Easy Chicken Teriyaki Bowls

Tender chicken glazed in a sweet-savory teriyaki sauce, served over fluffy rice with crisp vegetables for a quick and delicious meal.

I love how effortlessly this dish comes together on busy weeknights, making it a family favorite.

Ingredients

• Chicken: 500 g (1.1 lbs) boneless skinless chicken breasts or thighs cut into bite-sized pieces
• Teriyaki Sauce: 60 ml (1/4 cup) low-sodium soy sauce 60 ml (1/4 cup) water 2 tbsp honey or brown sugar 1 tbsp rice vinegar 2 cloves garlic minced 2 tsp fresh ginger grated 2 tsp cornstarch 2 tsp water (for slurry)
• Bowl Components: 250 g (1 1/4 cups) uncooked jasmine or sushi rice 150 g (1 cup) carrot julienned or thinly sliced 150 g (1 cup) broccoli florets 1 tbsp vegetable oil
• Garnishes: 2 tbsp toasted sesame seeds 2 spring onions thinly sliced

Instructions

Step 1:

Cook the rice according to package instructions.

Step 2:

While rice cooks whisk together soy sauce 60 ml water honey rice vinegar garlic and ginger in a small bowl.

Step 3:

Heat oil in a large skillet over medium-high heat Add chicken pieces and cook for 4 5 minutes stirring until golden and cooked through.

Step 4:

Add carrots and broccoli to the skillet and stir-fry for 2 3 minutes until just tender.

Step 5:

Pour the teriyaki sauce over the chicken and vegetables Stir well and let simmer for 1 minute.

Step 6:

In a small bowl mix cornstarch with 2 tsp water to create a slurry Add to the skillet cooking 1 2 minutes until the sauce thickens and coats the chicken and veggies.

Step 7:

Fluff the cooked rice and divide among bowls Top each with chicken teriyaki and vegetables.

Step 8:

Garnish with sesame seeds and spring onions Serve immediately.

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This recipe always brings my family to the table eager and happy to eat together.

Required Tools

Large skillet or wok Rice cooker or saucepan Cutting board and knife Small bowls for mixing

Allergen Information

Contains soy (soy sauce) May contain gluten (check soy sauce) Sesame (garnish) Double-check ingredient labels if you have allergies

Nutritional Information

Calories 430 Total Fat 7 g Carbohydrates 62 g Protein 29 g per serving

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This dish is perfect for meal prep and reheats well without losing flavor.

Recipe Questions & Answers

→ What type of chicken works best for this dish?

Boneless, skinless chicken breasts or thighs cut into bite-sized pieces are ideal for even cooking and easy glazing.

→ Can I substitute the honey in the glaze?

Yes, brown sugar works well as a vegan-friendly alternative without compromising the sweet balance.

→ How do I achieve a thick, glossy sauce coating?

Mix cornstarch with water to create a slurry and stir it into the simmering sauce; this thickens it nicely to cling to the chicken and veggies.

→ What vegetables complement this dish?

Carrots and broccoli provide a crisp texture and color contrast, but snap peas or bell peppers can also be added for variety.

→ Is there a gluten-free option?

Use tamari or certified gluten-free soy sauce to keep the dish gluten-free while maintaining authentic flavors.