Easy Teriyaki Chicken Bowl Recipe

If you’re craving a dish that’s both comforting and packed with flavor, I have to share this Easy Teriyaki Chicken Bowl Recipe with you. It’s one of those meals that come together in just about 30 minutes, and the balance of crispy chicken, vibrant veggies, and a luscious, homemade teriyaki sauce is absolutely fan-freaking-tastic. Whether you’re meal prepping or whipping up a quick weeknight dinner, you’ll love how straightforward and satisfying this recipe is.

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Ingredients You’ll Need

I’ve chosen ingredients that create a perfect harmony of savory, sweet, and fresh notes. These pantry staples are easy to find, and each plays a key role in achieving that classic teriyaki flavor you crave. Let me share some tips to get you started!

• Chicken breast: I prefer boneless, skinless for quick cooking and easy shredding if desired.
• Salt and black pepper: Simple seasoning to enhance the natural chicken flavor.
• Toasted sesame oil: Adds a wonderful nutty aroma that really lifts the dish.
• Minced garlic: Fresh is best, but jarred works in a pinch.
• Fresh grated ginger: This is the secret ingredient for that authentic zing.
• Chopped green onion (white part only): Use the white parts for cooking to build flavor.
• Low sodium soy sauce or tamari: Makes the sauce savory without overwhelming saltiness.
• Low sodium chicken broth: Adds depth and moisture to the sauce.
• Rice vinegar: Gives a little tang that brightens all the flavors.
• Honey: Sweetens naturally—feel free to adjust based on your sweetness preference.
• Cornstarch: Thickens the sauce so it clings perfectly to chicken and veggies.
• Water: To make the cornstarch slurry smooth without lumps.
• Red bell pepper: Adds a pop of color and a sweet crunch.
• Broccoli florets: A hearty veggie that soaks up the sauce wonderfully.

Variations

I love that this Easy Teriyaki Chicken Bowl Recipe is flexible—you can mix and match veggies or switch up the protein. Make it your own and enjoy every bite, whether you’re keeping it simple or adding a fun twist!

• Veggie Swap: I sometimes swap broccoli for snap peas or shredded carrots for a different crunch, and it’s just as delicious.
• Protein Variations: Tried it with tofu or thinly sliced beef for a change that my family goes crazy for.
• Spice it Up: Adding sriracha or red pepper flakes ramps up the heat nicely if you like a little kick.
• Sweetener Alternatives: Maple syrup or brown sugar both work well if you want to experiment with the flavor profile.

How to Make Easy Teriyaki Chicken Bowl Recipe

Step 1: Prep and Season the Chicken

Start by pounding the chicken breasts to about ½ inch thick—this helps them cook evenly and quickly. Then cut the chicken into bite-sized 1-inch cubes. Toss these cubes with salt and freshly ground black pepper to bring out their natural flavor. I find that this simple seasoning lets the teriyaki sauce shine later on without being overpowering.

Step 2: Cook Aromatics and Chicken

Heat a non-stick skillet over medium heat and add toasted sesame oil. Once it’s shimmering, toss in the minced garlic, fresh grated ginger, and the white parts of the green onion. Sauté for a minute until fragrant, then add your seasoned chicken pieces. Let the chicken cook undisturbed for 2-3 minutes on each side to develop that gorgeous golden-brown crust. You’ll want the chicken mostly cooked through—this locks in juiciness and flavor.

Step 3: Sauté the Vegetables

Transfer the chicken to a plate and keep it warm. In the same pan, add the chopped red bell pepper and broccoli florets. Depending on your pan, add a touch more sesame oil if it looks dry. Cook the veggies for about 5 minutes or until they become tender but still have a little crisp—this balance of textures is what I personally love.

Step 4: Make the Teriyaki Sauce and Combine

While the veggies cook, whisk together cornstarch and water in a small bowl until smooth. In a separate bowl, whisk together soy sauce, chicken broth, rice vinegar, and honey. Once mixed, stir in your cornstarch slurry to the sauce. Pour this mixture into the skillet over the sautéed veggies, then add the chicken pieces back in. Let everything simmer for a few minutes until the sauce thickens and coats the chicken and vegetables beautifully. Pro tip: always check that your chicken is fully cooked at this stage!

Step 5: Serve and Enjoy

Serve your teriyaki chicken and veggies over a bed of fluffy white or brown rice. I like to top mine with red pepper flakes for a slight zing and sprinkle on some sliced green onions for freshness. Trust me, that finishing touch takes this bowl from great to unforgettable.

How to Serve Easy Teriyaki Chicken Bowl Recipe

Garnishes

I keep it simple with some sliced green onions and a pinch of red pepper flakes for just enough heat. Sometimes I throw in a sprinkle of toasted sesame seeds—those add a lovely crunch and nutty finish that I absolutely love. Fresh chopped cilantro or a squeeze of lime juice also brighten up the whole bowl if you’re feeling adventurous.

Side Dishes

This dish is quite satisfying on its own, but I occasionally serve it alongside steamed edamame or a simple cucumber salad with rice vinegar dressing. For a heartier meal, miso soup or a crunchy Asian slaw pairs beautifully.

Creative Ways to Present

Once, I served this in hollowed-out pineapple halves for a tropical party vibe, which was a total hit. Layering the chicken and veggies in colorful bento boxes is another fun way to make lunch special. Using different rice bases like cauliflower rice is great for a low-carb twist while keeping presentation pretty cool.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge, and honestly, the flavors improve a bit as they meld overnight. Just make sure to keep the rice separate if possible to avoid sogginess. This way, each component stays fresh and you get that perfect texture even the next day.

Freezing

I’ve frozen this recipe once or twice when meal planning, and it works well! I recommend freezing the chicken and veggies without rice for best texture. When thawing, do it overnight in the fridge to keep everything tender and delicious.

Reheating

To reheat, I gently warm the chicken and veggies in a skillet over medium heat to avoid drying out, stirring occasionally until heated through. Adding a splash of chicken broth helps loosen the sauce back up. Heat the rice separately in the microwave with a damp paper towel on top—it comes out fluffy and fresh every time.

FAQs

Final Thoughts

I absolutely love how this Easy Teriyaki Chicken Bowl Recipe comes together—with minimal fuss but maximum flavor. It’s quickly become a family favorite in my house, especially on those busy nights when everyone wants something tasty yet wholesome. Once you try it, I’m confident you’ll keep it in your regular rotation too. So, give it a whirl, have fun experimenting with your favorite veggies or spice levels, and enjoy every comforting bite!

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