Chicken Teriyaki Bowl Recipe

I absolutely love this Chicken Teriyaki Bowl Recipe because it’s one of those dishes that feels both fresh and comforting at the same time. Whenever I’m craving something quick but packed with flavor, this recipe never disappoints. You’ll find it’s perfect for busy weeknights or whenever you want a wholesome meal that hits all the right notes — savory, sweet, and just a touch of garlic and ginger.

What makes this Chicken Teriyaki Bowl Recipe special for me is how flexible it is. You can swap in your favorite veggies or even switch up the rice for quinoa or cauliflower rice if you’re watching carbs. It’s a simple, balanced bowl that leaves you full and satisfied without feeling weighed down. Plus, the homemade teriyaki sauce is way tastier and healthier than anything you get in a bottle!

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Ingredients You’ll Need

The ingredients for this Chicken Teriyaki Bowl Recipe are straightforward, easy to find, and work beautifully together to create that classic balanced flavor. A quick trip to the grocery store should cover everything, and you can even prep some ingredients in advance if you want to save time.

• Chicken breast: Choose a fresh or thawed boneless, skinless chicken breast for tender, juicy pieces.
• Olive oil: I like using olive oil for its subtle flavor and good cooking properties.
• Carrots: Add sweetness and crunch; slicing them thin helps them cook quickly.
• Broccoli: This is my go-to vegetable here because it adds great texture and a pop of green.
• Garlic powder: Enhances the savory notes without overpowering the dish.
• Salt: Just a pinch to bring everything together.
• Rice: White or brown rice works well, depending on your preference for texture and nutrition.
• Sesame seeds: A little toasty crunch as a topping that makes a big difference.
• Green onions: These add brightness and freshness as a final garnish.
• Teriyaki Sauce Ingredients: Water, sesame oil, brown sugar or coconut sugar for sweetness, soy sauce or coconut aminos for that umami punch, honey for depth, freshly minced garlic and ginger for warmth and zing, plus cornstarch mixed with water to thicken it up.

Variations

I love how adaptable this Chicken Teriyaki Bowl Recipe is! Feel free to play around with the veggies or sauce ingredients to suit your mood or dietary needs. Experimenting with flavors keeps this recipe exciting every time.

• Vegetable Substitutions: Sometimes I swap carrots and broccoli for snap peas or bell peppers—super tasty and colorful.
• Protein Swaps: Tried this with salmon or tofu for a delicious twist that my family enjoyed just as much.
• Lower Sugar: Use less honey and sugar or swap with a natural sweetener like maple syrup for a milder sweetness.
• Gluten-Free: Coconut aminos work great instead of soy sauce for those avoiding gluten.

How to Make Chicken Teriyaki Bowl Recipe

Step 1: Cook Your Rice

Start by cooking your rice according to the package instructions—this usually takes around 15-20 minutes. I like to use a rice cooker for convenience, but a pot on the stove works just as well. The rice will be the hearty base of your bowl, so don’t rush this step.

Step 2: Sauté the Vegetables

Heat half of the olive oil in a large pan over medium heat, then toss in your carrots and broccoli. Sprinkle with garlic powder and salt. Cook for about 5 minutes until the veggies are tender but still have a little crunch. This part smells amazing, and I always take a second to savor it before moving on. Once done, remove the veggies from the pan and set them aside.

Step 3: Cook the Chicken

Next, heat the other half of the olive oil in the pan. When it’s hot, add your cubed chicken breast without overcrowding the pan. Let it cook undisturbed for 3 minutes so it gets a nice golden sear. Then flip all the pieces and cook for another 3 minutes. You want that lovely browned crust that adds so much flavor.

Step 4: Make and Add the Teriyaki Sauce

While the chicken cooks, mix together the teriyaki sauce ingredients — water, sesame oil, brown sugar, soy sauce, honey, garlic, and ginger. Whisk the cornstarch with water separately until smooth before stirring it into the sauce mix. Pour your sauce into the pan with the chicken and cook for a few more minutes, stirring gently, until the sauce thickens and becomes glossy. Don’t forget to spoon some over your veggies too—they deserve that flavor boost!

Step 5: Assemble Your Chicken Teriyaki Bowl

Grab your cooked rice and spoon it into bowls. Layer on the sautéed veggies, then top with the sticky chicken teriyaki. Finish it off with a sprinkle of sesame seeds and chopped green onions for that final punch of flavor and color. Serve immediately, and enjoy the smile this bowl brings!

How to Serve Chicken Teriyaki Bowl Recipe

Garnishes

I always reach for toasted sesame seeds and chopped green onions to top my Chicken Teriyaki Bowl. They add just the right amount of crunch and freshness. Sometimes, I sprinkle a little chili flakes for some heat or add a wedge of lime for a light citrus kick.

Side Dishes

I like keeping it simple, so steamed edamame or a crisp Asian cucumber salad pairs perfectly alongside this bowl. If I’m feeling fancy, some pickled ginger adds a lovely zing and balances the sweetness of the teriyaki sauce beautifully.

Creative Ways to Present

For special occasions, I’ve arranged the Chicken Teriyaki Bowl in a bento-style box with separate compartments for rice, veggies, and chicken. It looks colorful and inviting, making it perfect for lunches or picnic trays. Garnishing with edible flowers once made it feel extra special for a dinner party!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store the chicken, veggies, and rice separately in airtight containers in the fridge. This helps keep everything fresh and prevents the veggies from getting mushy overnight. Leftovers usually hold up well for 3-4 days.

Freezing

I’ve frozen the chicken and sauce mix before with good results—just thaw it overnight in the fridge before reheating. I usually avoid freezing the rice and veggies because they can get watery after thawing, but if you want to freeze everything, try reheating gently and drain any excess moisture.

Reheating

To reheat leftovers, I prefer warming the chicken and sauce in a skillet over medium heat so the sauce stays thick and glossy. The veggies can be quickly steamed or microwaved separately. Freshen it up with extra green onions or sesame seeds before serving.

FAQs

Final Thoughts

This Chicken Teriyaki Bowl Recipe holds a special place in my kitchen because it’s simple enough for a busy weeknight but impressive enough to share with company. I hope you give this one a try and enjoy making it as much as I do. Trust me, once you nail the homemade sauce and get the balance right, this bowl becomes an instant favorite you’ll want to make again and again!

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