Teriyaki Chicken Bowl
If you’re new here, then something you need to know is that I really love a good dinner bowl recipe! I love how easy and delicious it can be to throw a load of ingredients into a big bowl and create something fast and fresh that’s healthy as well as satisfying. Regular readers agree, and some of my most popular to date include my chicken and sweet potato rice bowl, bang bang chicken and rice bowl, Dorito beef taco salad bowl, and cottage cheese sweet potato beef bowl!
These teriyaki chicken bowls come together in simple steps that make them perfect for busy nights. A quick homemade teriyaki sauce simmers on the stove while the chicken cooks until golden and tender, then everything gets tossed together until coated and glossy. Served over rice with fresh vegetables, it’s an easy, balanced meal that feels both comforting and fresh. I hope you love it!
Ingredients
Note: There’s a printable recipe card at the bottom of this post!
Sauce Ingredients:
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Cornstarch: Thickens the sauce so it coats the chicken instead of pooling at the bottom of the bowl.
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Cold water: Helps the cornstarch dissolve smoothly before heating.
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Brown sugar: Adds that classic teriyaki sweetness and helps balance the soy sauce.
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Soy sauce: The salty, savory backbone of the sauce—use low-sodium if you prefer more control over seasoning.
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Honey: Adds a subtle sweetness and helps round out the sauce.
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Sesame oil: A little goes a long way here, adding depth and that signature nutty flavor.
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Ground ginger & garlic powder: Keep things simple while still delivering classic teriyaki flavor.
Bowl Ingredients:
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Chicken breast: Lean, easy to cook, and perfect for soaking up the sauce once cubed.
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Olive oil: Helps the chicken brown nicely in the skillet.
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Salt & black pepper: Light seasoning so the teriyaki sauce can shine.
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Cooked rice: A neutral base that balances the bold sauce—white or brown both work well.
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Broccoli: Adds texture and color while holding up well to the sauce.
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Cucumber: Brings freshness and crunch that balances the warm, saucy chicken.
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Shredded carrot: Adds a little sweetness and extra color to the bowl.
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Green onions: Finish everything off with a mild onion bite and freshness.
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Sesame seeds: Optional, but great for texture and that final teriyaki touch.
How To Make Your Teriyaki Chicken Bowls
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In a saucepan over medium heat, combine ¾ cup water, brown sugar, soy sauce, honey, sesame oil, ginger, and garlic powder. Stir and bring to a gentle simmer.
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In a small bowl, whisk together the cornstarch and remaining ¼ cup cold water until smooth.
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Slowly whisk the cornstarch mixture into the sauce, stirring constantly. Let it simmer for 2–3 minutes, until thickened, then remove from heat and set aside.
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Heat a large skillet over medium-high heat and add the oil. Season the cubed chicken with salt and pepper.
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Cook the chicken for 3–4 minutes per side, until fully cooked and lightly browned.
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Pour the teriyaki sauce over the chicken and toss to coat, cooking for another 1–2 minutes until everything is heated through.
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Assemble the bowls with a base of rice, then top with the teriyaki chicken, broccoli, carrots, and cucumber.
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Finish with green onions and sesame seeds before serving.
Recipe Notes
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Homemade teriyaki sauce can be stored in the refrigerator for 5–7 days. Reheat gently and thin with a splash of water if needed.
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Whisk the cornstarch and water thoroughly before adding it to the saucepan to avoid lumps in the sauce.
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Let the sauce simmer just until thickened. Overcooking can make it too thick as it cools.
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Cut the chicken into evenly sized pieces so it cooks quickly and browns evenly.
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Steam the broccoli just until tender-crisp so it keeps some texture in the bowl.
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Assemble the bowls just before serving for the best contrast between warm chicken and fresh veggies.
Variations
Swap the chicken for shrimp, salmon, or tofu for a different protein. Use cauliflower rice or quinoa instead of white rice if you want to change up the base. Add extra vegetables like snap peas, bell peppers, or edamame for more color and crunch. You can also turn this into a noodle bowl by serving the teriyaki chicken over soba or rice noodles!
Meal Prep Tips
These bowls are great for prepping ahead since the components hold up so well on their own. Store the teriyaki chicken, rice, and vegetables in separate containers so everything stays fresh and doesn’t get soggy. The chicken reheats best on the stovetop or in the microwave with a quick stir, while the veggies are best added after reheating to keep some crunch! You can portion everything out for grab-and-go lunches, then finish with green onions and sesame seeds right before eating.
Teriyaki Chicken Bowl
Ingredients
Sauce Ingredients:
- 3 tbsp cornstarch
- 1 cup cold water
- ½ cup brown sugar
- ½ cup soy sauce
- 2 tsp honey
- ½ tsp sesame oil
- ½ tsp ground ginger
- ½ tsp garlic powder
Bowl Ingredients:
- 1 lb chicken breast cubed
- 1 ½ tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 3 cups cooked rice
- 1 cup broccoli florets steamed
- ½ cup baby cucumber sliced
- ½ cup shredded carrot
- 2 green onions sliced
- 1 tbsp sesame seeds
Instructions
- In a saucepan over medium heat, combine ¾ cup water, brown sugar, soy sauce, honey, sesame oil, ginger, and garlic powder. Stir and bring to a gentle simmer.
- In a small bowl, whisk together the cornstarch and remaining ¼ cup cold water until smooth.
- Slowly whisk the cornstarch mixture into the sauce, stirring constantly. Let it simmer for 2–3 minutes, until thickened, then remove from heat and set aside.
- Heat a large skillet over medium-high heat and add the oil. Season the cubed chicken with salt and pepper.
- Cook the chicken for 3–4 minutes per side, until fully cooked and lightly browned.
- Pour the teriyaki sauce over the chicken and toss to coat, cooking for another 1–2 minutes until everything is heated through.
- Assemble the bowls with a base of rice, then top with the teriyaki chicken, broccoli, carrots, and cucumber.
- Finish with green onions and sesame seeds before serving.
Once you’ve made this one, I think you’ll agree that it’s a great staple to add into your rotation! Serve it up for dinner, and prep some extra portions so lunch is sorted for the next few days. And be sure to let me know your thoughts in the comment section below!
