Go Back
A beautiful overhead shot of a homemade teriyaki chicken bowl. The bowl contains perfectly cooked rice, tender chicken glazed in a dark teriyaki sauce, bright green steamed broccoli, and sliced avocado.

Teriyaki Chicken Bowl (Ready in 20 Minutes!)

This quick and easy Teriyaki Chicken Bowl recipe features tender chicken in a sweet and savory homemade teriyaki sauce. A delicious, family-friendly dinner that's on the table in just 20 minutes, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Japanese
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Teriyaki Sauce
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup mirin
  • 2 tbsp honey or maple syrup
  • 1 tbsp fresh ginger grated
  • 2 cloves garlic minced
  • 1 tbsp cornstarch mixed with 1 tbsp water
For the Bowl
  • 1.5 lbs boneless, skinless chicken breast cut into 1-inch pieces
  • 1 tbsp sesame oil
  • 4 cups cooked rice for serving
  • 2 cups steamed broccoli for serving
  • 1 avocado sliced, for serving
  • 1 tbsp sesame seeds for garnish
  • 2 green onions sliced, for garnish

Equipment

  • 1 Large Skillet or Wok
  • 1 Small Bowl
  • 1 Whisk

Method
 

  1. Make the Sauce: In a small bowl, whisk together the soy sauce, mirin, honey, grated ginger, and minced garlic. In a separate very small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Set aside.
  2. Cook the Chicken: Heat the sesame oil in a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through.
  3. Glaze the Chicken: Pour the soy sauce mixture over the chicken and bring to a simmer. Cook for 30 seconds, then whisk in the cornstarch slurry. Continue to stir for 1-2 minutes until the sauce thickens and glazes the chicken.
  4. Assemble the Bowls: Divide the cooked rice among four bowls. Top with the teriyaki chicken, steamed broccoli, and sliced avocado. Garnish with sesame seeds and sliced green onions before serving.

Notes

Tip 1: Don't overcrowd the pan when cooking the chicken. Cook in batches if necessary to ensure it browns properly.
Tip 2: You can substitute chicken thighs for chicken breast; they may require an extra minute or two of cooking time.
Tip 3: For meal prep, store the chicken, rice, and toppings in separate airtight containers in the refrigerator for up to 4 days.