This Teriyaki Chicken Bowl recipe is the perfect quick and easy weeknight meal. Tender juicy chicken on top of a bed of rice with snow peas, carrots, and a homemade teriyaki sauce. It's the perfect meal!
For more Asian inspired recipes, try my Crispy Chilli Beef and Healthy Orange Sesame Chicken!
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I truly love easy dinner recipes that I can keep in my back pocket for busy weeknights. This teriyaki chicken bowl recipe is such a delicious meal and the whole family LOVES them.
I did a little something different with this recipe - I fried the chicken prior to topping it with the sauce and let me tell you - it's a game changer.
Adding that crispy chicken on top of some white rice and What's awesome about this recipe is that you can really customize it to your liking. Add your favorite veggies, extra sauce, use up those frozen vegetables that have been sitting in the fridge - do whatever you like you. The options are endless!
Bookmark this recipe and add it to your weeknight dinner rotation - the whole family will LOVE it.
What You'll Love this Recipe
- Simple ingredients! These chicken teriyaki bowls are a great option if you don't feel like heading to the grocery store, It's made with pantry staples and your own homemade teriyaki sauce.
- Make it your own! Great way to get more veggies! Add in whatever veggies you have on hand - bell pepper, edamame beans, broccoli, carrots, and/or snow peas!
- Quick and easy! This recipe is the perfect meal prep, a quick lunch, and easy dinners. Make a big batch on Sunday and enjoy throughout the week!
What You'll Need
- Boneless Skinless Chicken Breast - chicken breasts are ideal for this recipe because of their size.We'll be butterflying the chicken, breading it, and then frying. You can also use organic chicken thighs or even tenderloins.
- Fresh Vegetables - I used snow peas, carrots, bean sprouts, however, you can use whatever fresh veggies you prefer.
- Jasmine Rice - Jasmine rice is my favorite kind of rice but you can use brown rice, basmati rice, or even cauliflower rice for an extra serving of veggies!
- Green onions - for garnish of course.
Teriyaki Sauce
- Soy Sauce
- Honey or Brown Sugar
- Rice Vinegar
- Sesame Oil
- Fresh Ginger (you can use ground ginger if you dont have fresh ginger)
- Garlic
- Cornstarch
*Of note, you can use a store-bought teriyaki sauce if you prefer!
Quick Tips
- If you don't want to fry the chicken, simply cut the chicken into chunks and cook in the pan until browned and add the sauce.
- Be sure to cook the teriyaki sauce over low heat. The sugars caramelized quickly and the sauce thickens quickly so be sure not to burn the sauce. Whisk constantly!
How to make Teriyaki Chicken Bowls
- Preheat the oil - Add ½ cup oil to a large skillet over medium low heat.
- Begin making rice according to package instructions if not using leftover rice.
- Start by making the chicken. Butterfly the chicken and season with garlic powder, salt, and pepper. Add flour to one bowl, beaten eggs to another bowl, and panko breadcrumbs in a third bowl.
- Dip the chicken in the flour, then the eggs, then in the breadcrumbs.
- Increase the heat to medium heat and place the chicken into the oil and cook for 4-5 minutes on each side, until golden brown. Remove chicken from the skillet and place on a paper towel or wire rack to cool.
- Remove leftover oil from the pan and add a drizzle of olive oil. Stir fry veggies of choice for 5-6 minutes.
- Make the sauce - combine soy sauce, hony, rice vinegar, sesame oil, ginger, garlic, an cornstarch in a small bowl. Add to a sauce pan and whisk constantly. Cook on low heat for 2-3 minutes, until the sauce has thickened. If sauce becomes too thick, whisk in a ½ cup of water.
- Add rice to a bowl and top with veggies and chicken. Pour teriyaki sauce on top and garnish with green onions and red pepper flakes (optional).
Recipe FAQs
This chicken teriyaki bowl contains 640 calories.
Stir fried veggies, rice, pineapples, edamame, bell peppers, sesame seeds, bean sprouts, and snow peas are all great sides to serve with teriyaki chicken.
More Chicken Recipes!
- Sheet Pan Cashew Chicken
- Butter Chicken
- Creamy Mushroom Chicken
- Smoked Chicken Thighs
- Chicken Enchiladas
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Chicken Teriyaki Rice Bowls
Equipment
- Skillet
- Saucepan
Ingredients
- ½ cup Vegetable Oil
- 3 Boneless Skinless Chicken Breasts
- 2 tsps Garlic Powder
- Salt and Pepper (to taste)
- 1 cup Flour
- 2 Large Eggs
- 1 cup Panko Breadcrumbs
- 2 cups Jasmine Rice (cooked)
- 5 Carrots (sliced)
- 1 cup Snow Peas
Teriyaki Sauce
- ¼ cup Soy Sauce
- 2 tbsps Honey or Brown Sugar
- 1 tbsp Rice Vinegar
- 1 tsp Sesame Oil
- Thumb Fresh Ginger (minced)
- 2 cloves Garlic (minced)
- 1 tbsp Cornstarch
- ¼ cup Water
Directions
- Preheat the oil - Add ½ cup oil to a large skillet over medium low heat.Begin making rice according to package instructions if not using leftover rice.
- Start by making the chicken. Butterfly the chicken and season with garlic powder, salt, and pepper. Add flour to one bowl, beaten eggs to another bowl, and panko breadcrumbs in a third bowl.
- Dip the chicken in the flour, then the eggs, then in the breadcrumbs.Increase the heat to medium heat and place the chicken into the oil and cook for 4-5 minutes on each side, until golden brown. Remove chicken from the skillet and place on a paper towel or wire rack to cool.
- Remove leftover oil from the pan and add a drizzle of olive oil. Stir fry veggies of choice for 5-6 minutes.Make the sauce - combine soy sauce, honey, rice vinegar, sesame oil, ginger, garlic, an cornstarch in a small bowl. Add to a sauce pan and whisk constantly. Cook on low heat for 2-3 minutes, until the sauce has thickened. If sauce becomes too thick, whisk in a ¼ cup of water.
- Add rice to a bowl and top with veggies and chicken. Pour teriyaki sauce on top and garnish with green onions and red pepper flakes (optional).
Notes
- If you don't want to fry the chicken, simply cut the chicken into chunks and cook in the pan until browned and add the sauce.
- Be sure to cook the teriyaki sauce over low heat. The sugars caramelized quickly and the sauce thickens quickly so be sure not to burn the sauce. Whisk constantly!
Sauce was way too salty and the breading fell off the chicken.
Sorry to hear that!