Simple Teriyaki Bowl with Chicken Recipe + VIDEO

Susan S. Johnson

Chicken Teriyaki Bowl – Tender chicken thighs are cooked in a tangy sauce, then loaded onto beds of rice with perfectly steamed veggies. This simple 30 minute recipe is always a hit!

Chicken teriyaki bowl with pineapple, carrots, broccoli, cabbage, and radishes.

Why We Love This Teriyaki Recipe

Teriyaki chicken piled on a hot bowl of rice with steamed vegetables and cold garnishes… What’s not to love?

Our simple healthy Teriyaki Chicken Bowl recipe is a great midweek dinner option, that each family member can adjust to their own taste. Start with our simple base of sautéed chicken teriyaki and steamed vegetables, and add any garnish you like!

In this quick and easy recipe we use two skillets: one for the chicken and one to steam fresh veggies. This speeds up the cooking process, so start to finish, the dish is ready in less than 30 minutes. You are definitely going to keep this one on your regular weekly meal plan.

Top down view two bowls loaded with teriyaki chicken, rice, and veggies.
  • Sesame oil – or other high-heat and neutral flavored oil, like avocado or canola oil
  • Chicken thighs – boneless and skinless
  • Cornstarch – to coat the chicken and create a thick, rich sauce
  • Spices – salt, ground ginger, garlic powder
  • Teriyaki sauce – your preferred brand: regular, low sodium, and/or gluten-free
  • Napa cabbage – shredded
  • Carrots – sliced
  • Broccoli – small florets
  • Cooked rice – or other starchy grain

And, of course, your choice of garnishes. Here we use a combination of sliced radishes, pineapple, and sesame seeds.

Chopsticks holding bite size piece of chicken to camera.

How to Make Chicken Teriyaki Bowls

First, take care of all the prep work. Wash, shred and/or chop the veggies and optional toppings.

Set two large skillets or sauté pans on the stovetop. Make sure one sauté pan has a well-fitting lid.

If cooking rice, also set out a large pot for the rice, and follow the package instructions. (You can even buy pre-cooked rice if you are in a hurry!)

Fresh chopped veggies on a cutting board: broccoli, cabbage, carrots, pineapple, radishes.

Chop the chicken into 1-inch pieces. Place the chicken in a bowl and toss it with cornstarch, salt, ground ginger, and garlic powder. Mix well.

Pieces of chicken tossed with cornstarch in a bowl.

Add the carrots to the sauté pan with a lid. Pour 1/3 cup of water into the pan and turn the heat on to medium. Cover with a lid and steam the carrots for 5 minutes.

Then push the carrots to one side of the pan and add in the broccoli florets and the Napa cabbage. Sprinkle the tops of salt and pepper. Cover again and steam for another 3 minutes. Then remove from heat and uncover.

Steaming veggies in a skillet.

While the veggies are steaming, place the sesame oil in the other skillet and set over medium heat. Once the oil is hot, add the chicken pieces to the skillet. Stir fry the chicken pieces for 3 to 4 minutes, until mostly cooked.

Get the Complete (Printable) Simple Chicken Teriyaki Bowl Recipe + VIDEO Below. Enjoy!

Sauteed cornstarch breaded chicken pieces in a skillet.

Then pour in the teriyaki sauce. Simmer for another 2 to 3 minutes until the sauce thickens around the chicken pieces. Remove from heat.

Teriyaki sauce added to the skillet with chicken pieces.

How to Assemble a Chicken Teriyaki Bowl in 3 Easy Steps

  1. Scoop 1 cup of cooked rice into four bowls.
  2. Top each rice bowl with the warm components: add an equal portion of hot teriyaki chicken, steamed Napa cabbage, sliced carrots, and broccoli florets.
  3. Then garnish with cool sliced radishes, fresh pineapple, and a good sprinkling of sesame seeds.
Finished top down shot from chicken teriyaki bowl recipe.

Recipe Variations

  • Make this simple teriyaki chicken bowl recipe with other hearty veggies you like: snap peas or snow peas, cauliflower florets, bok choy, and sliced bell peppers are all tasty options!
  • Swap chicken thighs with boneless and skinless chicken breasts.
  • Want a vegan teriyaki bowl? Use extra firm pressed tofu, tempeh, or seitan as the main protein.
  • Use your choice of extra add-on goodies like chopped cilantro, chopped peanuts, shelled edamame, mung bean sprouts, or furikake.
  • In a hurry? You can buy pre-cooked rice to heat up for this recipe, to cut down on cooking time. You can even buy pre-sliced carrots and broccoli to cut down on chopping!
  • You can use one pan to cook both the chicken and veggies. Steam the vegetable first as you prepare the chicken. Transfer them to a plate, and wipe out the pan. Then cook the chicken per the recipe.
Two bowls with chicken teriyaki, cooked veggies, and fresh toppings.

Frequently Asked Questions

What is the teriyaki sauce made of?

A traditional teriyaki sauce combines soy sauce, mirin or sake, sugar, and aromatics like ginger and/or garlic.

How healthy is teriyaki chicken?

This is a rather healthy dish! And there are lots of ways to adjust the ingredients for even healthier versions. Like using low-sodium and gluten-free teriyaki sauce, lean chicken breasts, and serving it with brown rice or low carb cauliflower rice.

What is a good side for teriyaki chicken?

This is a full meal-in-a-bowl, but that doesn’t mean side dishes aren’t welcome! Serve with a crisp green salad with Japanese ginger dressing or classic miso soup for an even heartier dinner.

How long do leftovers last?

Homemade teriyaki chicken will keep well for up to 3-4 days in the refrigerator.

I suggest storing each of the bowl elements – meat, steamed veggies, rice, and fresh garnishes – in their own container.

Chopsticks grabbing a piece of chicken from the bowl.

Looking for More Easy Recipes? Be Sure to Also Try:

Simple Teriyaki Chicken Bowl Recipe + VIDEO

Tender chicken thighs are cooked in tangy teriyaki sauce, then loaded onto beds of rice with perfectly steamed veggies. This simple 30 minute recipe is always a hit!

Servings: 4 servings

Optional Garnishes –

  • 1 cup sliced radishes
  • 1 cup sliced fresh pineapple
  • 1 tablespoon sesame seeds
  • Set two large skillets or sauté pans on the stove top. Make sure one sauté pan has a well fitting lid. (If cooking rice, also set out a large pot for the rice, and follow the package instructions.)

  • Chop the chicken into 1-inch pieces. Place the chicken in a bowl and toss with cornstarch, salt, ground ginger, and garlic powder. Mix well.

  • Chop the remaining fresh produce.

  • Add the carrots to the sauté pan with a lid. Pour 1/3 cup of water into the pan and turn the heat on medium. Cover with a lid and steam the carrots for 5 minutes. Then push the carrots to one side of the pan and add in the broccoli florets and the Napa cabbage. Sprinkle the tops of salt and pepper. Cover again and steam for another 3 minutes. Then remove from heat.

  • While the veggies are steaming, place the sesame oil in the other skillet and set over medium heat. Once the oil is hot, add the chicken pieces to the skillet. Stir fry the chicken pieces for 3 to 4 minutes, until mostly cooked. Then pour in the teriyaki sauce. Simmer for another 2 to 3 minutes until the sauce thickens around the chicken pieces. Remove from heat.

  • To assemble: Scoop 1 cup of cooked rice into four bowls. Top each rice bowl with an equal portion of hot teriyaki chicken, steamed Napa cabbage, sliced carrots, and broccoli florets. Then garnish with cool sliced radishes, fresh pineapple, and a good sprinkling of sesame seeds. Serve warm.

In a hurry? You can buy pre-cooked rice to heat up for this recipe, to cut down on cooking time. You can also buy pre-sliced carrots and broccoli to cut down on chopping. Additional add-ons: chopped cilantro, chopped peanuts, shelled edamame, mung bean sprouts, or furikake. Homemade teriyaki chicken will keep well for up to 3-4 days in the refrigerator. I suggest storing each of the bowl elements – meat, steamed veggies, rice, and fresh garnishes – in their own container.

Serving: 4servings, Calories: 707kcal, Carbohydrates: 77g, Protein: 29g, Fat: 31g, Saturated Fat: 7g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 13g, Trans Fat: 0.1g, Cholesterol: 111mg, Sodium: 2904mg, Potassium: 951mg, Fiber: 5g, Sugar: 16g, Vitamin A: 8527IU, Vitamin C: 73mg, Calcium: 152mg, Iron: 3mg

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