Teriyaki Chicken Bowls Recipe With Homemade Sauce
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At A Glance
Teriyaki chicken bowls are my comfort food answer for when the day has been rough, and you just want to get dinner on the table. These are saucy and have tender chicken, fluffy rice, and crisp veggies all in one bowl. You can make this as simple or as loaded as you like. If you’re getting back into home cooking after a busy season, this is the kind of meal that makes weeknights feel easy again.
Table of Contents
These bowls have that takeout-style comfort, but they are made with healthy, everyday ingredients and a quick homemade sauce. They are ready in just over 30 minutes, and you can vary them easily, which makes them great for picky eaters, meal prep, or those nights when you just want dinner to feel like a win.
Why You’ll Love These Teriyaki Chicken Bowls
- They are fast, have great flavor, and they are super weeknight-friendly.
- You make one sauce that can make endless dinners.
- Works for meal prep without tasting like leftovers.
- Great “build your own bowl” options for pickier eaters.
Ingredients You’ll Need For Teriyaki Chicken Bowls
For The Teriyaki Sauce
- Cornstarch – or arrowroot powder
- Cold water
- Coconut sugar – or Sucanat or any other unprocessed, brown, granular sweetener you prefer. Monk fruit works too.
- Soy sauce – or coconut aminos for soy-free
- Honey
- Sesame oil
- Ground ginger
- Garlic powder
For The Bowls
- Chicken breast
- Extra virgin olive oil
- Salt
- Ground black pepper
- Cooked brown rice
- Broccoli florets
- Baby cucumber
- Shredded carrots
- Green onions
- Sesame seeds
How To Make Teriyaki Chicken Bowls
Step 1: Simmer The Sauce
In a saucepan over medium heat, combine ¾ cup water, coconut sugar, soy sauce, honey, sesame oil, ginger, and garlic powder. Stir and bring to a low simmer. You want the sweetener to dissolve into the liquid.
In a small bowl, whisk together the cornstarch and remaining ¼ cup cold water until smooth.
Slowly whisk the cornstarch mixture into the sauce, stirring continuously. Simmer for 2–3 minutes, or until thickened. Remove from heat and set aside.
Step 2: Cook The Chicken
Heat a large skillet over medium-high heat and add oil. Season the cubed chicken with salt and pepper.
Cook the chicken for 3–4 minutes per side, or until fully cooked and lightly browned.
Pour the teriyaki sauce over the chicken and toss to coat, cooking for 1–2 minutes until heated through. Tossing chicken in the hot sauce for a minute helps the glaze cling and taste more “teriyaki.”
Step 3: Assemble The Bowls
Assemble bowls with a bed of rice, then top with teriyaki chicken, broccoli, carrots, and cucumber.
Garnish with green onions and sesame seeds before serving. Drizzle with extra sauce if desired.
Sauce Consistency Tips
1. If Your Sauce Is Too Thick
How to loosen it gently with a splash of water, then simmer briefly.
2. If Your Sauce Is Too Thin
Let it simmer a little longer, then reassess before adding any extra thickener.
3. If The Sauce Tastes Too Salty Or Too Sweet
- A squeeze of lime or a small splash of mild vinegar can brighten and reduce “sweet heaviness.”
- Add a bit more water to soften saltiness without diluting too far.
Easy Bowl Variations
1. Swap The Base
Try quinoa, cauliflower rice, or even shredded cabbage.
2. Swap The Vegetables
Try adding or substituting snap peas, sautéed peppers, edamame, or shredded cabbage slaw.
3. Make It Spicy
Add chili flakes, sriracha, or a little chili oil added at the end.
4. Make It Extra Crunchy
Add more sesame seeds plus sliced cucumber and carrot, right before serving. You could even add some nuts for extra crunch.
Meal Prep And Storage
Best Way To Meal Prep These Bowls
Store ingredients separately in individual containers.
- Chicken with sauce in one container
- Rice separate
- Fresh vegetables separate
How Long It Keeps
Homemade teriyaki sauce can be stored separately in the refrigerator for up to 5–7 days. Reheat and thin with a splash of water if needed.
Assembled bowls will keep in the fridge for up to 3 days.
Reheating Tips
Warm chicken and rice first, add cold veggies after so they stay crisp.
Storage And Reheating Table
| Item | Fridge | Freezer | Reheat tip |
|---|
| Teriyaki chicken | 3 to 4 days | 2 to 3 months | Reheat gently, add splash of water if needed |
| Cooked rice | 3 to 4 days | 1 month | Reheat with a sprinkle of water, covered |
| Broccoli | 3 to 4 days | 2 months | Reheat quickly for the best flavor and texture. |
| Fresh cucumber and carrot | 2 to 3 days | Don’t do it. | Add after reheating |
Dietary Ingredient Substitutions
| If you need | Swap | Notes |
|---|---|---|
| Gluten free | Tamari instead of soy sauce | Reduce the sweetener slightly |
| Lower sugar | Reduce sweetener slightly | Keep it balanced with a little acid at the end |
| Cornstarch alternative | Arrowroot starch | Make a slurry with a small amount of cold water first. Then add at the end and heat gently |
| No sesame | Skip sesame oil and seeds | Add a small amount of olive or avocado oil. |
What To Serve With Teriyaki Chicken Bowls
Simple Sides
- Miso-style soup
- A simple cucumber salad
- Sautéed greens.
For A Bigger Spread
Add a second vegetable, a crunchy topping, and a fresh fruit plate.
FAQs
Can I use chicken thighs instead of chicken breast?
Yes, you can! I recommend trimming most of the fat off, however.
Can I make the teriyaki sauce ahead of time?
Yes, you can! This will keep for about 5 – 7 days, so plan accordingly.
Can I make this without cornstarch?
Yep! The best substitute is arrowroot powder.
Is this recipe good for meal prep lunches?
Absolutely!! It’s best to make and store the different ingredients separately, and then assemble your bowls the night before. But if you will eat them in 3 days or less, you can prepare the whole thing in advance.
Can I make it gluten-free?
Yep! Use coconut aminos or tamari labeled as gluten-free. Double-check any other ingredients you are concerned about.
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Teriyaki Chicken Bowls Recipe
Equipment
- 1 Large Skillet
- 1 saucepot
Ingredients
Sauce Ingredients
- 3 tbsp. cornstarch (or arrowroot powder)
- 1 cup cold water
- ½ cup coconut sugar (or Sucanat, or other unprocessed brown, granular sweetener)
- ½ cup soy sauce (or coconut aminos for soy-free)
- 2 tsp. honey
- ½ tsp. sesame oil
- ½ tsp. ground ginger
- ½ tsp. garlic powder
Bowl Ingredients
- 1 lb. boneless, skinless chicken breasts (cubed)
- 1½ tbsp. extra virgin olive oil
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 3 cups cooked brown rice
- 1 cup broccoli florets (steamed)
- ½ cup baby cucumber (sliced)
- ½ cup shredded carrots
- 2 medium green onions (sliced)
- 1 tbsp. sesame seeds
Instructions
- In a saucepan over medium heat, combine ¾ cup water, coconut sugar, soy sauce, honey, sesame oil, ginger, and garlic powder. Stir and bring to a low simmer.1 cup cold water, ½ cup coconut sugar, ½ cup soy sauce, 2 tsp. honey, ½ tsp. sesame oil, ½ tsp. ground ginger, ½ tsp. garlic powder
- In a small bowl, whisk together the cornstarch and remaining ¼ cup cold water until smooth.3 tbsp. cornstarch, 1 cup cold water
- Slowly whisk the cornstarch mixture into the sauce, stirring continuously. Simmer for 2–3 minutes, or until thickened. Remove from heat and set aside.
- Heat a large skillet over medium-high heat and add oil. Season the cubed chicken with salt and pepper.1 lb. boneless, skinless chicken breasts, 1½ tbsp. extra virgin olive oil, ½ tsp. salt, ¼ tsp. ground black pepper
- Cook the chicken for 3–4 minutes per side, or until fully cooked and lightly browned.
- Pour the teriyaki sauce over the chicken and toss to coat, cooking for 1–2 minutes until heated through.
- Assemble bowls with a bed of rice, then top with teriyaki chicken, broccoli, carrots, and cucumber.3 cups cooked brown rice, 1 cup broccoli florets, ½ cup baby cucumber, ½ cup shredded carrots
- Garnish with green onions and sesame seeds before serving.2 medium green onions, 1 tbsp. sesame seeds
Notes
Nutrition
