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–+ servings
A bowl of teriyaki chicken, white rice, salad, and chopsticks.
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5 from 3 votes

Teriyaki Chicken Bowls

Skip the take-out and make the perfect Teriyaki Chicken Bowl at home in 30 minutes with just a few ingredients and a homemade teriyaki sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Servings: 4 bowls
Author: Kristin Maxwell

Ingredients

Chicken:

  • 1 pound boneless skinless chicken breast or thighs cut into bite size pieces
  • salt and pepper

For the sauce:

  • 1/2 cup low sodium soy sauce
  • 1/4 cup chicken broth or water
  • 2 tablespoons red wine or rice vinegar
  • ¼ cup brown sugar
  • 2 garlic cloves minced
  • 1 teaspoon ground ginger
  • 1 tablespoon cornstarch

For the bowls:

  • 2 cups cooked white or brown rice
  • 2 cups steamed stir-fry vegetables or other cooked vegetables of your choosing

Instructions

  • Cook rice according to instructions on packaging and steam vegetables to desired crispness. Set aside until ready to serve.
  • Pat chicken dry with paper towels and season with salt and pepper. Heat a tablespoon of olive oil in a large, nonstick skillet over medium heat. When oil is hot, add chicken pieces and cook until no longer pink, turning a few times to brown on all sides.
  • Meanwhile, in a small bowl whisk together soy sauce, ¼ cup of water or chicken broth, vinegar, brown sugar, garlic, ginger. Whisk in cornstarch until there are no lumps of cornstarch visible.
  • Once chicken is cooked, pour the sauce into the pan with the chicken and simmer until thickened, stirring constantly, until it thickens into a glaze and coats the chicken.
  • Remove from heat.
  • Divide rice and veggies into bowls and top with the teriyaki chicken.

Notes

  • Don't crowd the pan when cooking the chicken. This means the chicken pieces should not be touching; there should be space around them for even cooking. Work in batches if you have to. 
  • For even more flavor, use Egg Fried Rice instead of plain rice.
  • Instead of chicken, try salmon or beef!
  • Storing - All of the components of this dish can be stored together or in separate containers. Store leftovers in an airtight container in the fridge for up to 3-4 days
  • Freeze - The chicken and rice can be frozen in airtight containers for up to 3 months. Steamed veggies don't usually do great in the freezer, so I recommend not including them and cooking fresh.
  • Reheating - Place in a microwave safe dish and heat in the microwave for 60-90 seconds.

Nutrition

Calories: 390kcal | Carbohydrates: 57g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1256mg | Potassium: 774mg | Fiber: 5g | Sugar: 14g | Vitamin A: 6041IU | Vitamin C: 14mg | Calcium: 63mg | Iron: 3mg

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