Okay, I have to confess—once I discovered how easy it is to whip up these teriyaki chicken bowls, they quickly became my go-to weeknight meal. There’s something incredibly satisfying about the glossy, sticky sauce clinging to tender chicken, paired with fluffy rice and crisp veggies. Plus, it’s all packed with flavor without leaving you feeling weighed down. This recipe feels special but comes together faster than you’d think, which is perfect for busy evenings. I’m excited to share my little kitchen hack for that perfect balance of sweet, savory, and downright comforting in every bite!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Main Dish:
1.5 lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
2 cups cooked jasmine or brown rice
1 tbsp olive oil
1 red bell pepper, sliced
1 cup broccoli florets
1 medium carrot, thinly sliced on the diagonal
2 green onions, sliced (optional, for garnish)
Sesame seeds (optional, for garnish)
For the Sauce:
1/3 cup low-sodium soy sauce
2 tbsp honey or maple syrup
2 tbsp rice vinegar
1 tbsp fresh ginger, grated
2 garlic cloves, minced
1 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
How I Make It
Step 1:
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken pieces. Let them brown without stirring too much—that caramelization adds so much flavor! Cook for about 5-7 minutes until golden and cooked through.
Step 2:
Remove chicken from the pan and set aside. In the same skillet, toss in the bell pepper, broccoli, and carrots. Stir-fry for about 4-5 minutes until veggies are bright and just tender but still have a little crunch. This keeps a fresh texture that works beautifully with the sauce.
Step 3:
While the veggies cook, whisk together all sauce ingredients except for the cornstarch mixture in a bowl. Pour the sauce into the pan with the veggies and bring to a simmer.
Step 4:
Add the chicken back to the skillet. Then slowly drizzle in the cornstarch-water mixture while stirring gently to thicken the sauce. Cook for another 2 minutes until the sauce is glossy and beautifully coats everything.
Step 5:
Serve the teriyaki chicken and veggies over the warm cooked rice. Sprinkle sliced green onions and sesame seeds on top for that final pop of flavor and texture.
Variations & Tips
Swap chicken thighs for firm tofu or shrimp for a change.
Add a splash of sriracha or chili flakes if you like heat.
Use cauliflower rice for a low-carb version.
If the sauce is too thick, simply stir in a tablespoon of water to loosen.
For extra veggies, toss in snap peas or sliced mushrooms.
Marinate the chicken in half the sauce for 30 minutes beforehand for deeper flavor.
How I Like to Serve It
These bowls are perfect for casual family dinners or even meal prep for busy workweeks. I love serving them with a side of steamed edamame or a crunchy cucumber salad in warmer months. They also make an easy, impressive weeknight dinner when friends drop by unexpectedly.
Notes
Store leftover chicken and veggies separately from rice in airtight containers in the fridge for up to 3 days.
Reheat gently in a skillet or microwave, stirring occasionally to keep the sauce from drying out.
Closing: This recipe hits all the right notes—easy, flavorful, and comforting—making it one I always come back to when I want a healthy dinner that feels like a treat.
