These chicken teriyaki bowls are loaded with rice and veggies – they’re the perfect 30-minute dinner with the best savory-sweet sauce.
This is one of my favourite weeknight dinners, because it comes together quickly but still tastes just as good as takeout. Plus, it’s healthier, and you can make extra for leftovers!
Why you’ll love this recipe
- Quick and easy: These bowls are ready in just 30 minutes!
- Better than takeout: The homemade teriyaki sauce is super fresh and doesn’t have any of the extra sodium or additives.
Ingredients and substitutions
- Chicken thighs – boneless, skinless chicken thighs stay juicy and tender, but you can use chicken breasts, ground turkey or even tofu for a vegetarian option.
- Sesame oil – if you don’t have any, use olive oil or avocado oil instead.
- Hoisin sauce – substitute with teriyaki sauce or oyster sauce if needed.
- Garlic – fresh is best, but you can use garlic powder in a pinch.
Veggies
- Red cabbage – green cabbage or coleslaw mix works too.
- Carrots – sliced bell peppers or zucchini also work.
- Edamame – swap with peas or green beans if you prefer.
- Soy sauce – light or low-sodium soy sauce works; tamari or coconut aminos are good gluten-free options.
Rice
- White rice – jasmine or basmati rice is classic, but you can use brown rice, quinoa, or cauliflower rice for a lower-carb swap.
Optional garnishes
- Green onions – chives or cilantro can be used instead.
- Sesame seeds – sunflower seeds or chopped peanuts also work.
How to make this easy teriyaki bowl
Step 1: Make the sauce.
Stir together sesame oil, hoisin sauce and minced garlic.
Step 2: Marinate the chicken.
Season the chicken with salt and pepper, add to the marinade and let sit for at least 5 minutes.
Step 3: Cook the rice.
Cook rice until the liquid is absorbed. Slice the cabbage while the rice cooks.
Step 4: Cook the chicken.
Cook the chicken in the marinade, then slice into bite-sized pieces.
Step 5: Cook the veggies.
Cook the vegetables for about 5 minutes, and stir in soy sauce at the end.
Step 6: Assemble, serve and enjoy.
Divide rice, chicken and veggies among bowls, then garnish with green onions and sesame seeds. Serve and enjoy.
Recipe Tips and variations
These easy tips and swaps will help you customize your teriyaki bowls to your taste and make them work with whatever you have on hand.
- Switch up the protein: Try chicken breast, ground turkey, shrimp, beef strips or even tofu instead of chicken thighs.
- Add more veggies: Bell peppers, snap peas, broccoli or zucchini all taste great in this bowl.
- Make it low carb: Swap white rice for cauliflower rice or shredded cabbage.
- Boost the flavour: Add a drizzle of sriracha, extra sesame oil or a sprinkle of crushed red pepper flakes for some heat.
Frequently asked questions
How do I make this dish extra saucy?
Just double the sauce ingredients and reserve half to drizzle over the bowls just before serving. Just make sure the extra sauce does NOT come into contact with the raw chicken.
Why is my sauce not thick enough?
If your sauce isn’t thickening, whisk in a little cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) while it simmers.
How can I prevent my rice from getting gummy?
Rinse the rice before cooking to remove excess starch. Also, make sure to use the correct water-to-rice ratio, and let it rest for 10 minutes after cooking before fluffing.
What to serve with this teriyaki bowl
You can absolutely enjoy these bowls as-is, but they can shine even brighter with a simple side or two. Here are some options:
How to store and reheat
Make ahead: Cook the rice, chicken and veggies up to 3 days in advance, then assemble when ready to eat.
Store: Keep leftovers in airtight containers in the fridge for up to 4 days.
Reheat: Warm in the microwave with a bit of water sprinkled overtop for 1–2 minutes or in a skillet over medium heat until hot.
Freeze and reheat from frozen: Freeze in single portions for up to 3 months, then microwave straight from frozen for 6–7 minutes, stirring halfway.
More delicious teriyaki recipes
Easy Teriyaki Bowl
Equipment
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 tbsp sesame oil
- 2 tbsp hoisin sauce
- 2 cloves garlic minced
- Salt & pepper to taste
Veggies
- 1 tbsp sesame oil
- 2 cups red cabbage sliced
- 1 cup carrot matchsticks
- 1 cup edamame
- 1 tbsp soy sauce
Rice
- 1 cup white rice
- 1.5 cups water
- 1 pinch salt
Optional garnishes
- 2 green onions sliced
- sesame seeds
Instructions
- Mix together sesame oil, hoisin sauce and minced garlic together in a bowl. Season chicken with salt and pepper, then add chicken to marinade and let sit for at least 5 minutes.
- Meanwhile, add rice, water and salt to a rice cooker or pot on the stove, cooking until the liquid has absorbed, and slice cabbage.
- Heat a large skillet over medium-high heat. Cook chicken in marinade for 7-8 minutes per side. Remove from heat, let rest for 5 minutes then slice into bite-sized pieces.
- Meanwhile, heat sesame oil in another large skillet over medium-high heat. Cook cabbage, carrots and edamame for 5 minutes, seasoning with salt & pepper, until tender. Stir in soy sauce at the end of cook time.
- Divide rice, chicken and veggies among bowls then garnish with green onions and sesame seeds if desired. Serve and enjoy!
Comments & Reviews
Taylor Stinson says
I love making these on busy weeknights!!