There’s a special kind of satisfaction that comes from creating a meal at home that tastes just as good, if not better, than your favourite takeaway. This Teriyaki Chicken Bowl recipe is precisely that. It’s the dish I turn to on a busy weeknight when I’m craving something deeply flavourful, nourishing, and vibrant. It brings together tender, juicy chicken coated in a sticky, sweet-and-savoury homemade teriyaki sauce, all served over a bed of fluffy rice with crisp, colourful vegetables. It’s a complete meal in one bowl that feels both comforting and wonderfully fresh.

The magic is truly in the sauce. Forget the overly sweet, one-note bottled versions; our homemade sauce strikes a beautiful balance. It has a rich umami depth from good quality soy sauce, a gentle sweetness from mirin and a touch of brown sugar, and a vibrant warmth from fresh ginger and garlic. As it simmers, it reduces to a glorious glaze that clings to every piece of chicken. Friends always ask me for this recipe after trying it at dinner parties, and they’re always surprised to learn how straightforward it is to make from scratch.

This is the kind of recipe that works beautifully for so many occasions. It’s a fantastic meal for a solo night in, a healthy and satisfying lunch to pack for work, or a brilliant dinner for the whole family. The components are customisable, so everyone can build their own perfect bowl. It’s one of those recipes that, once you make it, will immediately find its way into your regular meal rotation. Let’s get cooking!

Recipe Overview

This Teriyaki Chicken Bowl recipe focuses on creating a rich, authentic-tasting teriyaki sauce from scratch to coat tender pieces of chicken thigh. Served with steamed rice and a medley of fresh, crunchy vegetables, it’s a balanced and satisfying meal. After testing this recipe five times, I finally got the sauce consistency just right—it’s glossy and thick enough to coat the chicken without being heavy or cloying.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Teriyaki Chicken Bowl Recipe

• Genuine Flavour: The homemade sauce is the star. It’s a complex blend of savoury soy sauce, sweet mirin, aromatic sesame oil, and a zesty kick from fresh ginger and garlic. It’s leagues ahead of anything you can buy in a jar.
• Comes Together in 30 Minutes: From chopping the vegetables to serving up the bowls, this entire meal is on the table in about half an hour, which is ideal for hectic weeknights.
• A Flexible Recipe: You can easily swap the vegetables based on what you have in the fridge. Bell peppers, snap peas, or even wilted spinach all work wonderfully. Don’t have chicken thighs? Breasts or even salmon fillets are great alternatives.
• Great for Meal Prep: The components can be prepared in advance and stored separately. It makes for a brilliant packed lunch that will be the envy of the office.
• Family Tested: My whole family enjoys this, even my picky nephew who usually avoids anything with “sauce.” He loves the slightly sweet chicken and a bowl of these Bacon Brown Sugar Chicken Tenders.

Teriyaki Chicken Bowl Recipe

⏱️ 15 min prep  •  🍳 20 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, I recommend using fresh ginger and garlic; their bright, punchy flavour makes a huge difference. When it comes to soy sauce, I always reach for Kikkoman’s Naturally Brewed Soy Sauce. Its flavour is consistently rich and well-balanced. You’ll find all these ingredients in the world food aisle of most large supermarkets.

• For the Teriyaki Chicken:
• 600g boneless, skinless chicken thighs, cut into 2.5cm (1-inch) pieces
• 1 tbsp vegetable oil
• 1 tsp toasted sesame oil
• 1 clove garlic, finely minced
• 1 tsp fresh ginger, grated
• For the Teriyaki Sauce:
• 80ml soy sauce (low sodium is a good option)
• 80ml mirin (Japanese sweet rice wine)
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp cornflour mixed with 2 tsp water (a cornflour slurry)
• For the Bowls:
• 300g jasmine or sushi rice, cooked according to package directions
• 1 large carrot, julienned or spiralised
• 1/2 cucumber, thinly sliced
• 150g edamame beans, steamed or boiled
• 1 spring onion, thinly sliced
• 1 tbsp sesame seeds, for garnish
• Pickled ginger or sliced radishes (optional)

Sophia’s Tip: Don’t be tempted to substitute mirin with something else. It’s a key ingredient in authentic Japanese Teriyaki and provides a unique sweetness and glossy finish that’s hard to replicate. You can find it in most supermarkets or Asian food stores.

How to Make This Teriyaki Chicken Bowl Recipe

The process for this chicken bowl is straightforward. We’ll start by preparing the sauce, then cook the chicken until it’s perfectly golden, and finally combine everything to create that signature sticky glaze before assembling our bowls.

1. Prepare the Rice: Begin by cooking your rice according to the package instructions. While the rice is simmering, you can prepare the rest of your ingredients. This timing usually works out perfectly.
2. Mix the Sauce: In a small bowl or jug, whisk together the soy sauce, mirin, brown sugar, and rice vinegar until the sugar has dissolved. Set this aside for now.
3. Sauté the Aromatics: Heat the vegetable and sesame oils in a large frying pan or skillet over medium-high heat. Once shimmering, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to let them burn.
4. Cook the Chicken: Add the chicken pieces to the pan in a single layer. Try not to overcrowd the pan; cook in two batches if necessary. Cook for 5-7 minutes, turning the pieces occasionally, until they are golden brown on all sides and cooked through.
5. Create the Glaze: Pour the prepared teriyaki sauce mixture into the pan with the chicken. Bring it to a simmer and let it bubble for 2-3 minutes, stirring to coat the chicken. The sauce will begin to thicken slightly.
6. Thicken the Sauce: Give your cornflour slurry a quick stir, then pour it into the pan. Continue to cook for another minute, stirring constantly. I find that this is the crucial step; the sauce will transform into a beautiful, thick glaze that clings to the chicken.
7. Assemble the Bowls: Divide the cooked rice among four bowls. Top with the glazed teriyaki chicken.
8. Add the Toppings: Artfully arrange the julienned carrots, sliced cucumber, and edamame beans around the chicken. Garnish with a sprinkle of sliced spring onions and toasted sesame seeds. Serve immediately while warm.

Tips From My Kitchen

• Temperature Control: Keep your hob on a medium-high heat when searing the chicken to get a good colour, but turn it down to medium just before adding the sauce. This prevents the sugars in the sauce from burning before it has a chance to thicken properly.
• The Secret Step: I learned that adding the aromatics (garlic and ginger) to the oil for just 30 seconds before the chicken infuses the entire dish with a deep, savoury base flavour. Don’t cook them for too long or they can become bitter.
• Make-Ahead: You can make the teriyaki sauce up to a week in advance and store it in an airtight jar in the fridge. The vegetables can also be chopped a day or two ahead of time to make assembly even faster.
• Storage: Leftover teriyaki chicken can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to store the fresh vegetable components separately to keep them crisp. Reheat the chicken gently in a pan or microwave.

Equipment You’ll Need

• Large frying pan or skillet (a non-stick one is great for this)
• Sharp knife and cutting board
• Small mixing bowl or jug for the sauce
• Saucepan for cooking the rice
• Wooden spoon or spatula

Common Mistakes to Avoid

• Overcrowding the pan: Tipping all the chicken in at once can steam it rather than sear it. This prevents that lovely golden-brown crust from forming. If your pan isn’t large enough, cook the chicken in two batches for the best results.
• Wrong temperature for the sauce: If the pan is too hot when you add the sauce, the sugar can burn instantly, resulting in a bitter taste. If it’s too cool, the sauce won’t thicken into a glaze. A steady medium heat is what you’re aiming for.
• Skipping the cornflour slurry: While the sauce will thicken a little on its own, the cornflour slurry is what gives it that classic, glossy, takeaway-style consistency that coats the chicken so well. Don’t skip it!

Delicious Variations to Try

Once you’ve mastered the basic recipe, feel free to get creative! This bowl is a fantastic canvas for other flavours and ingredients.

• Spicy Version: Add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the sauce mixture for a welcome kick of heat.
• Vegetarian/Vegan Option: This recipe works brilliantly with firm tofu or tempeh. Press the tofu well to remove excess water, cube it, and pan-fry until golden before adding the sauce. For a fully vegan bowl, simply ensure your brown sugar is vegan-certified.
• Different Protein: Try this sauce with salmon fillets, prawns, or thinly sliced beef steak. Adjust the cooking time accordingly – prawns and beef will cook much faster than chicken. For another exciting chicken dish, check out my recipe for Bang Bang Chicken Thighs.

What to Serve With This Teriyaki Chicken Bowl Recipe

While this is a complete meal in a bowl, a few extras can make it even more special.

• Steamed Greens: A side of steamed broccoli or pak choi adds extra nutrients and a lovely vibrant green colour to the meal.

– Miso Soup: A small bowl of traditional miso soup served alongside is a classic pairing that complements the savoury flavours of the teriyaki.

• A Crisp Drink: A cold Japanese beer like Asahi or Sapporo cuts through the richness of the sauce beautifully. For a non-alcoholic option, a chilled glass of iced green tea is wonderfully refreshing.

Frequently Asked Questions

Teriyaki Chicken Bowl Recipe

A quick and delicious weeknight meal featuring tender, glazed teriyaki chicken served over fluffy rice with a medley of fresh, crisp vegetables.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Japanese

Calories: 679

Ingredients Method Notes

Ingredients

  

For the Teriyaki Chicken

• 600 g boneless skinless chicken thighs, cut into 2.5cm (1-inch) pieces
• 1 tbsp vegetable oil
• 1 tsp toasted sesame oil
• 1 clove garlic finely minced
• 1 tsp fresh ginger grated

For the Teriyaki Sauce

• 80 ml soy sauce low sodium is a good option
• 80 ml mirin Japanese sweet rice wine
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 1 tsp cornflour mixed with 2 tsp water a cornflour slurry

For the Bowls

• 300 g jasmine or sushi rice cooked according to package directions
• 1 large carrot julienned or spiralised
• 1/2 cucumber thinly sliced
• 150 g edamame beans steamed or boiled
• 1 spring onion thinly sliced
• 1 tbsp sesame seeds for garnish
• Pickled ginger or sliced radishes optional

Method

 

1. Prepare the Rice: Begin by cooking your rice according to the package instructions. While the rice is simmering, you can prepare the rest of your ingredients. This timing usually works out perfectly.
2. Mix the Sauce: In a small bowl or jug, whisk together the soy sauce, mirin, brown sugar, and rice vinegar until the sugar has dissolved. Set this aside for now.
3. Sauté the Aromatics: Heat the vegetable and sesame oils in a large frying pan or skillet over medium-high heat. Once shimmering, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, being careful not to let them burn.
4. Cook the Chicken: Add the chicken pieces to the pan in a single layer. Try not to overcrowd the pan; cook in two batches if necessary. Cook for 5-7 minutes, turning the pieces occasionally, until they are golden brown on all sides and cooked through.
5. Create the Glaze: Pour the prepared teriyaki sauce mixture into the pan with the chicken. Bring it to a simmer and let it bubble for 2-3 minutes, stirring to coat the chicken. The sauce will begin to thicken slightly.
6. Thicken the Sauce: Give your cornflour slurry a quick stir, then pour it into the pan. Continue to cook for another minute, stirring constantly. I find that this is the crucial step; the sauce will transform into a beautiful, thick glaze that clings to the chicken.
7. Assemble the Bowls: Divide the cooked rice among four bowls. Top with the glazed teriyaki chicken.
8. Add the Toppings: Artfully arrange the julienned carrots, sliced cucumber, and edamame beans around the chicken. Garnish with a sprinkle of sliced spring onions and toasted sesame seeds. Serve immediately while warm.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Store chicken, rice, and fresh vegetables separately for best results when reheating.

I really hope you enjoy making this Teriyaki Chicken Bowl. It’s a true favourite in my kitchen for its incredible flavour and how easily it comes together. It’s proof that you don’t need to spend hours in the kitchen to create something truly special. If you’re looking for a dessert to follow this meal, my Peach Crumb Cheesecake would be a lovely finish. I’d love to hear how you get on with it – please leave a comment below and let me know! Happy cooking!
– Sophia