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cream colored bowl filled with rice, topped with teriyaki chicken and vegetables. Chopsticks rest on the right side of the bowl, a lime wedges is on the left side
5 from 8 votes

Teriyaki Chicken Bowl

Teriyaki Chicken bowls are a fun spin on a classic stir fry dish. Enjoy this sweet and savory chicken with your favorite fresh bowl toppings.
Author Diana
Servings 4 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Equipment

Ingredients

  • 1 tablespoon olive oil
  • 1 ½ pounds (650g) 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 low sodium soy sauce or tamari
  • ¼ cup water
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 2 tablespoon 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 see note 3
  • edamame beans thawed
  • grated carrot
  • sliced green onion
  • lime wedges
  • black 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

  1. The nutrition facts in this recipe only include the teriyaki chicken. Adjust the rest of the bowl ingredients to your preference. 
  2. This recipe can be made using any type of boneless, skinless chicken that you prefer. It can also be made with other proteins.
  3. Rice for Teriyaki Chicken: You should choose what type of rice you enjoy. Brown rice, white rice, jasmine rice, sushi rice, or alternatives like quinoa and cauliflower rice can all work. 
  4. 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. 
  5. 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.
  6. Other Topping Ideas: Red onion, diced bell pepper, seaweed chips, Japanese mayo (I love Kewpie!), kimchi, soft-boiled eggs, sliced radishes.
  7. To Store: Teriyaki Chicken rice bowls can be assembled and kept in the refrigerator for 3-4 days. You can also cook the rice and the chicken teriyaki, and store them in the fridge separately for a few days. When you're ready to eat, warm them up and assemble the bowls with freshly prepared toppings.

Nutrition

Calories: 476kcal | Carbohydrates: 15g | Protein: 29g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 998mg | Potassium: 434mg | Fiber: 1g | Sugar: 12g | Vitamin A: 134IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg
Find it online: https://littlesunnykitchen.com/teriyaki-chicken-bowl/