Teriyaki Chicken Bowl – 💯 times better than
Teriyaki Chicken Bowl Ingredients
- boneless/skinless white or dark meat chicken – use your favorite or what you have on hand
- cooked rice – white, brown or cauliflower rice
- low sodium soy sauce is my preference, but you can also use regular
- brown sugar – light or dark – either are delicious
- fresh grated ginger
- green onions or cilantro for just a hint of freshness
- sesame oil – adds a nutty toasted flavor
- fresh minced garlic
How do you make teriyaki sauce?
I prefer assembling the sauce in a ziplock bag. That makes it easy to add the meat when it’s time to marinade.
- Measure the soy sauce and brown sugar and place in a large ziploc bag.
- Grate the ginger and garlic.
- Chop onions and add them to the bag.
- Add the sesame oil.
- Mix well and that’s it!
Steps to make the bowl
- Combine the marinade ingredients. Soy sauce, brown sugar, ginger, onion, garlic & sesame oil.
- Add the chicken. Refrigerate for 2-3 hours or overnight – even better!
- The next day or that evening, grill the chicken.
- I saved out a bit of the marinade (before adding the chicken) and simmered it until it had reduced and thickened.
- Then drizzle the sauce over the chicken before serving.
- Cook rice and grill the vegetables. Just look how wonderful this meal is!
What vegetables are good with teriyaki chicken?
- grilled bok choy
- steamed carrots
- steamed broccoli
- stir fried snow peas
- sautéed asparagus
- green salad
How many calories are in a teriyaki chicken bowl?
The chicken thighs with the marinade have just over 400 calories each. Using chicken breast will lessen the calories but in my opinion, you lose a lot of flavor. I’m a big fan of thighs – but use your favorite cut.
Can I use frozen vegetables?
Absolutely! Frozen broccoli or cauliflower would be delicious with this meal. Keep it simple.
Can I bake the chicken?
Of course! If you don’t have an outdoor grill baking the chicken is the next best thing.
Preheat your oven to 375 degrees. Start with a grill pan on the stovetop. Get it super hot, then add the chicken. Sear it well on side one, flip it and then pop it right into the oven. It will take 10-15 minutes depending upon the cut of chicken.
Use an instant read thermometer – poultry is done when it registers 165 degrees.
More teriyaki recipes from the blog
It works for just about any type of protein and I have a ton of great teriyaki dishes on the blog.
- Teriyaki Chicken Kabobs – these are really my favorite, I’m such a fan of skewers! They are a real crowd pleaser too.
- Teriyaki Noodles that are better than take-out! – super easy and packed with flavor.
- Teriyaki Marinade – great for beef – sirloin, steaks or tri-tip, Pork – tenderloin or chops would be terrific with this sauce.
How do you make chicken teriyaki?
- Assemble the marinade.
- Add the boneless, skinless chicken thighs to the bag 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.)
- 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
- Serve the meat over cooked rice, drizzle with teriyaki sauce. If desired, grill or steam vegetables and serve alongside.
Chicken thighs, teriyaki sauce, rice. Pretty simple huh?
Teriyaki is actually a Japanese method of cooking in which food is marinated and then broiled or grilled.
Since the grill was already heated rather than making a salad I grilled some baby
Steamed broccoli, snow peas, carrots – really any vegetable (even frozen!) would be a great addition to this meal.
One of our favorite restaurant meals
When Dan and I were dating he would drive up from Fresno to Sacramento Friday nights and stay until Sunday. Often times before he would leave we’d go out to lunch.
One of our favorite spots was I ❤️ Teriyaki, a small restaurant in Mather. They grill mounds of chicken and it’s served over rice with a small side salad.
I still have family in Sacramento and Dan is often in the area for business. We stop and dine here whenever we have the chance.
I’ve even been known to toss a cooler in the car. That way we can enjoy a meal from this restaurant, even when we’re on the road!
It never occurred to me to make it at home!!
Now we can have one of our favorite meals at home! And YOU can too! It’s easy. Super delicious and a perfect weeknight meal!
More of my favorite grilling recipes!
- Grilled Chili Lime Chicken – the BEST chili lime chicken ever!
- Lemon Pepper Chicken – get your grill on with this fantastic marinade!
- Easy Chicken Kabobs – always delicious on the grill!
- Bourbon Chicken – Crunchy, creamy, sweet – YUM!!
What is your favorite restaurant meal you make at home?
If you post a photo, please tag me! I’d love to see your pictures! You can tag me with #bowlmeover or if you’re on Instagram use @bowl_me_over I can’t wait to see how yummy this turned out for you!
I would love it if you gave this recipe 🌟🌟🌟🌟🌟 stars!!
Teriyaki Chicken Bowl
- 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
- 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 add the chicken to 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 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.
- Start with a grill pan on the stovetop. Get it super hot, then add the chicken.
- Sear it well on side one, flip it and then pop it right into the oven.
- It will take 10-15 minutes depending upon the cut and thickness of the chicken.