Quick, colorful, and utterly satisfying, this Best Teriyaki Chicken Bowl is your new go-to for busy weeknights or meal prep days. Imagine juicy chicken glazed in a glossy homemade teriyaki sauce, resting on a bed of fluffy rice and surrounded by crisp veggies. Each bite balances sweet, savory, and umami flavors perfectly.

This bowl isn’t just tasty, it’s beautifully balanced. You get lean protein, fresh vegetables, and a sauce so delicious you might want to double it. It’s easy to customize too—swap in brown rice or quinoa, add pineapple for a sweet burst, or sprinkle sesame seeds and scallions for extra flair.

What Kind of Teriyaki Sauce Works Best?

For a punch of authentic flavor, a homemade teriyaki sauce using soy sauce, honey (or brown sugar), garlic, ginger, and a bit of cornstarch for thickening is ideal. It creates a shiny glaze and lets you control the sweetness and saltiness. Store-bought works too, but check labels for clean ingredients.

Ingredients for the Best Teriyaki Chicken Bowl

1 pound boneless, skinless chicken thighs (or breasts), diced
1 tablespoon vegetable oil
2 cups cooked white or jasmine rice
1 cup broccoli florets
1/2 cup sliced carrots
1/2 red bell pepper, sliced thin
1/4 cup teriyaki sauce (homemade or store-bought)
1 teaspoon sesame seeds (optional)
1 green onion, chopped (optional)

How To Make the Best Teriyaki Chicken Bowl

Step 1: Prepare the Teriyaki Sauce

Whisk together soy sauce, honey, minced garlic, grated ginger, and cornstarch slurry in a small saucepan over medium heat. Simmer until thickened and glossy. Set aside.

Step 2: Cook the Chicken

Heat oil in a skillet over medium-high heat. Add diced chicken and cook until golden brown and cooked through. Pour in the teriyaki sauce and stir to coat evenly. Let it simmer for a few minutes until the chicken is fully glazed.

Step 3: Sauté the Veggies

In a separate pan, lightly steam or sauté broccoli, carrots, and red bell pepper until just tender but still vibrant and crisp.

Step 4: Assemble Your Bowl

Scoop rice into bowls, layer on the teriyaki chicken, then arrange the veggies around it. Garnish with sesame seeds and chopped green onions if desired.

Serving and Storing This Bowl

Serve your Teriyaki Chicken Bowl warm, freshly assembled. It makes a great meal-prep option too. Store components separately in airtight containers in the fridge for up to 4 days. Reheat gently in the microwave or skillet to maintain texture.

Frequently Asked Questions

What protein can I use besides chicken?

You can use shrimp, tofu, or beef. Just adjust the cooking time to fit the protein.

Can I make this gluten-free?

Yes! Use tamari or a gluten-free soy sauce alternative.

Is this recipe good for meal prep?

Absolutely. Store the sauce, veggies, chicken, and rice separately and assemble before serving for best texture.

How do I thicken teriyaki sauce?

Use a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) and simmer the sauce until it thickens.

What vegetables go well in this bowl?

Aside from broccoli and carrots, try snap peas, zucchini, or edamame for extra color and crunch.

Want More Chicken Dinner Ideas?

If you loved this Teriyaki Chicken Bowl, explore more chicken-packed dishes on Nina Dishes:

Marry Me Chicken Pasta for a rich and creamy twist.
Creamy Garlic Chicken Breasts when you’re craving comforting flavors.
Slow Cooker Creamy Ranch Chicken for easy set-it-and-forget-it dinners.
Buffalo Chicken Calzone for game night flair.
Chicken Cordon Bleu Casserole for a baked family favorite.

📌 Save this recipe to your Pinterest dinner board so you can whip it up anytime: Nina Dishes on Pinterest.

And don’t forget to tag me or drop a comment when you make this! Did you go all veggie, add pineapple, or use brown rice? I love seeing your creations and swaps—sharing is how we all learn.

Best Teriyaki Chicken Bowl

Author: Nina Klatten
Total Time: 30 minutes
Yield: 4 servings

Print Recipe

Description

This Best Teriyaki Chicken Bowl is a quick and flavorful meal made with juicy glazed chicken, crisp veggies, and fluffy rice. It’s perfect for weeknight dinners or meal prep and customizable to your taste.

Ingredients

1 pound boneless, skinless chicken thighs (or breasts), diced

1 tablespoon vegetable oil

2 cups cooked white or jasmine rice

1 cup broccoli florets

0.5 cup sliced carrots

0.5 red bell pepper, sliced thin

0.25 cup teriyaki sauce (homemade or store-bought)

1 teaspoon sesame seeds (optional)

1 green onion, chopped (optional)

Instructions

1. Whisk together soy sauce, honey, garlic, ginger, and cornstarch slurry in a saucepan. Simmer until thickened and glossy. Set aside.

2. Heat oil in a skillet, add diced chicken, cook until golden and cooked through. Add teriyaki sauce and stir to glaze evenly. Simmer for a few minutes.

3. In another pan, lightly steam or sauté broccoli, carrots, and red bell pepper until just tender but still crisp.

4. Add rice to bowls, top with teriyaki chicken, and arrange vegetables around. Garnish with sesame seeds and green onion if desired.