Name: Teriyaki Chicken Bowl
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 2 boneless, skinless chicken breasts (or thighs); 1 cup jasmine or white rice; 1 cup broccoli florets; 1/2 cup shredded carrots; 2 green onions, sliced; 2 tablespoons vegetable oil; For the Teriyaki Sauce:; 1/4 cup soy sauce; 2 tablespoons honey or brown sugar; 1 tablespoon rice vinegar; 1 teaspoon sesame oil; 2 garlic cloves, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

I love this Teriyaki Chicken Bowl because it’s a perfect balance of sweet, savory, and fresh flavors all in one bowl. It’s a simple yet satisfying meal that comes together quickly, making it perfect for busy weeknights or meal prep. Juicy, tender chicken glazed with homemade teriyaki sauce, paired with fluffy rice and crisp veggies—everything just works so well together.

Why You’ll Love This Recipe

I keep coming back to this Teriyaki Chicken Bowl because it’s incredibly versatile and easy to customize. The homemade teriyaki sauce is packed with flavor but not overpowering, and it’s much fresher than store-bought versions. I appreciate how the dish feels balanced with protein, carbs, and vegetables all in one bowl. Plus, it’s great for leftovers and reheats beautifully.

ingredients

2 boneless, skinless chicken breasts (or thighs)
1 cup jasmine or white rice
1 cup broccoli florets
1/2 cup shredded carrots
2 green onions, sliced
2 tablespoons vegetable oil

For the Teriyaki Sauce:

1/4 cup soy sauce
2 tablespoons honey or brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
2 garlic cloves, minced
1 teaspoon fresh ginger, grated
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

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

directions

Cook the rice according to package instructions. Set aside.
In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.
Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-7 minutes per side depending on thickness. Remove chicken and set aside.
In the same skillet, add broccoli and carrots. Stir-fry for 3-4 minutes until tender-crisp.
Return the chicken to the pan, pour the teriyaki sauce over the top, and bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens, about 2 minutes.
Slice the chicken and serve it over rice with the vegetables. Garnish with sliced green onions.

Servings and timing

This recipe serves 3-4 people. From start to finish, it takes about 30 minutes to prepare and cook.

Variations

I often switch up the veggies depending on what I have on hand. Snow peas, bell peppers, or snap peas work great. For a healthier twist, I sometimes use brown rice or quinoa instead of white rice. If I want to add some heat, a sprinkle of crushed red pepper flakes or a drizzle of sriracha really livens it up.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer warming the bowl gently in a skillet to keep the chicken juicy and the sauce nice and thick. You can also microwave it, but I recommend adding a splash of water to prevent drying out.

FAQs

What cut of chicken is best for this dish?

I like using boneless, skinless chicken breasts or thighs. Thighs tend to stay juicier and more flavorful, but breasts work well too.

Can I make the teriyaki sauce ahead of time?

Yes! The sauce keeps well in the fridge for up to a week, so I often prepare it ahead to save time.

Is this recipe gluten-free?

It can be if I use gluten-free soy sauce or tamari instead of regular soy sauce.

Can I use a store-bought teriyaki sauce?

Absolutely, but I prefer making my own because I can control the sweetness and saltiness better.

Can this recipe be made vegetarian?

Yes! I substitute the chicken with tofu or tempeh and follow the same steps. Just make sure to press the tofu well before cooking.

Conclusion

This Teriyaki Chicken Bowl is one of those recipes I always keep in my rotation because it’s easy, flavorful, and satisfying. Whether I’m cooking for myself or a group, it hits all the right notes with minimal effort. I love how customizable it is, and it’s a great way to enjoy a homemade takeout-style meal anytime.

Teriyaki Chicken Bowl