This teriyaki chicken bowl recipe is diced chicken, colorful vegetables and steamed rice served with a homemade teriyaki sauce. A quick and healthy dinner option that always gets rave reviews from friends and family!
We have a local Japanese restaurant that makes the best teriyaki chicken bowls, and I decided it was time that I learned to make this dish at home. My version uses any type of cooked chicken, plus whatever veggies you have on hand which makes it super versatile and totally delicious.
How do you make a teriyaki chicken bowl?
Start by cooking your chicken, then cut the chicken into bite sized pieces. While the chicken is cooking, cut up some fresh vegetables and put the sauce ingredients on the stove. Bring the sauce to a boil. Cook the vegetables until they’re tender, then place rice into bowls. Toss the chicken with the teriyaki sauce, then spoon the chicken and vegetables on top of the rice. Add a sprinkle of sesame seeds, then serve and enjoy.
Tips for the perfect dish
- You really can use any type of cooked chicken in this dish, I prefer to grill mine but you can also bake it or sear it on the stove top. In a pinch you can even use diced or shredded leftover chicken or rotisserie chicken!
- You can prepare the individual components of the dish in advance, then just reheat and combine everything when you’re ready to eat.
- While I prefer the flavor and texture of fresh vegetables in this dish, you can also use frozen veggies if that’s what you have on hand.
Homemade teriyaki sauce
I make my own teriyaki sauce for this recipe because I think it has a lot more flavor than the store bought variety. Simply combine soy sauce, brown sugar, honey, garlic, ginger and sesame oil in a pan and bring it to a simmer. Whisk together corn starch with water, then stir the corn starch mixture into the pan. Let the sauce cook until it’s thickened, then use right away or refrigerate for up to 5 days. In a pinch, it’s fine to use store bought sauce!
Teriyaki Chicken bowl flavor variations
While this dish is delicious as-is, it can really be made in an endless number of ways.
- Protein: This recipe calls for boneless skinless chicken breasts. That being said, you can also use chicken thighs, flank steak, shrimp or tofu.
- Vegetables: I like to use a blend of colorful veggies including broccoli, carrots, bell peppers, snow peas, baby corn and mushrooms. Other great options include zucchini, spinach, asparagus, bok choy or cauliflower. Pineapple chunks are also a nice addition!
- Grains: Swap out the white rice for udon noodles, brown rice, quinoa, cauliflower rice or zucchini noodles.
Try these teriyaki chicken bowls for dinner tonight, you’ll be glad you did!
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Teriyaki Chicken Bowl Video
Teriyaki Chicken Bowl
For the Bowls
- 1 tablespoon vegetable oil divided use
- 1 pound boneless skinless chicken breasts
- salt and pepper to taste
- 3 cups mixed raw vegetables such as broccoli, carrots, snow peas, bell peppers and mushrooms
- 4 cups white rice cooked
- 2 teaspoons sesame seeds
For the Sauce
- 1/4 cup soy sauce low sodium
- 1/2 cup water
- 3 tablespoons light brown sugar
- 2 teaspoons minced garlic
- 1 1/2 teaspoons minced fresh ginger
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 tablespoon corn starch
For the Bowls
- Heat a pan or grill over medium high heat. Place 2 teaspoons of oil in the pan or brush the oil onto the grill.
- Season the chicken with salt and pepper to taste.
- Place the chicken in the pan or on the grill. Cook for 4-5 minutes per side or until chicken is cooked through. Remove from the pan or grill and cover to keep warm.
- Add the remaining teaspoon of oil to the pan or brush on the grill grates. Add the vegetables and cook for 4-5 minutes or until they're tender. Season the veggies with salt and pepper to taste.
For the Sauce
- Place the soy sauce, water, brown sugar, garlic, ginger, honey and sesame oil in a small pan over medium heat. Bring the ingredients to a simmer.
- Whisk the corn starch with 2 tablespoons of cold water until dissolved. Slowly add the corn starch mixture to the sauce and boil for 1 minute or until sauce has thickened, stirring occasionally.
- Cut the chicken into bite sized pieces. Pour the sauce over the chicken and toss to coat.
- Divide the rice between 4 bowls. Place the chicken and vegetables on top of the rice. Sprinkle with sesame seeds, then serve.