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Chicken Teriyaki Bowl Recipe
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Chicken Teriyaki Bowl Recipe for a Balanced Weeknight Dinner

Need a home‑cooked dinner but are short on energy? Try the chicken teriyaki bowl recipe, a quick, comforting meal that features creamy sauce, tender chicken, and fresh veggies all in one bowl.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 3 Servings
Course: Main Course
Cuisine: Japanese
Calories: 580
Ingredients Method Video Notes

Ingredients
  

  • 2 boneless skinless chicken thighs (about 300g / 10 oz), trimmed
  • 1 TBSP soy sauce for marinades
  • 1 tsp rice vinegar for marinade
  • 1 TBSP neutral oil vegetable, canola, or light olive oil
  • For the teriyaki sauce:
  • ¼ cup soy sauce
  • 2 tbsp mirin or substitute: 1 tbsp honey + 1 tbsp water
  • 1 Tbsp sake or water optional.
  • 1 tbsp brown sugar or coconut sugar
  • 1 garlic clove minced
  • ½ tsp grated fresh ginger or ¼ tsp ground ginger
  • 1 cup jasmine or long‑grain rice cooked, about 2 cups cooked
  • 1 small broccoli crown cut into florets
  • 1 medium carrot thinly sliced on a bias.
  • 2 green onions sliced (for garnish)
  • Sesame seeds or toasted sesame oil optional garnish

Method
 

  1. Marinate the chicken. In a small bowl, mix 1 tbsp soy sauce and 1 tsp rice vinegar. Add the chicken, stir, and let it sit for at least 10 minutes while you prepare the other ingredients. This adds a base saltiness and helps the meat absorb flavor.
  2. Make the teriyaki sauce. In a small saucepan, combine the soy sauce, mirin (or honey‑water), sugar, garlic, and ginger. Warm over medium heat until the sugar dissolves and the sauce slightly thickens, about 3–4 minutes. If it gets too thick, add a splash of water. Set aside.
  3. Cook rice. Use leftover rice if you have it. It fries better. If cooked fresh, fluff and let it cool down slightly before assembling.
  4. Sear the chicken. Heat oil in a skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side until golden brown and cooked through. Remove and let rest for 5 minutes, then cut into bite-sized strips.
  5. Steam or sauté veggies. In the same pan (wipe out if there are burnt bits), add a splash of water, broccoli florets, and carrot slices. Cover and let steam for 2-3 minutes until tender-crisp. Drain any water.
  6. Assemble the bowl. Divide rice among bowls. Top with chicken strips and vegetables. Drizzle generous teriyaki sauce. Garnish with green onions and a sprinkle of sesame seeds or a few drops of toasted sesame oil.

Video

Notes

Real cooking note: I’ve made this bowl dozens of times after long workdays. When you’re tired, it’s a quick flick of the wrist, marinade, skillet, steam, and dinner is ready in under 25 minutes. But skip the rush: letting the sauce rest a minute off the heat helps mellow its sharpness and brings out deeper umami.