Chicken Teriyaki Bowl With Veggies

This easy chicken teriyaki bowl recipe is loaded with veggies, lean protein and cooked in a delicious homemade teriyaki sauce. It’s one of my favorite recipes when I need a quick delicious meal on the table!

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Why you’ll love this

There are SO many reasons to love this teriyaki chicken bowl recipe, here are just a few!

• It’s quick! This dinner is done in about 20 minutes, so it’s perfect for busy weeknights when you need a fast meal on the table.
• It’s simple- no complicated steps required. This homemade sauce is so easy to make and way more flavorful than store-bought sauce.
• Each teriyaki bowl has 30 grams of lean protein and a full cup of veggies! It’s a great healthy dinner option.
• It’s perfect for meal prep. These easy teriyaki bowls don’t require a ton of cooking time and they make great leftovers, so they’re great for meal prep!

It’s also super versatile! You can swap out the chicken and use any protein like beef, shrimp or even tofu. You can also add more veggies or any veggies that you typically enjoy in a stir fry.

These teriyaki chicken rice bowls are nutritious, so tasty, and on your table in 20 minutes. Your whole family will love this one! Does it get any better?

Let’s get into what you need!

Ingredients

1. Chicken breast: You’ll need chicken breast cut up into bite-sized pieces. I like to use boneless skinless chicken breasts but you can also use boneless skinless chicken thighs, steak, shrimp or tofu for this recipe.
2. Veggies: My favorite veggies to use are broccoli, snap peas, carrots and bell peppers (especially red bell pepper- the best!). You can add any stir fry veggies that you like.
3. Cooked rice: You’ll need either brown rice or white rice, either works! My favorites are jasmine rice or sushi rice. You can also use some cauliflower rice!
4. Ginger and garlic: Fresh garlic and ginger is key for this homemade teriyaki sauce. I love using a microplane for both to save on chopping time.
5. Low sodium soy sauce: You’ll need some low sodium soy sauce; you can also use coconut aminos if you prefer a soy-free sauce.
6. Brown sugar and honey: I like to use a little bit of both brown sugar and honey for the best sweet flavor combination!
7. Olive oil: You’ll also need a little bit of extra virgin olive oil. If you like the extra flavor, you can use 1 tsp of sesame oil too.
8. Water + cornstarch: For thickening the sauce a bit.

Step-by-step instructions

1. In a large skillet, heat 1 tbsp olive oil on medium heat.

2. Add chicken to the pan and brown until cooked through, about 7-9 minutes depending on size.
3. In another large sauté pan, heat 1 tbsp of olive oil on medium heat and add veggies. Sauté for about 5-6 minutes until softened.

4. While the chicken and veggies are cooking, make your teriyaki sauce. First, whisk together cornstarch and water in a small bowl or cup. In a medium bowl combine soy sauce, brown sugar, honey, ginger, garlic, and then water mixed with cornstarch.

5. When the chicken is cooked through and golden brown, add the teriyaki sauce to the cooked chicken pan and simmer until the teriyaki sauce reduces and becomes thicker, stirring regularly.

6. Stir in veggies, making sure to coat evenly with the sauce (there will be extra teriyaki sauce!). Serve with rice and top your chicken teriyaki bowls with green onion, sesame seeds, or even sriracha or chili flakes. You can customize each teriyaki bowl to have as much sauce and/or toppings as you want!

Recipe FAQ

How should I store these teriyaki bowls?

Store extra chicken and veggie stir with sauce in an airtight container for up to 4 days. I recommend storing the rice separate or make fresh rice with leftovers, as the rice will soak up too much teriyaki sauce.

Can I use frozen veggies?

Yes! If you’re all out of fresh veggies, this is a great meal to make with frozen to get a meal on your dinner table even faster. If using frozen veggies, just makes sure to use the same amount (6 cups).

Can I use store-bought sauce instead?

Sure! If you’re extra low on time, you can always use a store-bought teriyaki sauce instead and follow the recipe as written.

Variations

• Instead of chicken, use beef, shrimp or tofu.
• Instead of rice, serve over udon noodles, ramen noodles or lo mein noodles.
• Add pineapple juice to the sauce for a pineapple teriyaki sauce.
• For a sweet and spicy sauce, add red pepper flakes or sriracha.
• Add any veggies that you enjoy! Cauliflower, green beans, and red onions are all great additions too.
• For a lower sodium sauce, you can use 1/4 cup low sodium soy sauce instead and replace with low sodium chicken broth (just keep in mind the flavor will change a bit!)

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