Teriyaki Chicken Bowls

This teriyaki chicken bowl is a 30-minute meal with an easy homemade teriyaki sauce.

Tender chunks of chicken are simmered in a sweet and sticky sauce, spooned over rice, and served with veggies and herbs.

This teriyaki bowl recipe is a 30-minute meal.
The tender and juicy chicken is smothered in the sweet and savory sauce.
The crispy and fresh broccoli contrasts perfectly with the tender chicken.
Finally, the salty soy sauce and sweet brown sugar teriyaki sauce pull it together.
Serve over bowls of steaming white rice, and dinner is made!

rice , broccoli , chicken , soy sauce , oil , garlic , brown sugar and seasonings to make Teriyaki Chicken Bowls

Ingredients for Chicken Teriyaki Bowls

Chicken: Use boneless skinless chicken breasts or chicken thighs for this recipe. You can also use shrimp or salmon.

Teriyaki Sauce: Use the homemade sauce below or a store-bought sauce. Homemade teriyaki sauce is easy to make with ingredients like soy sauce, brown sugar, garlic, and ginger. If using a prepared sauce, ensure it’s a thick sauce like La Choy.

Vegetables: I love steamed broccoli or other fresh stir-fried vegetables such as snap peas, bell peppers, or edamame.

For Serving: I love to spoon this teriyaki chicken over brown or white rice. It’s also great with other grains, cauliflower rice, or chow mein noodles.

Topping & Variations

The toppings are where the fun begins!

Fresh: coleslaw mix, shredded carrots, cucumbers, cilantro
Bold: pickled red onions, lime wedges
Spicy: sriracha
Nutty: toasted sesame seeds, chopped cashews, toasted almonds

sauce in a pot to make Teriyaki Chicken Bowls

cooked chicken to make Teriyaki Chicken Bowls

How to Make Teriyaki Chicken Bowls

Cut the chicken into bite-sized pieces and cook (recipe below).
Make the sauce and whisk until bubbly; return the chicken to the pan and heat with the sauce.
Divide chicken and broccoli over each bowl and drizzle with the remaining sauce from the pan.

Garnish as desired and serve.

Teriyaki Chicken Bowls with rice and onions

Meal Prep Tips

Make chicken and broccoli ahead of time and store them in separate air-tight containers in the refrigerator for up to 4 days.
Reheat in the microwave, and once heated, add the fresh toppings

More Meals in a Bowl

Did you enjoy these Teriyaki Chicken Bowls? Be sure to leave a rating and a comment below!

5 from 7 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Teriyaki chicken bowls are made with tender and juicy morsels of chicken, crisp broccoli tossed in a sticky sweet sauce.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Cook ModePrevent your screen from going dark

Place the broccoli florets in a medium bowl with 2 tablespoons of water. Cover with a plate and microwave for 2-3 minutes or until tender crisp.
Cut the chicken into bite-sized chunks and season with salt and pepper.
Heat oil in a large skillet over medium high heat. Add the chicken pieces and cook 3 minutes without stirring. Stir and continue cooking 4 minutes more or until almost cooked through. Remove chicken and set aside on a plate.
Add all sauce ingredients except cornstarch to the skillet. Whisk until bubbly and the brown sugar has dissolved. Combine 1 ½ tablespoons cornstarch with 1 ½ tablespoons water and drizzle into the simmering sauce while whisking until thickened. You may not need all of the cornstarch.
Add the chicken back into the pan and simmer 2-3 minutes or until cooked through.
Place ¾ cup of rice in each bowl. Divide the chicken and broccoli over the bowls. Spoon any sauce overtop and garnish as desired.

Broccoli can be cooked on the stovetop. Add ¾ water to a skillet and bring to a simmer over medium heat. Add broccoli and cover, let steam 3-5 minutes.
Teriyaki Sauce: If using a prepared sauce, ensure it’s thick like La Choy.
Optional Additions:

Steamed veggies—broccoli, snap peas, edamame, or peppers.
Fresh veggies—diced cucumbers, green onions, and julienned bell peppers.
Sesame seeds, chopped cilantro, lime wedges.

Teriyaki chicken bowls will keep in an airtight container in the refrigerator for up to 4 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Main Course

Cuisine Chinese

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.