A Chicken Teriyaki Bowl is the perfect blend of savory, sweet, and umami flavors, bringing together tender chicken, a sticky teriyaki glaze, and an assortment of fresh vegetables.
This dish pairs exceptionally well with Twice Baked Potatoes and a refreshing Vegas Bomb Shot, creating a balanced, flavorful meal that will transport your taste buds to a lively, unforgettable dining experience.
Whether you’re preparing for a family dinner or an intimate gathering, the Chicken Teriyaki Bowl brings a unique, restaurant-inspired touch to your table. It tastes good, and the combination of textures and flavors will have everyone coming back for seconds.
Why You’ll Be Hooked!
- I love how this recipe brings together quick cooking with sophisticated flavor—perfect for busy nights.
- The versatility of the teriyaki sauce allows you to make it your own, whether adding a touch of spice or keeping it mild.
- This dish pairs beautifully with Twice Baked Potatoes, offering a fun, hearty balance.
- Whether serving it for a dinner party or as a simple meal, it always tastes great and feels special.
- The flavor is perfectly balanced, and it fits seamlessly into my routine, making it a regular go-to.
Chicken Teriyaki Bowl Recipe
A Chicken Teriyaki Bowl is a flavorful dish featuring tender, golden-browned chicken coated in a rich, homemade teriyaki sauce made with soy sauce, honey, garlic, and ginger. Served over fluffy rice with crisp vegetables and garnished with sesame seeds and green onions, it’s a satisfying meal.
Equipment
- Large skillet
- Sharp knife
- Rice cooker or pot for cooking rice
- Medium mixing bowl
- Whisk
- Cutting board
- Spatula or wooden spoon
- Measuring cups and spoons
Ingredients
- ½ cup low sodium soy sauce
- steamed veggies for serving
- 3 tsp cornstarch
- 4 boneless skinless chicken breasts, cubed
- ½ cup water
- sesame seeds and chopped green onions for garnish
- 2 tbsp honey
- 1 tbsp olive oil
- rice for serving
- 2 tbsp rice vinegar
- 1 tsp ground ginger
- 2 tsp minced garlic
- ½ tsp sesame oil (optional)
- 3 tbsp packed light brown sugar
Instructions
- Heat oil in a skillet over medium-high heat, add cubed chicken, and cook until browned and no longer pink.
- While the chicken cooks, whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch in a mixing bowl to create the teriyaki sauce.
- Once the chicken is fully cooked, pour the sauce into the skillet and stir continuously until thickened.
- Serve the chicken hot over white or brown rice with your choice of vegetables.
- Garnish with sesame seeds and sliced green onions for extra flavor.
Notes
- For extra depth of flavor, marinate the chicken in a small portion of the teriyaki sauce for 15–30 minutes before cooking.
- To achieve an authentic Japanese touch, add a splash of mirin to the sauce for subtle sweetness and umami richness.
- For a crispy texture, lightly coat the chicken in cornstarch before frying to create a delicate crunch that pairs well with the sauce.
| Nutrition | Value |
| Calories | 214kcal |
| Carbohydrates | 23.9g |
| Fibre | 1.1g |
| Fat | 8.3g |
| Protein | 12g |
| Cholesterol | 29.5g |
Tips To Ease Your Job!
- Prep Like a Pro– Chop your chicken and vegetables ahead of time to streamline the cooking process.
- One-Bowl Wonder– Whisk the sauce directly in a measuring jug to cut down on dishes.
- Velveting Technique– Toss chicken in a teaspoon of oil and cornstarch before cooking to keep it extra tender and juicy.
- Perfect Sauce Thickness– If the sauce isn’t thickening fast enough, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it in while simmering.
- Speedy Cleanup– Line your cutting board with parchment paper when prepping chicken to minimize mess and save time.
