Make this Teriyaki Chicken Bowl for dinner, or make it ahead for meal prep. Either way, it’s an easy recipe that is light and flavorful. Tender chicken and vegetables are coated with an easy teriyaki sauce and served over rice for a delicious dinner that’s quick to make.
When we want something light, we make chicken teriyaki bowls loaded with vegetables, chicken, and a super-easy sauce made from scratch.
I used to buy bottles of teriyaki sauce, but then I made my own, and it’s so easy. So, I ditched the bottle and haven’t looked back! My easy teriyaki sauce is what makes this recipe so good – it’s a little sweet, a little sour, and a little salty.
Table of Contents
Chicken Teriyaki Bowl Recipe Ready in Less Than 30 Minutes
The ingredient list might look long, but the recipe is quick to make in about 25 minutes. There are three parts:
- Mix the sauce
- Sauté the chicken and vegetables
- Simmer the sauce with the chicken and veggies, and it’s ready to serve
What’s great about this recipe is that you can make it ahead and keep it in the fridge for easy lunches and dinners during the week. Once you know how to make chicken teriyaki bowls with rice, you’ll want it in your weekly dinner plan.
Is Chicken Teriyaki Healthy?
It’s definitely on the healthy side – the sauce does have some sugar, but other than that, it’s light and healthy with lean chicken breasts and lots of veggies. If you want to lighten it up more, skip the regular rice and serve it over cauliflower rice.
How to Make Easy Teriyaki Sauce
The sauce is so simple – all you do is mix these ingredients in a bowl:
- Soy sauce
- Rice vinegar
- Brown sugar
- Sesame oil
- Grated ginger – if you don’t have fresh ginger, you can substitute dried
- Minced garlic
Once it’s mixed, set it aside while you cook the chicken and veggies!
How to Cook Chicken Teriyaki
This chicken bowl is loaded with veggies – here’s what you’ll need:
- Olive oil
- Chopped broccoli florets
- Diced red bell pepper
- Cubed chicken breasts
- Salt and pepper
1. Cook the veggies: Heat the olive oil in a large skillet over medium-high heat. Add the broccoli, peppers, and some salt and pepper. Cook until the veggies are crisp-tender, about three to four minutes. Transfer it all to a bowl or plate while you cook the chicken.
2. Cook the chicken: Brown the chicken pieces on all sides until they’re cooked through. This usually takes about eight minutes. Once they are cooked, take them out of the pan and set them aside with the veggies.
3. Finish the sauce: In a small bowl, whisk the cornstarch with ¼ cup of cold water until smooth. Pour the teriyaki sauce into the skillet and add the cornstarch. Stir to combine and bring the sauce to a boil. Reduce the heat and simmer the sauce for a minute or until it’s thickened.
4. Bring it all together: Add the cooked chicken and vegetables back to the skillet with the sauce. Stir to combine.
5. Garnish and serve! You can serve the chicken teriyaki as it is or serve it over cooked rice. Garnish each serving with sliced green onions and sesame seeds.
How to store fresh ginger
Sometimes you buy fresh ginger to make teriyaki or another asian inspired dish, but then you have a bunch leftover. Don’t worry – you can freeze it! Just pop the entire bulb in the freezer and break off pieces as needed.
To substitute ground ginger for fresh ginger: use ¼ teaspoon dried ground ginger for every 1 tablespoon fresh called for.
Meal Prep Tips
If you want to make this recipe ahead for meal prep, here are some tips to keep in mind:
- If you want the vegetables to stay crisp-tender, reduce the cooking time by a minute or so. This will keep them from overcooking when you reheat the bowl later.
- When you cook the rice and the chicken teriyaki, let both cool before storing them in containers. If you put them in containers while hot, they will steam, which will add excess moisture.
- Chicken teriyaki bowls will keep for three to four days in the refrigerator. To reheat, just pop it in the microwave.
We all need go-to easy recipes, and a chicken teriyaki bowl is one of our favorites. It’s easy to make, and the flavors are great! It’s a great dinner or lunch when you want to eat a little lighter. I hope you love it as much as we do!
Other Asian Inspired Recipes
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Teriyaki Chicken Bowl Recipe
- ⅓ cup soy sauce
- 2 tablespoons rice vinegar
- ¼ cup brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger
- 3 cloves garlic minced
- 1 tablespoon cornstarch
- 2 tablespoons olive oil divided
- 2 cups broccoli florets chopped into bite size pieces
- 1 red bell pepper diced
- 1 pound chicken breasts cubed
- Salt & pepper to taste
- ¼ cup green onions chopped
- 2 tablespoons sesame seeds
- 2 cups cooked rice
- Combine sauce ingredients in a medium bowl. Whisk well. Set aside.
- Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Add veggies and season with salt and pepper. Saute for 3 to 4 minutes, until crisp-tender. Remove from skillet and set aside.
- Add 1 tablespoon olive oil to skillet. Add the chicken and season with salt and pepper. Allow chicken to cook and sear on one side for about 3 to 4 minutes. Stir or flip chicken pieces to sear other side. Allow to cook another 3 to 4 minutes, until cooked through. Remove from skillet and set aside.
- Combine cornstarch with ¼ cup cold water in a small bowl.
- Give the sauce another whisk, then pour into skillet. Turn heat to medium. Stir in the cornstarch-water mixture. Continue to stir until sauce comes to a boil. Reduce heat to low and simmer for 1 minute.
- Add chicken back to skillet and toss to coat well with the sauce. Add veggies and stir just until coated.
- Garnish with green onions and sesame seeds. Serve over rice in bowls.
Nutritional information not guaranteed to be accurate
Teriyaki Chicken Bowls are a perfect dinner, and the leftovers are great for lunches! Tender chicken and vegetables are coated with an easy teriyaki sauce and served over rice for a delicious dinner that’s quick to make.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: January 3, 2021