If you’re looking for a dependable dinner that’s quick, wholesome, and packed with flavor, this Best Teriyaki Chicken Bowl deserves a permanent spot in your weekly rotation. Tender chicken thighs are coated in a glossy homemade teriyaki sauce that strikes the perfect balance of sweet and savory, then served over fluffy rice with crisp-tender broccoli. It’s better than takeout, easy to meal prep, and loved by both kids and adults.
Whether you need quick dinner ideas, balanced lunches, or simple food ideas that actually satisfy, this teriyaki chicken bowl checks all the boxes.
Why You’ll Love This Best Teriyaki Chicken Bowl
- Quick & weeknight-friendly – Ready in about 30 minutes
- Healthy and balanced – Protein, veggies, and carbs in one bowl
- Perfect for meal prep – Reheats beautifully for lunches
- Better than takeout – Fresher ingredients, less sodium
- Family-approved flavors – Mild, comforting, and crowd-pleasing
This recipe uses pantry staples to create a homemade teriyaki sauce that’s rich, shiny, and incredibly flavorful—no bottled sauce needed.
Ingredients You’ll Need
- 1½ lbs skinless, boneless chicken thighs
- ½ cup soy sauce
- ¼ cup brown sugar
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp oil
- 1 tbsp cornstarch
- 2 tbsp water
- 2 cups broccoli florets
- 4 cups cooked white rice
- 2 green onions, sliced
- 1 tsp sesame seeds
How to Make the Best Teriyaki Chicken Bowl (Step-by-Step)
Step 1: Prepare the Rice and Broccoli
Cook the white rice according to package directions and keep warm. Steam or blanch the broccoli florets until bright green and tender-crisp, about 3–4 minutes. Set aside.
Step 2: Cook the Chicken
Heat the oil in a large skillet over medium heat. Add the chicken thighs and cook for 5–6 minutes per side until golden brown and fully cooked. Remove excess moisture if needed.
Step 3: Make the Teriyaki Sauce
In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, garlic, and fresh ginger. Pour the sauce into the skillet with the chicken and bring to a gentle simmer.
Step 4: Thicken the Sauce
Mix cornstarch with water to form a slurry. Stir it into the skillet and simmer for 1–2 minutes until the sauce thickens and coats the chicken beautifully.
Step 5: Assemble the Bowls
Slice the chicken and serve over warm rice. Add broccoli on the side, drizzle with extra sauce, and garnish with green onions and sesame seeds.
Tips & Variations
- Swap the protein: Use chicken breast if you prefer leaner meat.
- Lower sodium: Choose low-sodium soy sauce without sacrificing flavor.
- Extra veggies: Add snap peas, carrots, or bell peppers.
- Grain options: Brown rice or jasmine rice both work well.
- Meal prep tip: Store rice, chicken, and broccoli separately for best texture.
Best Teriyaki Chicken Bowl
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Tender chicken thighs coated in a glossy homemade teriyaki sauce, served over fluffy rice with crisp-tender broccoli. This Best Teriyaki Chicken Bowl is quick, family-friendly, perfect for meal prep, and better than takeout.
Ingredients
1 1/2 lbs chicken thighs (skinless, boneless)
1 tbsp oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
1/2 cup soy sauce (or low-sodium)
1/4 cup brown sugar
1 tbsp rice vinegar
1 tbsp cornstarch
2 tbsp water
2 cups broccoli florets (steamed)
4 cups cooked white rice
2 green onions, sliced
1 tsp sesame seeds
Instructions
1. Cook rice and keep warm (you’ll need about 4 cups cooked).
2. Steam broccoli 3–4 minutes until bright green and tender-crisp; set aside.
3. Heat oil in a large skillet over medium heat.
4. Add chicken thighs and cook 5–6 minutes per side until browned and cooked through (165°F / 74°C).
5. Reduce heat to low. Add garlic and ginger; stir for 30 seconds until fragrant.
6. Whisk soy sauce, brown sugar, and rice vinegar; pour into the skillet.
7. Simmer 2–3 minutes, turning chicken to coat in sauce.
8. Mix cornstarch with water to make a slurry; stir into the skillet.
9. Simmer 1–2 minutes until sauce thickens and turns glossy.
10. Slice chicken. Build bowls with rice + broccoli + chicken; spoon extra sauce on top.
11. Garnish with green onions and sesame seeds. Serve warm.
Notes
Meal prep: Store rice, chicken, and broccoli in separate containers for best texture; refrigerate up to 4 days.
Reheat: Microwave gently; add 1–2 tsp water if rice is dry.
Swap options: Chicken breast works (cook slightly less to avoid drying out). Broccoli can be replaced with snap peas or green beans.
Lower sodium: Use low-sodium soy sauce.
Kid-friendly tip: Keep broccoli on the side and let everyone build their own bowl.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl (about 1/4 recipe)
- Calories: 520
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 145 mg
Serving Ideas & Storage
Serve this teriyaki chicken bowl fresh for dinner or portion it into containers for easy lunches throughout the week. Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat gently in the microwave, adding a splash of water if needed.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~520 |
| Protein | 38g |
| Carbohydrates | 55g |
| Fat | 15g |
| Fiber | 4g |
| Sodium | ~780mg |
Final Thoughts
This Best Teriyaki Chicken Bowl proves that homemade dinners can be both simple and incredibly satisfying. With tender chicken, a glossy homemade sauce, and nourishing sides, it’s the kind of recipe you’ll come back to again and again—especially on busy nights when you want something reliable and delicious.