Name: Easy Teriyaki Chicken Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 1/2 lbs boneless skinless chicken thighs, cut into bite-sized pieces; 2 tablespoons vegetable oil; Salt and pepper to taste; 1/2 cup low-sodium soy sauce; 1/4 cup honey; 2 tablespoons rice vinegar; 2 tablespoons brown sugar; 1 tablespoon sesame oil; 2 teaspoons cornstarch; 2 teaspoons water; 2 garlic cloves, minced; 1 teaspoon fresh ginger, grated; 4 cups cooked jasmine or brown rice; 2 cups steamed broccoli; 1 cup shredded carrots; 1 tablespoon sesame seeds (optional); 2 green onions, sliced

Quick, flavorful, and incredibly satisfying, this Easy Teriyaki Chicken Bowl is my go-to dinner when I need something fast but still crave something homemade and delicious. With tender chicken thighs coated in a glossy, savory-sweet teriyaki sauce, served over fluffy rice with steamed vegetables, this dish comes together in just 25 minutes—perfect for busy weeknights or when I want a meal that pleases everyone at the table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 lbs boneless skinless chicken thighs, cut into bite-sized pieces

2 tablespoons vegetable oil

Salt and pepper to taste

1/2 cup low-sodium soy sauce

1/4 cup honey

2 tablespoons rice vinegar

2 tablespoons brown sugar

1 tablespoon sesame oil

2 teaspoons cornstarch

2 teaspoons water

1 teaspoon fresh ginger, grated

2 garlic cloves, minced

4 cups cooked jasmine or brown rice

2 cups steamed broccoli

1 cup shredded carrots

1 tablespoon sesame seeds (optional)

2 green onions, sliced

Directions

I start by whisking together soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, and ginger in a small bowl to make the teriyaki sauce.

In another small bowl, I mix the cornstarch and water to create a slurry and set it aside.

I heat vegetable oil in a large skillet over medium-high heat.

After seasoning the chicken pieces with salt and pepper, I add them to the skillet and sauté for 6–8 minutes until they’re cooked through and lightly browned.

I pour the teriyaki sauce into the skillet with the chicken, stirring and bringing it to a simmer.

Then, I add the cornstarch slurry and stir until the sauce thickens, which takes about 1–2 minutes.

I remove the skillet from heat.

To assemble the bowls, I divide the cooked rice into 4 bowls, top each with teriyaki chicken, steamed broccoli, and shredded carrots.

Finally, I garnish with sesame seeds and sliced green onions before serving hot.

Servings and timing

Servings: 4 servings

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Calories per serving: Approximately 410 kcal

Variations

I sometimes switch things up depending on what I have in the fridge. Here are a few of my favorite variations:

Swap the chicken thighs for chicken breast if I want a leaner option.

Use cauliflower rice or quinoa for a low-carb base.

Add edamame, snap peas, or bell peppers to boost the veggie content.

Make it spicy with a drizzle of sriracha or a pinch of red pepper flakes.

Use tamari or coconut aminos to make the dish gluten-free.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When I’m ready to reheat, I microwave it in 30-second intervals, stirring in between, until hot. If the sauce thickens too much, I stir in a splash of water to loosen it up. This recipe also freezes well—just store it in individual portions and reheat straight from frozen or after thawing overnight in the fridge.

FAQs

How do I keep the chicken juicy?

I prefer using chicken thighs because they’re naturally juicier than breasts. I also make sure not to overcook them—just a few minutes on each side until they’re browned and cooked through.

Can I make this ahead of time?

Yes, I often make the sauce and prep the chicken in advance. I’ll even cook the rice and steam the veggies a day ahead so all I need to do is reheat and assemble when it’s time to eat.

Is this recipe kid-friendly?

Absolutely. The sweet and savory flavors of the teriyaki sauce are a hit with kids. I usually leave out any spicy garnishes when serving to little ones.

Can I use store-bought teriyaki sauce?

I prefer making it from scratch for better flavor and control over the ingredients, but in a pinch, store-bought works. Just be mindful of sodium and sugar content.

What can I use instead of rice?

If I’m looking for a change, I serve the teriyaki chicken over noodles, quinoa, or even a bed of greens for a lighter bowl.

Conclusion

This Easy Teriyaki Chicken Bowl has become a regular in my weekly dinner rotation. It’s fast, satisfying, and endlessly customizable. Whether I’m feeding my family or meal prepping for the week, this bowl delivers big flavor with minimal effort.

Recipe: