If you’re craving a dish that perfectly balances sweet and savory flavors while being colorful and satisfying, this Teriyaki Chicken Bowls Recipe is your new best friend in the kitchen. Juicy, tender chicken thighs get marinated and cooked in a luscious homemade teriyaki sauce, served atop fluffy, perfectly cooked rice, and paired with vibrant steamed veggies and fresh garnishes. Every bite bursts with layers of texture and irresistible taste, making this bowl a total crowd-pleaser for weeknight dinners or meal prep. Let’s dive into making this dish that’s just as fun to prepare as it is to eat!
Ingredients You’ll Need
To create this beautiful Teriyaki Chicken Bowls Recipe, you only need a handful of simple ingredients that bring incredible flavor, texture, and color to the dish. Each one plays a vital role, from adding umami depth to offering fresh crunch and nutritional balance.
- Chicken thighs (boneless, skinless): Perfectly tender and juicy for absorbing that rich teriyaki marinade.
- Low-sodium soy sauce: Adds authentic salty and savory notes without overpowering the dish.
- Mirin: Brings a subtle sweetness and slight tang to brighten the sauce.
- Sake (or dry sherry): Deepens the flavor complexity and enhances the marinade.
- Brown sugar and honey: Together they create a luscious caramelized glaze on the chicken.
- Fresh garlic and ginger: These aromatic staples balance the sweetness with a gentle spicy kick.
- Toasted sesame oil: Infuses a nutty essence that’s unmistakably Asian-inspired.
- Neutral oil (canola, vegetable, or avocado): For crisp, golden searing of the chicken.
- Short-grain white rice: The ideal fluffy base that soaks up the flavorful sauce.
- Broccoli, carrots, edamame, and red bell pepper: A colorful veggie medley that adds freshness and crunch.
- Green onions and toasted sesame seeds: Final toppings that provide vibrant color and subtle crunch.
- Optional garnishes (avocado, pickled ginger, lime wedges): Add indulgent creaminess, tangy contrast, and bright acidity.
How to Make Teriyaki Chicken Bowls Recipe
Step 1: Prepare the Rice
Start by washing the rice thoroughly under cold water until the water runs mostly clear to remove excess starch. This step ensures your rice cooks up fluffy and not sticky. Combine rinsed rice with water, and if you like, add a pinch of salt and a splash of oil or butter for richness. Cook it gently on the stove or in a rice cooker, allowing it to steam at the end for perfect texture. Fluff it just before serving to keep those grains nice and separate.
Step 2: Marinate the Chicken
Whisk together soy sauce, mirin, sake, brown sugar, honey, garlic, ginger, and toasted sesame oil to make the marinade. Toss in the chicken pieces so they’re generously coated. Cover and refrigerate for at least 20 minutes, or longer if you have time, to let all those flavors seep deep into the meat. This marinating step is key to achieving that irresistible taste in your Teriyaki Chicken Bowls Recipe.
Step 3: Prepare the Vegetables
Chop your broccoli into bite-size florets, slice carrots thinly or into matchsticks, and cut bell peppers into slender strips. Steam or blanch the broccoli, carrots, and edamame just long enough to keep their vibrant color and crisp-tender texture—usually 2 to 3 minutes will do. Rinsing them with cold water immediately after cooking stops the cooking process and keeps the veggies perfectly fresh.
Step 4: Make the Teriyaki Sauce
Combine sauce ingredients in a small saucepan and gently simmer, stirring to dissolve the sugar. Create a cornstarch slurry and whisk it into the simmering sauce to thicken it into a glossy, rich glaze. This sauce is the heart of the dish, providing that luscious coating to the chicken in the bowl.
Step 5: Cook the Chicken
Drain the chicken from the marinade and discard the leftover liquid. Heat neutral oil in a pan until shimmering, then add chicken in a single layer. Let pieces sear to develop a beautiful golden crust before flipping. Cook through until tender. Towards the end, spoon a few tablespoons of your teriyaki sauce over the chicken and toss to glaze it, creating shiny, flavorful bites that shine in every spoonful.
Step 6: Assemble the Bowls
Scoop steaming rice into bowls, then artfully arrange the glistening teriyaki chicken beside colorful vegetables. Drizzle more sauce over the top, sprinkle with green onions and toasted sesame seeds, and add optional avocado or pickled ginger if you like. A squeeze of lime just before eating adds an uplifting brightness that ties all the flavors together beautifully.
How to Serve Teriyaki Chicken Bowls Recipe
Garnishes
The right garnishes elevate your Teriyaki Chicken Bowls Recipe from delicious to unforgettable. Thinly sliced green onions lend a fresh, mild sharpness, while toasted sesame seeds add subtle crunch and nuttiness. Creamy avocado slices are a luxurious addition that balance the savory chicken and crisp veggies perfectly. Pickled ginger or quick-pickled cucumbers offer a zesty contrast that refreshes the palate with every bite.
Side Dishes
For a more complete meal, complement these bowls with miso soup, crunchy seaweed salad, or even simple steamed dumplings. These sides echo the Asian-inspired flavors without overpowering the dish. Pairing with light, clean sides keeps the meal balanced and allows your Teriyaki Chicken Bowls Recipe to shine as the star.
Creative Ways to Present
Serving these bowls in individual ceramic or glass bowls with bright contrasting colors really makes the dish pop visually. Try layering the ingredients in mason jars for grab-and-go lunches or presentation at casual gatherings. Garnishing with edible flowers or sprigs of fresh herbs like cilantro can add a special touch that impresses guests and delights the eyes as much as the palate.
Make Ahead and Storage
Storing Leftovers
Store leftover rice, chicken, vegetables, and sauce separately in airtight containers in your refrigerator. Keeping components apart prevents sogginess and retains freshness so that your Teriyaki Chicken Bowls Recipe tastes just as vibrant the next day.
Freezing
You can freeze the cooked chicken and sauce together, but it’s best to freeze rice and vegetables separately. Use freezer-safe containers or bags, and consume within 2 months for optimal flavor and texture.
Reheating
When reheating, add a splash of water or extra teriyaki sauce to the chicken and rice to keep moisture intact. Warm gently in the microwave or on the stove. Add fresh garnishes after reheating so they stay crisp and bright, preserving the full experience of your Teriyaki Chicken Bowls Recipe.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast is leaner and will still absorb the marinade well, but it can dry out quicker. Cook it carefully and consider a shorter marinating time for best results in your Teriyaki Chicken Bowls Recipe.
What can I substitute for mirin?
If you don’t have mirin, dry sherry or a mix of sake with a little sugar works well. You could also use extra mirin or a mild rice vinegar with added sugar to mimic that sweetness.
Is it necessary to marinate the chicken?
Marinating helps deeply infuse the chicken with flavor and tenderizes it. While you can cook the chicken without marinating, your Teriyaki Chicken Bowls Recipe won’t have quite the same depth and richness.
Can I make this recipe vegetarian?
Yes! Swap the chicken for firm tofu or tempeh and use vegetable broth or water in the sauce instead of sake. The homemade teriyaki sauce works wonderfully with plant-based proteins in this bowl format.
How spicy is this recipe?
This Teriyaki Chicken Bowls Recipe is mild and sweet with savory notes—perfect for all palates. If you want a little heat, adding crushed red pepper flakes or a dash of sriracha during cooking is a great idea.
Final Thoughts
There’s something truly magical about a good Teriyaki Chicken Bowls Recipe — it’s comfort, color, and flavor all neatly packed in one bowl. Whether you’re cooking for family, hosting friends, or treating yourself, this recipe delivers satisfying and vibrant dishes that everyone will love. Don’t wait to make it your go-to weeknight favorite — it’s absolutely worth every delicious step!
Print
Teriyaki Chicken Bowls Recipe
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Japanese
Description
These Teriyaki Chicken Bowls combine tender, marinated chicken thighs glazed in a homemade teriyaki sauce served over fluffy steamed rice with vibrant, crisp-tender vegetables. The dish balances sweet, savory, and umami flavors with fresh toppings like avocado and sesame seeds, perfect for a flavorful and satisfying meal.
Ingredients
For the chicken and marinade:
- 1 1/2 lbs (680 g) boneless skinless chicken thighs, trimmed and cut into bite-size pieces
- 1/4 cup low-sodium soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 2 tbsp sake (or dry sherry or extra mirin if unavailable)
- 2 tbsp brown sugar (light or dark)
- 1 tbsp honey
- 2 cloves garlic, finely minced
- 1 tsp fresh ginger, finely grated
- 1 1/2 tsp toasted sesame oil
- 1 tbsp neutral oil (canola, vegetable, or avocado) for cooking
For the teriyaki sauce (extra for drizzling):
- 1/3 cup low-sodium soy sauce
- 1/3 cup water
- 1/4 cup mirin
- 2 tbsp sake (or water if not using alcohol)
- 2 1/2 tbsp brown sugar
- 1 tbsp honey
- 1 clove garlic, finely minced
- 1 tsp fresh ginger, finely grated
- 2 tsp cornstarch
- 2 tsp water (for cornstarch slurry)
For the rice:
- 2 cups uncooked short-grain or medium-grain white rice (sushi rice or Calrose)
- 2 1/2 cups water (adjust per rice package instructions)
- Pinch of salt (optional)
- 1 tsp neutral oil or 1 tbsp butter (optional, for extra richness)
For the bowl toppings:
- 2 cups broccoli florets, bite-size
- 1 large carrot, peeled and thinly sliced or cut into matchsticks
- 1 cup shelled edamame (frozen is fine)
- 1 small red bell pepper, thinly sliced
- 2 green onions, thinly sliced
- 1–2 tbsp toasted sesame seeds (white, black, or a mix)
- 1 avocado, sliced (optional)
- Pickled ginger or quick-pickled cucumbers (optional)
- Lime wedges for serving (optional)
Instructions
- Prepare the rice: Rinse the rice under cold water in a fine-mesh strainer, gently rubbing the grains with your fingers until the water runs mostly clear to remove excess starch and keep the rice fluffy. Combine the rinsed rice with water, a pinch of salt, and oil or butter if using in a pot or rice cooker. If using a pot, bring to a gentle boil over medium heat, then reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. Turn off heat and let sit, covered, for another 10 minutes to steam. Fluff just before serving and keep covered to stay warm.
- Marinate the chicken: In a medium bowl, whisk together soy sauce, mirin, sake, brown sugar, honey, garlic, ginger, and toasted sesame oil. Add the chicken pieces and toss well to coat. Cover and refrigerate for at least 20–30 minutes, or up to 4 hours for deeper flavor, stirring occasionally if marinating longer.
- Prepare the vegetables: Cut broccoli into small florets, slice carrots thinly or into matchsticks, thinly slice bell pepper and green onions; prepare avocado or pickled ginger if using. To cook vegetables, bring a pot of lightly salted water to a boil. Blanch broccoli and carrots for 2–3 minutes until just tender-crisp and brightly colored, adding frozen edamame for the last minute to heat through. Drain and rinse briefly with cold water to stop cooking and set aside. Alternatively, sauté vegetables in a little oil over medium-high heat with a pinch of salt for 3–5 minutes until crisp-tender.
- Make the teriyaki sauce: In a small saucepan, combine soy sauce, water, mirin, sake, brown sugar, honey, garlic, and ginger, stirring to dissolve sugar. Bring to a gentle simmer over medium heat, stirring occasionally. Mix cornstarch and water in a small bowl to form a slurry. Slowly whisk slurry into simmering sauce and continue simmering for 1–3 minutes until thickened and glossy. If too thick, add a little water to loosen. Turn off heat and keep warm.
- Cook the chicken: Remove chicken from marinade, discarding marinade. Heat neutral oil in a large nonstick skillet or cast-iron pan over medium-high heat. Add chicken in a single layer, cooking in batches if needed. Sear without stirring for 2–3 minutes to develop color, then stir or flip and cook another 4–6 minutes until browned and cooked through (internal temperature 165°F / 74°C). In the last minute, pour 2–4 tablespoons of teriyaki sauce over chicken, tossing to glaze. Remove from heat.
- Assemble the teriyaki chicken bowls: Divide warm rice among 4 bowls. Arrange teriyaki chicken on or beside rice. Add broccoli, carrots, edamame, and bell pepper around chicken. Spoon extra teriyaki sauce over the chicken and rice as desired. Garnish with sliced green onions and toasted sesame seeds. Add avocado slices, pickled ginger, or quick-pickled cucumbers if using. Serve immediately with lime wedges for squeezing over bowls.
- Storage and reheating: Store leftover rice, chicken, vegetables, and sauce separately in airtight containers in the fridge for up to 3 days. Reheat chicken and rice gently in the microwave with a splash of water or sauce to retain moisture. Add fresh toppings like avocado and green onion after reheating to keep them fresh.
Notes
- Marinate chicken for at least 20 minutes but up to 4 hours for best flavor.
- Use low-sodium soy sauce to control salt content.
- Adjust sweetness of sauce to taste by adding more or less brown sugar and honey.
- Cooking rice covered helps achieve fluffy texture without burning.
- Vegetables can be blanched or sautéed depending on preference for texture and color.
- Serve immediately to enjoy the best texture and freshness.
- Store components separately to prevent sogginess when reheating leftovers.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F (74°C).
