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Teriyaki chicken bowls are the best savory, veggie loaded weeknight meal. Full of feel good ingredients the family will love.
Table of contents
Why Make This Teriyaki Bowl
This recipe has an easy healthier, homemade teriyaki recipe for the bowls. The meal is very easy to whip up, it’s jam packed with crunchy fresh veggies. This meal is great for meal prep and you can customize the veggies to cater to your tastebuds. Serve over cauliflower rice or regular rice for an ultimate feel-good meal.
Ingredients Needed
- 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
Chicken Breasts. You can also use chicken thighs for this recipe. Cubed beef or steak would also work.
Veggies. You can sub or add mushrooms, baby corn or zucchini.
Rice. To add more veggies, use cauliflower rice. You can also use quinoa or brown rice.
Soy Sauce. Tamari or coconut aminos will also work.
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. 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 to the brown sugar mix, add the starch/water slurry to the saucepan and stir occasionally until desired thickness of sauce comes about. Use 1/4 cup more of water if sauce is too thick to help thin it out. Start rice at this time if using.
Step Three. 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 6-8 minutes.
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. Once Teriyaki sauce is thickened and finished, place to the side. Add chicken pieces back into the skillet with the veggies on medium heat, finish the cook on the chicken and cook all the way through until internal heat is 165º, about 10-14 minutes.
Step Six. Once chicken is about cooked all the way, add in all of the teriyaki sauce. Let everything simmer together for about 3-5 minutes. 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.
Tips & FAQ’s
Yes, if you have the time, you can marinate the chicken in the sauce for a few hours or overnight.
Yes, these bowls make for a great meal prep lunch or dinner.
Recipe Pairings.
This recipe is great on it’s own but you can also serve my Asian Cabbage Salad with it for extra veggies.
Other Delicious Chicken Recipes
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Teriyaki Chicken Bowl
Equipment
- large skillet
Ingredients
- 1 cup jasmine or long grain rice
- 1-1.5 lb chicken breast, boneless, skinless
- 1 tbsp olive oil, * 1 tsp more needed for bok choy
- 1½ cup broccoli, chopped
- 1 small bell pepper, chopped
- ½ tsp salt
- ¼ tsp pepper
- 3-4 baby bok choy, sliced lengthwise
Teriyaki Sauce
- ¾ cup water
- ¼ cup soy sauce, *see notes
- ¼ cup packed brown sugar
- 1½ tbsp honey
- 1 tbsp garlic, minced
- ½ tsp ginger powder
- 1 tsp red pepper fakes
- 1¼ tbsp cornstarch , *see notes
- 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
- Cube 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 (about 3-5) minutes each side until it is no longer pink, turn off the heat for now and place chicken in a bowl. Make teriyaki sauce next, if making your own.
- 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 6-8 minutes.
- 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.
- Once Teriyaki sauce is thickened and finished, place to the side. Add chicken back into the skillet with the veggies on medium heat, finish the cook on the chicken and cook all the way through until internal heat is 165º, about 10-14 minutes.
- Once chicken is cooked all the way, add in all of the cooked teriyaki sauce. Let everything simmer together for about 3-5 minutes. Once rice is finished, begin plating teriyaki bowls with rice, baby bok choy and teriyaki chicken/veggie mix. Finish off with sesame seeds, green onions and enjoy.
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 to the brown sugar mix, 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!