This chicken teriyaki bowl recipe takes just a few minutes and makes the perfect weeknight dinner for a busy night! Teriyaki chicken breasts get cooked to perfection then combined with veggies and a flavorful teriyaki sauce for a super quick meal! You can even marinate the chicken ahead of time to whip these up in just minutes!
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When I was in college, there was a place on our college campus that served the best chicken teriyaki bowls. My husband and I were just reminiscing about how we used to eat there all the time and how good we thought they were back then.
They were good, don’t get me wrong, but they weren’t great. So we set out to make chicken teriyaki bowls even better than the ones at that take out Chinese place.
And these teriyaki chicken bowls are just as good and in my opinion (and according to reviews from people who have tried them) – even better!
Chicken gets marinated in a teriyaki marinade then cooked to perfection with a combo of grilling and finishing in the oven. Then that all gets combined with cooked veggies, even more teriyaki sauce, and it’s all served over rice for a quick and easy meal!
Why People Love This Recipe
- Easy to prep ahead – if you need something to throw together last minute, you can marinade the chicken ahead of time so then it’s just cooking the chicken and tossing everything together!
- Easy to make for a group – this works great for group gatherings where you need to serve dinner! Just make a big pot of this basmati rice and double or triple the recipe for as many as you need!
- One bowl meal – no need to make anything to go with this, these bowls have the meat, veggies, and grains all in one place!
Chicken Teriyaki Bowl Ingredients
I didn’t include the rice in these ingredients because technically you could eat just the chicken and veggies, but I highly recommend eating over rice!
Ingredient notes & Substitutions
- Coconut aminos – if you don’t have them, you can also use soy sauce.
- Chicken breasts – I personally prefer chicken breasts in this, but it would work with chicken thighs as well if that’s what you have.
- Veggies – You can really use whatever kind of veggies you want. We used broccoli, carrots, and zucchini, and it was a great mix.
- Toasted sesame seeds – This is just for garnish, not essential but a tasty addition that really amps up the final flavor!
Tip!
Make sure your veggies are all cut into about the same bite-sized pieces. This will ensure they steam in about the same amount of time so you don’t end up with some veggies that are still crunchy and others that are over cooked or mushy.
How to make Teriyaki Chicken Rice Bowls
One of the reasons I love this teriyaki chicken rice bowl recipe so much is because it’s super simple to make, especially if you marinade the chicken the night before.
This recipe is broken into three steps – making the chicken, making the teriyaki sauce, and putting together the bowls! Make sure to read through the recipe card at the bottom for more detailed instructions and tips for making the most of these bowls!
1 – Make the teriyaki chicken
- Combine all the ingredients for the chicken marinade in a gallon size Ziploc bag and mix.
- Add the chicken and marinade for at least 30 minutes, ideally overnight if you have time.
- Grill one side of the marinated chicken on medium-high heat, then flip and immediately move the grill pan to the oven and bake until completely cooked.
- Remove from heat and thinly slice or shred the chicken once cool enough to handle.
Tip!
Grilling the chicken on one side then finishing it in the oven gives you the perfect combination of grill flavor with the moistness of baked chicken. It’s our favorite way to cook chicken and the same technique we use in our white chicken chili, white chicken enchiladas, and Greek chicken thighs!
2 – Make the teriyaki Sauce
- Combine all the ingredients for the teriyaki sauce in a medium sauce pan and cook over medium heat until the mixture bowls, stirring often.
- Reduce heat and simmer until the mixture reaches the desired consistency, typically about eight minutes.
- Add the sliced chicken to the sauce and stir.
Tip!
Double or triple the teriyaki sauce then use it to make teriyaki stir fry or teriyaki sheet pan chicken later in the week to save even more time later! If you make more sauce, I recommend just adding the chicken and sauce to your rice bowls at the same time rather than adding the chicken to the actual sauce.
3 – Finish the Teriyaki Chicken Rice Bowls
- Make your steamed rice using this Instant Pot rice recipe or your favorite way to make rice. Or if you’re feeling adventurous, we really like it over this coconut rice too!
- Steam your chopped veggies until tender then set aside.
- Add steamed veggies and teriyaki chicken (with sauce) on top of a serving of rice then sprinkle with toasted sesame seeds to finish off the chicken teriyaki bowls.
How to store Chicken teriyaki bowls
Store any leftovers separately (chicken and sauce, veggies, rice) in their own airtight containers in the fridge for up to five days. This will keep the rice and veggies from getting soggy in the fridge.
Reheat everything together by combining everything you’re eating into an oven safe container, placing in a cold oven, preheating, and warming it up with the oven. This will warm things up without drying anything out. If it’s not warm by the time the oven heats, stir together and warm for another 3-5 minutes, removing when it gets warm enough for your liking.
Store any extra teriyaki sauce in an airtight container in the refrigerator for up to a week.
Helpful Tips
Use up any leftover veggies you have in these bowls! They’re great with broccoli, zucchini, carrots, squash, snap peas, and really most veggies you might normally include in a stir fry!
Make double the rice and use leftovers for ham fried rice the next day! Another great way to make one meal do double duty!
Use thinner chicken breasts rather than really big ones so the marinade can really soak into the chicken!
Recipe FAQs
Can I use frozen vegetables in my teriyaki chicken bowls?
You can definitely use frozen vegetables in your teriyaki bowls – they even have packets of veggies designed to steam in the microwave. Choose whatever veggies you want, steam them however you want, and add them to your bowl!
Do I have to finish the chicken in the oven?
While I prefer to grill the chicken and finish it in the oven, you can really cook the chicken however you want if you have a different preference. Grill, pan dry, bake – whatever works. I do recommend trying the grill + oven finish method at least once, it may just be your new favorite!
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Teriyaki Chicken Bowl Recipe
Ingredients
Teriyaki Sauce
- ⅓ cup rice vinegar
- ⅓ cup water
- ¼ cup brown sugar
- ¼ cup coconut oil
- ¼ cup coconut aminos or soy sauce
- 1 TBS flour
- 2 tsp garlic powder
- 1 ½ tsp ginger powder
- 2 tsp toasted sesame seeds
Teriyaki Marinade
- ¼ cup coconut aminos or soy sauce
- 2 TBS rice vinegar
- 2 TBS water
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 TBS honey
- 1 TBS sesame oil
Chicken Teriyaki Bowls
- 1 lb boneless skinless chicken breasts 2-4 breasts depending on size
- 2 cups rice cooked
- 2 carrots chopped
- 1 broccoli chopped
- 2 zucchini chopped
Instructions
- Combine all ingredients for the marinade in a gallon size Ziploc bag. Close bag and mix ingredients together.1/3 cup rice vinegar, 1/3 cup water, 1/4 cup brown sugar, 1/4 cup coconut oil, 1/4 cup coconut aminos, 1 TBS flour, 2 tsp garlic powder, 1 1/2 tsp ginger powder, 2 tsp toasted sesame seeds
- Use a fork to poke holes in the chicken breasts to allow marinade to penetrate the chicken.
- Place chicken in Ziploc bag with marinade. Marinade in the fridge for at least 30 minutes but preferably overnight.1 lb boneless skinless chicken breasts
- When you are ready to cook the chicken, heat a grill pan over medium-high heat and preheat the oven to 375 degrees.
- Grill the smooth side of the chicken for three minutes on the hot grill pan, flip and immediately put into the oven to bake for 8-12 minutes depending on the thickness of the chicken breasts.
- Remove from heat and allow to cool enough to handle.
- Thinly slice or shred the chicken and set aside.
- While the chicken cooks, combine all of the ingredients for the teriyaki sauce in a medium sauce pan and cook over medium heat until the mixture boils, stirring often.1/4 cup coconut aminos, 2 TBS rice vinegar, 2 TBS water, 2 cloves garlic, 1 tsp fresh ginger, 2 TBS honey, 1 TBS sesame oil
- Reduce heat and simmer for approximately 8 minutes or until the mixture reaches your desired consistency.
- While sauce cooks, steam veggies either on the stove or in the microwave.2 carrots, 1 broccoli, 2 zucchini
- Add sliced chicken into cooked sauce and stir to combine.
- Pour chicken and teriyaki sauce over steamed veggies and rice and serve hot.2 cups rice
Tips & Notes:
Nutrition Info
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