Teriyaki Chicken Bowl

I’m so excited to share my Teriyaki Chicken Bowl recipe with you! This is not just dinner — it is a colorful, flavorful, and satisfying meal all in one bowl. Imagine juicy, golden chicken cubes coated in a lightly sweet teriyaki sauce, served over fluffy rice with tender-crisp vegetables. It comes together quickly and is perfect for busy weeknights or meal prep.

Level: Easy
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 servings
Course: Lunch, Dinner
Cuisine: Asian-Inspired

The first time I made this Teriyaki Chicken Bowl, I was amazed at how fast and simple it was, yet it felt restaurant-quality. The key is cooking the chicken just right so it stays juicy and making a simple teriyaki sauce sweetened naturally with honey.

I love this recipe because it is versatile — you can swap veggies or protein, and it works perfectly over rice, noodles, or even cauliflower rice. It is family-friendly, kid-approved, and full of protein and fiber.

Whether you are cooking for yourself, your family, or meal prepping for the week, this recipe is a go-to.

How to Make Teriyaki Chicken Bowl

This bowl combines lightly pan-fried chicken with a sweet and tangy teriyaki sauce, tender vegetables, and a fluffy rice base. Here is what makes it work:

• Juicy chicken cooked to perfection with garlic, ginger, and green onions
• Fresh bell peppers and broccoli lightly sautéed until tender-crisp
• A simple teriyaki sauce thickened with cornstarch and sweetened with honey
• Fluffy rice as the comforting base

It is a simple, one-pan recipe that comes together in about 30 minutes, making it perfect for busy nights.

Ingredients

Chicken

• 1 lb chicken breast, pounded to ½ inch thick and cut into 1-inch cubes
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon toasted sesame oil
• 1 tablespoon minced garlic
• 2 teaspoons fresh grated ginger
• ¼ cup chopped green onion (white parts)

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
• 3 tablespoons water

Veggies

• 1 red bell pepper, chopped
• 2 cups broccoli florets

For Serving

• Cooked white rice (or rice noodles, if preferred)
• Sliced green onion for garnish
• Red pepper flakes, optional

Directions

1. Prepare the Chicken:
   • Pound the chicken to ½ inch thick so it cooks evenly.
   • Cut into 1-inch cubes and toss with salt and pepper.
2. Cook the Chicken:
   • Heat a non-stick skillet over medium heat and add sesame oil.
   • Add garlic, ginger, green onion, and seasoned chicken.
   • Sauté for 2–3 minutes on each side until golden and mostly cooked through.
   • Transfer chicken to a plate and set aside.
3. Cook the Vegetables:
   • In the same pan, add the chopped bell pepper and broccoli.
   • Add a touch more oil if needed.
   • Sauté for about 5 minutes until vegetables are fork-tender but still crisp.
4. Prepare the Sauce:
   • In a small bowl, whisk cornstarch with water until smooth.
   • In another bowl, mix soy sauce, chicken broth, rice vinegar, honey, and the cornstarch slurry.
5. Combine Everything:
   • Add the chicken back to the pan with the vegetables.
   • Pour in the teriyaki sauce and let simmer for a few minutes until the sauce thickens and chicken is fully cooked.
6. Serve:
   • Serve over a bed of cooked rice.
   • Garnish with green onions and red pepper flakes if desired.
   • Enjoy immediately!

Process Details

• Cooking the Chicken: Searing over medium heat gives a lightly crispy exterior while keeping the inside juicy.
• Vegetable Texture: Quick sautéing preserves the vibrant color and crispness of bell peppers and broccoli.
• Thickening Sauce: Cornstarch mixed with water prevents lumps and creates a silky, glossy sauce.
• Balancing Flavors: Honey adds natural sweetness while rice vinegar brings a mild tang, making the teriyaki sauce light and flavorful.

Tips for Success

• Cut all chicken pieces to similar sizes to ensure even cooking.
• Do not overcook the chicken or it will become dry.
• Use fresh or frozen vegetables depending on convenience; frozen veggies may release water but still taste great.
• Make extra sauce for a slightly saucier bowl.
• Meal prep friendly: store chicken, veggies, and sauce separately for up to 3 days.

Serving Ideas

• Serve over white or brown rice for a filling meal.
• Try rice noodles or sesame noodles for a different texture.
• Top with sliced avocado or steamed edamame for added protein.
• Sprinkle sesame seeds for a restaurant-style finish.

Storage & Freezing

• Refrigerator: Store cooled chicken bowl in an airtight container for up to 3 days. Reheat gently on the stove.
• Freezing: Freeze cooked chicken, veggies, and sauce together in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat on the stove.
• Reheating: Avoid microwaving if possible; reheating on the stove preserves texture and flavor.

Nutrition Info (Approximate per Serving)

• Calories: 251
• Protein: 28g
• Carbohydrates: 21g
• Fat: 7g
• Fiber: 2g
• Sugar: 13g

My Teriyaki Chicken Bowl recipe is a perfect blend of sweet, savory, and healthy. Every bite delivers tender chicken, crisp vegetables, and a flavorful sauce over comforting rice. I hope you enjoy making and eating this bowl as much as I do. It is simple, quick, and destined to become a family favorite.