or white vinegar if needed.
- Seasoning - Fresh minced garlic, red pepper flakes, and ginger add mild, spicy flavor to the sauce. If you have fresh ginger on hand, it should be substituted at a 6:1 fresh to ground ratio.
- Sesame seeds - Add nutty flavor and crunch to the bowls.
- Green onion - Adds bright, fresh flavor and visual appeal to the finished bowls.
How to make chicken teriyaki
- Add oil to a pan over medium heat and cook cubed chicken until they reach 165F in the center.
- Use an instant-read thermometer to ensure your chicken doesn't cook too long and dry out. Remove your chicken from the pan and set aside for now.
- Add your sauce ingredients to the pan and cook for 2 to 3 minutes, or until the sauce thickens slightly.
- Return chicken to the pan and toss to coat in sauce. Remove from heat and assemble your bowls as desired.
Tips and tricks
Use a meat thermometer - An instant-read thermometer ensures your chicken is cooked perfectly to 165F without overcooking and becoming dry.
Add your favorite veggies - Teriyaki chicken bowls are easy to customize with your favorite veggies like steamed broccoli, fresh grated carrot, cabbage, edamame, or red peppers.
Love sauce? Double the recipe. This recipe makes just enough sauce to coat the chicken. Double the sauce portion of the recipe if you'd like extra to coat your rice and veggies.
Storage
Store leftovers for 3-4 days in a tightly sealed container in the refrigerator.
Leftovers can also be frozen for up to 3 months in a freezer-safe container. To thaw, transfer to the refrigerator to thaw overnight.
Frequently asked questions
I like to add steamed broccoli or edamame. Other great additions include steamed or grated carrot, roasted red peppers, and sauteed zucchini.
Yes, chicken breasts or thighs work great in this recipe.
Recommended
📖 Recipe
Chicken Teriyaki Bowls
Ingredients
Teriyaki chicken:
- 1 tablespoon vegetable oil
- 16 ounces boneless skinless chicken thighs, cut into 1 inch cubes
- ¼ cup low sodium soy sauce
- 2 tablespoons water
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 1 teaspoon cornstarch
- 2 cloves garlic, minced
- ½ teaspoon ground ginger
- ¼ teaspoon red pepper flakes
Bowls:
- 3 cups cooked white rice
- 3 green onions, thin sliced
- 1 tablespoon toasted sesame seeds
Instructions
- In a skillet over medium heat, add olive oil. When hot, add chicken and cook for about 2-3 minutes per side, or until cooked through to 165℉. Remove from pan and cover to keep warm.
- Meanwhile, add sauce ingredients to a bowl: soy sauce, water, rice vinegar, brown sugar, cornstarch, minced garlic, ginger, and red pepper flakes. Whisk to combine.
- Add sauce to skillet and cook for 2 to 3 minutes, or until sauce thickens and looks glossy. Return cooked chicken to the pan and toss to coat, cooking for about 1 minute, or until warm. Remove from heat.
- Divide rice between four serving bowls, top with chicken and sauce, green onion, and sesame seeds.
Equipment Recommendations
Notes
- Leftovers: Store leftovers for 3-4 days in a tightly sealed container in the refrigerator.
- Rice: Use your favorite rice to build your chicken teriyaki bowls. Cooked white rice, instant rice, or brown rice are all great options.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!