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An overhead shot of a homemade teriyaki chicken bowl with fresh broccoli, carrots, and a sprinkle of sesame seeds.

Teriyaki Chicken Bowl: Better Than Takeout in 30 Minutes

This easy Teriyaki Chicken Bowl recipe is your ticket to a healthy, flavor-packed weeknight dinner in 30 minutes. Juicy chicken in a homemade teriyaki sauce with fresh vegetables and rice. A perfect alternative to takeout!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Asian, Japanese
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Teriyaki Chicken
  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 tbsp vegetable oil or sesame oil
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup water
  • 2 tbsp mirin
  • 3 tbsp honey or brown sugar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tbsp cornstarch
  • 2 tbsp cold water for slurry
For Assembly
  • 4 cups cooked rice Jasmine, sushi, or brown rice
  • 2 cups steamed broccoli florets
  • 1 cup shredded carrots
  • 1 tbsp toasted sesame seeds for garnish
  • 2 green onions thinly sliced, for garnish

Equipment

  • 1 Large Skillet or Wok
  • 1 Saucepan (for rice)
  • 2 Mixing Bowls

Instructions
 

  1. Prepare rice according to package directions. Steam or lightly stir-fry your vegetables until tender-crisp. Set aside.
  2. In a small bowl, whisk together soy sauce, 1/4 cup water, mirin, honey, minced garlic, and grated ginger to create the sauce base.
  3. In a separate small bowl, mix the cornstarch and 2 tbsp of cold water until no lumps remain. This is your slurry.
  4. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes.
  5. Pour the sauce base over the cooked chicken and bring to a simmer.
  6. Whisk the cornstarch slurry once more, then pour it into the skillet. Stir constantly for 1-2 minutes until the sauce thickens and glazes the chicken.
  7. To assemble, divide the cooked rice among four bowls. Top with the teriyaki chicken, steamed broccoli, and shredded carrots. Garnish with toasted sesame seeds and sliced green onions before serving.

Notes

Storage: Store leftover components separately in airtight containers in the refrigerator for up to 4 days.
Reheating: Reheat the chicken and rice gently in the microwave or on the stovetop until warmed through.
Meal Prep Tip: Portion the rice, cooked chicken, and veggies into individual containers for easy grab-and-go lunches.
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