Go Back
- 1 lb (450g) boneless, skinless chicken thighs, diced - 2 tablespoons vegetable oil - 1 red or yellow bell pepper, sliced - 1 cup broccoli florets - 1 medium carrot, thinly sliced - ½ cup low-sodium soy sauce - ¼ cup honey - 2 tablespoons rice vinegar - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon sesame seeds - Cooked rice (white or brown) for serving - Chopped green onions for garnish The chicken thighs give this dish a rich flavor. They stay juicy while cooking. The bell pepper adds a sweet crunch, while broccoli brings a healthy green touch. Carrots not only add color but also sweetness. Low-sodium soy sauce keeps the salt level balanced. Honey helps to caramelize and sweeten the sauce. Rice vinegar adds a slight tang to brighten the dish. Finally, sesame seeds and green onions provide a lovely finish, both visually and in taste. - A large skillet for cooking the chicken and vegetables. - A medium mixing bowl for whisking the teriyaki sauce. - A chef’s knife for chopping the vegetables and meat. - A cutting board to keep your workspace clean and organized. - Measuring spoons for precise ingredient amounts. - A spatula for stirring everything together. These tools make the process smooth and enjoyable, allowing you to focus on creating your easy chicken teriyaki bowls. For the full recipe, check the instructions provided. To start, grab a medium bowl. In this bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Mix until all the ingredients blend well. This sauce is sweet, salty, and full of flavor. Set it aside for later. Now, heat a large skillet over medium-high heat. Add two tablespoons of vegetable oil to the pan. Once the oil is hot, add the diced chicken thighs. Spread the chicken evenly in the skillet. Cook for about 5-7 minutes. Turn the chicken occasionally until it's golden brown and cooked through, reaching 165°F (75°C). This step ensures juicy chicken for your teriyaki bowls. Lower the heat to medium. Pour the teriyaki sauce over the cooked chicken. Let it simmer for about 2-3 minutes, stirring gently. The sauce will thicken and coat the chicken beautifully. Next, add the sliced bell pepper, broccoli florets, and carrot to the pan. Stir everything together. Cook for another 3-4 minutes, until the vegetables are tender but still a bit crunchy. This mix of flavors and textures makes the meal exciting. For the complete recipe, check the Full Recipe link. Enjoy your cooking! To make the best chicken for your teriyaki bowls, use boneless thighs. They stay juicy and tender. Cut them into even pieces. This helps them cook at the same rate. Always preheat your skillet. This will give you a nice sear. Cook the chicken for about 5-7 minutes. Look for a golden brown color. Use a meat thermometer to check for doneness. The chicken should reach 165°F (75°C). This ensures your meal is safe and tasty. A great teriyaki sauce makes all the difference. Start with low-sodium soy sauce. This keeps it from being too salty. Mix it with honey for sweetness. Rice vinegar adds a nice tang. Don't forget the garlic and ginger. They bring rich flavors. Whisk these ingredients well until smooth. Let the sauce simmer. This will help thicken it and blend the flavors. Pour it over the chicken at the right time. Let it coat the chicken well for a tasty finish. A beautiful presentation makes your meal more appealing. Start by adding rice to your bowl. Use a generous scoop as your base. Next, layer the chicken and veggies on top. Make sure to drizzle extra sauce over it. This keeps everything moist and flavorful. For a pop of color, sprinkle sesame seeds on top. Add chopped green onions for freshness. You can also use a colorful plate to enhance the look. Enjoy your bowl with a smile! For the full recipe, check the earlier section. {{image_4}} You can swap chicken for other proteins. Tofu works great for a vegan option. Use firm tofu, diced and cooked until golden. For beef lovers, try thin slices of flank steak. Just cook it to your liking and follow the same sauce steps. Each option brings a new flavor twist. Feel free to mix up the veggies! Snap peas, zucchini, or mushrooms add a nice crunch. You can also use bok choy for a different texture. Use what you love or what you have on hand. This recipe is so flexible, it can adapt to seasons or your fridge. You can play with the teriyaki sauce, too. Add chili paste for heat or pineapple juice for sweetness. If you want a thicker sauce, mix in a little cornstarch slurry while it cooks. Experiment with flavors like orange or sesame oil for a unique touch. Making this dish your own is part of the fun! Check out the Full Recipe for more tips on how to make these variations work. To store your easy chicken teriyaki bowls, let them cool first. Use an airtight container. Place the chicken, veggies, and rice in the container. They will stay fresh in the fridge for up to three days. Keep the sauce separate if possible. This helps prevent the rice from getting soggy. When you are ready to eat, heat the leftovers. You can use a microwave or a skillet. If using a microwave, place the food in a bowl. Cover it with a damp paper towel. Heat for 1-2 minutes or until hot. If you prefer a skillet, add a splash of water. Heat over medium until warmed through. Stir occasionally to ensure even heating. If you want to freeze the teriyaki bowls, do it right away. Place them in freezer-safe bags or containers. Remove as much air as you can to prevent freezer burn. You can freeze the chicken and veggies together. Store cooked rice separately. These bowls can last up to three months in the freezer. When ready to enjoy, thaw in the fridge overnight before reheating. For the full recipe, check out the complete instructions above. Making Easy Chicken Teriyaki Bowls takes about 25 minutes. You will spend 10 minutes prepping the ingredients. Cooking the chicken and veggies takes around 15 minutes. This quick meal is perfect for busy days. Yes, you can make this recipe ahead of time. Prepare the chicken and teriyaki sauce, then store them separately in the fridge. You can also chop the veggies in advance. Just warm everything when you are ready to eat. You can serve Chicken Teriyaki Bowls with many tasty sides. Here are some ideas: - Steamed edamame - Miso soup - Asian slaw - Pickled vegetables - Crispy wontons Feel free to mix and match your sides. Enjoy your meal with a refreshing drink like green tea or lemonade. For the complete dish, check the Full Recipe. This blog post covered easy steps to make Chicken Teriyaki Bowls. We discussed essential ingredients, including their key benefits and tools you need for prep. You learned how to cook the chicken and make the sauce, plus handy tips to perfect the dish. We explored alternatives to chicken, veggie swaps, and ways to customize your teriyaki sauce. Finally, we reviewed storage methods and answered common questions. I hope you enjoy creating your own tasty bowls. Happy cooking!

- Easy Chicken Teriyaki Bowls

Get ready to savor the flavors of Teriyaki Chicken Delight Bowls! This delicious and easy recipe combines tender chicken thighs, vibrant veggies like bell peppers and broccoli, and a homemade teriyaki sauce that elevates it all. Perfect over a bed of rice, these bowls are not only quick to prepare but also packed with flavor. Click through to discover the complete recipe and bring this delightful dish to your dinner table tonight!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, diced

2 tablespoons vegetable oil

1 red or yellow bell pepper, sliced

1 cup broccoli florets

1 medium carrot, thinly sliced

½ cup low-sodium soy sauce

¼ cup honey

2 tablespoons rice vinegar

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon sesame seeds

Cooked rice (white or brown) for serving

Chopped green onions for garnish

Instructions
 

Prepare the Teriyaki Sauce: In a medium mixing bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger. Stir until well combined and set aside.

    Cook the Chicken: In a large skillet, heat the vegetable oil over medium-high heat. Once hot, add the diced chicken thighs and spread them out evenly. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown and cooked through, with an internal temperature of 165°F (75°C).

      Add Teriyaki Sauce: Reduce the heat to medium, then pour the prepared teriyaki sauce over the cooked chicken. Allow it to simmer for 2-3 minutes, stirring gently, until the sauce thickens slightly and beautifully coats the chicken.

        Incorporate Vegetables: Add the sliced bell pepper, broccoli florets, and carrot to the pan. Stir everything together and continue to cook for another 3-4 minutes, or until the vegetables are tender yet maintain a bit of crunch.

          Assemble the Bowls: To serve, place a generous scoop of cooked rice at the bottom of each bowl.

            Add Chicken and Vegetables: Spoon the teriyaki chicken and vegetable mixture over the rice, making sure to drizzle any extra sauce from the pan generously over the top.

              Garnish: Finish by sprinkling sesame seeds over each bowl and adding a handful of chopped green onions for a burst of flavor and color.

                - Serving Suggestions: Enjoy these delightful bowls warm, and feel free to add extra toppings like crushed red pepper flakes for spice, or substitute the vegetables based on seasonal availability.

                  Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4