Golden chicken coated in a glossy homemade teriyaki glaze, served over fluffy jasmine rice with crisp broccoli, carrots, and edamame.
A Homemade Takeout Favorite
Teriyaki chicken is a classic for a reason. The combination of savory soy sauce, gentle sweetness, fresh ginger, garlic, and a glossy sauce works beautifully with tender chicken and crisp vegetables. This homemade version brings those familiar takeout flavors to your kitchen with simple ingredients and plenty of protein.
Instead of using a bottled teriyaki sauce that can contain a significant amount of added sugar, this recipe combines low-sodium soy sauce, honey, rice vinegar, ginger, and garlic. A small cornstarch slurry thickens the mixture into a shiny glaze that clings to every piece of chicken.
Bite-sized chicken breast is quickly seared until golden, then coated in the homemade sauce. Broccoli, shredded carrots, and edamame add color, texture, fiber, and additional plant-based protein. Everything is served over fluffy jasmine rice for a complete meal.
Each bowl contains approximately 50 grams of protein, and the entire recipe comes together in about 40 minutes. It also stores well, making it useful for weeknight dinners, packed lunches, and meal prep.
Why You’ll Love This Teriyaki Chicken Bowl
- High in protein: Chicken breast and edamame provide approximately 50 grams of protein per serving.
- Homemade sauce: Soy sauce, honey, ginger, garlic, and vinegar create a flavorful glaze without relying on bottled teriyaki sauce.
- Glossy texture: A quick cornstarch slurry thickens the sauce so it coats the chicken and vegetables.
- Balanced meal: Protein, rice, colorful vegetables, and edamame come together in one satisfying bowl.
- Weeknight friendly: The rice can cook while the chicken and vegetables are prepared, allowing everything to finish around the same time.
- Meal-prep ready: The finished bowls keep well in the refrigerator and reheat quickly.
- Easy to customize: Chicken thighs, turkey, shrimp, tofu, or different grains can be substituted without changing the basic sauce.
Time and Servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 bowls
Ingredients
For the Rice
- 1 cup uncooked jasmine rice
- 1 1/2 cups water
- 1/4 teaspoon fine sea salt
For the Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces
- 1/2 teaspoon black pepper
- 1 tablespoon avocado oil, divided
- 3 cups broccoli florets
- 1 cup shredded carrots
- 1 cup shelled edamame, thawed if frozen
For the Teriyaki Sauce
- 1/3 cup low-sodium soy sauce
- 1/3 cup water
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon freshly grated ginger
- 3 garlic cloves, minced
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 2 teaspoons toasted sesame oil
- 2 scallions, thinly sliced
- 1 tablespoon sesame seeds
Ingredient Substitutions
Chicken breast: Boneless chicken thighs can be used when you prefer slightly richer, juicier meat. Ground turkey is another option; brown 1 1/2 pounds for approximately 8 to 10 minutes before adding the sauce.
Jasmine rice: Basmati or brown rice works well. Quinoa is another option, while cauliflower rice can be used for a lighter base and cooks in approximately 4 to 5 minutes in a hot skillet.
Soy sauce: For a soy-free and gluten-free alternative, use coconut aminos. Since coconut aminos tend to taste sweeter and less salty than soy sauce, you may want to increase the honey slightly.
Honey: Maple syrup can be substituted in an equal amount.
Edamame: Green peas or chickpeas can replace the edamame if needed and still provide additional fiber and plant-based protein.
Kitchen Equipment
You only need a few basic tools:
- Medium saucepan with a lid
- Large nonstick skillet
- Small mixing bowl
- Whisk or fork
- Sharp knife and cutting board
- Instant-read thermometer
How to Make Teriyaki Chicken Rice Bowls
1. Cook the Jasmine Rice
Rinse the jasmine rice under cold water until the water becomes mostly clear. Drain thoroughly.
Add the rice to a saucepan with 1 1/2 cups water and 1/4 teaspoon salt. Bring the mixture to a boil, then cover the pan and reduce the heat to low.
Cook for 15 minutes without lifting the lid. Remove the saucepan from the heat and let the rice sit, covered, for another 10 minutes. The trapped steam will finish cooking the grains and help create a fluffy texture.
2. Prepare the Teriyaki Sauce
While the rice cooks, combine the soy sauce, water, honey, rice vinegar, grated ginger, and minced garlic in a small bowl. Whisk until the honey is incorporated.
In a separate small cup, combine the cornstarch and cold water. Stir until completely smooth with no visible lumps.
Keep the slurry nearby because cornstarch settles quickly and should be stirred again immediately before adding it to the sauce.
3. Season the Chicken
Pat the chicken pieces dry with paper towels.
Season them evenly with the black pepper. There is no need to add additional salt because the soy sauce in the teriyaki mixture provides plenty of seasoning.
4. Sear the Chicken
Heat 1 1/2 teaspoons of the avocado oil in a large skillet over medium-high heat.
Once the oil is shimmering, add the chicken pieces in a single layer. Avoid overcrowding the skillet. If necessary, cook the chicken in two batches.
Cook for approximately 5 to 6 minutes, turning the pieces once or twice, until the exterior is golden and the center reaches 165°F.
Transfer the cooked chicken to a plate.
5. Cook the Vegetables
Add the remaining 1 1/2 teaspoons avocado oil to the same skillet.
Add the broccoli along with 2 tablespoons water. Cover the skillet and steam for about 3 minutes.
Remove the lid and add the shredded carrots and thawed edamame. Cook for another 2 minutes, stirring occasionally.
The broccoli should be bright green and tender-crisp rather than soft and mushy.
6. Thicken the Teriyaki Sauce
Push the vegetables toward the edges of the skillet to create space in the center.
Pour the prepared teriyaki mixture into the skillet and bring it to a gentle simmer.
Stir the cornstarch slurry again, then pour it into the simmering sauce while whisking. Continue stirring for approximately 1 minute.
The sauce should quickly become glossy and thick enough to coat the back of a spoon.
7. Return the Chicken to the Pan
Add the cooked chicken back to the skillet along with any juices that collected on the plate.
Toss the chicken and vegetables through the sauce for approximately 1 minute, making sure every piece is coated in the glossy glaze.
Remove the skillet from the heat and stir in the toasted sesame oil.
8. Fluff the Rice
Remove the lid from the rice and gently fluff the grains with a fork.
Avoid aggressively stirring the rice, as this can make it sticky and compact.
9. Assemble the Bowls
Divide the rice among four bowls, using approximately 3/4 cup per serving.
Spoon the glazed teriyaki chicken and vegetables over the rice. Pour any remaining sauce from the skillet over the top.
Finish each bowl with sliced scallions and sesame seeds.
Tips for the Best Teriyaki Chicken
Cut the chicken evenly. Pieces that are similar in size cook at roughly the same rate, reducing the chance of some pieces becoming dry while others remain undercooked.
Stir the slurry before using it. Cornstarch quickly settles at the bottom of the cup, so give it another stir immediately before adding it to the sauce.
Grate the ginger finely. A microplane creates very fine pieces that blend smoothly into the sauce instead of leaving long, stringy pieces.
Add sesame oil after cooking. Toasted sesame oil has a delicate nutty flavor that is best preserved when stirred in after the pan comes off the heat.
Don’t overcook the vegetables. Remove them from the heat while they are still bright and slightly crisp. They will soften a little more from the residual heat.
Common Mistakes to Avoid
- Overcrowding the skillet: Too much chicken at once creates steam and prevents proper browning.
- Adding dry cornstarch directly to the sauce: Always mix cornstarch with cold water first to create a smooth slurry.
- Boiling the sauce aggressively: A hard boil can reduce the sauce too quickly and make it overly concentrated.
- Cooking the chicken too long: Chicken breast can dry out quickly, so use an instant-read thermometer and remove it once it reaches 165°F.
- Skipping the rice rinse: Excess surface starch can make the finished rice sticky and clumped.
Recipe Variations
Teriyaki Turkey Bowl
Replace the chicken breast with 1 1/2 pounds ground turkey. Brown it in the skillet for approximately 8 to 10 minutes, breaking it into crumbles, before adding the teriyaki sauce.
Teriyaki Fried Rice
For a different take, refrigerate the cooked rice until chilled. Stir-fry it with the chicken, vegetables, and an additional tablespoon of teriyaki sauce for about 4 minutes.
Spicy Teriyaki Chicken
Add 1 teaspoon sriracha or a sprinkle of chili flakes to the teriyaki sauce for a spicy kick.
Pineapple Teriyaki Bowl
Add 1 cup pineapple chunks to the skillet along with the chicken. The natural sweetness of pineapple works especially well with the salty-sweet glaze.
Change the Base
Serve the teriyaki chicken and vegetables over quinoa, brown rice, or cauliflower rice instead of jasmine rice.
What to Serve With This Bowl
Although this recipe includes vegetables and rice, a few simple sides can complement it nicely:
- Crisp cucumber salad with rice vinegar
- Miso soup
- Steamed bok choy with garlic
- Quick-pickled radishes
- Chilled green tea
Storage and Reheating
Store the cooked rice, chicken, and vegetables in airtight containers in the refrigerator for up to 4 days.
For reheating, place a serving in a microwave-safe container and cover it. Add a small splash of water and microwave for approximately 2 minutes, stirring once.
You can also reheat the meal in a skillet over medium heat for about 4 minutes. If the sauce has thickened considerably in the refrigerator, a splash of water will help loosen it.
Estimated Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 585 |
| Protein | 50 g |
| Carbohydrates | 65 g |
| Fat | 13 g |
| Fiber | 6 g |
| Sugar | 13 g |
Frequently Asked Questions
Can I prepare this teriyaki chicken bowl ahead of time?
Yes. The rice, chicken, and vegetables can be prepared ahead and refrigerated for up to 4 days. Reheat the components with a small splash of water to help loosen the sauce.
How can I make this recipe gluten free?
Replace regular soy sauce with gluten-free tamari or coconut aminos. Also check the labels of your other packaged ingredients to ensure they meet your dietary requirements.
Can I use chicken thighs?
Yes. Boneless chicken thighs are a good substitute and tend to remain especially juicy. They can be cut into similarly sized pieces and cooked using the same general method.
Can I freeze the teriyaki chicken?
Yes. The chicken and sauce can be frozen for up to 3 months. The cooked vegetables may become softer after freezing and thawing, so adding freshly cooked vegetables when reheating can improve the texture.
Is this suitable for a balanced eating plan?
The recipe combines a substantial amount of lean protein with rice, vegetables, and edamame. With approximately 585 calories and 50 grams of protein per serving, it can fit into a variety of balanced meal plans depending on individual portions and dietary needs.
Final Thoughts
This homemade teriyaki chicken rice bowl brings the familiar sweet-and-savory flavors of takeout into an easy meal made with everyday ingredients. Golden pieces of chicken are coated in a glossy ginger-garlic glaze, then paired with fluffy jasmine rice, crisp broccoli, colorful carrots, and edamame.
The recipe is quick enough for a busy weeknight but also practical for meal prep. You can switch the protein, change the rice, add pineapple, or increase the heat with sriracha without losing the character of the dish.
With its combination of tender chicken, colorful vegetables, fluffy rice, and sticky homemade teriyaki sauce, this is an easy bowl to keep in your regular dinner rotation.