Teriyaki Chicken Bowl

The scent of garlic and ginger hitting hot oil always pulls me into the kitchen, no matter what I was doing before. I discovered teriyaki bowls during a busy week when I needed something fast but not takeout, and now the glossy sauce coating everything in sight is a regular weeknight sight in my apartment. Theres something satisfying about watching vegetables turn bright in the pan while chicken gets those perfect golden edges.

Last Tuesday, my roommate walked in while I was stirring the cornstarch slurry into the bubbling sauce and immediately asked what smelled so good. We ate standing up at the counter, steam rising from our bowls, too impatient to bother with the dining table. The snap peas still had their crunch, and that contrast between the tender chicken and crisp vegetables is exactly what makes this recipe work so well.

Ingredients

• Chicken: Thighs stay juicier than breasts during the high heat stir fry, but both work beautifully as long as you cut them into uniform pieces for even cooking
• Vegetable oil: A neutral oil with a high smoke point is essential for the stir fry technique without burning
• Soy sauce: The foundation of umami in the teriyaki glaze, so use a good quality brand you enjoy
• Mirin: This Japanese sweet rice wine adds depth and authentic flavor that you cannot replicate with just sugar alone
• Honey or brown sugar: Balances the salty soy sauce and creates that gorgeous sticky coating on everything
• Rice vinegar: A splash of acid cuts through the sweetness and adds brightness to the sauce
• Garlic: Fresh minced garlic releases more flavor than powder, especially when it hits hot oil first
• Fresh ginger: Grating fresh ginger instead of using dried makes a noticeable difference in the final dish
• Cornstarch slurry: This is what transforms thin liquid into that glossy restaurant style coating you want on teriyaki
• Carrot: Julienned carrots cook quickly and add natural sweetness and vibrant color to the bowl
• Red bell pepper: Brings crunch and a pop of red that makes the whole dish feel more festive
• Broccoli florets: Hold up well to stir frying and soak up the teriyaki sauce beautifully
• Sugar snap peas: Their natural sweetness pairs perfectly with the savory glaze and they stay satisfyingly crisp
• Cooked rice: Having the rice ready and warm makes the final assembly so much smoother
• Sesame seeds: A final sprinkle adds nutty flavor and that professional touch that makes everything look better
• Spring onions: Fresh onion garnish cuts through the rich sauce and adds a welcome sharp bite

Instructions

Get your rice ready first:

Start the rice according to package instructions so it is warm and ready to go when everything else finishes cooking

Make the teriyaki sauce:

Combine soy sauce, mirin, honey, rice vinegar, garlic, and ginger in a small saucepan over medium heat. Let it simmer briefly, then stir in the cornstarch slurry and cook for 1 to 2 minutes until noticeably thickened. Remove from heat and set it aside near your cooking station.

Cook the chicken:

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium high heat. Season the chicken pieces with salt and pepper, then add them to the hot pan. Cook for 5 to 6 minutes, stirring occasionally, until golden on the outside and cooked through. Transfer the chicken to a plate but keep the pan on the stove.

Stir fry the vegetables:

Add another tablespoon of oil to the same skillet. Toss in the carrots, bell pepper, broccoli, and sugar snap peas. Stir fry for 3 to 4 minutes, keeping everything moving, until the vegetables are tender but still have a satisfying crunch.

Bring it all together:

Return the cooked chicken to the skillet with the vegetables. Pour the teriyaki sauce over everything and toss gently to coat. Let it heat through for 1 to 2 minutes, watching the sauce bubble and gloss over every piece.

Assemble the bowls:

Divide the warm rice among four bowls. Top each with generous portions of the teriyaki chicken and vegetables. Finish with sesame seeds sprinkled over the top and fresh spring onions scattered across for color and bite.

Pin It

This recipe became my go to for busy weeknights after I realized how quickly everything comes together without sacrificing flavor. My partner now requests it whenever we need something comforting but not heavy, and the leftovers reheat beautifully for lunch the next day.

Making It Your Own

The teriyaki glaze is incredibly versatile and adapts well to whatever vegetables are sitting in your crisper drawer. I have used zucchini, mushrooms, and even baby corn when that is what I had on hand, and the sauce makes everything taste cohesive.

Perfecting The Sauce

Taste your sauce before you add it to the pan. Some soy sauces are saltier than others, and honey varies in sweetness. This is the moment to adjust the balance so the final bowl hits all the right notes for your personal taste.

Serving Suggestions

A light crisp white wine like Sauvignon Blanc cuts through the sweetness of the teriyaki beautifully. I also love pairing this with hot green tea when I want something more traditional and comforting.

• Add a fried egg on top for extra protein
• Serve with pickled ginger for a bright contrast
• Keep extra sauce on the table for those who want more glaze

Pin It

There is something deeply satisfying about a bowl that looks this impressive but comes together in under 40 minutes on a weeknight. Enjoy every bite.

Recipe Questions & Answers

→ Can I make the teriyaki sauce ahead of time?

Absolutely! The teriyaki sauce can be prepared up to one week in advance and stored in an airtight container in the refrigerator. When ready to use, gently reheat on the stove, adding a splash of water if it has thickened too much. The sauce actually develops deeper flavors after resting for a day or two.

→ What's the best cut of chicken for this dish?

Chicken thighs work exceptionally well because they remain juicy and tender through cooking. However, boneless skinless chicken breasts are a great leaner alternative. Just be careful not to overcook them, as they can dry out faster than thighs. Cut your chicken into uniform, bite-sized pieces for even cooking and easy eating.

→ How can I make this vegetarian-friendly?

Firm tofu or tempeh makes an excellent substitute for chicken. Press the tofu to remove excess moisture, cut into cubes, and pan-fry until golden before adding the teriyaki glaze. You could also use seitan or a plant-based chicken alternative. The cooking time remains similar, and the vegetables provide plenty of texture and nutrition.

→ Can I use other vegetables in this bowl?

Certainly! This dish is very versatile. Try adding zucchini, mushrooms, baby corn, snap peas, bok choy, or shelled edamame. The key is to add vegetables in order of cooking time, starting with harder vegetables like carrots and broccoli, then adding quicker-cooking items like bell peppers and snap peas. Keep the total vegetable amount around 300-400 grams for the best balance.

→ Is this meal freezer-friendly?

You can freeze the teriyaki chicken and vegetable mixture for up to three months in freezer-safe containers. However, it's best to freeze the components separately from the rice, as rice can become mushy when frozen and reheated. When ready to eat, thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

→ How do I adjust the sauce sweetness or saltiness?

Taste your teriyaki sauce after it thickens and adjust as needed. For more sweetness, add another teaspoon of honey or brown sugar. If it's too sweet, balance with additional soy sauce or a splash of rice vinegar. Remember that the sauce will concentrate slightly as it coats the chicken, so it's okay if it tastes just slightly more intense than your ideal final flavor.