Easy Chicken Teriyaki Bowls

Tender chicken glazed in a sweet-savory teriyaki sauce, served over fluffy rice with crisp vegetables for a quick and delicious meal.

I first served this dish on a busy weeknight and it quickly became a family favorite thanks to its balance of sweet and savory flavors and simple preparation.

Ingredients

• Chicken: 500 g (1.1 lbs) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• Teriyaki Sauce: 60 ml (1/4 cup) low-sodium soy sauce, 60 ml (1/4 cup) water, 2 tbsp honey or brown sugar, 1 tbsp rice vinegar, 2 cloves garlic, minced, 2 tsp fresh ginger, grated, 2 tsp cornstarch, 2 tsp water (for slurry)
• Bowl Components: 250 g (1 1/4 cups) uncooked jasmine or sushi rice, 150 g (1 cup) carrot, julienned or thinly sliced, 150 g (1 cup) broccoli florets, 1 tbsp vegetable oil
• Garnishes: 2 tbsp toasted sesame seeds, 2 spring onions, thinly sliced

Instructions

Easily spray or drizzle oil for roasting vegetables, air frying, sautéing, and dressing salads with controlled coverage.

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Step 1:

Cook the rice according to package instructions.

Step 2:

While rice cooks, whisk together soy sauce, 60 ml water, honey, rice vinegar, garlic, and ginger in a small bowl.

Step 3:

Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook for 4 5 minutes, stirring until golden and cooked through.

Step 4:

Add carrots and broccoli to the skillet and stir fry for 2 3 minutes until just tender.

Step 5:

Pour the teriyaki sauce over the chicken and vegetables. Stir well and let simmer for 1 minute.

Step 6:

In a small bowl, mix cornstarch with 2 tsp water to create a slurry. Add to the skillet, cooking 1 2 minutes until the sauce thickens and coats the chicken and veggies.

Step 7:

Fluff the cooked rice and divide among bowls. Top each with chicken teriyaki and vegetables.

Step 8:

Garnish with sesame seeds and spring onions. Serve immediately.

Easily spray or drizzle oil for roasting vegetables, air frying, sautéing, and dressing salads with controlled coverage.

Check price on Amazon

Easily spray or drizzle oil for roasting vegetables, air frying, sautéing, and dressing salads with controlled coverage.

Check price on Amazon

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This recipe always brings everyone to the table on time and fills the room with a wonderful aroma making family dinners extra special.

Notes

Substitute brown sugar for honey for a vegan option (and use tofu instead of chicken). Add bell peppers or snap peas for more color and crunch. For gluten free use tamari or certified GF soy sauce.

Required Tools

Large skillet or wok, rice cooker or saucepan, cutting board and knife, small bowls for mixing.

Allergen Information

Contains soy (soy sauce). May contain gluten (check soy sauce). Sesame (garnish). Double check ingredient labels if you have allergies.

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Keeps sponges and brushes organized beside the sink, making dishwashing and post-cooking cleanup faster and neater.

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Enjoy this flavorful and comforting dish any night of the week for a quick yet satisfying meal.

Recipe Q&A

→ Can I substitute chicken with another protein?

Yes, tofu or shrimp work well as alternatives, offering similar cooking times and flavor absorption.

→ What rice types are best for this dish?

Jasmine or sushi rice provide a fluffy texture that complements the saucy chicken and vegetables.

→ How do I make the sauce thicker?

Mix cornstarch with water to create a slurry, then stir it into the sauce and cook until it thickens.

→ Can I add other vegetables?

Yes, bell peppers, snap peas, or mushrooms can be added for extra color and crunch.

→ Is there a gluten-free option?

Use tamari or a certified gluten-free soy sauce to keep the dish gluten-free.