Teriyaki Chicken Bowl Recipe

If you’re looking for a quick and delicious dinner that never disappoints, this Teriyaki Chicken Bowl Recipe is exactly what you need. I absolutely love how it balances tender chicken, crisp vegetables, and a luscious homemade teriyaki sauce sweetened with honey. When I first tried this, I was surprised at how effortlessly you can bring restaurant-quality flavors to your own kitchen in just about 30 minutes. Stick with me, and I’ll share all the tips to help you nail it every time!

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Ingredients You’ll Need

You’ll find this Teriyaki Chicken Bowl Recipe uses simple ingredients that you might already have on hand or can easily pick up at your local store. Each component has its role — from the garlic and ginger adding zest, to the honey balancing the saltiness of the soy sauce. Here are some details on the stars of the show.

• Chicken breast: I like to use boneless skinless for tenderness and ease, and pound it slightly for even cooking.
• Toasted sesame oil: This brings a warm, nutty flavor great for stir-frying.
• Fresh garlic and ginger: They add vibrant, aromatic layers — always use fresh for the best punch.
• Green onions (white part): Adds a mild onion flavor that’s perfect sautéed with the chicken.
• Low sodium soy sauce or tamari: Keeps the sodium in check while delivering that signature umami taste.
• Honey: Natural sweetness that balances the savory sauce beautifully.
• Cornstarch and water: The little trick for a glossy, thickened sauce that clings perfectly to every bite.
• Red bell pepper and broccoli: Fresh, crunchy veggies that steam lightly in the pan for a nice texture contrast.

Variations

I love showing how flexible this Teriyaki Chicken Bowl Recipe truly is — feel free to make it your own! Whether it’s swapping out veggies or trying a different protein, these tweaks have made the recipe perfect for my family’s many preferences.

• Use tofu or tempeh: I’ve made this bowl vegetarian by pan-frying tofu cubes instead of chicken; it soaks up the sauce wonderfully and still gives you that satisfying bite.
• Add mushrooms or snap peas: Depending on the season, I sometimes toss in shiitake mushrooms or crunchy snap peas for extra texture and flavor.
• Spicy kick: My family loves a little heat, so I sprinkle in some red pepper flakes or mix in a dash of Sriracha when making the sauce.
• Brown rice or quinoa: Swap white rice for these whole grains to boost fiber and keep things hearty.

How to Make Teriyaki Chicken Bowl Recipe

Step 1: Prep and Season the Chicken

Start by pounding the chicken breast to about 1/2 inch thickness — this helps it cook evenly and stay juicy. Then cut it into 1-inch cubes for bite-sized pieces that soak up the sauce better. Toss the chicken with salt and pepper to season; this simple step is key to bringing out the chicken’s flavor.

Step 2: Sauté Aromatics and Chicken

Heat your non-stick skillet over medium heat and add the toasted sesame oil. Once it’s shimmering, toss in the minced garlic, grated ginger, and chopped white part of the green onion. Stir them for about 30 seconds until fragrant before adding the seasoned chicken. Sauté the chicken for 2 to 3 minutes on each side, letting it get golden brown and nearly cooked through. This layering of flavors really makes a difference.

Step 3: Cook the Veggies

Transfer the chicken to a plate and set aside. In the same pan, add the chopped red bell pepper and broccoli florets. If your pan looks dry, add a splash more sesame oil — the veggies need just enough fat to sauté but shouldn’t be swimming in it. Cook the vegetables for about 5 minutes or until fork tender but still crisp. Keeping that crunch contrasts nicely with the tender chicken.

Step 4: Make the Teriyaki Sauce

While the veggies cook, whisk together cornstarch and water in a small bowl until smooth. In a separate bowl, combine soy sauce, chicken broth, rice vinegar, honey, and the cornstarch slurry. This sauce is where the magic happens — sweet, tangy, and slightly thickened to coat every morsel.

Step 5: Bring It All Together

Add the chicken back into the pan with the sautéed veggies. Pour the teriyaki sauce over everything and let it simmer for a few minutes until the sauce thickens and glazes the chicken and vegetables beautifully. Cut into a piece of chicken to check it’s fully cooked through—no pink should remain inside. This step is essential for both taste and safety!

Step 6: Serve and Garnish

Serve your tender teriyaki chicken and veggie mix over your favorite rice — I usually go with steamed jasmine for aroma and fluffiness. Top with a sprinkle of red pepper flakes if you like a bit of heat, and the remaining chopped green onions for freshness. Enjoy every savory, sweet, and satisfying bite!

How to Serve Teriyaki Chicken Bowl Recipe

Garnishes

I love topping this bowl with extra chopped green onions and a sprinkle of toasted sesame seeds — they add crunch and a bit of nuttiness that complements the sauce. Sometimes, I add a few red pepper flakes too for a subtle kick. Feel free to sprinkle some pickled ginger for a bright, tangy contrast if you have it on hand.

Side Dishes

While the bowl itself is pretty complete, I often serve it with a side of steamed edamame or a simple cucumber salad with rice vinegar dressing. These sides keep things light and fresh, balancing the rich teriyaki flavors nicely.

Creative Ways to Present

For special occasions, I’ve plated this teriyaki chicken bowl in bamboo bowls to add an authentic touch. You can also layer the chicken and veggies in glass jars for a vibrant, colorful presentation perfect for meal prepping or impressing guests at casual dinner parties.

Make Ahead and Storage

Storing Leftovers

Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. I recommend storing the chicken and veggies separately from the rice if you made a full bowl, so nothing gets soggy.

Freezing

I’ve successfully frozen the cooked chicken and veggies (sans rice) in freezer-safe bags. When you’re ready to eat, just thaw overnight in the fridge. The texture stays surprisingly good for up to 2 months.

Reheating

To reheat, I use a skillet over medium heat with a splash of water or broth to help steam and prevent drying. This keeps the chicken tender and the sauce saucy, better than the microwave, which can toughen the meat.

FAQs

Final Thoughts

This Teriyaki Chicken Bowl Recipe has truly become a staple in my kitchen because it’s easy, comforting, and you can trust it to satisfy every time. Whether you’re cooking for your family or treating yourself after a busy day, this dish brings warmth and happiness to the table. I hope you enjoy making (and eating!) it as much as I do — trust me, you’ll find yourself coming back to this recipe again and again.

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