These Teriyaki Chicken Bowls deliver sweet, salty, and savory harmony in under 30 minutes. Tender chicken is glazed in a glossy homemade sauce and served over rice with crisp veggies. It’s a versatile, satisfying meal that feels like a warm hug.
Craving a delicious Teriyaki Chicken Bowls? You've come to the right spot! From Dinner Ideas favorites to amazing Christmas Cookie recipes, there's something here for everyone.
Why You’ll Love This Teriyaki Chicken Bowls
- Versatile & adaptable: Swap veggies based on season or preference.
- Glossy homemade sauce: Far superior to bottled, with perfect sweet-savory balance.
- Quick weeknight meal: Ready in about 30 minutes with minimal fuss.
- Crowd-pleasing favorite: Easily doubled and loved by all.
Ingredients & Tools
- 450 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 120 ml soy sauce (use reduced-sodium if preferred)
- 60 ml mirin
- 2 tbsp brown sugar
- 1 tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp vegetable oil
- 300 g jasmine or sushi rice, cooked
- 200 g broccoli florets, steamed
- 2 spring onions, thinly sliced
- 1 tbsp sesame seeds, for garnish
Tools: Large skillet or wok, small saucepan, mixing bowl, measuring spoons/cups
Notes: Using chicken thighs instead of breast makes a big difference here—they stay juicier and absorb the sauce better. And don’t skip the fresh ginger and garlic… they add that aromatic depth that makes the teriyaki sauce truly sing.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 35 g |
| Fat: | 12 g |
| Carbs: | 65 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breast? I highly recommend thighs for their richer flavor and juiciness, but chicken breast will work if that’s what you have. Just be careful not to overcook it.
- What if I don’t have mirin? You can substitute with a mix of dry sherry or even a little extra rice vinegar with a pinch of sugar, though the flavor will be slightly different.
- Can I make it gluten-free? Absolutely! Just use tamari or a certified gluten-free soy sauce, and double-check that your other ingredients are compliant.
- How to get that glossy glaze? The cornstarch slurry is key—it thickens the sauce beautifully without making it gloopy, giving you that perfect cling-to-the-chicken consistency.
How to Make Teriyaki Chicken Bowls
Step 1: Start by preparing your teriyaki sauce. In a small saucepan, combine the soy sauce, mirin, brown sugar, honey, minced garlic, grated ginger, and rice vinegar. Whisk everything together over medium heat until the sugar dissolves completely. You’ll notice the aroma starting to bloom—it should smell sweet, salty, and incredibly inviting.
Step 2: In a separate small bowl, mix the cornstarch with water to create a smooth slurry. Once your sauce mixture is warm and the sugar has dissolved, slowly whisk in the cornstarch slurry. Keep whisking as the sauce comes to a gentle simmer—it should thicken noticeably within a minute or two, turning glossy and coating the back of a spoon. Remove it from the heat and set aside.
Step 3: Pat your chicken pieces dry with a paper towel—this helps them brown nicely instead of steaming. Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, working in batches if needed to avoid overcrowding. Let it sear undisturbed for 2–3 minutes until you get a golden-brown crust on one side.
Step 4: Flip the chicken and cook for another 2–3 minutes until it’s cooked through. You can check by cutting into a larger piece—no pink should remain. Reduce the heat to medium-low and pour your prepared teriyaki sauce over the chicken. Stir gently to coat every piece, letting it simmer for another minute so the chicken soaks up all that glorious flavor.
Step 5: While the chicken is cooking, steam your broccoli until it’s tender-crisp and bright green—about 4–5 minutes. You want it to still have a little bite to contrast the tender chicken. Cook your rice according to package instructions so it’s fluffy and ready to go.
Step 6: Now for the fun part—assembling your bowls! Divide the cooked rice among four bowls, then top with the teriyaki chicken and steamed broccoli. Drizzle any extra sauce from the pan over everything—don’t let that goodness go to waste. Garnish with sliced spring onions and a generous sprinkle of sesame seeds for that final touch of color and crunch.
Storage & Freshness Guide
- Fridge: Store components separately in airtight containers for up to 3 days.
- Freezer: Freeze chicken and sauce (without veggies) for up to 2 months.
- Reviving: Reheat with a splash of water to refresh sauce and prevent dryness.
Serving Suggestions
Complementary Dishes
- Simple cucumber salad — Thinly sliced cucumbers with a light rice vinegar dressing cut through the richness of the teriyaki and add a refreshing crunch.
- Miso soup — A warm, savory bowl of miso soup makes the meal feel more complete and adds that authentic Japanese restaurant touch.
- Edamame with sea salt — Lightly steamed edamame pods sprinkled with flaky salt are an easy, interactive starter that everyone loves.
Drinks
- Green tea — Its subtle bitterness and clean finish help balance the sweetness of the teriyaki sauce, cleansing your palate between bites.
- Cold Japanese lager — A crisp, light beer like Asahi or Sapporo complements the savory notes and makes the meal feel like a casual night out.
- Ginger ale with lime — The spicy-sweet fizz of ginger ale with a squeeze of lime mimics the ginger in the dish and feels wonderfully refreshing.
Something Sweet
- Matcha ice cream — The slightly bitter, earthy flavor of matcha is a perfect contrast to the sweet and salty teriyaki, and it’s incredibly creamy.
- Mochi — These chewy, sweet rice cakes filled with red bean or ice cream offer a fun texture and light finish to the meal.
- Fresh pineapple slices — The natural acidity and sweetness of pineapple cleanse the palate and feel light after a savory bowl.
Top Mistakes to Avoid
- Overcrowding the pan. If you add too much chicken at once, it will steam instead of sear, and you’ll miss out on those delicious browned bits that add so much flavor.
- Boiling the sauce after adding cornstarch. Once you add the slurry, just let it simmer gently—a rolling boil can break the starch and make the sauce thin again.
- Using old ginger. Fresh ginger has a bright, zesty kick, while older ginger can be woody and less flavorful. If it’s shriveled, it’s past its prime.
- Skipping the garnish. Those spring onions and sesame seeds aren’t just for looks—they add fresh aroma and crunch that elevate the whole bowl.
Teriyaki Chicken Bowls
Make delicious Teriyaki Chicken Bowls at home in just 30 minutes with our easy recipe. Perfectly glazed chicken over rice with crisp veggies. Cook this crowd-pleaser tonight!
Ingredients
For the Teriyaki Sauce:
-
120 ml soy sauce (use reduced-sodium if preferred)
-
60 ml mirin
-
2 tbsp brown sugar
-
1 tbsp honey
-
2 cloves garlic (minced)
-
1 tsp fresh ginger (grated)
-
1 tbsp rice vinegar
For the Slurry:
-
1 tbsp cornstarch
-
2 tbsp water
For Cooking & Assembly:
-
450 g boneless, skinless chicken thighs (cut into bite-sized pieces)
-
1 tbsp vegetable oil
-
300 g jasmine or sushi rice (cooked)
-
200 g broccoli florets (steamed)
-
2 spring onions (thinly sliced)
-
1 tbsp sesame seeds (for garnish)
Instructions
-
Start by preparing your teriyaki sauce. In a small saucepan, combine the soy sauce, mirin, brown sugar, honey, minced garlic, grated ginger, and rice vinegar. Whisk everything together over medium heat until the sugar dissolves completely. You’ll notice the aroma starting to bloom—it should smell sweet, salty, and incredibly inviting.01
-
In a separate small bowl, mix the cornstarch with water to create a smooth slurry. Once your sauce mixture is warm and the sugar has dissolved, slowly whisk in the cornstarch slurry. Keep whisking as the sauce comes to a gentle simmer—it should thicken noticeably within a minute or two, turning glossy and coating the back of a spoon. Remove it from the heat and set aside.02
-
Pat your chicken pieces dry with a paper towel—this helps them brown nicely instead of steaming. Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the chicken in a single layer, working in batches if needed to avoid overcrowding. Let it sear undisturbed for 2–3 minutes until you get a golden-brown crust on one side.03
-
Flip the chicken and cook for another 2–3 minutes until it’s cooked through. You can check by cutting into a larger piece—no pink should remain. Reduce the heat to medium-low and pour your prepared teriyaki sauce over the chicken. Stir gently to coat every piece, letting it simmer for another minute so the chicken soaks up all that glorious flavor.04
-
While the chicken is cooking, steam your broccoli until it’s tender-crisp and bright green—about 4–5 minutes. You want it to still have a little bite to contrast the tender chicken. Cook your rice according to package instructions so it’s fluffy and ready to go.05
-
Now for the fun part—assembling your bowls! Divide the cooked rice among four bowls, then top with the teriyaki chicken and steamed broccoli. Drizzle any extra sauce from the pan over everything—don’t let that goodness go to waste. Garnish with sliced spring onions and a generous sprinkle of sesame seeds for that final touch of color and crunch.06
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