This Teriyaki Chicken Bowl is going to quickly become a go-to dinner for you. It is made with easy-to-find ingredients and comes together in just 25 minutes. Your family will love this good-for-you dinner.
When I was a kid, one of my favorite take out foods was this amazing Teriyaki Chicken Bowl. It was chicken, broccoli, and this perfect teriyaki sauce. So simple, but so satisfying.
It’s time to skip the take out, because Teriyaki Chicken Bowls are so easy to make at home. We are starting with a simple homemade teriyaki sauce, and then adding in some diced chicken and broccoli. Put it all over rice and have a great, easy dinner that the whole family will love.
How to Make a Teriyaki Chicken Bowl
Here is a brief overview of how to make a chicken teriyaki bowl. For the full recipe and measurements, please see the recipe card at the bottom of the page.
- Make the sauce. Combine the ingredients for the teriyaki sauce and set aside.
- Cook the chicken. Heat olive oil in a saucepan and add the chicken. Brown for just a minute or two.
- Add the sauce. Add in the teriyaki sauce and bring to a simmer. Reduce heat and cook for a few minutes.
- Add the broccoli. Toss in the broccoli, cover, and cook for five minutes. Serve all of it over rice.
Homemade Teriyaki Sauce
One of the best parts of this recipe is the signature homemade teriyaki sauce. Made with just a few simple ingredients, it is the perfect balance of sweet and flavorful. Because we are making it from scratch we can control for things like sugar, gluten, and sodium, and those things can be applied to this recipe too.
Make it Low Carb
To make this recipe low carb, serve it over cauliflower rice. It is easy to make and very filling. Get an extra serving of vegetables without the carbs of regular rice with a flavorful rice substitute.
Storing and Reheating Teriyaki Chicken Bowls
Store in an airtight container in the refrigerator for up to four days. To reheat leftovers, add the desired amount to a saucepan and heat over low heat until heated through. Serve over fresh or reheated rice or cauliflower rice. Always use your best discretion when storing and reheating leftovers.
Make Ahead Teriyaki Bowls
This would be a great option for make ahead lunches. Because this will last for four days in the refrigerator, it can be broken up into four containers. Package it up with the rice, and add a small container of extra teriyaki sauce. Remove the teriyaki sauce to heat up, and add after it is warmed.
Yes! I would recommend cooking it first to avoid extra water in the skillet and adding just prior to serving or eating.
Absolutely, chicken thighs would be delicious and moist in this recipe. Cut them up just as you would with the chicken breasts.
If the sauce contains soy sauce, it is not gluten-free. Check out my post on homemade teriyaki sauce for how to replace soy sauce with a gluten-free soy sauce or tamari.
Teriyaki Chicken Bowl
- 1 cup water
- 1/3 cup soy sauce
- 1 teaspoon rice wine vinegar (optional, see note)
- 3 tablespoons brown sugar
- 1 tablespoon honey
- 2 teaspoons freshly grated ginger
- 3 cloves garlic minced
- 1 tablespoon corn starch
Teriyaki Chicken Bowl
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken diced into bite sized pieces
- 4 cups broccoli florets (about 2 medium heads of broccoli)
- 4 cups cooked rice
- green onions sliced for garnish
- In a mixing cup, combine the ingredients for the teriyaki sauce. Set aside.
- In a skillet over medium heat, heat the olive oil. Add the chicken and brown for just a minute or two.
- Add in the teriyaki sauce. Bring the mixture to a simmer, and then reduce the heat to medium low. Cook for five minutes.
- Add the broccoli to the skillet (no need to stir it in), cover, and cook for 5 minutes until the broccoli is tender.
- Add one cup of rice to each bowl. (Read how to make this low carb here.) Then add the teriyaki chicken and broccoli. Garnish with green onions and enjoy!