Name: Best Teriyaki Chicken Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian-Inspired
Ingredients: 1.5 lbs chicken thighs boneless, skinless; 1/2 cup soy sauce; 1/4 cup brown sugar; 2 cloves garlic minced; 1 tsp fresh ginger grated; 1 tbsp rice vinegar; 1 tbsp cornstarch; 2 tbsp water; 4 cups cooked white rice; 2 cups broccoli florets steamed; 2 green onions sliced; 1 tsp sesame seeds; 1 tbsp oil for cooking

Teriyaki Chicken Bowls have a special place in my kitchen. It’s one of those meals that delivers maximum flavor with minimal effort—and I love how customizable it is. Whether I’m making a quick weeknight dinner or prepping lunches for the week, this dish always hits the spot. The sweet and savory glaze on tender chicken, served over fluffy rice with steamed broccoli, is pure comfort in a bowl.

I’ve made countless variations of this, but nothing beats the classic combo of juicy teriyaki chicken, freshly steamed broccoli, and perfectly cooked rice. It’s balanced, colorful, and comes together faster than you’d expect. And let’s be real: there’s something incredibly satisfying about making your own takeout-style meal at home.

Why You’ll Love This Teriyaki Chicken Bowl

This bowl is all about simplicity and satisfaction. The chicken is coated in a glossy, homemade teriyaki sauce that’s sweet, salty, and just a little sticky in the best way. It’s family-friendly, budget-friendly, and great for meal prep. You can make a big batch and enjoy leftovers throughout the week.

Plus, it’s a great way to get in some veggies. The steamed broccoli soaks up that teriyaki sauce beautifully and adds crunch and freshness to balance the rich chicken. And don’t forget the sesame seeds and green onions on top—those little extras make it feel like a restaurant-quality dish.

What Kind of Chicken Should I Use?

I usually go with boneless, skinless chicken thighs because they stay juicy and tender, even if you slightly overcook them. But chicken breast works too if you prefer a leaner option. Just be careful not to dry it out—cut it into even, bite-sized pieces so it cooks evenly.

You can also use pre-cooked or rotisserie chicken in a pinch. Just slice it and toss it in the sauce toward the end to heat it through without overcooking.

Options for Substitutions

Vegetables: Swap broccoli for snap peas, bell peppers, or a medley of stir-fried veggies.
Protein: Try it with tofu, shrimp, or even salmon.
Grain Base: Not into rice? Serve it over quinoa, brown rice, or even cauliflower rice for a low-carb option.
Gluten-Free: Use tamari or coconut aminos instead of soy sauce to make the sauce gluten-free.
Sugar-Free: Replace brown sugar with a sugar substitute like monk fruit or stevia, though it may slightly change the taste and texture.

Ingredients for this Teriyaki Chicken Bowl

Chicken thighs (boneless, skinless): The star of the dish, thighs stay tender and juicy, perfect for absorbing the teriyaki sauce.
Soy sauce: Provides the salty, umami backbone of the teriyaki glaze.
Brown sugar: Adds sweetness and gives the sauce its signature sticky, glossy texture.
Garlic (minced): Deepens the flavor of the sauce with its savory bite.
Ginger (grated or minced): Adds brightness and warmth, balancing the sweet and salty elements.
Rice vinegar: Brings a subtle tang that keeps the sauce from becoming overly sweet.
Cornstarch + water (slurry): Thickens the sauce so it clings perfectly to the chicken.
Cooked white rice: A fluffy, neutral base that soaks up all the saucy goodness.
Broccoli florets (steamed): Adds crunch and a pop of green, making the dish more nutritious and colorful.
Green onions (sliced): For garnish and a mild oniony bite.
Sesame seeds: Adds visual appeal and a light nutty crunch.
Oil (for cooking): Used to sauté the chicken until golden brown.

Step 1: Prepare the Sauce

In a small bowl, whisk together soy sauce, brown sugar, garlic, ginger, and rice vinegar. In a separate bowl, mix cornstarch with water to make a slurry and set aside. This sauce is where all the magic happens, so be sure to taste and adjust as needed.

Step 2: Cook the Chicken

Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the chopped chicken thighs in a single layer. Sear them without moving for a couple of minutes to get some golden color, then stir and cook until fully cooked through.

Step 3: Add the Teriyaki Sauce

Pour the soy sauce mixture into the pan with the cooked chicken. Bring it to a simmer, then stir in the cornstarch slurry. Continue cooking for 2-3 minutes until the sauce thickens and coats the chicken evenly. It should look glossy and slightly sticky.

Step 4: Steam the Broccoli

While the chicken simmers, steam the broccoli until just tender but still vibrant green. You can use a steamer basket or microwave it with a splash of water for a quick method. Avoid overcooking to keep that perfect crunch.

Step 5: Assemble the Bowls

Scoop cooked rice into bowls. Top with a generous helping of teriyaki chicken, steamed broccoli, and finish with sliced green onions and a sprinkle of sesame seeds. If desired, drizzle a little extra sauce over everything for added flavor.

How Long to Prepare the Teriyaki Chicken Bowl

Prep Time:
Preparing this dish takes about 10-15 minutes. That includes cutting the chicken, mincing garlic and ginger, and whisking together the sauce. If you’re using pre-chopped veggies or a jarred sauce, this step could be even faster.

Cook Time:
The actual cooking takes around 15-20 minutes. Chicken browns quickly in a hot pan, the sauce comes together fast, and the broccoli only needs a few minutes of steaming. Altogether, this meal can be ready in under 30 minutes, making it perfect for busy weeknights.

Tips for Perfect Teriyaki Chicken Bowl

Use high heat when cooking the chicken to get that golden sear without overcooking it.
Don’t overcrowd the pan—work in batches if needed so the chicken browns instead of steaming.
Make extra sauce if you like your bowls saucy. It stores well in the fridge.
Steam the broccoli until crisp-tender, not mushy, to maintain texture and color.
Taste the sauce before thickening—you can tweak it to be sweeter, saltier, or tangier to match your preference.

Watch Out for These Mistakes While Cooking

Overcooking the chicken: This makes it dry and chewy. Keep an eye on it and remove once fully cooked.
Skipping the cornstarch slurry: It’s essential for getting that thick, glossy teriyaki sauce.
Using too much sugar: It can overpower the dish and make the sauce too sweet. Stick to the recommended amount or adjust cautiously.
Not cutting the chicken evenly: Uneven pieces cook at different rates, leading to undercooked or overcooked bites.
Adding veggies too early: This can result in soggy broccoli. Steam separately and add right before serving.

What to Serve With Teriyaki Chicken Bowl?

1. Miso Soup

A warm, umami-packed soup that pairs beautifully with Asian-inspired dishes.

2. Edamame

Lightly salted and steamed edamame pods are a fun and nutritious side.

3. Cucumber Salad

A cool, tangy cucumber salad with rice vinegar and sesame oil adds contrast and freshness.

4. Gyoza (Dumplings)

Pan-fried or steamed dumplings with a soy dipping sauce make a great appetizer or side dish.

5. Pickled Ginger or Kimchi

Add a tangy kick and digestive benefits with a small side of pickled ginger or kimchi.

Storage Instructions

Refrigeration:
Let everything cool completely before storing. Place leftovers in an airtight container and refrigerate for up to 4 days. Store rice, chicken, and broccoli separately if possible to maintain texture.

Freezing:
The chicken and rice freeze well. Store in freezer-safe containers for up to 2 months. Avoid freezing the broccoli, as it tends to get mushy when thawed.

Reheating:
Reheat in the microwave or on the stovetop until heated through. Add a splash of water or extra teriyaki sauce to bring back moisture.

Estimated Nutrition

Per serving (approximate):

Calories: 450-500 kcal
Protein: 30g
Carbohydrates: 40g
Sugars: 10g
Fat: 18g
Saturated Fat: 4g
Sodium: 950mg
Fiber: 3g
Cholesterol: 100mg

Frequently Asked Questions

What can I use instead of chicken thighs?

Chicken breasts, tofu, or even ground chicken work well as substitutes.

Can I make this dish vegetarian?

Absolutely. Swap the chicken for tofu or tempeh and use a plant-based sauce.

Is this recipe good for meal prep?

Yes! It stores and reheats well, making it a great choice for weekday lunches.

Can I use store-bought teriyaki sauce?

Yes, but homemade is more flavorful and customizable. Store-bought is great for saving time.

How can I make this dish spicy?

Add chili flakes, sriracha, or a bit of gochujang to the sauce for a spicy kick.

Conclusion

This Teriyaki Chicken Bowl is a go-to meal in my kitchen for good reason. It’s fast, flavorful, and endlessly flexible. Whether you’re cooking for yourself, your family, or meal prepping for the week, it checks all the boxes: protein-packed, veggie-loaded, and downright delicious. Plus, the homemade teriyaki sauce is so good, you might never reach for a bottled one again. Enjoy every bite!