Irresistible Teriyaki Chicken Bowls Your Taste Buds Will Love

Delicious Teriyaki Chicken Bowls combining juicy chicken, colorful veggies, and rich teriyaki sauce, perfect for a weeknight dinner.

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Course: Main Dishes

Cuisine: Asian

Keyword: Chicken Recipe, comfort food, Easy Dinner, healthy meal, quick recipe, Teriyaki Chicken Bowls

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: bowls

Calories: 550kcal

1 pound Boneless, skinless chicken thighs A juicy and flavorful choice for a succulent base.

½ cup Soy sauce The star ingredient that provides that rich, savory depth.
½ cup Water Helps to balance the flavors and thin the sauce slightly.
¼ cup Honey Adds a touch of sweetness that beautifully contrasts with salty soy.
¼ cup Brown sugar Deepens the flavor profile for a more complex teriyaki taste.
2 tablespoons Rice vinegar Gives the sauce a gentle acidity, elevating all the flavors.
1 tablespoon Sesame oil Imparts a toasty flavor that’s essential in Asian cooking.
2 cloves Minced garlic Adds a fragrant punch to the sauce.
1 tablespoon Minced ginger Contributes warmth and a zesty brightness to the mix.

1 tablespoon Cornstarch Thickens the sauce to create that perfect glossy coating.
2 tablespoons Water (for slurry) Helps activate the cornstarch for a smooth consistency.

2 cups Steamed rice The comforting base for the chicken and veggies.
2 cups Chopped vegetables (such as broccoli, bell peppers, and carrots) Fresh and colorful, full of nutrients.
2 tablespoons Vegetable oil Used to sauté the vegetables for added flavor.
2 tablespoons Toasted sesame seeds A delightful garnish that adds crunch and visual appeal.
2 tablespoons Green onions Sliced for a fresh, sharp bite that complements the dish.

Prepare the Teriyaki Sauce: In a medium bowl, whisk together the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and minced ginger.
Cut the Chicken: Take your boneless, skinless chicken thighs and cut them into bite-sized pieces.
Cook the Chicken: In a large skillet over medium-high heat, add vegetable oil and cook the chicken pieces for 6–8 minutes until browned and cooked through.
Steam Your Vegetables: While the chicken is cooking, steam your choice of vegetables until tender, about 4–5 minutes.
Add the Teriyaki Sauce: Pour the prepared teriyaki sauce over the chicken and stir well to evenly coat.
Thicken the Sauce: Mix the cornstarch with water to create a slurry and gradually add this to the chicken and teriyaki sauce, stirring constantly.
Sauté the Vegetables: In a separate pan, heat remaining vegetable oil and sauté the steamed vegetables for 2–3 minutes.
Assemble the Bowls: Place a scoop of steamed rice at the bottom of each bowl, top with chicken and teriyaki sauce, and arrange sautéed vegetables on the side.
Garnish and Serve: Sprinkle toasted sesame seeds and sliced green onions over the bowls before serving.

This recipe is perfect for a weeknight dinner or a gathering with friends, quick to prepare and sure to please everyone.