A teriyaki chicken bowl is perfect for a quick and healthy meal.
Tender chunks of chicken in a sweet and savory homemade teriyaki sauce is spooned over rice for make a perfect meal.
Garnish with extra vegetables and chopped fresh cilantro, toasted sesame seeds, or a drizzle of sriracha.
Easy Homemade Chicken Bowls
Teriyaki bowls are on the menu today!
- This teriyaki bowl recipe is a 30 minute meal.
- You can make the sauce from scratch or use a bottled favorite.
- Swap the chicken for shrimp or salmon if you’d like.
- Made with fresh and healthy ingredients, these chicken bowls are perfect for meal prep.
- Set out bowls of steamed edamame and snow peas, toasted sunflower seeds, julienned peppers and carrots, lime wedges, and chopped fresh herbs like cilantro or parsley.
Ingredients for Chicken Teriyaki Bowls
Chicken: Use boneless skinless chicken breasts or chicken thighs for this recipe. You can also use shrimp or salmon.
Teriyaki Sauce: I love making my own homemade teriyaki sauce, but you can use bottled sauce too. Just make sure it’s thick (like BBQ sauce) and add a dash of orange or pineapple juice for a fresh twist.
Grains: You can use any kind of rice or your favorite grains in these bowls. Try oven-baked rice, quinoa, farro, or brown rice. You can even substitute chow mein noodles, rice noodles or cauliflower rice.
How to Make Teriyaki Chicken Bowls
- Cut the chicken into bite sized pieces and cook per recipe below.
- Make the sauce and whisk until bubbly; return the chicken to the pan and heat with the sauce.
- Divide chicken and broccoli over each bowl and drizzle with the remaining sauce from the pan.
Garnish as desired and serve.
Toppings and Variations
These rice bowls can be topped with almost anything. Here are some favorites:
- Fresh: coleslaw mix, shredded carrots, cucumbers
- Bold: pickled red onions, sriracha
Meal Prep Tips
- Make chicken and broccoli ahead of time and store them in separate air-tight containers in the refrigerator for up to 4 days.
- Reheat in the microwave and once heated, add the fresh toppings
More Meals in a Bowl
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Teriyaki Chicken Bowls
Teriyaki chicken bowls are better and cheaper than takeout!
Sauce (or use pre-made thick teriyaki sauce)
Place the broccoli florets in a medium bowl with 2 tablespoons of water. Cover with a plate and microwave for 2-3 minutes or until tender crisp.
Cut the chicken into bite-sized chunks and season with salt and pepper.
Heat oil in a large skillet over medium high heat. Add the chicken pieces and cook 3 minutes without stirring. Stir and continue cooking 4 minutes more or until almost cooked through. Remove chicken and set aside on a plate.
Add all sauce ingredients except cornstarch to the skillet. Whisk until bubbly and the brown sugar has dissolved. Combine 1 ½ tablespoons cornstarch with 1 ½ tablespoons water and drizzle into the simmering sauce while whisking until thickened. You may not need all of the cornstarch.
Add the chicken back into the pan and simmer 2-3 minutes or until cooked through.
Place ¾ cup of rice in each bowl. Divide the chicken and broccoli over the bowls. Spoon any sauce overtop and garnish as desired.
- Steamed veggies like broccoli, snap peas, edamame, or peppers.
- Fresh veggies like diced cucumbers, green onions, and julienned bell peppers.
- Sesame seeds, chopped cilantro, lime wedges.
Teriyaki chicken bowls will keep in an airtight container in the refrigerator for up to 4 days.
Calories: 419 | Carbohydrates: 57g | Protein: 32g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 1225mg | Potassium: 851mg | Fiber: 3g | Sugar: 15g | Vitamin A: 601IU | Vitamin C: 83mg | Calcium: 83mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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