Teriyaki Chicken Bowls

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These Teriyaki Chicken Bowls are a quick and flavorful meal that combines tender chicken with a sweet and savory homemade teriyaki sauce. Perfect for weeknight dinners or meal prep, these bowls are loaded with fresh veggies and served over a bed of fluffy rice.

Looking for more easy bowl recipes? Try these Spicy Salmon Bowls or hot honey chicken bowls next.

A bowl of rice topped with glazed Teriyaki Chicken, sliced cucumbers, broccoli, green onions, and sesame seeds, with chopsticks holding a piece of chicken—perfect for Teriyaki Chicken Bowls lovers.

Table of Contents

Teriyaki Chicken Bowls are a total weeknight game-changer! The homemade sauce is rich, sticky, and perfect for coating juicy chicken, while the rice and veggies make each bite wholesome and satisfying. You can also make it your own by swapping in your favorite vegetables or adding a sprinkle of nuts or extra greens.

What You’ll Love About This Recipe

Quick & Easy Prep: Ready in just 35 minutes with minimal hands-on time.
Flavorful & Satisfying: Sweet, savory, and packed with protein.
Customizable: Swap rice for quinoa, broccoli for snap peas, or add extra veggies.
Meal Prep Friendly: Make multiple bowls ahead of time for grab-and-go lunches or dinners.

Recipe Ingredients

You’ll need the following ingredients to make these Teriyaki Chicken Bowls:

Teriyaki Sauce:

Bowls:

Ingredient Notes

Chicken Breast: Use boneless, skinless chicken breasts cubed into bite-sized pieces. Chicken thighs can be substituted for a juicier option.

Olive Oil: Adds flavor and prevents the chicken from sticking while cooking. You can also use avocado or vegetable oil.

Salt & Black Pepper: Simple seasonings to enhance the natural flavor of the chicken. Adjust to taste.

Teriyaki Sauce: Made from a combination of brown sugar, soy sauce, honey, sesame oil, ground ginger, and garlic powder. The cornstarch slurry thickens the sauce to a perfect consistency.

Brown Sugar: Adds sweetness to balance the savory soy sauce. Adjust the amount depending on your taste.

Soy Sauce: Provides the salty, umami base for the sauce. Low-sodium soy sauce can be used if preferred.

Honey: Optional, adds a subtle sweetness and helps the sauce caramelize on the chicken.

Sesame Oil: Gives a nutty aroma and depth of flavor to the sauce.

Ground Ginger & Garlic Powder: Adds warmth and spice; fresh versions can also be used.

Cornstarch & Water: Mixed into a slurry to thicken the sauce without lumps.

Rice: White, jasmine, or brown rice works well as the base for the bowls.

Broccoli Florets: Steamed for a tender but crisp texture. Other vegetables like snap peas or bell peppers can be substituted.

Cucumber & Carrots: Fresh and shredded, adding crunch and color to the bowls.

Green Onions & Sesame Seeds: For garnish, adding flavor, texture, and visual appeal.

See the recipe card for full information on ingredients and quantities.

Recipe Variations

Use chicken thighs instead of breast for juicier meat.

Swap rice for cauliflower rice or quinoa for a low-carb option.

Add bell peppers, snap peas, or mushrooms for extra veggies.

How to Make Teriyaki Chicken Bowls: Step by Step

Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.

A stainless steel saucepan filled with brown and orange liquid, perfect for making Teriyaki Chicken Bowls, viewed from above against a white background.

Step 1: In a saucepan over medium heat, combine ¾ cup water, brown sugar, soy sauce, honey, sesame oil, ginger, and garlic powder. Stir the mixture and bring it to a low simmer.

A white ceramic bowl filled with milk, placed on a plain white surface, reminiscent of the clean presentation often seen with Teriyaki Chicken Bowls.

Step 2: In a separate small bowl, whisk the cornstarch and the remaining ¼ cup cold water until completely smooth.

Milk is being poured from a white bowl into a saucepan with a brown liquid, possibly the sauce for Teriyaki Chicken Bowls, next to a whisk.

Step 3: Slowly whisk the cornstarch slurry into the simmering sauce, stirring constantly. Continue to simmer for 2–3 minutes, or until the sauce has thickened.

A metal spoon holds thick caramel sauce above a stainless steel pot filled with more sauce, perfect for drizzling over Teriyaki Chicken Bowls.

Step 4: Remove the finished sauce from the heat and set it aside.

Diced raw chicken pieces in a stainless steel pan, ready to be cooked for Teriyaki Chicken Bowls, displayed on a white background.

Step 5: Heat a large skillet over medium-high heat and add the olive oil, then season the cubed chicken breast with salt and pepper before adding it to the skillet.

A stainless steel pan with pieces of cooked, seasoned chicken—perfect for creating delicious Teriyaki Chicken Bowls—on a white background.

Step 6: Cook the chicken for 3–4 minutes per side, or until it is fully cooked through and lightly browned.

A stainless steel pan filled with Teriyaki Chicken pieces coated in a glossy brown sauce, viewed from above on a white background—perfect for serving in Chicken Bowls.

Step 7: Pour the prepared teriyaki sauce over the cooked chicken. Toss to ensure the chicken is fully coated and cook for 1–2 minutes, just until the sauce is heated through.