Teriyaki chicken bowls became my favorite easy dinner one evening when I needed something quick colorful and satisfying and I remember whisking up a simple homemade teriyaki sauce pouring it over juicy chicken and pairing it with steamed veggies and fluffy rice and when I finally sat down and took that first bite it was sweet savory and perfectly balanced and ever since then it’s been my go-to meal for busy nights or when I’m craving a takeout-style dish without leaving home.

I love how teriyaki chicken bowls come together with simple ingredients and look so vibrant and inviting and I enjoy that each bite gives you tender chicken coated in sticky sauce fresh veggies and warm rice all in one comforting bowl and I especially love that it’s so customizable and family-friendly making it a fun way to get more veggies onto the table without any complaints.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Chicken breasts – The main protein, juicy and easy to slice.
Soy sauce – The savory base of the teriyaki sauce.
Honey – Adds natural sweetness and gives the sauce a glossy finish.
Garlic – Brings bold depth to the sauce.
Ginger – Adds warmth and a bit of spice.
Rice vinegar – Balances the sweetness with tang.
Cornstarch – Thickens the sauce to coat the chicken beautifully.
Sesame seeds – Adds nutty crunch on top.
Green onions – For fresh bright garnish.
Rice – The hearty base to soak up the sauce.
Mixed veggies (like broccoli, carrots, edamame) – Bring color and added nutrition.

Tools You’ll Need

Knife and cutting board – For slicing the chicken and chopping veggies.
Small saucepan – To make the teriyaki sauce.
Large skillet – For cooking the chicken.
Whisk – To mix the sauce until smooth.
Rice cooker or pot – For preparing the rice.

Instructions

Step 1: Cook the rice

I start by cooking my rice according to the package instructions so it’s ready to serve when everything else is done.

Step 2: Make the teriyaki sauce

In a small saucepan, I whisk together soy sauce, honey, minced garlic, grated ginger, and rice vinegar. I bring it to a simmer, then stir in a cornstarch slurry (cornstarch mixed with water) and cook until thickened and glossy.

Step 3: Cook the chicken

In a large skillet, I cook the sliced chicken over medium-high heat until golden and fully cooked through.

Step 4: Coat the chicken

I pour the teriyaki sauce over the cooked chicken and stir until each piece is coated and shiny.

Step 5: Steam or cook veggies

While the chicken finishes, I steam or lightly sauté my veggies so they stay bright and crisp.

Step 6: Assemble bowls

I add a scoop of rice to each bowl, then top with chicken, veggies, a drizzle of extra sauce, sesame seeds, and green onions.

Step 7: Serve

I serve immediately while everything is hot and fresh.

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Tips

If you want to save time, you can use store-bought teriyaki sauce. I also love adding pineapple chunks for a sweet twist. You can swap rice for quinoa or cauliflower rice for a lighter option.

Ways to Serve

I love serving teriyaki chicken bowls as a complete meal on their own. They also work great as a meal prep option — just pack in individual containers for easy lunches during the week. You can even turn them into wraps with tortillas for a fun variation.

Frequently Asked Questions

Can I make Teriyaki Chicken Bowls ahead of time?

Yes! These bowls are great for meal prep. Store the rice, chicken, and veggies separately and assemble when ready to eat.

Can I use chicken thighs instead of breasts?

Absolutely! Thighs stay extra juicy and work wonderfully here.

Can I freeze Teriyaki Chicken Bowls?

You can freeze the chicken and sauce, but it’s best to make rice and veggies fresh for the best texture.

See You in the Kitchen

I hope you give these teriyaki chicken bowls a try! They’re colorful, flavorful, and so easy to make a perfect way to enjoy a healthy and comforting meal at home. Let me know if you make them and what fun veggies or toppings you include!

Happy Cooking!