Easy Teriyaki Chicken Bowl

There’s something incredibly comforting about a steaming bowl of homemade teriyaki chicken. The glossy glaze, the savory sweetness, and the medley of fresh vegetables cradled over a bed of warm rice—it’s a dish that immediately brings comfort to the soul and warmth to the home.

This easy teriyaki chicken bowl recipe for family has roots in the humble kitchens of home cooks who, for generations, found creative ways to bring Japanese-inspired flavors into everyday meals. While traditional teriyaki is often grilled over open flames, this version is designed for busy families who crave flavor without the fuss. Quick enough for a weeknight, yet satisfying enough to serve to guests, it’s a beloved favorite that makes its way to our table at least once a week—especially when the weather cools and comfort food calls.

I first made this dish on a rainy Tuesday evening, after a long day at work. The kitchen filled with the scent of garlic and ginger sizzling in a pan, and I remember thinking, “This feels like home.” Since then, it’s become our go-to dinner when we need something hearty, healthy, and unfussy.

Whether you’re looking to introduce your kids to new flavors or just want a reliable dinner that everyone loves, this teriyaki chicken bowl is a recipe you’ll keep coming back to.

Why You’ll Love This Recipe

• Family-Friendly: Mild, savory-sweet flavors kids and adults both enjoy.
• 30-Minute Meal: Quick prep and cook time makes it ideal for weeknights.
• Healthy & Balanced: Lean chicken, vibrant vegetables, and whole grains.
• Customizable: Swap veggies or protein based on your preferences.
• Great for Meal Prep: Stores well for lunch the next day.

INGREDIENTS YOU’LL NEED:

• 1 lb boneless, skinless chicken breasts (cut into bite-sized chunks)
• 1 tablespoon olive oil
• 1 cup broccoli florets
• 1 cup bell peppers, sliced (any color)
• 1/4 cup low-sodium soy sauce or tamari
• 2 tablespoons brown sugar
• 1 tablespoon minced garlic
• 1 teaspoon ground ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 2 cups cooked jasmine rice or quinoa
• Optional: sesame seeds and sliced green onions for garnish

HOW TO MAKE EASY TERIYAKI CHICKEN BOWL

Making a teriyaki chicken bowl at home is not only simple—it’s deeply satisfying. Here’s how I do it.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prep Your Ingredients
Wash and slice all vegetables. Cut chicken into uniform chunks so it cooks evenly. Cook your rice or quinoa and set aside.

Step 2: Whisk the Sauce Together
In a small bowl, mix soy sauce, brown sugar, garlic, and ginger. Stir until sugar is dissolved. For a thicker sauce, whisk in the cornstarch slurry.

Step 3: Cook the Chicken
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 5-7 minutes until golden brown and fully cooked through.

Step 4: Add Vegetables
Toss in the broccoli and bell peppers. Sauté everything together for 3-5 minutes. The vegetables should stay slightly crisp for texture.

Step 5: Pour in the Sauce
Add the teriyaki sauce to the skillet. Stir well to coat the chicken and veggies. Let it simmer for 2-3 minutes until thick and glossy.

Step 6: Serve It Up
Scoop cooked rice or quinoa into bowls, spoon the teriyaki chicken and veggie mixture over top, and finish with sesame seeds and green onions if desired.

HELPFUL TIPS:

• Want it gluten-free? Use tamari instead of soy sauce.
• Love extra veggies? Add snap peas, shredded carrots, or zucchini.
• Like it spicy? Stir in a teaspoon of chili garlic paste or crushed red pepper.
• Meal prepping? Store sauce and ingredients separately for the best texture when reheating.
• Short on time? Use pre-cooked chicken or a rotisserie chicken as a shortcut.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main
• Method: Stir-Fry
• Cuisine: Japanese-American
• Diet: Halal

NOTES:

• Make a double batch of the teriyaki sauce—it keeps well in the fridge for up to a week and works beautifully on stir-fried beef or tofu.
• This recipe is great for picky eaters. You can serve the vegetables on the side for more control over texture and presentation.

NUTRITIONAL INFORMATION (Per Serving):

• Calories: 420
• Protein: 35g
• Carbohydrates: 40g
• Sugar: 7g
• Fat: 12g
• Saturated Fat: 2g
• Fiber: 3g
• Sodium: 650mg

FREQUENTLY ASKED QUESTIONS:

Can I use frozen vegetables?
Yes, just thaw them slightly before cooking to avoid excess water in the pan.

What rice works best?
Jasmine or brown rice is perfect. Quinoa or cauliflower rice are great low-carb swaps.

Can I use beef or tofu instead?
Absolutely! Beef strips or tofu cubes both absorb the teriyaki sauce wonderfully.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.

STORAGE INSTRUCTIONS:

Refrigerate leftovers in individual meal prep containers for up to 3 days. Reheat in the microwave or a pan with a splash of water to rehydrate the sauce. Avoid freezing, as the veggies may lose their texture.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other savory and satisfying dishes:

• Chicken Teriyaki Pineapple Bowls
• Slow Cooker Chicken Burritos
• Delicious and Easy Salmon Rice Bowls

CONCLUSION:

This easy teriyaki chicken bowl recipe is a simple, wholesome meal that brings flavor and color to your table without taking hours in the kitchen. Whether you’re cooking for a hungry family, prepping lunches for the week, or just craving a nourishing dinner, this dish hits the mark every time. From the first sizzle in the skillet to the last savory bite, it’s a warm hug in a bowl—and a recipe you’ll reach for again and again.

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