This teriyaki chicken bowl features pan-seared chicken coated in homemade teriyaki sauce, served over rice with vegetables. It is a simple, well-balanced meal that works for both busy weeknight dinners and make-ahead lunches.
My Go To Weeknight Dinner
This rice bowl is inspired by one of my most loved recipes, my Chicken Teriyaki. I switched things up here and used boneless skinless chicken thighs, which cook quickly and stay juicy every time. It is one of those dinners I can make without thinking too much, even on busy evenings.
There is no marinating needed, which means you can start right away. I usually build the bowls with whatever vegetables I have in the fridge, and the chicken reheats really well. That makes this one great for leftovers and packed lunches the next day.
If you like this style of dinner, you might also enjoy my California Roll Sushi Bowls, Korean Beef Bowls, and Teriyaki Salmon Bowls, too.
Ingredient Notes
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken Thighs: I prefer boneless skinless chicken thighs because they stay tender and juicy, especially if you plan to reheat leftovers. Chicken breasts also work, but need closer attention to avoid drying out.
- Fresh Garlic and Ginger: These are used to build the base of the teriyaki sauce. Fresh garlic and ginger add much better flavor than powdered versions, and grated ginger blends smoothly into the sauce.
- Low Sodium Soy Sauce: I like using low-sodium soy sauce. The regular style can often be too salty. If you’re gluten-free, use Tamari instead.
- Honey and Brown Sugar: This recipe uses both to balance sweetness. Honey adds depth, while brown sugar helps the sauce caramelize and coat the chicken evenly.
- Cornstarch: A small amount thickens the sauce, so it clings to the chicken rather than pooling at the bottom of the bowl.
- Rice and Toppings: Serve the chicken over rice and add quick cooking vegetables like broccoli, edamame, or carrots. Use what you have and keep the focus on simple prep.
How this teriyaki chicken bowl comes together
Tip!
Be ready! This teriyaki sauce comes together really quickly, so it’s helpful to have all of your ingredients measured and ready to add to the pan.
- The chicken is cooked first in a skillet until browned, then set aside while the sauce is made in the same pan.
- Garlic and ginger are briefly cooked before the sauce ingredients are added and simmered. A small cornstarch slurry thickens the sauce quickly, creating a smooth glaze that evenly coats the chicken.
- Once the chicken is added back to the pan, everything is ready to assemble. Serve the teriyaki chicken over rice and finish with vegetables or toppings of your choice.
Recipe Tips
- This recipe works well with boneless chicken breasts or chicken tenders, but they cook faster than thighs, so keep an eye on them to avoid drying out.
- Use any rice you like for the bowls. Jasmine rice and brown rice both hold up well under the sauce. For a lighter option, serve the chicken over cauliflower rice.
- If you want heat, add a small amount of sriracha to the sauce or drizzle it over the finished bowls.
Storing Tips
This teriyaki chicken keeps well in the refrigerator for up to 4 days. For meal prep, store the chicken and rice separately so the rice does not absorb too much sauce. Reheat gently and add fresh toppings just before serving.
Toppings for Teriyaki Chicken Bowls
Keep toppings simple so the chicken stays the focus. Avocado, edamame, shredded carrots, sliced green onion, and sesame seeds all work well. Add sriracha or a squeeze of lime for an extra punch.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Teriyaki Chicken Bowl
Equipment
- Instant-read thermometer
Ingredients
- 1 tablespoon (15 ml) olive oil
- 1 ½ pounds (680 g) chicken thighs skinless and boneless, see note 2
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- 3 cloves garlic minced
- 1 tablespoon grated fresh ginger
- ¼ cup (60 ml) low sodium soy sauce or tamari
- ¼ cup (60 ml) water
- 1 tablespoon (15 ml) rice wine vinegar
- 1 teaspoon (5 ml) toasted sesame oil
- 2 tablespoon (30 ml) honey
- 1 tablespoon brown sugar
- 2 teaspoons cornstarch (cornflour)
- 1 teaspon toasted sesame seeds
To Assemble Teriyaki Bowls (all optional suggestions, choose your favorites)
- cooked white or brown rice
- edamame beans thawed, and prepared according to package instructions
- Sliced avocado
- grated carrot
- sliced green onion
- lime wedges
- toasted sesame seeds
- Sriracha sauce
Instructions
- In a skillet, heat olive oil, add the chicken thighs and season with salt and pepper. Cook on both sides until cooked through and lightly browned (the internal temp must reach 175°F/80°C). Remove the chicken from the skillet, allow to cool slightly and cut it up on a cutting board into strips.
- To the same pan, add garlic, and ginger, and cook for 1 minute.
- Add soy sauce, water, rice wine vinegar, sesame oil, honey and brown sugar. Stir and bring to a light simmer, and cook the sauce for 1 minute.
- Mix the cornstarch with 1 tablespoon of water, and add it to the sauce. Cook for 1-2 minutes or until the sauce thickens. Add the chicken to the sauce so its coated in sauce.
- To assemble the bowls, add cooked rice to four large bowls, then divide the teriyaki chicken among them. Arrange your desired toppings on top of the bowls. Serve with lime wedges and Sriracha sauce.
Notes:
- The nutrition facts in this recipe only include the teriyaki chicken. Adjust the rest of the bowl ingredients to your preference.
- This recipe can be made using any type of boneless, skinless chicken that you prefer. It can also be made with other proteins.
- It’s helpful to have all of the ingredients measured out before you start cooking. The sauce comes together quickly and you won’t have time to measure at the stove.
- Add some heat: If you like your teriyaki spicy, add a small amount of Sriracha sauce directly into the sauce, or drizzle it on top of the bowls instead.
- Other Topping Ideas: Red onion, diced bell pepper, seaweed chips, Japanese mayo (I love Kewpie), kimchi, soft-boiled eggs, sliced radishes.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Tatuts says
Hi, Diana!
Thanks for sharing this. cooking is very new to me and your recipes are helping me big time.
i have a question though regarding the rice wine vinegar. I’ve been going to various stores looking for this and all i see is “rice vinegar” is this the same thing? i used mirin for this recipe bec it’s all i have, but i still want to get rice wine vinegar in the future. thank you so much, appreciate your help!