If you have been craving a meal that hits all the right notes—sweet, savory, tender, and vibrant—then you are in for a real treat with this Teriyaki Chicken Bowls Recipe. It brings together juicy chicken thighs glazed in a luscious homemade teriyaki sauce, paired perfectly with fluffy steamed rice and colorful fresh vegetables. Whether you want a quick weeknight dinner or a comforting dish to impress friends, this bowl is a crowd-pleaser with its harmonious flavors and textures served up in one bowl of pure happiness.
Ingredients You’ll Need
The beauty of this Teriyaki Chicken Bowls Recipe is in how straightforward the ingredients are, yet each one plays a crucial role in building the depth of flavor, texture, and those inviting colors. From the umami depth of soy sauce to the gentle sweetness of honey and the crunch of fresh veggies, every item is essential to bringing this dish to life.
- 1 1/2 pounds boneless, skinless chicken thighs: These provide tender, juicy protein that soaks up the teriyaki sauce beautifully.
- 1/3 cup soy sauce: The salty, savory base of the teriyaki glaze that brings authentic flavor.
- 1/4 cup water: Balances the sauce consistency for perfect coating.
- 2 tablespoons honey: Adds a natural sweetness and glossy shine to the sauce.
- 1 tablespoon brown sugar: Deepens the sweetness with molasses hints.
- 1 tablespoon rice vinegar: Brings a subtle tang that brightens the sauce.
- 1 teaspoon sesame oil: Infuses a toasty, nutty aroma that’s signature to teriyaki.
- 1 teaspoon minced garlic: Offers pungent depth and warmth.
- 1 teaspoon minced ginger: Adds freshness and subtle spice.
- 2 tablespoons cornstarch + 2 tablespoons water (for slurry): Used to thicken the sauce into a perfect glaze consistency.
- 2 cups steamed rice: The fluffy base that soaks up every bit of sauce and flavor.
- 2 cups chopped vegetables (broccoli, bell peppers, carrots): Not only colorful, they contribute crunch and freshness.
- 2 tablespoons vegetable oil: For frying the chicken to caramelized perfection.
- 1 tablespoon toasted sesame seeds: Garnish for a nutty crunch and aesthetic appeal.
- 2 green onions, sliced: Adds a fresh, mild onion bite and vibrant green color.
How to Make Teriyaki Chicken Bowls Recipe
Step 1: Prepare the Teriyaki Sauce
Begin by whisking together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and minced ginger in a bowl. This homemade sauce is where all your flavors will meld into that irresistible teriyaki glaze, so take a moment to appreciate the aromas as you mix.
Step 2: Cut the Chicken
Trim those boneless, skinless chicken thighs into bite-sized pieces. Using thighs instead of breasts ensures your dish stays juicy and tender, allowing the sauce to cling to every morsel deliciously.
Step 3: Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the chicken pieces and cook them until they develop a beautiful golden-brown crust and are cooked through, about 6 to 8 minutes. That caramelization is where a lot of flavor is born.
Step 4: Steam the Vegetables
While the chicken is cooking, steam your choice of vegetables—broccoli, bell peppers, and carrots work wonderfully—until tender but still vibrant and crisp. This step keeps your bowl fresh and full of contrasting textures.
Step 5: Thicken the Sauce
Pour your prepared teriyaki sauce into the pan with cooked chicken. Mix cornstarch with water to create a slurry, then stir it into the sauce. Simmer for a few minutes until it thickens to a glossy glaze that perfectly coats the chicken.
Step 6: Assemble the Bowls
Now, spoon fluffy steamed rice into your bowl, top with the glazed chicken and steamed veggies, and you’re almost ready to indulge!
How to Serve Teriyaki Chicken Bowls Recipe
Garnishes
Top each Teriyaki Chicken Bowl with toasted sesame seeds and a sprinkle of sliced green onions. These simple garnishes add a mild crunch and a pop of color that instantly makes the dish feel fresh and restaurant-worthy.
Side Dishes
While these bowls are hearty on their own, serving them with a light cucumber salad or miso soup on the side can elevate the meal to something truly special and balanced, adding refreshing or comforting elements.
Creative Ways to Present
Try layering the ingredients in glass bowls to create a beautiful visual stack of rice, chicken, and vegetables for a fun twist. Alternatively, serve the chicken and veggies over a bed of quinoa or cauliflower rice for a different texture and nutritional kick.
Make Ahead and Storage
Storing Leftovers
Leftover Teriyaki Chicken Bowls store beautifully in airtight containers in the refrigerator for up to 3 days. Make sure to keep the rice, chicken, and vegetables together to retain that signature saucy richness.
Freezing
You can freeze the chicken and sauce separately from the rice and veggies in portion-sized containers for up to 2 months. Thaw overnight in the fridge before reheating to maintain optimal texture.
Reheating
Reheat leftovers gently in a skillet or microwave. Add a splash of water or broth to revitalize the sauce and prevent dryness. The vegetables are best eaten fresh but still reheat well if steam heated.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely, but chicken thighs stay juicier and absorb the sauce better, making your Teriyaki Chicken Bowls even more flavorful and tender.
Is there a substitute for cornstarch?
You can use arrowroot powder or plain flour to thicken the sauce, though cornstarch tends to give the smoothest, clearest glaze.
Can I make this recipe vegetarian?
Yes! Swap the chicken for tofu or tempeh for a delicious vegetarian version. Just adjust cooking time to get a nice sear on your choice of protein.
What vegetables work best in this recipe?
Broccoli, bell peppers, and carrots are classics, but snap peas, mushrooms, or zucchini would also be delicious additions to your bowl.
How can I make the sauce less sweet?
Simply reduce the honey and brown sugar slightly and balance with a little extra soy sauce or a squeeze of fresh lime for a brighter finish.
Final Thoughts
This Teriyaki Chicken Bowls Recipe is a shining example of how simple ingredients can come together to create something truly spectacular. The harmony of flavors and textures makes it a go-to meal that never fails to satisfy. Give it a try and enjoy the comfort and joy of this vibrant bowl in your own kitchen—I promise it will become a beloved favorite in your meal rotation.
Print
Teriyaki Chicken Bowls Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 0h 35m
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Description
Delicious and easy-to-make Teriyaki Chicken Bowls featuring tender chicken thighs cooked in a sweet and savory homemade teriyaki sauce, served over steamed rice and fresh vegetables. Perfect for a quick weeknight dinner that combines vibrant flavors and nutritious ingredients.
Ingredients
Chicken and Teriyaki Sauce
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/3 cup soy sauce
- 1/4 cup water
- 2 tablespoons honey
- 1 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons cornstarch + 2 tablespoons water (for slurry)
Accompaniments
- 2 cups steamed rice
- 2 cups chopped vegetables (such as broccoli, bell peppers, and carrots)
- 2 tablespoons vegetable oil
- 1 tablespoon toasted sesame seeds
- 2 green onions, sliced
Instructions
- Prepare the Teriyaki Sauce: In a bowl, whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and minced ginger until well combined. Set the mixture aside for later use.
- Cut the Chicken: Trim and cut the boneless, skinless chicken thighs into bite-sized pieces to ensure even cooking and easy eating.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until they are browned on the outside and cooked through, about 6 to 8 minutes.
- Steam the Vegetables: While the chicken is cooking, steam your choice of chopped vegetables such as broccoli, bell peppers, and carrots until they become tender but still crisp. Once done, set them aside.
- Combine Sauce and Chicken: Pour the prepared teriyaki sauce into the pan with the cooked chicken. Stir well and bring the mixture to a simmer.
- Thicken the Sauce: Mix 2 tablespoons of cornstarch with 2 tablespoons of water to create a slurry. Slowly add this slurry to the simmering sauce while stirring continuously to thicken it. Cook for another 1-2 minutes until the sauce achieves a glossy, thick consistency.
- Assemble the Bowls: Serve the teriyaki chicken over steamed rice, arrange the steamed vegetables on the side, and sprinkle with toasted sesame seeds and sliced green onions for garnish.
Notes
- You can substitute chicken thighs with chicken breasts if preferred, adjusting cooking time accordingly to avoid drying out the meat.
- For a gluten-free option, use tamari or a gluten-free soy sauce.
- Feel free to customize the vegetables based on seasonal availability and personal preference.
- If you prefer a thicker sauce, you can add a bit more cornstarch slurry gradually until desired consistency is reached.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
