Teriyaki Chicken Bowls – A Quick and Easy Family Dinner

Teriyaki Chicken Bowls are your answer to those busy weeknights when you’re craving something delicious, homemade, and comforting—but the clock isn’t exactly on your side. Juicy bites of marinated chicken glazed in a glossy, sweet-savory teriyaki sauce meet fluffy rice and bright, crunchy veggies in a bowl that’s both nourishing and downright irresistible.

This Teriyaki Chicken Bowls recipe brings the flavor of your favorite takeout right to your kitchen—minus the wait, the delivery fee, and the mystery ingredients. Plus, it’s totally family-approved (yes, even for the picky eaters who “don’t like sauce”). Let’s just say it’s the kind of dinner that makes you feel like you’ve got your life together—even if you’re still in sweatpants.

Table of Contents

What is Teriyaki Chicken Bowls?

At its heart, a Teriyaki Chicken Bowl is a colorful, balanced meal served all in one comforting dish. The magic starts with bite-sized pieces of chicken marinated in soy sauce, honey, and brown sugar—those classic Japanese-inspired flavors that balance sweet and salty like a dream. The chicken is then glazed in a thick, sticky teriyaki sauce that coats every piece beautifully.

You’ll serve it over a bed of rice (white, brown, or even cauliflower rice if you’re feeling healthy) and add veggies like steamed broccoli, shredded carrots, or even bell peppers for crunch and freshness. The final touches—green onions and sesame seeds—add that perfect finishing flair. It’s a meal that looks fancy but comes together in under an hour, and you can prep most of it ahead.

Reasons to Try Teriyaki Chicken Bowls

Let’s be honest: the biggest reason to try Teriyaki Chicken Bowls is flavor. That sauce? It’s the kind of glaze that makes you want to lick the spoon (no judgment). But beyond that, this recipe is weeknight-friendly, budget-conscious, and easy to customize. Want extra veggies? Go wild. Prefer chicken breast instead of thighs? Totally works.

You can even turn it into a meal prep favorite—make a big batch and enjoy it for lunch all week. It’s high in protein, filling, and somehow feels like comfort food and clean eating at the same time. Plus, the ingredients are simple—no fancy sauces or hard-to-find items. Just pantry staples like soy sauce, garlic, honey, and a little rice vinegar. And the best part? It’s faster and tastier than takeout, and your kitchen will smell absolutely amazing while it’s cooking.

Ingredients Needed to Make Teriyaki Chicken Bowls

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• ¼ cup soy sauce
• ¼ cup water
• 2 tablespoons honey
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 cups cooked white or brown rice
• 1 cup steamed broccoli florets
• ½ cup shredded carrots
• 2 green onions, sliced
• 1 tablespoon toasted sesame seeds

Instructions to Make Teriyaki Chicken Bowls – Step by Step

If you’ve been craving a restaurant-style meal without the price tag or fuss, this Step by Step guide will walk you through creating delicious Teriyaki Chicken Bowls right in your own kitchen. No fancy tools, no complicated techniques—just everyday ingredients and a little bit of kitchen magic.

Step 1: Prepare the Flavorful Marinade

This first Step by Step process is where all the flavor begins. In a medium mixing bowl, whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and freshly grated ginger. You’re building layers of flavor here—the saltiness of the soy sauce, the sweetness of the honey and brown sugar, and the slight tang from the vinegar. Don’t skip the fresh ginger; it gives the teriyaki sauce its signature warmth and depth. If you’re wondering how to grate ginger easily without the mess, check out my tip in the Spicy Maple Chicken and Coconut Rice post—it works like a charm!

Step 2: Marinate the Chicken for Ultimate Flavor

Once your marinade is smooth and fragrant, it’s time to introduce the star of the show—your chicken. Add bite-sized pieces of boneless, skinless chicken thighs into the bowl, making sure each piece is coated evenly. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes. If you have more time (say, a few hours or even overnight), go for it—the longer it sits, the richer the flavor.

This Step by Step marinating process lets the soy sauce and ginger seep into every bite, giving you that restaurant-quality teriyaki goodness. If you’re using chicken breasts instead of thighs, no worries—they’ll work just fine. You can find more protein-friendly recipes like this in my High Protein Honey Garlic Butter Chicken guide.

Step 3: Brown the Chicken Perfectly

When your chicken has soaked up all that goodness, heat a large skillet or wok over medium heat. Add a drizzle of sesame oil for that subtle nutty aroma. Using tongs, remove the chicken from the marinade (but don’t toss that marinade—you’ll need it later). Place the chicken in the hot pan in a single layer; this is key to achieving that golden, caramelized sear. Avoid overcrowding the pan—cook in batches if necessary. Let each piece cook for about 4–5 minutes per side until it’s cooked through and slightly crisp around the edges. This Step by Step cooking moment is when your kitchen starts to smell absolutely divine—like your favorite takeout spot, but better.

Step 4: Create the Sticky Teriyaki Glaze

Now it’s time to transform that reserved marinade into a thick, glossy teriyaki sauce. Pour the leftover marinade into the same pan (no need to wash it—the chicken bits left behind add flavor!). Bring it to a gentle boil over medium heat, then stir in your cornstarch-water mixture.

Keep stirring constantly; within a minute or two, you’ll see the sauce begin to thicken and coat the spoon beautifully. This Step by Step transformation is pure satisfaction—it’s the difference between a good teriyaki and a great one. If the sauce feels too thick, add a tablespoon of water; too thin, add a bit more cornstarch slurry. The goal is a silky, rich glaze that hugs every piece of chicken.

Step 5: Combine and Coat the Chicken

Now comes the best part—tossing that chicken back into the pan and coating it in your homemade teriyaki glaze. Stir gently until each piece is completely covered and glistening. Let it simmer together for another 2–3 minutes so the sauce clings perfectly. This Step by Step finishing touch ensures every bite is packed with that irresistible balance of sweet and savory. If you’re feeling adventurous, add a handful of roasted cashews or a sprinkle of chili flakes for a spicy twist. Want to experiment more with spicy sauces? Try my Spicy Korean Ramen with Grilled Beef and Creamy Sauce next—it’s a flavor explosion.

Step 6: Assemble the Perfect Bowl

It’s time to bring everything together. Start with a base of fluffy rice—white, brown, or even cauliflower rice if you’re watching carbs. Spoon the saucy teriyaki chicken on top, then add your colorful toppings: steamed broccoli, shredded carrots, or any vegetables you have on hand. Don’t overthink it; the beauty of Teriyaki Chicken Bowls is how customizable they are. Sprinkle sliced green onions and toasted sesame seeds over the top for that authentic restaurant look. This Step by Step assembly might just become your new weeknight ritual. If you’re a fan of hearty, one-bowl meals, you’ll also love my Ground Beef Burrito Bowl—it’s a total crowd-pleaser.

Step 7: Serve, Garnish, and Enjoy

Now, take a second to admire your masterpiece—it’s colorful, glossy, and packed with flavor. Serve immediately while warm. The sweetness of the teriyaki glaze paired with the crunch of the veggies and the tender chicken is nothing short of amazing. If you want a side dish, consider pairing it with a simple miso soup or a fresh cucumber salad for balance. This final Step by Step moment is where you get to sit back, dig in, and feel proud that you created a wholesome meal that looks and tastes like takeout—without the price tag or grease.

Step 8: Make It Your Own

Don’t be afraid to make your Teriyaki Chicken Bowls personal. Add pineapple chunks for a sweet tropical twist or throw in bell peppers and edamame for more crunch and color. If you prefer a vegetarian version, swap out the chicken for tofu—just make sure to pan-sear it until golden before tossing it in the sauce. Want to keep the Asian-inspired theme going for the week? Check out my Garlic Chicken Lo Mein and Sticky Garlic Chicken Noodles. They follow a similar Step by Step process and are equally satisfying.

Step 9: Clean-Up Made Easy

Here’s the good news: clean-up is simple! Since most of your work happens in one skillet, you won’t be left with a mountain of dishes. A quick soak and rinse will take care of any sticky sauce residue. If you’re meal prepping, divide your bowls into airtight containers once cooled. These Step by Step portions make weekday lunches effortless and help you stick to healthy eating goals.

Step 10: Enjoy Again Tomorrow

Reheat gently in the microwave or on the stovetop with a splash of water to keep the sauce silky. The flavors deepen overnight, so don’t be surprised if your leftovers taste even better the next day. These Teriyaki Chicken Bowls Step by Step instructions make it easy to recreate this dish anytime you need a quick, comforting dinner that still feels homemade and nourishing.

What to Serve with Teriyaki Chicken Bowls

These bowls are hearty enough to stand alone, but if you’re feeling extra, pair them with a side of edamame, miso soup, or even a light cucumber salad. You can also try my Spicy Kimchi Ramen Bowl for another flavorful Asian-inspired dinner or my Easy Chicken Avocado Wrap if you want something fresh and portable for the next day’s lunch.

Key Tips for Making Teriyaki Chicken Bowls

• Marinate longer for deeper flavor. Even 30 minutes helps, but overnight? Chef’s kiss.
• Don’t overcrowd the pan when cooking the chicken—it needs space to brown properly.
• For a lighter version, use chicken breast and reduce the sugar slightly.
• Want a thicker sauce? Add a bit more cornstarch. Thinner? Add water.
• Make it meal-prep friendly by storing rice, chicken, and veggies separately, then assemble fresh each day.

Storage and Reheating Tips for Teriyaki Chicken Bowls

Store leftovers in airtight containers for up to 4 days in the fridge. When reheating, sprinkle a little water over the rice before microwaving—it helps bring back that soft, fluffy texture. The sauce will thicken as it chills, so add a splash of water or soy sauce when reheating to loosen it up. These bowls also freeze well (just skip the fresh veggies and add them later when serving).

FAQs

Can I use chicken breast instead of thighs? Absolutely. Chicken breast works great—just be careful not to overcook it.
Can I make it vegetarian? Yes! Substitute tofu or tempeh for chicken and follow the same steps.
What rice works best? Jasmine or basmati for fragrance, but brown rice or quinoa are great healthy swaps.
Can I meal-prep these bowls? Totally. Store in single-serving containers and reheat as needed for grab-and-go lunches.

Final Thoughts

There’s something downright comforting about a bowl of Teriyaki Chicken Bowls—the glossy sauce, the tender chicken, the mix of textures and colors. It’s proof that a wholesome meal doesn’t have to take hours or special skills. So next time you’re torn between ordering takeout or cooking, remember this recipe. It’s quick, it’s satisfying, and it’ll make your kitchen smell better than any restaurant could. If you loved this recipe, try my Teriyaki Ground Turkey Bowl next—it’s another crowd favorite!

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