Learn how to make these easy Teriyaki Chicken Bowls with rice and vegetables. This is an easy recipe that doesn’t take long to make. It’s great for dinner, or you can make it ahead for meal prep for easy lunches and dinners during the week.
Teriyaki Chicken Rice Bowl
I like to make this teriyaki chicken bowl recipe when I’m craving take-out because it can replicate it at home, but it has all of the flavors to satisfy the craving. Plus, it’s ready in the time it takes to order and pick up take-out, making it great for weeknight dinners.
The base recipe for the chicken teriyaki stir fry is only six ingredients. The chicken is tossed in a simple teriyaki sauce that’s tangy and a little sweet. It’s a 30 minute meal that even the picky eaters and kids like!!
Ingredients Needed
- Chicken Tenders: You can also use boneless skinless chicken breasts or chicken thighs for this recipe, but the cook time will be a little longer. If you’re using larger chicken breasts, cut them into bite size pieces or strips so they cook faster.
- Teriyaki Sauce: Buy a brand of teriyaki sauce you love.
- Brown Sugar: This adds a little extra sweetness to balance out the tanginess from the sauce.
- Olive Oil: Or feel free to use vegetable oil if that’s what you have on hand.
- Cornstarch: This will be mixed with water to make a slurry to thicken the sauce
- Cooked Vegetables: This is a great way to use leftover vegetables, like broccoli or zucchini. Cook or steam the veggies (fresh or frozen) while cooking chicken.
Variations
- You can add some red pepper flakes, fresh grated ginger, and/or minced garlic to the teriyaki sauce for extra flavor.
- Cook any vegetables you like for your bowls: broccoli or cauliflower florets, bell peppers, carrots, snap peas – anything works.
How to Make Teriyaki Chicken
- Heat oil in a large skillet over medium-high heat. Add chicken to hot oil and cook for 5-6 minutes each side until internal temperature reaches 165°.
- Whisk Teriyaki Sauce and brown sugar. Set aside.
- In a separate bowl mix ¼ cup water with 1 tablespoon cornstarch. Stir.
- Remove cooked chicken from the pan and dice – if you didn’t before cooking. Return to the pan and add the teriyaki sauce mixture with the cornstarch slurry. Cook until thick.
- Prepare your bowls with 1 cup of rice, add approximately ½ cup of teriyaki chicken.
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EXPERT TIPS
- If you want a little heat, add some sriracha to the sauce.
- Always taste your sauce to see if it needs more salt or pepper.
- Make this recipe for meal planning:
- Prepare the teriyaki bowls as instructed and the sides that you want to add to the bowls.
- Divide the dish between airtight containers and keep them in the refrigerator. Warm them up when you’re ready to eat for an easy dinner or lunch.
Storage
Store chicken in an airtight container in the fridge. You can also store meal prepped containers in the refrigerator for a few days, or freeze either one for a few months.
Easy Teriyaki Chicken Bowl Recipe
This Easy Teriyaki Chicken Bowl is a great option for dinner, or you can make it ahead for easy prepped lunches during the week!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Ingredients
- 2 pounds Chicken Tenders (or boneless skinless chicken breasts, cut into bite size pieces)
- 8 oz teriyaki sauce
- ¼ cup brown sugar
- 1-2 Tbsp olive oil
- ¼ cup water
- 1 tablespoon cornstarch
For making bowls:
- 4 cups prepared rice
- 2 cups broccoli steamed
- 2 cups Julienned carrots steamed
- Green onion and sesame seeds for garnish
Instructions
- Heat 1-2 Tbsp olive oil in a frying pan over medium heat. Add chicken to hot oil and cook for 5-6 minutes each side until internal temperature reaches 165 degrees.
- Measure 8oz of Teriyaki Sauce and ¼ cup brown sugar. Set aside.
- In a separate bowl mix ¼ cup water with 1 Tbsp cornstarch. Set aside.
- Once the chicken is done, remove from heat cut into 1” strips. Return to the pan and add the teriyaki sauce, brown sugar and water/cornstarch mixture, mix well. Set your burner to medium-high and heat until sauce begins to bubble . Once the sauce starts bubbling, reduce heat and simmer for approximately 5mins, stirring frequently. Sauce should thicken up. Once it reaches desired thickness remove from heat.
- Prepare your bowls with 1 cup of rice, add approximately ½ cup of teriyaki chicken. Add steamed vegetables. Top with sesame seeds and green onions.
Recipe Video
Recipe Notes
- Use any vegetables you like – this is also a great way to use up leftover veggies.
- Serve with white rice, brown rice, even cauliflower rice.
- Make this ahead and meal prep it for lunches or dinners throughout the week.
- Store leftovers in an airtight container in the refrigerator.
- You can use chicken breasts or thighs, just make sure to chop them up for faster cooking.
Recipe Nutrition
Serving: 1serving | Calories: 658kcal | Carbohydrates: 78g | Protein: 58g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 3036mg | Potassium: 1269mg | Fiber: 3g | Sugar: 24g | Vitamin A: 1852IU | Vitamin C: 45mg | Calcium: 79mg | Iron: 3mg
Nutritional information not guaranteed to be accurate
Delicious! I suggest using edamame instead of broccoli for those picky eaters
Easy to make, I had everything I needed. I used 1/2 Tamarie and 1/2 soya sauce and added 1/2 teaspoon of ginger. Nice flavour and at the table from start to finish in less than 30 minutes
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