Teriyaki Chicken Bowl Recipe

Better than takeout and simple to make, this Teriyaki Chicken Bowl Recipe is delicious! Tender, juicy chicken marinated in a homemade sauce and charbroiled this is an easy dinner and so simple to make!

Next time try the Teriyaki Chicken Kabobs recipe!

Why you'll love this recipe 

Hands down this teriyaki chicken bowl is an easy recipe and one of my favorites. We enjoy this recipe all year long. The homemade sauce is sweet and salty and it's a complete meal in a bowl!

Make the sauce in the morning and add the chicken and by dinner time it's ready to go! It has such amazing flavor.

Serve this simple recipe with white, brown or cauliflower rice and packed with your favorite vegetables for a perfect dinner the whole family will love!

Ingredients

For the exact measurements, please refer to the printable recipe card at the bottom of this post. Don't worry, this is a short shopping list!

• Boneless/skinless white meat chicken, dark meat chicken or chicken tenderloins - use your favorite or what you have on hand.
• Cooked white rice or brown rice if you'd prefer. You can even use cauliflower rice!
• Low-sodium soy sauce is my preference, but you can also use regular.
• Brown sugar - light or dark - either will work, dark brown sugar will have a richer flavor from the molasses.
• Fresh ginger - I've substituted ground ginger, but I really prefer fresh. The flavor of ground ginger can be very overpowering, BUT it will work in a pinch.
• Green onions or cilantro for just a hint of freshness.
• Sesame oil - adds a nutty toasted flavor. There's no substitute for toasted sesame oil, it totally makes this dish!
• Fresh minced garlic - you can use dried minced garlic, but I prefer fresh.
• Optional garnish - sesame seeds or cilantro, just to make it pretty!

Instructions

1. Combine soy sauce and marinade ingredients in a ziplock bag or airtight container. Soy sauce, brown sugar, ginger, onion, garlic & sesame oil for the sauce ingredients.
2. Add the boneless, skinless chicken thighs to the ziplock bag. Place it in a separate pan (just in case the bag springs a leak!) and refrigerate, you can even leave it overnight. (This is simple enough to put together before work in the morning and grill when you get home.) For the best flavor, marinate raw chicken at least an hour, up to 12 hours.
3. When it's time to grill, remove the chicken from the bag shaking off the excess liquid. Discard the liquid.
4. Cook rice and grill the vegetables.
5. Grill the chicken until the thighs are completely cooked thru - about 6-8 minutes per side depending on the size of the meat.
6. Remove from the grill and place on a plate. Cover loosely with foil and allow the meat to rest for 10 minutes. Chop into small bite-sized pieces.
7. Serve the meat over cooked rice with a drizzle with teriyaki sauce. If desired, grill or steam vegetables and serve alongside.

Stovetop/Oven Instructions

1. Preheat your oven to 375 degrees.
2. Start with a grill pan or a large ovenproof skillet on the stovetop. Get it super hot, then add the chicken.
3. Sear it well on side one, flip it and then pop it right into the oven.
4. It will take 10-15 minutes depending upon the cut of chicken.

FAQ

Tips

Assembling the sauce in a ziplock bag. That makes it easy to add the meat when it's time to marinate. Use a large measuring cup to hold the bag upright.

Place the ziplock bag with the chicken in a large bowl and refrigerate. That way in case the bag springs a leak, the bowl will be there to catch it.

Use an instant-read thermometer to check if it's completely cooked - poultry is done when it registers 165 degrees.

Variations

Just about any type of vegetable is great served with this Chicken Teriyaki Bowl Recipe!

• grilled bok choy
• steamed carrots
• steamed broccoli
• steamed green beans
• stir fried snow peas
• sautéed asparagus
• green salad
• steamed sugar snap peas
• bell peppers - red, orange or yellow are the sweetest

Spice up your sauce with black pepper, Sriracha, red pepper flakes or red chili paste for a kick of heat!

Of course! If you don't have an outdoor grill, baking the chicken is the next best thing! Using a large ovenproof skillet brown it on side one and then pop it into the oven.

If you don't want to make your own sauce, purchase traditional teriyaki sauce at the grocery store! That works just as well.

No time to grill chicken? Don't fret. Use rotisserie chicken. Remove the meat from the chicken and toss in homemade teriyaki sauce. It's the next best thing!

Storage

Refrigerate - allow the cooked chicken to cool to room temperature. Place in airtight containers, refrigerate for 3-4 days.

Freezer -  This dish will freeze well. Place leftover chicken in sealed container. Top with a tablespoon soy sauce mixture to keep the chicken moist.

Reheat - allow to thaw overnight in the refrigerator. Reheat in the oven at 300 degrees until chicken is warmed through. About 20 minutes.

Related Recipes

It works for just about any type of protein and I have a ton of great teriyaki dishes on the blog.

• Learn how to make ribs on the grill - tender every time and a real crowd-pleaser too.
• Do you know that sweet sticky Bourbon Chicken you get at the food courts? Mmmm! Well here's the recipe so now you can make it at home, delicious!
• Teriyaki Noodles that are better than take-out! - super easy and packed with flavor.
• Grilled Chili Lime Chicken - the BEST chili lime chicken ever! It's not spicy, just super flavorful!
• This recipe for Lemon Pepper Chicken is just as easy and flavorful as the Teriyaki Chicken Bowl Recipe. The yogurt tenderizes the meat too - YUM!
• Easy to make Egg Roll in a Bowl is a quick 20-minute meal!
• Teriyaki Marinade - great for beef - sirloin, steaks or tri-tip, Pork - tenderloin or chops would be terrific with this sauce.

Serving Suggestions

• Since the grill was already heated rather than making a salad I grilled some baby bok choy. I drizzled them with sesame oil and added a splash of soy sauce.
• Any combination of fresh vegetables would be great and they only take minutes on the grill.
• Keep it simple! Sushi rice, brown or white rice is the perfect compliment to this meal, delicious!
• Broccoli, snow peas, carrots - really any vegetable (even frozen!) would be a great addition to this meal.
• Serve with Egg Roll in a Bowl - it's a great combination!

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If you love this recipe please leave a ⭐⭐⭐⭐⭐ rating! 

4.17 from 6 votes

Teriyaki Chicken Bowl Recipe

Chicken marinated in a homemade teriyaki sauce and grilled to perfection. The marinade makes the best tender and juicy meat. The sauce combines simple ingredients with big flavor!

Print Recipe Pin Recipe SaveSaved!

Cook ModePrevent your screen from going dark

Prep Time15 minutes mins

Cook Time15 minutes mins

resting time10 minutes mins

Total Time30 minutes mins

Course: Lunch or Dinner, Meals in a bowl

Cuisine: Asian

Servings: 4 servings

Calories: 544kcal

Author: Deb Clark

Cost: $10

Ingredients

• ▢ 6-8 boneless skinless chicken
• ▢ 2 cups soy sauce
• ▢ ¾ cup brown sugar
• ▢ 1 inch piece ginger root grated
• ▢ 2 cloves garlic grated
• ▢ ¼ cup sesame seed oil
• ▢ 1 bunch green onions chopped (green and white parts)
• ▢ cooked rice
• ▢ grilled or steamed vegetables

Instructions

• Measure the soy sauce and brown sugar, grate the ginger root and garlic. Place in a large ziploc bag. 
• Chop the onions and add them to the bag, add the sesame oil. Mix well. Scoop out about half a cup and set aside to reserve.
• Next place chicken in the ziplock bag. Refrigerate for at least two hours. You can even leave it overnight. (This is simple enough to put together before work in the morning and grill when you get home.)
• When it's time to grill, remove the chicken from the bag shaking off the excess liquid. Discard the liquid. Grill the chicken until the thighs are completely cooked thru - about 6-8 minutes per side depending on the size of the meat. 
• Remove from the grill and place on a plate. Cover loosely with foil and allow the meat to rest for 10 minutes . Chop into small bite sized pieces.
• While the meat is resting put the reserved sauce in a small pan on the stove. Bring it to a boil, then turn the burner on low and allow to simmer and reduce for ten minutes.
• Serve the meat over cooked rice, drizzle with reduced teriyaki sauce. If desired, grill or steam vegetables and serve alongside.

Notes

To cook the Chicken Teriyaki Bowls indoors - Preheat your oven to 375 degrees.

1. Start with a grill pan or large skillet on the stovetop. Get it super hot, then add the chicken.
2. Sear it well on side one, flip it and then pop it right into the oven.
3. It will take 10-15 minutes depending upon the cut and thickness of the chicken.

 

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Nutrition

Calories: 544kcal | Carbohydrates: 47g | Protein: 48g | Fat: 18g | Saturated Fat: 2g | Cholesterol: 108mg | Sodium: 6688mg | Potassium: 927mg | Fiber: 1g | Sugar: 42g | Vitamin A: 80IU | Vitamin C: 3.1mg | Calcium: 69mg | Iron: 3.7mg