Quick and easy Chicken Teriyaki Bowl loaded with juicy chicken, crisp veggies, and a sweet homemade sauce. Perfect for busy weeknights!
You know those nights when you’re staring at your fridge wondering what on earth to make, and takeout sounds way too tempting? That’s exactly how this Chicken Teriyaki Bowl recipe was born.
I remember it like it was yesterday—one of those weeks. You know, when the laundry’s piling up, and the idea of cooking feels… exhausting. I had chicken in the fridge, some broccoli I forgot was in the crisper drawer, and a serious craving for something comforting.
So, I grabbed what I had and threw it all together with a quick homemade teriyaki sauce. And guess what? It turned out so ridiculously good, my husband asked if I had secretly ordered in from our favorite spot!
Now, this dish is on repeat in our home, especially on those crazy busy nights when we need something easy but satisfying.
Why You’ll Love This Chicken Teriyaki Bowl Recipe?
- Quick & Easy: Dinner on the table in under 30 minutes? Yes, please.
- Healthier Than Takeout: No hidden oils, extra sugar, or mystery ingredients—just real, wholesome food.
- Flavor Bomb: That sauce? Sweet, tangy, a little sticky—perfect for coating every bite.
- Kid-Friendly: Seriously, even picky eaters love this one!
- Perfect for Meal Prep: Make a batch and enjoy it all week long.
Ingredient Notes:
Every ingredient here plays a part in making this dish sing. Let’s break it down a bit:
- Chicken Breast: Lean and easy to cook, but you could totally swap in chicken thighs for extra juiciness.
- Toasted Sesame Oil: This stuff adds so much depth. It’s got that nutty, almost smoky vibe that makes the whole dish pop.
- Garlic & Ginger: Fresh is a must. It’s the difference between meh and WOW.
- Soy Sauce (or Tamari): If you’re keeping it gluten-free, tamari is your best friend here.
- Honey: For just the right touch of sweetness. Maple syrup works too!
- Cornstarch: The secret to that thick, glossy sauce you’ll want to drizzle on everything.
- Bell Pepper & Broccoli: Crisp, colorful, and a great way to sneak in veggies.
Pro Tip: If you want a spicy twist, toss in some red pepper flakes or sriracha while making the sauce.
How To Make Chicken Teriyaki Bowl?
Step 1: Prep the Chicken
Pound your chicken breast so it cooks evenly, then cut it into cubes. Season with salt and pepper.
Step 2: Sear the Chicken
Heat the sesame oil in a large skillet over medium heat. Toss in the garlic, ginger, and green onion—your kitchen will smell amazing right about now. Add the chicken and let it cook for 2-3 minutes per side until golden brown. Set it aside.
Step 3: Cook the Veggies
In the same skillet, toss in your bell pepper and broccoli. If the pan looks dry, add a tiny splash of oil. Let the veggies cook for about 5 minutes, just until tender but still vibrant.
Step 4: Whip Up the Sauce
While the veggies are cooking, whisk together the soy sauce, chicken broth, rice vinegar, and honey. Stir in the cornstarch slurry and mix until smooth.
Step 5: Bring It All Together
Add the chicken back to the skillet. Pour in the sauce and let it all simmer for a few minutes. The sauce will thicken into a beautiful, glossy coating.
Want To Save This Recipe?
Step 6: Serve & Enjoy
Spoon everything over a bed of rice and sprinkle with extra green onions (or red pepper flakes if you like heat). Dig in!
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months.
- Reheating Tip: Reheat in a skillet with a splash of water to loosen up the sauce.
Variations and Substitutions:
Feel like experimenting? Here’s how to switch it up:
- Protein: Swap the chicken for shrimp, tofu, or thinly sliced beef.
- Veggies: Try carrots, snap peas, mushrooms, or even baby corn.
- Sauce Swap: No honey? Try maple syrup or brown sugar instead.
- Spicy Kick: Add sriracha or red pepper flakes for a little heat.
What to Serve with Chicken Teriyaki Bowl?
This dish is already pretty complete, but here are a few pairing ideas:
- Rice: Classic jasmine, brown, or cauliflower rice.
- Noodles: Toss it with soba noodles for a fun twist.
- Salad: A cucumber salad or Asian slaw would be perfect.
- Extra Sauce: Because who doesn’t want more sauce?
Frequently Asked Questions:
Can I use frozen chicken?
Absolutely! Just be sure to fully thaw it first so it cooks evenly.
How do I keep the chicken from drying out?
The key is not overcooking it! Searing it first and finishing it in the sauce keeps it tender.
Can I make it ahead?
Totally! It reheats beautifully, making it perfect for meal prep.
This Chicken Teriyaki Bowl has seriously become a go-to in my kitchen. It’s the kind of recipe that’s simple enough for a quick dinner but impressive enough for company.
I’d love to hear how it turns out for you! Tried it? Snap a pic and tag me—can’t wait to see your version. Happy cooking!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Chicken Teriyaki Bowl
Ingredients
For the Chicken:
- 1 pound chicken breast cut into 1-inch cubes
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced garlic
- 2 teaspoons freshly grated ginger
- ¼ cup chopped green onion white parts only
For the Teriyaki Sauce:
- ¼ cup low-sodium soy sauce or tamari
- ¼ cup low-sodium chicken broth
- 1 tablespoon rice vinegar
- 3 tablespoons honey
- 1 tablespoon cornstarch mixed with 3 tablespoons water
For the Vegetables:
- 1 red bell pepper chopped
- 2 cups broccoli florets
Instructions
Prepare the Chicken
- Flatten the chicken breast to ensure even cooking. Cut it into 1-inch cubes and season with salt and black pepper.
Sauté the Chicken
- Heat a large non-stick skillet over medium heat. Add toasted sesame oil, followed by the minced garlic, grated ginger, and chopped green onion. Allow the aromatics to cook for 30 seconds.
- Add the chicken cubes to the skillet. Sear them on each side for 2-3 minutes until golden brown and mostly cooked through. Transfer the chicken to a plate and set aside.
Cook the Vegetables
- In the same skillet, add the red bell pepper and broccoli florets. If needed, add a small drizzle of oil to prevent sticking. Sauté the vegetables for approximately 5 minutes until tender yet slightly crisp.
Prepare the Teriyaki Sauce
- While the vegetables cook, prepare the sauce. In a small bowl, whisk together the soy sauce, chicken broth, rice vinegar, and honey. Dissolve the cornstarch in water separately to form a slurry. Mix the slurry into the sauce until smooth.
Combine Chicken, Vegetables, and Sauce
- Return the cooked chicken to the skillet with the vegetables. Pour the prepared teriyaki sauce over the ingredients. Allow the mixture to simmer over medium heat until the sauce thickens, approximately 2-3 minutes.
Final Touches and Serving
- Ensure the chicken is fully cooked by cutting into a piece to check for doneness. Serve the chicken and vegetables over cooked rice. Garnish with additional green onion, sesame seeds, or red pepper flakes if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
