I used to order teriyaki chicken bowls at least once a week. Then I actually looked up what was in that glossy, sticky sauce and I never went back to takeout again.
Turns out the sauce at most restaurants is loaded with sugar, cornstarch fillers, and a sodium count that could knock you sideways. Homemade teriyaki chicken bowls take about 30 minutes and taste even better than the stuff in the styrofoam container.
This one’s a weeknight staple in my house now. Juicy chicken, glossy homemade sauce, rice, and whatever veggies I have sitting in the fridge.
Side Note: If you’re into easy weeknight chicken dinners, you’ll probably also love this hot honey chicken bowl recipe too.
What You’ll Need
For the chicken and sauce:
- 1.5 lbs boneless, skinless chicken thighs (cut into bite sized pieces)
- â…“ cup low sodium soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 2 teaspoons fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame oil
- 1 tablespoon neutral oil (avocado or vegetable)
For the bowls:
- 3 cups cooked white or brown rice
- 1 cup broccoli florets, steamed
- 1 cup shredded carrots
- 1 cup edamame, shelled
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Pro Tips
Here’s what I’ve learned after making this dish more times than I can count.
- Thighs over breast, every time. Chicken thighs stay juicy even if you overcook them slightly. Chicken breast turns rubbery fast in a hot pan.
- Don’t skip the cornstarch slurry. It’s what gives the sauce that glossy, clingy texture you get at restaurants. Without it, the sauce stays thin and watery.
- Get your pan screaming hot before the chicken goes in. This is how you get that slight caramelized edge instead of steamed, pale chicken.
- Prep all your veggies before you start cooking. This dish moves fast once the chicken hits the pan, and you won’t have time to chop mid-cook.
- Double the sauce if you’re a sauce person. I always make 1.5x the recipe because there’s never enough for the rice.
Tools You’ll Need
- Large skillet or wok
- Small mixing bowl (for the sauce)
- Whisk
- Sharp knife and cutting board
- Rice cooker or medium saucepan with lid
Substitutions and Variations
- Protein swap: Shrimp, tofu, or salmon all work great with this same sauce.
- Low carb option: Swap the rice for cauliflower rice or serve it over shredded lettuce.
- Gluten free: Use tamari instead of soy sauce.
- Spicy version: Add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce.
- Veggie swaps: Snap peas, bell peppers, and bok choy are all great here too. Use whatever’s in the fridge.
Make Ahead Tips
The sauce can be made up to 5 days ahead and stored in the fridge in a sealed jar. You can also chop all your veggies a day ahead of time so dinner comes together even faster.
If you want to meal prep the whole thing, cook everything as directed, then portion it into containers once it’s fully cooled. It reheats beautifully.
How to Make Teriyaki Chicken Bowls
Step 1: Make the sauce
In a small bowl, whisk together the soy sauce, brown sugar, rice vinegar, ginger, and garlic.
In a separate small bowl, whisk the cornstarch and water together until smooth. Set both aside.
Step 2: Cook the chicken
Heat the neutral oil in a large skillet or wok over medium high heat.
Add the chicken pieces in a single layer. Let them sit undisturbed for 2 to 3 minutes so they get a nice sear.
Flip and cook for another 3 to 4 minutes, until the chicken is cooked through and no longer pink in the middle.
Step 3: Add the sauce
Pour the soy sauce mixture over the chicken. Let it come to a simmer.
Stir in the cornstarch slurry and cook for 1 to 2 minutes, stirring constantly, until the sauce thickens and coats the chicken.
Turn off the heat and stir in the sesame oil.
Step 4: Assemble the bowls
Divide the rice between bowls. Top with the teriyaki chicken, broccoli, carrots, and edamame.
Sprinkle with green onions and sesame seeds.
Serve immediately.
Nutritional Breakdown (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 460 |
| Protein | 34g |
| Carbohydrates | 48g |
| Fat | 14g |
| Fiber | 5g |
| Sodium | 680mg |
Based on 4 servings. Values are estimates and will vary depending on exact ingredients used.
Meal Pairing Suggestions
This bowl is pretty complete on its own, but if you want to round it out:
- A simple cucumber salad with rice vinegar on the side
- Miso soup as a starter
- A cold glass of iced green tea
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, microwave in 30 second intervals until warmed through, or reheat in a skillet over medium heat with a splash of water to loosen the sauce back up.
This recipe also freezes well. Freeze the chicken and sauce separately from the rice for up to 3 months. Thaw overnight in the fridge before reheating.
FAQ
Can I use chicken breast instead of thighs?
Yes, though thighs stay juicier. If using breast, cut it into smaller pieces and watch the cook time closely so it doesn’t dry out.
Is teriyaki sauce the same as soy sauce?
No. Soy sauce is one ingredient in teriyaki sauce. Teriyaki sauce also includes sweeteners like brown sugar, plus aromatics like ginger and garlic, and it’s thickened to a glossy consistency.
Can I make this in an air fryer?
You can cook the chicken in the air fryer at 400°F for about 10 to 12 minutes, then toss it in the stovetop sauce afterward.
How do I keep the rice from getting mushy in meal prep containers?
Let the rice cool completely before storing, and store the sauce separately if you’re prepping more than 2 days ahead.
Wrapping Up
This teriyaki chicken bowl recipe has replaced my takeout order for good, and I think it’ll do the same for you.
Give it a try this week and let me know in the comments how it turned out. I’d also love to hear what veggies or proteins you swapped in.
