There is no need for takeout when you have this teriyaki chicken bowl recipe. Chicken thighs glazed in a homemade teriyaki sauce (the kind that clings) over white rice with roasted broccoli and carrots. It is a weeknight dinner and meal prep hero. The leftovers eaten straight from the fridge the next day should not be understated.
This chicken teriyaki bowl uses pantry staple ingredients and comes together in about 30 minutes. The sauce is whisked in one small saucepan and turns into a sticky glaze that clings to the chicken.
The fresh veggies roast on a sheet pan in the same oven that finishes the chicken. The whole dinner uses one saucepan, one skillet, and one sheet pan, and it's significantly fresher and lighter than what you'd order in. It is perfect for busy nights!
For easy ways to make rice, try my slow cooker rice or Instant Pot jasmine rice.
Ingredient Talk
Brown sugar. I've made this with both light and brown sugar and the both work. I also tested this with honey, and it works well. It is a little more floral with honey, which is not bad, just different. Adjust the sweetness to your taste.
Use chicken thighs, not chicken breasts. I tested both side by side. Thighs stay juicy whereas breasts get dry.
Watch the Sauce
The teriyaki sauce reduces fast, and it goes from a calm boil to boiling over in about 15 seconds. Use a 1- to 2-quart saucepan, keep your whisk in your hand, and don't step away. The 3-minute boil is when you should be most attentive.
Step-by-Step
For the full teriyaki chicken rice bowl recipe, see the recipe card below.
Finishing the Bowls
Rest and slice the chicken. Divide the cooked rice between four small bowls. Top each with sliced chicken on one side, roasted vegetables on the other. Drizzle generously with the remaining teriyaki sauce.
For more bowl recipes, don't miss my Mexican Rice Bowl, Asian Turkey and Rice Bowl, Blackstone Egg Roll in a Bowl, and Chicken Bacon Ranch Bowls.
Teriyaki Chicken Bowl with Homemade Teriyaki Sauce
Ingredients
Sauce
- ½ cup soy sauce low sodium soy sauce can be used; gluten free tamari also works
- ½ cup mirin
- ¼ cup chicken broth
- 3 tablespoons brown sugar light or dark brown sugar
- 1 tablespoon fresh grated ginger
- 1 teaspoon minced garlic
- 1 ½ tablespoons cornstarch
Vegetables
- 10 ounces broccoli cut into florets
- 4 carrots peeled and sliced
- 1 tablespoon avocado oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Chicken
- 1 ½ pounds boneless skinless chicken thighs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon avocado oil
Bowl
- 4 ½ cups cooked rice (¾ cup per bowl)
For Serving
- Yum Yum Sauce scallions (green onion), sesame seeds, cilantro
Instructions
- Preheat the oven to 400°F.
- Bring the soy sauce, mirin, chicken broth, brown sugar, ginger and garlic to a boil in a small saucepan.
- Bring to a boil and boil for 3 minutes. Stir together the cornstarch and 2 tablespoons water in a small dish and add to the sauce.
- Cook until thickened, about 1 more minute. Divide the mixture in half.
Vegetables
- Line a baking sheet with parchment paper and add the vegetables in a single layer. Toss with oil, and season with salt and pepper. Cook for 15 minutes, stirring occasionally.
- Season the chicken with salt and pepper.
- Heat a large oven safe skillet to medium-high heat.
- Add the oil, and then the chicken.
- Cook for 3 minutes, and flip. Cook for another 3 minutes.
- Turn the heat off, and brush with half of the teriyaki sauce.
- Bake for 8 minutes, until 165°F.
- Remove from the oven, and rest for 5 minutes before slicing into strips or cubes.
- Assemble the bowls
- To serve, place the rice in the bowls and top with the chicken and vegetables. Drizzle with the remaining teriyaki sauce and desired toppings.
Notes
- Watch the sauce. It boils over fast — keep whisking and don't step away during the 3-minute boil.
- Divide the sauce in half before the chicken touches it. Half cooks onto the chicken; half stays clean and gets drizzled at serving.
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