The Best Teriyaki Chicken Bowl (Meal Prep Friendly!)
Busy nights call for quick dinners, and this recipe always comes to the rescue. These Teriyaki Chicken Bowls are loaded with tender chicken, crisp veggies, and a glossy homemade sauce that always beats takeout!
I love how every bite of these teriyaki chicken bowls has a little bit of everything. Juicy chicken, crunchy veggies, fluffy rice, and that glossy teriyaki sauce tying it all together. It’s got everything you need in one glorious bowl!
Here’s how I meal prep these bowls when I want to get ahead for the week:
- Teriyaki Sauce – Make a double batch of teriyaki sauce. It keeps in the fridge for up to a week in a jar. Just shake before using since the cornstarch will settle.
- Rice – Cook a large pot of white or brown rice and store in the fridge. Fluff before reheating.
- Stir Fry – Cook the chicken and veggies, cool completely, then portion into containers.
- Assemble – For meal prep containers, layer 1 cup of rice + 1 cup chicken/veggies. Pack extra sauce in a small container to drizzle fresh before eating.
Ingredients You Need
- Rice: You’ll need long grain white rice, water, a teaspoon of oil, and a pinch of salt. This simple combo cooks up fluffy and light, making the perfect base for your teriyaki bowls.
- Teriyaki sauce: This glossy, homemade sauce comes together with water whisked with cornstarch for thickening, plus brown sugar, low-sodium soy sauce, garlic powder, ginger powder, and a touch of sesame oil.
- Chicken teriyaki stir fry: Start with boneless, skinless chicken breasts cut into cubes, tossed with garlic powder and cornstarch so they sear nicely and stay juicy. A splash of oil helps everything cook evenly in the skillet. For veggies, we’re using onion, red bell pepper, and broccoli florets for a colorful, crisp-tender mix. Once stir-fried, the chicken and veggies are finished with a cup of that homemade teriyaki sauce until hot and glossy.
Variations
- Protein options: Swap chicken breasts for thighs if you like juicier meat, or go with shrimp, salmon cubes, or beef strips for variety.
- Vegetable swaps: Almost any veggie works here! Try carrots, zucchini, mushrooms, snap peas, green beans, or even shredded cabbage. Frozen veggies also work—just thaw and pat dry before cooking.
- Grain variations: White rice is classic, but brown rice, jasmine rice, quinoa, or cauliflower rice are all great bases. Each one adds a slightly different texture and nutritional profile.
- Dietary adjustments: For gluten-free, use tamari or coconut aminos instead of soy sauce. To lower the sodium, dilute soy sauce with a little extra water or broth. If you’re watching sugar, cut the brown sugar in half and balance with extra garlic and ginger for flavor.
How to Make Easy Teriyaki Chicken Rice Bowls
Step 1 – Make the Teriyaki Sauce
In a medium saucepan, whisk together the water and cornstarch until smooth. Add the brown sugar, soy sauce, garlic powder, ginger powder, and sesame oil.
Place over medium heat and bring to a simmer, stirring often. Let it cook for 3–5 minutes, or until thickened and glossy. Set aside 1 cup of the sauce for the stir fry and keep the rest for drizzling over the bowls.
Step 2 – Cook the Rice
Rinse the rice in a fine mesh sieve under cool water until the water runs clear. Transfer to a medium saucepan.
Add 3 cups of water, the oil, and salt. Bring to a gentle simmer over low heat and cook until most of the water is absorbed. Stir once, then cover and let steam on very low heat for about 10 minutes. Fluff with a fork before serving.
Step 3 – Make the Chicken Stir Fry
In a bowl, toss the diced chicken with garlic powder and cornstarch until evenly coated.
Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–7 minutes, until browned and cooked through. Transfer to a plate.
In the same pan, add the onion, bell pepper, and broccoli. Stir-fry for 4–5 minutes, or until the vegetables are crisp-tender. Return the chicken to the pan and pour in 1 cup of the reserved teriyaki sauce. Stir well to coat everything evenly and simmer for 2–3 minutes until hot and glossy.
Step 4 – Assemble the Bowls
Scoop rice into each bowl, top with the teriyaki chicken and vegetables, and drizzle with extra sauce if desired.
Garnish with sesame seeds or green onions if you like and enjoy!
Frequently Asked Questions
Totally! Just slice or dice and stir in with the sauce, it’s a legit shortcut and delicious.
Yes! In these homemade bowls, you can control sodium by using low sodium soy sauce or coconut aminos, use lean chicken, and load up on veggies to make it healthier than takeout.
These chicken teriyaki bowls can be stored in airtight containers for up to 4 days. To reheat, warm on the stove or in the microwave, and add a splash of water if the sauce thickens too much, or add some extra teriyaki sauce on top.
Easy Meal Prep Teriyaki Chicken Bowls
Ingredients
Method
- In a medium saucepan, whisk together the water and cornstarch until smooth. Add the brown sugar, soy sauce, garlic powder, ginger powder, and sesame oil.
- Place over medium heat and bring to a simmer, stirring often. Let it cook for 3–5 minutes, or until thickened and glossy. Set aside 1 cup of the sauce for the stir fry and keep the rest for drizzling over the bowls.
- Rinse the rice in a fine mesh sieve under cool water until the water runs clear. Transfer to a medium saucepan.
- Add 3 cups of water, the oil, and salt. Bring to a gentle simmer over low heat and cook until most of the water is absorbed. Stir once, then cover and let steam on very low heat for about 10 minutes. Fluff with a fork before serving.
- In a bowl, toss the diced chicken with garlic powder and cornstarch until evenly coated.
- Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–7 minutes, until browned and cooked through. Transfer to a plate.
- In the same pan, add the onion, bell pepper, and broccoli. Stir-fry for 4–5 minutes, or until the vegetables are crisp-tender. Return the chicken to the pan and pour in 1 cup of the reserved teriyaki sauce. Stir well to coat everything evenly and simmer for 2–3 minutes until hot and glossy.
- Scoop rice into each bowl, top with the teriyaki chicken and vegetables, and drizzle with extra sauce if desired.
- Garnish with sesame seeds or green onions if you like—and enjoy!
