Recipe Overview
Why you’ll love it: This Teriyaki Chicken Bowl is a symphony of flavors and textures! Featuring stir-fried vegetables, tender chicken, and a luscious sweet and tangy teriyaki sauce, it’s a well-rounded meal that’s quick and easy to prepare. Perfect for a weeknight dinner!
How long it takes: 30 minutes
Equipment you’ll need: Mixing bowls, skillet
Servings: 4
The Ultimate Teriyaki Chicken Bowl Recipe
Looking for a dinner solution that’s both delicious and convenient? This Teriyaki Chicken Bowl is your answer! Packed with tender, flavorful chicken and vibrant, colorful vegetables, this bowl is a guaranteed crowd-pleaser. Plus, the leftovers are perfect for a lunch that you’ll actually look forward to!
As much as I love cooking, I’m not a fan of the post-dinner clean-up. This recipe is a dream because it offers a complete and balanced meal without requiring a ton of dishes. It’s flexible, reliable, and exactly the kind of recipe I rely on during those busy weeks – which, let’s be honest, is every week!
- Homemade is best: Forget those mall food court teriyaki chicken bites! Making it at home ensures fresh ingredients and a better flavor. Plus, it’s more budget-friendly.
- Quick and easy: Many bowl recipes involve making multiple components, but this Teriyaki Chicken Bowl comes together in just 30 minutes, thanks to the simple homemade sauce, quick-cooking chicken, and stir-fried veggies.
- Customizable: This recipe is incredibly versatile! Feel free to swap out the vegetables, tweak the sauce to your liking, or serve it with different grains and toppings.
- Meal prep perfection: Like my slow cooker teriyaki chicken recipe, this Teriyaki Chicken Bowl reheats beautifully, making it a fantastic option for meal prepping lunches or dinners.
Ingredient Spotlight
Here’s a quick rundown of the key components in this mouthwatering Teriyaki Chicken Bowl:
- Teriyaki Sauce: The star of the show! Homemade teriyaki sauce is surprisingly easy to make with common pantry staples like soy sauce, brown sugar, rice vinegar, garlic, and ginger. A touch of cornstarch helps thicken it to perfection. I love to use this on teriyaki salmon.
- Chicken: I prefer boneless, skinless chicken breasts for their ease of preparation. I like to toss it with cornstarch, salt, and pepper.
- Stir-Fry Vegetables: A colorful medley of broccoli florets, crisp red bell pepper, and red onion, sautéed in olive oil for a healthy and flavorful crunch.
- Serving Suggestions: I typically serve this on a bed of fluffy white rice, nutty brown rice, or fragrant jasmine rice. A sprinkle of sliced green onions and sesame seeds adds the perfect finishing touch.
How to Make the Best Teriyaki Chicken Bowls
Let’s get cooking! Follow these simple steps to create your own delicious Teriyaki Chicken Bowls.
Step 1: Cook the rice (if using). Get your rice going first to allow it time to cook while you prepare the other components. In a small bowl or measuring cup, whisk together all of the sauce ingredients until well combined. This will ensure a smooth and flavorful teriyaki sauce.
Step 2: Prepare the chicken. Cut the chicken into evenly sized pieces, about ½-inch or ¾-inch in size. Consistency is key for even cooking! Place the chicken in a bowl and toss with cornstarch, salt, and pepper. This coating helps to lock in moisture, promotes browning, and adds a delightful crispness to the chicken.
Why Coat Chicken in Cornstarch?
Coating the chicken in cornstarch serves several important purposes. First, it helps the seasoning adhere to the chicken, ensuring a flavorful result. Second, it locks in the moisture during cooking, keeping the chicken tender and juicy. Finally, it contributes to a beautifully crisp exterior.
Step 3: Cook the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer, being careful not to overcrowd the pan. Allow the chicken to cook undisturbed for about 4 minutes, until a nice crispy crust forms on the bottom. Then, stir and continue cooking for another 3 to 4 minutes, until the chicken is evenly browned and cooked through. Be sure that the chicken reaches an internal temperature of 165°F (74°C).
Step 4: Add the teriyaki sauce. Reduce the heat to medium-low. Give the teriyaki sauce a good whisk to reincorporate the cornstarch, which may have settled at the bottom. Pour the sauce into the skillet and stir continuously until the sauce thickens and clings to the chicken. This will only take a couple of minutes. Transfer the chicken to a bowl and cover to keep warm.
Step 5: Stir-fry the vegetables. If desired, wipe out the skillet with a clean paper towel (be careful, it’s hot!). Add another tablespoon of olive oil to the skillet. Once the oil is shimmering, add the broccoli florets, sliced red bell pepper, and sliced red onion. Sprinkle with salt and cook for 4 to 5 minutes, stirring frequently, until the vegetables are tender-crisp. You want them to retain some of their crunch!
Step 6: Assemble the bowls. Divide the cooked rice among four bowls. Top with the teriyaki chicken and the stir-fried vegetables. Garnish each bowl with sliced green onions and a sprinkle of sesame seeds, if desired. Serve immediately and enjoy!
Teriyaki Chicken Bowl: Recipe Variations
Want to mix things up? Here are some delicious variations to try:
- Spice it up: Add a pinch of red pepper flakes or a drizzle of sriracha to the teriyaki sauce for a touch of heat.
- Chicken thighs: Feel free to use boneless, skinless chicken thighs instead of breasts. Keep in mind that chicken thighs will take a bit longer to cook.
- Protein swap: Try shrimp, tofu, or thinly sliced beef as an alternative to chicken.
- Veggies galore: Snap peas, carrots, eggplant, mushrooms, or cabbage are all excellent additions to the stir-fry. You can also use different colors of bell peppers for added visual appeal. Edamame can be added for extra protein, or crumbled nori on top for a unique flavor.
- Gluten-free option: Substitute tamari, liquid aminos, or coconut aminos for the soy sauce to make this recipe gluten-free.
Serving Suggestions for Your Teriyaki Chicken Bowl
Complete your meal with these tasty serving suggestions:
- Rice, rice, rice! I’m a big fan of Instant Pot brown rice, but Instant Pot jasmine rice is also fantastic.
- Rice alternatives: Any grain works well for a bowl, and some are more nutritious than white rice. Instant Pot quinoa provides extra protein, while Instant Pot farro is another healthy option. For a grain-free choice, try cauliflower rice. This bowl would also be great with noodles! Honestly, I often skip the rice and just enjoy the chicken and vegetables.
- Side dishes: Serve your Teriyaki Chicken Bowls with air fryer egg rolls or air fryer crab rangoon for a complete Asian-inspired feast. For dessert, try homemade gingersnaps or snickerdoodle cookies.
Storage & Reheating Tips
Learn the best ways to store and reheat your Teriyaki Chicken Bowls for optimal flavor and convenience.
Meal Prep and Refrigerator Storage: For easy grab-and-go lunches throughout the week, portion the rice, vegetables, and chicken into separate containers. Properly stored, they will last for 3 to 4 days in the refrigerator.
Freezing Instructions: These Teriyaki Chicken Bowls can be frozen in airtight containers for up to 3 months. For best results, thaw them in the refrigerator before reheating to ensure even heating. If you’re short on time, you can reheat them directly from frozen.
Reheating Tips: To reheat, simply warm the leftovers in the microwave, stirring after every 45 seconds to ensure even heating. You can also reheat them in a skillet over medium heat, stirring occasionally.
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Teriyaki Chicken Bowl Recipe
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Ingredients
For Teriyaki Sauce
- ¼ cup soy sauce (low sodium preferred)
- 3 tablespoons packed brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons water
- 1 teaspoon grated fresh ginger root (or ¼ teaspoon ground ginger)
- 2 cloves garlic, minced
- 2 teaspoons cornstarch
For Chicken
- 1 pound boneless skinless chicken breasts
- 2 tablespoons cornstarch
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 tablespoon olive oil
For Stir-fry Veggies
- 1 tablespoon olive oil
- 2 cups small broccoli florets (about 1 crown)
- 1 red bell pepper, thinly sliced (about 1 cup)
- ½ red onion, thinly sliced (about 1 cup)
- ½ teaspoon kosher salt
For Serving
- 2 cups cooked white or brown rice
- 2 green onions, thinly sliced
- sesame seeds, for garnish (optional)
Instructions
- If you’re cooking rice, get that started first.
- In a small bowl, combine sauce ingredients. Set aside.
- Cut the chicken into bite-sized pieces, about ½ to ¾ inches. In a medium bowl, toss the chicken pieces with 2 tablespoons cornstarch, salt, and pepper until evenly coated.
- Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and cook undisturbed for 4 minutes until the bottom side is crisp and golden. Stir and continue cooking 3 to 4 minutes more, until browned and cooked through (see note).
- Reduce heat to medium-low. Whisk the sauce one more time to mix up any cornstarch that has settled to the bottle. Add sauce to the skillet with the chicken. Cook while stirring until thickened and clear, about 2 minutes.
- Remove pan from heat, put chicken and sauce into a clean bowl, and cover to keep warm. Carefully wipe out the skillet with paper towels.
- In the same skillet, heat 1 tablespoon olive oil over medium-high heat. Add broccoli, bell pepper, and onion. Season with salt and cook for 4 to 5 minutes, stirring occasionally, until crisp-tender.
- Spoon rice into bowls. Top with teriyaki chicken and stir-fried veggies. Garnish with sliced green onions and sesame seeds, if desired.
Notes
- Alternative cooking method: There are two ways to cook this recipe. Sometimes, I remove the chicken from the pan without adding the sauce, then stir-fry the veggies (you won’t have to wipe out the skillet), add the chicken back to the pan, and then the sauce ingredients. Cook for a couple of. minutes until the sauce thickens. The veggies aren’t quite as crisp and colorful with this method but it saves a bit of time.
- Vegetables: Broccoli, red bell peppers, and onion are a classic stir fry trio; however, feel free to substitute other vegetables you have on hand, such as edamame, snap peas, carrots, or cabbage. (I’m usually pretty generous with the vegetables and add more than the amounts listed in the ingredient list!)
- Variations: If you prefer, boneless skinless chicken thighs can be substituted. You could also use tofu or shrimp for the protein. Adjust the cooking time as needed. For a spicy teriyaki sauce, add a pinch of red pepper flakes or sriracha.
- Meal prep: Teriyaki chicken is great for meal prep. Assemble the bowls in airtight containers; refrigerate for 3 to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.