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Teriyaki chicken bowls are the best easy dinner. Sweet, savory, veggie loaded weeknight meal. Full of feel good ingredients the family will love.
Why Make Teriyaki Chicken Rice Bowl
This teriyaki bowl has an easy healthier,twist to it.
- Homemade Teriyaki, so you can control what goes in it!
- The meal is very easy to whip up!
- This meal is great for meal prep and you can customize the veggies to cater to your tastebuds.
Ingredients Needed
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Chicken Breasts. Boneless, skinless trimmed chicken breasts are best.
- Rice. Any grain of choice will work. This is the base of the bowl and to soak up the delicious sauce.
- Bell Pepper. To add some color, and crunch to the dish.
- Broccoli. To add color and crunch to the dish.
- Baby Bok Choy. To serve with the chicken on the bowl. You can find this in several grocery stores in the produce aisle. It is very mild in flavor and offers a great crunch.
- Green Onions. For garnish.
Teriyaki Sauce Ingredients
- Soy Sauce. This is the base of the Teriyaki sauce.
- Brown Sugar. This is to sweeten and thicken the sauce.
- Honey. To sweeten the sauce and add depth of flavor.
- Cornstarch. This is to thicken the sauce. You can also use arrowroot.
- Garlic. Fresh garlic cloves are always best for the ultimate flavor. This is for the teriyaki sauce.
- Seasonings. For the sauce. Red pepper flakes (optional). Ginger powder, salt, pepper. Chicken will need salt/pepper.
Recipe Variations
- Make It Low Carb. Just skip the rice bowl and use cauliflower rice or serve it without a grain.
- Veggies. You can sub or add mushrooms, baby corn or zucchini.
- Soy Sauce. Tamari or coconut aminos will also work to make this gluten free!
Steps To Make This Recipe
- Step One. Dice chicken into equal bite sized pieces. In a large sauté pan, add oil and start to brown chicken. Add a pinch of salt/pepper to the chicken to season it. Once the chicken is browned, turn off the heat for now and set aside.
Make The Teriyaki Sauce
- Step Two. Make it while the chicken is cooking! add it to a saucepan and simmer. Start rice at this time if using.
- Step Three. Chop and prepare all veggies, broccoli and peppers should be diced.
- Step Four. In a medium sized pan, fry up the baby bok choy in 1.5 tsp oil. Sprinkle with a pinch of salt to season. Let them sit on medium to high heat for about 3-4 minutes untouched to get the char on them.
- Step Five. Add the chicken to the veggies and pour the teriyaki sauce in!
- Step Six. . Once rice is finished, begin plating teriyaki bowls with rice, baby bok choy and teriyaki chicken/veggie mix. Finish off with sesame seeds and enjoy.
Recipe Pairings
This recipe is great on it’s own but you can also serve my Asian Cabbage Salad or Kale Crunch Salad for extra veggies or Spicy Cucumber Salad.
Teriyaki Bowl Tips
- Don’t overcook the chicken! It’s always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- Make the teriyaki sauce to your liking. If you prefer a sweeter sauce, add a tablespoon or two more of honey.
- Make it low carb! Skip the rice, serve it with cauliflower rice and you can also use sugar free honey for the sauce.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Other Chicken Recipes To Try
If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.
Teriyaki Chicken Bowl
Teriyaki Chicken rice Bowls are the best easy dinner. Sweet, savory, veggie loaded weeknight meal. The family will love this!
Equipment
- large skillet
- small sauce pan to make the teriyaki sauce!
Ingredients
Chicken
- 1 cup jasmine or long grain rice, uncooked
- 1-1.5 lb chicken breast, boneless, skinless
- 1 tsp olive oil
- 1 tsp ginger powder
- ¼ tsp pepper
- ½ tsp salt
Veggies
- 1 tsp olive oil, * 1 tsp more needed for bok choy
- 3-4 baby bok choy, sliced lengthwise
- 1½ cup broccoli, chopped
- 1 small bell pepper, chopped
Teriyaki Sauce
- ¾ cup water
- ¼ cup soy sauce, or tamari
- ¼ cup packed brown sugar
- 1½ tbsp honey, more is desired!
- 1 tbsp garlic, minced
- 1 tsp red pepper fakes
- 1¼ tbsp cornstarch , or arrowroot
- 3 tbsp water, *to make a slurry with the cornstarch
- 1½ tbsp white sesame seeds, *optional for garnish
- 2 tbsp green onions, sliced, *optional for garnish
Instructions
- Start The Chicken. Cube chicken into equal bite sized pieces. In a large sauté pan, add oil and set to medium high heat. Add chicken and season it. Start to brown chicken. Make The Teriyaki Sauce while chicken is browning. Once the chicken is browned (about 3-5) minutes each side.
Teriyaki Sauce
- In a medium saucepan, combine water, brown sugar, soy sauce, honey, garlic, ginger powder, pepper flakes. Bring to a gentle boil over medium heat. In a small bowl whisk the arrowroot and ¼ cup of water together to make a slurry. Lower the heat, add the starch/water slurry to the saucepan and stir occasionally until desired thickness of sauce comes about. Use ¼ cup more of water if sauce comes out too thick to help thin it out. Start rice at this time if using.
- Once Teriyaki sauce is thickened and finished, place to the side.
Teriyaki Bowl
- Chop and prepare all veggies, broccoli and peppers should be diced. Baby Bok Choy should be sliced in half length wise. Add the broccoli and red peppers to the pan you sautéed the chicken with. Let the veggies cook down a bit for about 6 minutes.
- To Sauté Bok Choy: In a clean, medium sized pan, fry up the baby bok choy in 1.5 tsp oil. Sprinkle with a pinch of salt to season. Let them sit on medium to high heat for about 3-4 minutes untouched to get the char on them.
- Add chicken back into the skillet with the veggies on medium heat, pour 3/4ths of the teriyaki sauce over everything. Bring to a low simmer, finish the cook on the chicken cook all the way through until internal heat is 165º, about 10 minutes.
- Once chicken is cooked all the way, assemble the bowls. Start with the rice, top with the teriyaki chicken mix and place baby bok choy to the side. Finish off with sesame seeds, green onions and leftover teriyaki sauce. Enjoy.
Notes
- Don’t overcook the chicken! It’s always best to have a digital meat thermometer. This will help keep the chicken nice and juicy.
- Make the teriyaki sauce to your liking. If you prefer a sweeter sauce, add a tablespoon or two more of honey.
- Make it low carb! Skip the rice, serve it with cauliflower rice and you can also use sugar free honey for the sauce.
- Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 1.5cup with rice | Calories: 459kcal | Carbohydrates: 67g | Protein: 32g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1269mg | Potassium: 701mg | Fiber: 3g | Sugar: 22g | Vitamin A: 4111IU | Vitamin C: 85mg | Calcium: 182mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
This was some of the best teriyaki sauce I’ve ever had. Great meal.
Amazing recipes. Thanks
Hi Ana! Thanks so much 🥰 Happy Cooking.
Insanely good teriyaki recipe and its clean ingredients. I’ve made this several times and just wanted to say thank you!
Hi Christi! Thanks so much for letting me know!
Everyone needs to make this recipe! These bowls have been a favorite for a long time. We make them often and they always hit the spot.
Amazing !
I am so happy to hear! Thanks so much for making it and for the great feedback. xoxo
Ingredients say 3/4 cup of water but the directions say 1 cup of water for teriyaki sauce. Which is correct?
Absolutely delicious! Definitely have to make the teriyaki sauce because it is bursting with flavor. Just one caution — if you can’t take spicy well, I would do half the amount of the pepper flakes. Next time I will do that so my kids could enjoy this, otherwise I love the kick to the sauce!