Easy Teriyaki Chicken Bowls

This is the sticky-salty-sweet bowl I make when the day gets away from me and everyone is a little feral. Juicy chicken, glossy homemade teriyaki, rice that soaks it all up—simple, fast, wildly satisfying. Pantry stuff mostly: soy sauce, brown sugar or honey, garlic, ginger. The sauce thickens into that shiny coat you only get when you do it yourself, and it clings to every bite like magic.

My little family crushes these. My husband calls it “the Tuesday Saver,” which is code for please make double so I can take leftovers to work. Our kid will loudly claim they “don’t like green trees” and then eat all the broccoli that’s been bathed in sauce, plus steal the pineapple from everyone else’s bowl. I’ve made this on nights when the rice almost boiled over, the smoke alarm had Opinions, and I still got high-fives at the table. It’s a keeper.

How to Make It

Make your rice first so it’s hot and waiting. While that’s going, whisk up a quick sauce: about 1/3 cup low-sodium soy sauce, 1/3 cup water, 3 tablespoons brown sugar (or 2 tbsp honey + 1 tbsp sugar), 1 tablespoon rice vinegar, 1 tablespoon mirin or a splash of pineapple juice, 2 cloves garlic (minced), and 2 teaspoons grated ginger. Keep a cornstarch slurry nearby (1 tablespoon cornstarch + 1.5 tablespoons water).

Cut 1.25–1.5 pounds of boneless skinless chicken thighs (or breasts) into bite-size pieces. Heat a slick of oil in a wide skillet until it’s shimmering. Salt the chicken lightly, then sear it in batches so it actually browns and doesn’t steam. If you’re adding veg (I do broccoli florets and red bell pepper most nights), toss them in after the chicken is almost cooked, just to get some color and softness.

Pour in the sauce, let it bubble, and when it’s simmering like a gentle hot tub, swirl in the cornstarch slurry. Stir and watch it turn glossy in about 1–2 minutes. Off heat, finish with a drizzle of toasted sesame oil. Taste. Need more salt? A splash of soy. Too salty? A glug of water or pineapple juice. Too sweet? Tiny splash of vinegar. Then build your bowls with rice, chicken, veggies, maybe pineapple chunks if you’re feeling fun, and sesame seeds/scallions on top. Done.

✔Ingredient Notes

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– Chicken thighs: Juicy and hard to mess up. Breasts work—just don’t overcook or they go squeaky.
– Soy sauce (low-sodium): Base of all the flavor. If regular is all you’ve got, go easy on salt elsewhere.
– Brown sugar or honey: That shiny glaze needs sweetness. I like half-and-half for depth and sticky vibes.
– Fresh ginger & garlic: The “oh wow” factor. Jarred is fine, but fresh makes it feel like takeout-level good.
– Rice vinegar + mirin: Brightness and a tiny whisper of sweet. No mirin? Use pineapple juice or skip.
– Cornstarch: Thickener. If your sauce won’t thicken, it probably wasn’t boiling. Arrowroot works too (use half).
– Toasted sesame oil: Add at the end, not the beginning. It’s a finisher, not a fry oil.
– Broccoli/red pepper: Crisp-tender is the goal. Overcook and they go mush—still tasty, just not cute.
– Pineapple chunks (optional): Sweet pops. Fresh is best; canned works if well drained.
– Jasmine rice: Fluffy, fragrant. Brown rice or cauliflower rice when we’re being “good.”

✔Recipe Steps

1. Cook 1.5 cups jasmine rice per package directions (about 18 minutes).
2. Whisk 1/3 cup soy sauce, 1/3 cup water, 3 tbsp brown sugar (or honey), 1 tbsp rice vinegar, 1 tbsp mirin/pineapple juice, 2 cloves minced garlic, and 2 tsp grated ginger.
3. Stir together 1 tbsp cornstarch with 1.5 tbsp water to make a slurry; set aside.
4. Heat 1–2 tbsp oil in a large skillet; sear 1.25–1.5 lb chicken (salted lightly) over medium-high until browned and nearly cooked, 5–7 minutes.
5. Add veggies (3 cups broccoli florets, 1 sliced red pepper) and cook 2–3 minutes; pour in the sauce, bring to a simmer, then stream in the slurry and stir until glossy, 1–2 minutes; finish with 1 tsp sesame oil.
6. Spoon over hot rice, add pineapple if using, and top with scallions and sesame seeds.

What to Serve It With

– Cucumber salad with rice vinegar and a little chili crisp.
– Miso soup or simple broth with sliced mushrooms.
– Crispy gyoza or potstickers if you’re feeling snacky.
– A fried egg on top. Always a good decision.

✔Tips & Mistakes

– Don’t crowd the pan. Brown in two batches for actual color.
– Sauce too salty? Add water or pineapple juice and a pinch more sugar.
– Sauce too sweet? Splash in rice vinegar or a squeeze of lime.
– Not thickening? It has to bubble to activate the cornstarch—turn up the heat.
– Sticky bits on the pan? Deglaze with a tablespoon of water; flavor gold.
– Cut chicken evenly so everything cooks at the same time.
– Double the sauce if you’re a “drown the rice” person. I am.

✔Storage Tips

Leftovers keep like a dream. Pop rice and chicken/veg in separate airtight containers and refrigerate up to 4 days. Reheat gently on the stovetop with a splash of water to loosen the sauce, or microwave in short bursts. Freezes well for a month—thaw in the fridge overnight. Cold straight from the container? Honestly tastes like next-day takeout and I fully support it for breakfast with a fried egg.

✔Variations and Substitutions

– Chicken swap: Use shrimp (cook fast, add at the end), tofu (press and pan-fry), or ground chicken.
– Sauce tweaks: Honey ↔ brown sugar; tamari ↔ soy sauce; rice vinegar ↔ apple cider vinegar in a pinch.
– No cornstarch: Use arrowroot (half the amount) or a little potato starch.
– Veg freestyle: Snow peas, edamame, carrots, zucchini—use what you’ve got.
– Heat it up: Add chili flakes, sriracha, or a spoon of gochujang to the sauce.
– Low-sodium path: Use low-sodium soy, taste as you go, and thin with water as needed.
– Grain base: Brown rice, quinoa, or cauliflower rice if you want lighter.

Frequently Asked Questions

Easy Teriyaki Chicken Bowls

Quick, family-friendly teriyaki chicken served over fluffy rice with tender broccoli, coated in a glossy, garlicky-sweet sauce. Ready in about 35 minutes.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb boneless skinless chicken thighs, cut into bite-size pieces
• ▢ 1 tbsp canola oil
• ▢ 0.5 cup low-sodium soy sauce
• ▢ 0.25 cup packed brown sugar
• ▢ 0.5 cup water divided
• ▢ 1 tbsp rice vinegar
• ▢ 3 clove garlic, minced
• ▢ 1 tsp fresh ginger, grated
• ▢ 1 tsp sesame oil
• ▢ 2 tbsp cornstarch
• ▢ 4 cup cooked white rice cooked
• ▢ 3 cup broccoli florets steamed
• ▢ 0.25 cup green onions sliced
• ▢ 1 tbsp toasted sesame seeds

Instructions

Preparation Steps

• Cook rice according to package directions if not already prepared. Steam broccoli until crisp-tender and set aside.
• In a bowl, whisk together soy sauce, brown sugar, 0.33 cup of the water, rice vinegar, garlic, ginger, and sesame oil.
• In a small cup, stir cornstarch with the remaining 0.17 cup water to make a smooth slurry.
• Heat canola oil in a large skillet over medium-high heat. Add chicken in an even layer and cook, stirring occasionally, until browned and cooked through, about 6 to 8 minutes.
• Pour the soy mixture into the skillet with the chicken and bring to a simmer for 1 to 2 minutes.
• Stir in the cornstarch slurry and simmer, stirring, until the sauce is glossy and thick enough to coat the chicken, about 1 to 2 minutes more.
• Assemble bowls: add rice to each bowl, top with teriyaki chicken and sauce, then add steamed broccoli. Garnish with green onions and sesame seeds.

Notes

For extra vegetables, add carrots or snap peas. Use chicken breast instead of thighs if preferred. Adjust sweetness or saltiness by reducing brown sugar or using low-sodium soy sauce.