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Teriyaki Chicken Bowl Recipe

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★★★★★

4.9 from 141 reviews

This homemade Teriyaki Chicken Bowl features tender, pan-seared chicken coated in a rich and glossy teriyaki sauce, served atop a bed of fluffy rice with fresh steamed broccoli, crunchy cucumber, and shredded carrots. Garnished with sliced green onions and toasted sesame seeds, this balanced dish delivers savory, sweet, and umami flavors in every bite. Perfect for a quick weeknight dinner or meal prep.

Ingredients

Scale

Teriyaki Sauce

  • 3 tbsp cornstarch
  • 1 cup cold water (divided)
  • ½ cup brown sugar
  • ½ cup soy sauce
  • 2 tsp honey
  • ½ tsp sesame oil
  • ½ tsp ground ginger
  • ½ tsp garlic powder

Chicken

  • 1 lb chicken breast, cubed
  • 1 ½ tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper

Bowl Assembly

  • 3 cups cooked rice
  • 1 cup broccoli florets, steamed
  • ½ cup baby cucumber, sliced
  • ½ cup shredded carrot
  • 2 green onions, sliced
  • 1 tbsp sesame seeds

Instructions

  1. Make the teriyaki sauce: In a saucepan over medium heat, combine ¾ cup water, brown sugar, soy sauce, honey, sesame oil, ground ginger, and garlic powder. Stir well and bring the mixture to a gentle simmer.
  2. Prepare cornstarch slurry: In a small bowl, whisk together the cornstarch and the remaining ¼ cup cold water until smooth, ensuring no lumps remain.
  3. Thicken the sauce: Slowly pour the cornstarch mixture into the simmering sauce, whisking constantly to prevent clumps. Continue to simmer for 2–3 minutes until the sauce thickens to a glossy consistency. Remove from heat and set aside.
  4. Cook the chicken: Heat a large skillet over medium-high heat and add the olive oil. Season the cubed chicken breast evenly with salt and black pepper.
  5. Sear the chicken: Place the chicken in the hot skillet and cook for 3–4 minutes on each side until fully cooked through and lightly browned on the edges.
  6. Coat chicken with sauce: Pour the prepared teriyaki sauce over the cooked chicken in the skillet. Toss to coat the chicken evenly and cook for an additional 1–2 minutes until everything is heated through and flavorful.
  7. Assemble the bowl: Divide the cooked rice among serving bowls. Top each with the teriyaki chicken, steamed broccoli florets, shredded carrots, and sliced cucumbers.
  8. Garnish and serve: Sprinkle sliced green onions and toasted sesame seeds over the bowls for added crunch and flavor. Serve immediately.

Notes

  • You can substitute chicken thighs for chicken breasts for juicier meat.
  • Make extra sauce and store in the fridge for up to 3 days to use with other dishes.
  • Steaming the broccoli just until tender helps retain nutrients and vibrant color.
  • Use low-sodium soy sauce to reduce sodium content if desired.
  • Leftover bowls can be refrigerated for up to 3 days and reheated in a skillet or microwave.

Keywords: teriyaki chicken, chicken bowl, quick dinner, Japanese recipe, homemade teriyaki sauce, healthy chicken recipe

Find it online: https://miarosetti.com/teriyaki-chicken-bowl-recipe/