Name: Easiest Teriyaki Chicken Bowl in 30 Stressful Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 tablespoon vegetable oil, divided use; 1 pound boneless, skinless chicken breasts; Salt and pepper to taste; 3 cups mixed raw vegetables (broccoli, carrots, snow peas, bell peppers, mushrooms); 4 cups cooked white rice; 2 teaspoons sesame seeds; 1/4 cup low sodium soy sauce; 1/2 cup water; 3 tablespoons light brown sugar; 2 teaspoons minced garlic; 1 1/2 teaspoons minced fresh ginger; 1 tablespoon honey; 1 teaspoon toasted sesame oil; 1 tablespoon corn starch

Jump to Recipe

Okay, real talk: weeknights are CRAZY, right? Between work, errands, and trying to, you know, *live*, who has time to cook something amazing? That’s where this Teriyaki Chicken Bowl comes in! Seriously, it’s a lifesaver. I’ve been obsessed with Asian flavors ever since I was a kid, and this bowl totally hits the spot. It’s way better (and healthier!) than takeout, and honestly? It’s probably faster too! Everyone seems to be making some version of a Teriyaki Chicken Bowl these days, but trust me, this one’s special. It’s got that perfect balance of sweet, savory, and just a hint of ginger that’ll make you wanna lick the bowl clean. Plus, it’s packed with good-for-you stuff, so you can feel good about what you’re eating.

Why You’ll Love This Teriyaki Chicken Bowl

Seriously, this Teriyaki Chicken Bowl recipe is gonna be your new fave. Why? Let me break it down:

Quick and Easy

I’m talking from fridge to table in, like, 30 minutes! Perfect for those nights when you’re starving and just can’t be bothered. The prep is a breeze, and the cooking is even easier. You don’t need to be a chef to nail this, promise!

Customizable Teriyaki Chicken Bowl

Don’t like broccoli? Swap it for zucchini! Wanna kick up the heat? Add a pinch of red pepper flakes to the sauce. This Teriyaki Chicken Bowl is totally adaptable to your tastes. The sauce? Adjust the honey or brown sugar to make it sweeter or more savory. You’re the boss!

Healthy and Flavorful

Forget greasy takeout! This Teriyaki Chicken Bowl is packed with protein, veggies, and all sorts of good stuff. And the flavor? Wow! That teriyaki sauce is seriously addictive. It’s the perfect way to get your Asian food fix without the guilt.

Ingredients for Your Teriyaki Chicken Bowl

Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazing Teriyaki Chicken Bowl. Don’t worry if you’re missing something, substitutions are totally fine (more on that later!).

About 1 tablespoon of vegetable oil, and we’ll divide this up.
1 pound of boneless, skinless chicken breasts. I like to get the thinner ones ’cause they cook faster.
Salt and pepper – to your taste, of course!
3 cups of mixed raw veggies. I usually grab a bag of broccoli, carrots, snow peas, bell peppers, and mushrooms. Pre-cut saves time!
4 cups of cooked white rice. I usually use Jasmine, but whatever you like is great.
2 teaspoons of sesame seeds for that *chef’s kiss* garnish.
1/4 cup of low-sodium soy sauce. Trust me, go low-sodium unless you want a salt bomb.
1/2 cup of water.
3 tablespoons of light brown sugar, packed. Makes a difference!
2 teaspoons of minced garlic. Jarred is fine if you’re in a rush!
1 1/2 teaspoons of minced fresh ginger. I love ginger, so I sometimes add a little more!
1 tablespoon of honey.
1 teaspoon of toasted sesame oil. This adds SO much flavor, don’t skip it!
And finally, 1 tablespoon of cornstarch.

How to Make a Teriyaki Chicken Bowl

Okay, let’s get cooking! This is where the magic happens. Don’t worry, it’s easier than it looks. Just follow these steps, and you’ll have a delicious Teriyaki Chicken Bowl in no time!

Preparing the Teriyaki Chicken

First, crank up the heat! I like to use a pan or a grill, whatever you’re feeling. Get it nice and hot over medium-high heat. Toss in about 2 teaspoons of that vegetable oil, and let it get shimmering. Now, grab those chicken breasts and give ’em a good sprinkle of salt and pepper. Don’t be shy! Once the pan’s ready, carefully place the chicken in. Cook for about 4-5 minutes per side, until it’s cooked through. The inside should be 165°F if you’re using a meat thermometer (which I totally recommend!). When it’s done, take it out, cover it with foil, and let it rest. This keeps it juicy!

Cooking the Vegetables for the Teriyaki Chicken Bowl

Now for the veggies! Add the rest of that vegetable oil to the pan or grill. Then toss in your mixed vegetables. Cook ’em for about 4-5 minutes, until they’re tender-crisp. I like mine with a little bite! Season them with salt and pepper, just like the chicken. Don’t overcrowd the pan, or they’ll steam instead of getting nicely browned. If you need to, cook them in batches.

Making the Teriyaki Sauce

Time for the star of the show: the teriyaki sauce! In a pan, whisk together that low-sodium soy sauce, water, light brown sugar, minced garlic, minced fresh ginger, and honey. Give it a good stir! Bring it to a simmer over medium heat. While that’s heating up, grab a small bowl and whisk together the cornstarch with 2 tablespoons of cold water. This is your slurry! Once the sauce is simmering, slowly pour in the slurry while whisking constantly. Keep stirring and let it boil for about a minute, until the sauce thickens up. It should coat the back of a spoon. If it’s too thick, add a splash of water. Too thin? A tiny bit more slurry!

Assembling Your Teriyaki Chicken Bowl

Almost there! Grab that cooked chicken and cut it into bite-sized pieces. I like to slice it on the bias, makes it look fancy! Pour that glorious teriyaki sauce over the chicken and toss it all together until it’s nicely coated. Now, divide the cooked rice into 4 bowls. Top each bowl with the teriyaki chicken and those yummy cooked vegetables. Finally, sprinkle with sesame seeds. Boom! You’ve got yourself a Teriyaki Chicken Bowl, ready to devour!

Teriyaki Chicken Bowl - detail 1

Tips for the Perfect Teriyaki Chicken Bowl

Want to take your Teriyaki Chicken Bowl game to the next level? I’ve got you covered! Here are a few pro tips I’ve learned over the years.

First, remember when I said not to overcrowd the pan with the veggies? Seriously, don’t do it! If you cram too many in there, they’ll steam instead of getting that nice, slightly charred flavor we’re after. Cook ’em in batches if you have to – it’s worth it!

Also, a meat thermometer is your best friend when it comes to chicken. Make sure it hits 165°F to be safe. Nobody wants dry chicken!

And finally, that sauce? It’s all about personal preference. If it’s too thick, add a little water. Too thin? A touch more cornstarch slurry will do the trick. Play around with it until it’s *perfect* for you!

Teriyaki Chicken Bowl Variations

Okay, so you’ve nailed the basic Teriyaki Chicken Bowl. Awesome! Now, let’s get a little crazy, shall we? This recipe is super easy to tweak. Here are a few ideas to get your creativity flowing!

Don’t eat chicken? No problem! Tofu or shrimp work *amazingly* well. Just marinate the tofu for a bit to give it extra flavor. And shrimp cooks super fast, so keep an eye on it!

Also, try swapping out the veggies. Zucchini, mushrooms, onions – the possibilities are endless! And for a little extra zing, experiment with different herbs and spices. A pinch of red pepper flakes or some chopped cilantro can really take things up a notch!

Teriyaki Chicken Bowl - detail 2

Serving Suggestions for Your Teriyaki Chicken Bowl

So, you’ve got your amazing Teriyaki Chicken Bowl ready to go… but what else? I always like to add a little something extra to make it a full meal. Edamame is a classic, and it’s so easy! Miso soup is another great choice – warm and comforting. And if you’re feeling fancy, spring rolls are always a hit!

Storing and Reheating Your Teriyaki Chicken Bowl

Got leftovers? Score! This Teriyaki Chicken Bowl is great the next day. Just pop it in an airtight container in the fridge. When you’re ready to eat, microwave it until heated through. I like to add a splash of water to keep the rice from drying out. You can also reheat it in a pan on the stove – just keep stirring!

Frequently Asked Questions About Teriyaki Chicken Bowl

Got questions about making the *perfect* Teriyaki Chicken Bowl? I got you! Here are a few of the most common questions I get asked. Don’t be shy, ask away if you have more!

Can I use chicken thighs instead of chicken breasts for my Teriyaki Chicken Bowl?

Totally! Chicken thighs are actually super yummy in this. They’re a bit fattier than chicken breasts, so they stay really juicy. Just make sure you trim off any excess fat before you cook ’em. The cook time might be a *tad* longer, so keep an eye on that meat thermometer!

How can I make this Teriyaki Chicken Bowl gluten-free?

Easy peasy! Just swap out the soy sauce for tamari. Tamari is basically gluten-free soy sauce. Also, double-check your other ingredients, especially if you’re using pre-made veggie mixes or anything like that. But yeah, the soy sauce is the main thing to watch out for!

Can I prepare the Teriyaki Chicken Bowl sauce in advance?

You betcha! The teriyaki sauce actually tastes even *better* if you make it ahead of time. The flavors have a chance to meld together. Just store it in an airtight container in the fridge. When you’re ready to use it, give it a good whisk and heat it up. You might need to add a splash of water if it’s gotten too thick.

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Nutritional Information for Teriyaki Chicken Bowl

Okay, so here’s the deal: the nutrition info is just an estimate, alright? It changes based on what brands you use and how big your servings are. So, don’t take it as gospel!

Enjoy Your Teriyaki Chicken Bowl!

Alright, dig in and enjoy! And hey, if you loved this Teriyaki Chicken Bowl recipe (and I know you will!), leave a comment, give it a rating, or share it with your friends! I wanna see your creations!