This teriyaki chicken bowl recipe is one of my go-to recipes for a quick, easy and healthy dinner. It only takes 25 minutes to prepare these wonderful bowls that are filled with all the yummy and nutritious things! Plus: we don’t sacrifice taste for the ease of making here. These teriyaki chicken bowls are just as delicious as any other meal. The teriyaki sauce has the most beautiful consistency and has the perfect level of sweetness. Combine this sauce with tender chicken, fluffy rice and fresh broccoli and you have the perfect weeknight dinner.
Ingredients for making teriyaki chicken
For this recipe, you’ll need some Japanese pantry staples and a few fresh ingredients. Here is a short overview of the ingredients:
- chicken breast
- avocado oil
- homemade teriyaki sauce (mirin, sake, soy sauce and honey)
- optional: cornstarch
You should be able to get all of the ingredients in the grocery store. If you can’t find the Japanese ingredients in a regular grocery store, just check out where the next Asian grocery store is. You will definitely find them there! I absolutely recommend getting mirin and sake, as they are part of many Japanese dishes. I always have them in my pantry so that I can easily make my favorite Japanese meals at home.
What is the difference between mirin and sake?
Sake and mirin are both basic ingredients in Japanese cooking that contain alcohol. While mirin is only used for cooking, sake can be enjoyed as an alcoholic beverage.
The main difference between the two is the alcohol and sugar content. While sake has a higher alcohol content and less sugar, mirin has a higher sugar content and less alcohol which makes both products taste differently. Adding both of them is key to making a super delicious teriyaki sauce, so I totally recommend buying both products!
How to make teriyaki chicken bowls
It is time make a super delicious and easy teriyaki chicken bowl! All you need to do is follow these simple steps:
- Cook the rice: You can choose your favorite type of rice. I chose sushi rice, as I love how well it goes with the teriyaki chicken. Just make sure you use the right amount of water for the type of rice you choose so that you don’t end up with overcooked rice. For the sushi rice, I use 1.2 cups of water for 1 cup of rice, let it simmer for 15 minutes and then let it sit.
- Steam the broccoli: You can steam the broccoli using your preferred method. I usually boil water in a pot, add the broccoli, turn down the heat and let it steam with the pot covered. After 5 minutes I usually drain the water. This way I have broccoli that has softened, but is still crisp.
- Prepare homemade teriyaki sauce: Simply add all of the ingredients to a bowl, mix everything and set the sauce aside.
- Make the teriyaki chicken: Now you can prepare the star of this dish! Simply sear the chicken from both sides, take it out of the pan and set it aside, add the homemade teriyaki sauce to the pan and let it simmer until it thickens up. If it doesn’t get thick enough, add some of the cornstarch slurry until the sauce has the desired consistency. Now add back the chicken and cover it with the sauce.
- Assemble the teriyaki chicken bowl: It is time to assemble the bowl! Simply add all of the components to a bowl and garnish with some chopped spring onion and sesame seeds (optional).
Trust me, this is one of the quickest and easiest recipes ever! And it is sooo delicious. I mean it’s teriyaki chicken, how could it not be delicious, right?
- Add more veggies. I love to eat broccoli with my teriyaki chicken, but feel free to steam other veggies. I often add carrots for some added sweetness.
- Make it gluten-free. If you want to make this recipe gluten-free, simply use tamari or coconut aminos instead of soy sauce! I personally love to use tamari as an alternative to soy sauce.
If you try this recipe, let me know! Leave a comment, rate it, and tag a photo #bitesofberi on Instagram.
Teriyaki Chicken Bowl
Teriyaki Chicken Bowl
- 0.7 lb chicken breast
- 4 cups broccoli
- ¾ cup rice
- 2 tsp avocado oil
- 2 tbsp mirin
- 2 tbsp sake
- 2 tbsp soy sauce alternatively tamari or coconut aminos
- 1 tbsp honey
- 1 garlic clove minced
- 1 tsp ginger minced
Cornstarch Slurry (Optional)
- 2 tbsp cornstarch
- 4 tbsp water
- Cook the rice according to the instructions on the package.
- Cut the chicken breast and broccoli into smaller pieces. Mince the garlic and ginger.
- Add the olive oil to a pan and heat the pan using medium-high heat.
- Steam the broccoli. Simply add water to a pot, bring it to a boil, add the broccoli, reduce the heat and cover the pot with the lid. Depending on how soft you prefer the broccoli, adjust the time for steaming it. Set aside when finished.
- Make the teriyaki sauce by adding all of the ingredients to a small bowl and set aside.
- Add the chicken breast to the pan. Sear from one side until browned, flip the chicken breast pieces and sear from the other side. Take the chicken pieces out of the pan and set aside.
- Add the teriyaki sauce mix to the pan and heat it up. Let it simmer until the sauce thickens while continuously stirring. If the sauce does not get thick enough by itself, add a bit of the cornstarch slurry and adjust until the sauce has thickened. If the sauce gets too thick, add some water to the sauce.
- Add the chicken pieces back to the pan and cover them with the teriyaki sauce.
- Serve the rice, broccoli and teriyaki chicken in a bowl and enjoy!
- I like to use sushi rice when I make the bowls, but you can use any other type of rice. Just make sure you use the right ratio for water and rice.
- Use coconut aminos or tamari if you want this recipe to be gluten-free.