Teriyaki Chicken Bowls are wildly popular menu items at just about any local Asian style restaurant. Even Jack in the Box has it on their menu! But the quality of making one in your own kitchen just can’t be beat.
Soy sauce – I always buy the low sodium variety so I can control the salt content a little better.
Chicken broth – you can even use water if you don’t have broth on hand.
Vinegar – I use rice vinegar when I have it, but red wine or even apple cider vinegar will work.
Brown sugar – adds a warmth and sweetness to the Teriyaki Chicken Bowl.
Garlic – my go-to ingredient that you’ll see in almost every savory recipe here. It adds so much flavor!
Ground ginger – you could also use fresh ginger if you have it, but it will be a slightly different flavor. I use ground because I always have it in my pantry.
Cornstarch – this will thicken the teriyaki sauce.
How to Make Teriyaki Chicken Bowls
Teriyaki Chicken. Cut chicken into bite-sized pieces, season with salt and pepper, and cook in a hot skillet until browned on all sides and no longer pink. While the chicken is cooking, whip up the sauce by whisking all of those ingredients together. Pour the sauce into the pan and let it bubble and thicken around the chicken.
The Rice. Cook white rice or brown rice in a rice cooker or use instant/minute rice. I linked to the actual one that I use; it’s under $20 and works great! Just be sure to use the steamer basket even if it’s empty.
Veggies. Cook some veggies to add to your Teriyaki Chicken Bowl. You can steam your favorites with the rice cooker, or buy the steam in the bag frozen stir fry veggies. If you want to use fresh, try our Roasted Broccoli. Carrots, cauliflower, broccoli, snap peas and mushrooms are all great options for topping your rice bowl.
Assembly. Put rice in the bottom of a large individual serving bowl and top it with the teriyaki chicken and veggies. Sprinkle some sesame seeds or sliced green onions on top for a little extra pizazz.
Top Tips and Variations
This is a recipe simple recipe for a delicious Teriyaki Chicken Bowl as long as you follow the simple instructions. Here are a few extra tips for success!
When cooking the chicken, don’t crowd the pan. Work in batches if you have to. This means the chicken pieces should not be touching; there should be space around them for even cooking, otherwise they will steam instead of brown.
1poundboneless skinless chicken breast or thighscut into bite size pieces
salt and pepper
For the sauce:
1/2cuplow sodium soy sauce
1/4cupchicken brothor water
2tablespoonsred wine or rice vinegar
For the bowls:
2cupscooked white or brown rice
2cupssteamed stir-fry vegetablesor other cooked vegetables of your choosing
Cook rice according to instructions on packaging and steam vegetables to desired crispness. Set aside until ready to serve.
Pat chicken dry with paper towels and season with salt and pepper. Heat a tablespoon of olive oil in a large, nonstick skillet over medium heat. When oil is hot, add chicken pieces and cook until no longer pink, turning a few times to brown on all sides.
Meanwhile, in a small bowl whisk together soy sauce, ¼ cup of water or chicken broth, vinegar, brown sugar, garlic, ginger. Whisk in cornstarch until there are no lumps of cornstarch visible.
Once chicken is cooked, pour the sauce into the pan with the chicken and simmer until thickened, stirring constantly, until it thickens into a glaze and coats the chicken.
Remove from heat.
Divide rice and veggies into bowls and top with the teriyaki chicken.
Don't crowd the pan when cooking the chicken. This means the chicken pieces should not be touching; there should be space around them for even cooking. Work in batches if you have to.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.