Satisfying Chicken Teriyaki Bowl Recipe

This chicken teriyaki bowl recipe has it all, tender chicken chunks covered in sweet and savory teriyaki sauce, served alongside steamed vegetables and perfectly fluffy rice.

I love a good chicken teriyaki bowl and this recipe certainly delivers! The homemade teriyaki sauce and tender chicken pieces are the star of the show and the bowl is a perfect platform to let them shine. 

This is a meal that satisfies both at lunch and dinner time, because it hits the spot whenever that teriyaki craving comes on. The perfect homemade teriyaki sauce is what brings this whole bowl together.

This post is about how to make an easy and delicious chicken teriyaki bowl recipe.

Satisfying Chicken Teriyaki Bowl Recipe

What do I need to make this chicken teriyaki rice bowl?

You will need:

• Chicken thighs
• Jasmine, Basmati, or Brown Rice
• Scallions (optional)
• Sesame seeds (optional)
• Teriyaki Sauce Ingredients
  • Soy Sauce
  • Water
  • Rice Vinegar
  • Light Brown Sugar
  • Fresh Ginger
  • Garlic
  • Sesame Oil
  • Cornstarch

How do I make this recipe?

1. Make the Rice

Start by making the rice. This will take the longest amount of time to cook so it’s best to get this going before making the chicken or veggies. You can choose to make brown rice, basmati rice, or jasmine rice. This can be done in a rice cooker or stovetop. 

If you choose to make basmati rice, try this Fluffy and Simple Basmati Rice Recipe | The Only Recipe You Need. Plan to make jasmine rice instead? Just follow the exact steps as the basmati rice but use only 1 ¼ cup water for every 1 cup of jasmine rice (and only let it simmer with the lid on for about 12-15 minutes). Is brown rice more your preference? Simply follow the exact steps but use a ratio of 2 cups of water for every 1 cup of brown rice (and allow it to simmer for 45 minutes). 

2. Make the Teriyaki Sauce and Prep Veggies

Next, mix together all the teriyaki sauce ingredients in a bowl and set aside.

Prep the vegetables by washing and chopping them and put them in a strainer or colander in a pot of boiling water to steam. You can use frozen veggies here too! I suggest prepping it here then steaming the veggies after you’ve browned the chicken so they do not get too soft or soggy.

3. Cook the Chicken

Next, prep and cook the chicken. Cut the chicken thighs into small pieces (about 1 ½ inch).

Set a flat pan on medium-high heat. Sprinkle the chicken lightly with salt and pepper. Add the chicken to the pan and brown the pieces. Note: This can be done all at once or in two batches. Chicken releases liquids when seared, so when all of the chicken pieces are seared at once, you will notice that it steams first (as all of the liquid evaporates), then it will brown it once the liquid has evaporated.

Once the chicken is seared, lower the heat to medium and add the prepared teriyaki sauce to the pan. Stir and allow the sauce to thicken, about 3 minutes. 

4. Assemble the Bowl

Now, it’s time to assemble the chicken bowl. Put a heaping scoop of rice in the bowl, add your steamed vegetables and spoon the chicken teriyaki on top. Add any extra sauce atop the vegetables and rice. Garnish with scallions and sesame seeds if you desire.

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This post was about how to make a simple and satisfying chicken teriyaki bowl recipe.

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5 from 1 vote

Chicken Teriyaki Bowl Recipe

This chicken teriyaki bowl recipe has it all, tender chicken chunks covered in sweet and savory teriyaki sauce, served alongside steamed vegetables and perfectly fluffy rice.

Course Main Course

Cuisine Asian

Keyword chicken teriyaki bowl

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Author Rihana

Ingredients

Chicken

• 2 pounds chicken thighs boneless, skinless
• 2 tablespoons oil to saute
• salt and pepper to taste
• ½ teaspoon sesame seeds optional
• ¼ cup scallions, sliced thinly optional

Teriyaki Sauce

• ½ cup soy sauce
• ¼ cup water
• 2 tablespoons rice vinegar
• ½ cup light brown sugar packed
• 2 teaspoons garlic minced
• 2 teaspoons fresh ginger minced
• 1 tablespoon sesame oil
• 2 teaspoons cornstarch +2 tablespoons water

Rice

• 1 ½ cups basmati rice see notes for jasmine or brown rice
• 2 ½ cups water
• ⅓ teaspoon salt

Vegetables

• 3 cups broccoli or your choice of veggies fresh or frozen

Instructions

Rice

• Rinse the rice in a bowl and drain with a strainer or in a colander. Put the rice, water, and salt in a medium saucepan on medium-high heat until it boils.
• Lower the heat to a low simmer and put the lid on. Let simmer for about 35-40 minutes until all of the water is absorbed.
• Remove from heat and allow it to steam for another 10 minutes, keeping the lid on. Fluff the rice when ready to serve.

Vegetables

• Wash and chop the broccoli. Put the veggies in a strainer over a pot of boiling water with a lid to steam the veggies until tender. About 5 minutes.

Teriyaki Sauce

• Put all of the ingredients in a small mixing bowl, except for the cornstarch and 2 tablespoons of water.
• Make a slurry by mixing the cornstarch and water separately and add it to the mixture.

  Set the teriyaki sauce aside.

Chicken

• Cut the chicken thighs into small chunks, about 1 inch.
• Set a flat pan on medium-high heat and add 2 tablespoons of oil. Brown the chicken. Once the chicken has browned and cooked, add the teriyaki sauce (stir the sauce once more to ensure the cornstarch hasn't settled to the bottom).

  Stir together and allow the sauce to thicken (about 2-3 minutes).

Assemble the Bowl

• Scoop rice into a bowl and add some of the broccoli/veggies. Spoon the teriyaki chicken into the bowl, while drizzling any remaining sauce over the veggies and rice.
• Enjoy!

Notes

If you choose to make basmati rice, try this Fluffy and Simple Basmati Rice Recipe | The Only Recipe You Need.

• If you choose to make jasmine rice, just follow the exact steps as the basmati rice but use only 1 ¼ cup water for every 1 cup of jasmine rice (and only let it simmer with the lid on for about 12-15 minutes).
• If you choose to make brown rice, follow the exact steps but use a ratio of 2 cups of water for every 1 cup of brown rice (and allow it to simmer for 45 minutes).