Learn how to make an easy Teriyaki Chicken Bowl 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.

Overhead shot of easy chicken teriyaki bowls

I like to make this teriyaki chicken bowl recipe when I’m craving take-out because it’s a lot lighter and healthier, 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 is only six ingredients. I like to use chicken tenderloins because they cook fast. I also cook them in a lot less oil, so the dish doesn’t end up greasy. It’s tossed in a simple sauce that’s tangy and a little sweet.

For the sauce, I skip homemade teriyaki sauce and buy it bottled. It tastes just as good and is so much easier. I keep it on hand because it’s great for this dish, and I use it as a marinade for grilled steak kabobs and chicken.

To that, you can add your favorite vegetables and cooked rice. I like to serve it with carrots and broccoli, but any stirfry vegetable you like will work.

It’s so simple but delicious. It’s a go-to at our house whenever we’re craving a chicken rice bowl.

Table of Contents
  1. Teriyaki Bowl Ingredients
  2. How to Make It
  3. What to Serve with Chicken Teriyaki.
  4. Make-Ahead Tips
  5. More Easy Dinner Recipes You’ll Enjoy
  6. Easy Teriyaki Chicken Bowl Recipe Recipe

Teriyaki Bowl Ingredients

  • 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.
  • Kikkoman Teriyaki Sauce – This is the brand I like to use for the sauce.
  • 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 mixed with water – This is used to thicken the sauce.

Tip: If you want a little heat, add some sriracha to the sauce.

How to Make It

Heat the olive oil in a large skillet or frying pan over medium heat. Place the chicken in the pan and cook it for about five to six minutes on the first side. Then, turn it and cook it for five minutes more or until it’s cooked through.

Take the chicken out of the pan and cut it into 1″ pieces. In a small bowl, combine the teriyaki sauce and brown sugar. In a separate small bowl, mix the cornstarch with the water until it dissolves.

Add the chicken back to the pan and add the teriyaki sauce mixture and the cornstarch mixture. Increase the heat to medium-high heat and stir. As the sauce starts to bubble, it will thicken.

Overhead shot showing marinade being poured into bowl of chicken

Keep stirring until it’s thick enough to coat the back of a spoon. It will take about five minutes.

Take the pan off the heat, and the chicken teriyaki is ready to serve.

What to Serve with Chicken Teriyaki.

Rice: I like to use my rice cooker to cook brown rice or white rice to add to the bowl. I start the rice before I cook the chicken because it takes about 20 minutes. 

You can also cook the rice on the stove (follow the package instructions) or in an Instant Pot. Or you can use frozen rice and warm it up in the microwave to make it even easier. If you want your rice to have a little flavor, mix it with some soy sauce and a splash of rice vinegar.

Or, for an even healthier twist, swap traditional rice with cauliflower rice. Quinoa would also work well.

Noodles: I prefer rice, but you could also pair your chicken teriyaki with some Asian-style noodles.

Vegetables: I like to serve the bowl with steamed broccoli and julienned carrots. Cutting the carrots this way makes them look like sticks, but you can also slice them into coins and steam them that way. You might like to try other veggies like steamed diced onion, bell peppers, or cooked mushrooms, too.

Garnishes: Some sliced green onions are great for a topping. You can also sprinkle some sesame seeds over the top of the dish for some crunch. A drizzle of sesame oil is nice, too.

Close up shot of one bite of chicken teriyaki bowl on a chopstick

Make-Ahead Tips

If you like to meal plan, this is an excellent dish because it keeps well in the refrigerator for three to four days.

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.

You can also freeze this dish, but allow everything to cool before placing them in the freezer. It will keep well for two to three months. My whole family loves these easy chicken teriyaki bowls – it’s a delicious dinner and less expensive than ordering out. So, if you’re looking for a way to satisfy those cravings with a healthy dish, you should give this chicken teriyaki bowl a try. Enjoy!

Close up shot of easy teriyaki chicken bowl

More Easy Dinner Recipes You’ll Enjoy

Close up shot of easy teriyaki chicken bowl

Easy Teriyaki Chicken Bowl Recipe

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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
Yield 4 servings
Serving Size 1 serving


  • 2 lbs Chicken Tenders
  • 4 Cups prepared rice
  • 8 oz Kikkoman Teriyaki Sauce
  • ¼ cup brown sugar
  • 1-2 Tbsp olive oil
  • ¼ C water + 1 Tbsp cornstarch for thickening sauce


  • 2 cups broccoli steamed
  • Julienned carrots steamed
  • Green onion and sesame seeds for garnish


  • Use a rice cooker or pot to cook rice. To cook rice on the stove top in a pan you will measure 1 part rice to 2 parts water. Bring it to a boil, reduce to a simmer and cover. Cook for 20 min until the rice has fully absorbed the water, fluff with a fork.
  • 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 Kikkoman Teriyaki Sauce and ¼ cup brown sugar. Set aside.
  • In a separate bowl mix ¼ C 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 med/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.
  • Optional: add steamed broccoli and carrots if you like.
  • Top with sesame seeds and green onions. Enjoy!

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
Course lunch, Main Course
Cuisine American
Keyword chicken bowl, meal prep, rice and chicken, teriyaki chicken, teriyaki marinade
Close up shot of one bite of chicken teriyaki bowl on a chopstick with recipe title on top of image

Teriyaki Chicken Bowls are simple, but delicious! They are extremely customizable making them a perfect dinner for families, picky-eaters included.

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