Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Quick Ingredients

1 1/2 lb boneless skinless chicken thighs or breasts, cut in bite-size pieces
2 cups uncooked white rice (jasmine or short-grain), plus water
2 cups small broccoli florets
1 large carrot, thinly sliced
1 cup sugar snap peas or shelled edamame
2 tbsp neutral oil (canola, avocado, etc.)
1/2 cup low-sodium soy sauce
1/4 cup water (for the sauce) + 2 tbsp water (for slurry)
1/4 cup mirin (or sweet rice wine)
2 tbsp brown sugar, packed
1 tbsp rice vinegar
2 tsp toasted sesame oil
2 cloves garlic, minced
2 tsp fresh grated ginger
2 tbsp cornstarch
2 green onions, thinly sliced
1–2 tsp toasted sesame seeds, for garnish

Do This

1. Cook 2 cups rice according to package directions; keep warm.
2. Whisk soy sauce, 1/4 cup water, mirin, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a bowl; set aside. Mix cornstarch with 2 tbsp water in another small bowl.
3. Prep chicken into bite-size pieces; season lightly with salt and pepper.
4. Steam broccoli, carrot, and snap peas/edamame in a steamer or covered pan with a splash of water until crisp-tender, 4–6 minutes.
5. Sauté or grill chicken in 2 tbsp oil over medium-high heat until browned and cooked through, about 6–8 minutes.
6. Pour teriyaki mixture into pan with chicken, bring to a simmer, stir in cornstarch slurry, and cook until thick and glossy, 2–3 minutes. Serve chicken and sauce over rice with veggies, garnished with green onions and sesame seeds.

Why You’ll Love This Recipe

All-in-one bowl: tender teriyaki chicken, fluffy rice, and colorful veggies in every bite.
Better than takeout: thick, glossy homemade teriyaki sauce with no mystery ingredients.
Flexible cooking: grill or sauté the chicken, and swap in your favorite vegetables.
Meal-prep friendly: keeps well and reheats beautifully for lunches and quick dinners.

Grocery List

Produce: Garlic, fresh ginger, 1 large carrot, broccoli florets, sugar snap peas or shelled edamame, green onions.
Dairy: None required (this recipe is naturally dairy-free).
Pantry: Boneless skinless chicken thighs or breasts, white rice, low-sodium soy sauce, brown sugar, mirin, rice vinegar, toasted sesame oil, cornstarch, neutral cooking oil, sesame seeds, salt, black pepper.

Full Ingredients

For the Chicken

1 1/2 lb boneless skinless chicken thighs or breasts, cut into 1-inch bite-size pieces
1/2 tsp fine salt (use a light hand if your soy sauce is not low-sodium)
1/4 tsp freshly ground black pepper
2 tbsp neutral oil (canola, vegetable, or avocado), plus more for grilling if needed

For the Teriyaki Sauce

1/2 cup low-sodium soy sauce
1/4 cup water
1/4 cup mirin (sweet rice wine; or use 3 tbsp mirin + 1 tbsp water if you prefer it less sweet)
2 tbsp packed brown sugar
1 tbsp rice vinegar
2 tsp toasted sesame oil
2 cloves garlic, minced (about 2 tsp)
2 tsp fresh grated ginger
2 tbsp cornstarch
2 tbsp cold water (for the cornstarch slurry)

For the Rice

2 cups uncooked white rice (jasmine or short-grain sushi rice both work well)
Water, as needed per package directions
Pinch of salt (optional)

For the Veggies & Serving

2 cups small broccoli florets
1 large carrot, peeled and thinly sliced on a diagonal
1 cup sugar snap peas or shelled edamame (fresh or frozen)
2 green onions, thinly sliced
1–2 tsp toasted sesame seeds (white, black, or a mix)
Extra soy sauce, to taste (optional)
Red pepper flakes or sriracha, for serving (optional, for heat)

Step-by-Step Instructions

Step 1: Cook the Rice

Rinse the rice under cold water in a fine-mesh strainer until the water runs mostly clear. This helps the rice cook up fluffy instead of gummy. Add the rinsed rice and the amount of water specified on your rice package (usually about 2 1/2 cups water for 2 cups jasmine rice) to a pot or rice cooker. Add a pinch of salt if you like.

If using a rice cooker, cook according to the appliance instructions. If using a pot, bring to a boil over medium-high heat, then reduce the heat to low, cover tightly with a lid, and simmer for 15–18 minutes, or until the water is absorbed and the rice is tender. Turn off the heat and let the rice sit, covered, for 5–10 minutes to steam. Fluff with a fork just before serving.

Step 2: Prep the Teriyaki Sauce

While the rice cooks, make the sauce. In a medium bowl or measuring jug, whisk together the soy sauce, 1/4 cup water, mirin, brown sugar, rice vinegar, toasted sesame oil, minced garlic, and grated ginger until the sugar dissolves. Set this mixture near the stove; this is your teriyaki base.

In a separate small bowl, stir the cornstarch and 2 tbsp cold water until completely smooth with no lumps. This is your thickening slurry. Keep it aside for later; do not mix it directly into the teriyaki base yet.

Step 3: Prep the Chicken and Veggies

Cut the chicken into roughly 1-inch bite-size pieces, trimming any large pockets of fat. Pat the pieces dry with paper towels so they sear nicely, then season lightly with the salt and black pepper. Set the chicken aside.

Prepare the vegetables: cut the broccoli into small florets, peel and slice the carrot on a diagonal into thin coins, and if using sugar snap peas, trim the ends and remove any tough strings. If using frozen shelled edamame, run under warm water for a minute to thaw slightly, then drain well.

Step 4: Steam the Vegetables

Fill a pot with about 1–2 inches of water and fit it with a steamer basket. Bring the water to a simmer over medium heat. Add the broccoli, carrot, and snap peas or edamame to the basket, cover, and steam until just tender but still bright in color, 4–6 minutes. The broccoli should be crisp-tender, not mushy.

If you do not have a steamer, add the vegetables to a large skillet with 2–3 tbsp water and a pinch of salt. Cover with a lid and cook over medium heat for 4–6 minutes, stirring once or twice, until crisp-tender and the water has mostly evaporated. Transfer the cooked vegetables to a bowl, cover loosely to keep warm, and set aside.

Step 5: Cook the Chicken (Sauté or Grill)

To sauté: Heat 2 tbsp neutral oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the chicken in a single layer, working in two batches if necessary to avoid crowding. Cook, undisturbed, for 3–4 minutes until the bottoms are nicely browned. Flip and cook another 3–4 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center (165°F internal temperature). If cooking in batches, transfer the first batch to a plate while you cook the second, then return all cooked chicken to the pan.

To grill: Preheat a grill or grill pan to medium-high heat. Lightly oil the grates. Thread the chicken pieces onto skewers or place a grill basket on the grill. Grill, turning every 2–3 minutes, until nicely charred in spots and cooked through, about 8–10 minutes total. Transfer the cooked chicken to a large skillet or saucepan so you can glaze it with the sauce in the next step.

Step 6: Add the Teriyaki Sauce and Thicken

With the chicken in the skillet (off the grill if you used that method), turn the heat to medium. Give the prepared teriyaki base a quick stir and pour it over the chicken. Stir to coat and bring the mixture to a gentle simmer.

Stir the cornstarch slurry again (it may have settled), then slowly drizzle it into the simmering sauce while stirring constantly. Continue to cook, stirring frequently, until the sauce thickens and turns glossy, about 2–3 minutes. It should be thick enough to coat the back of a spoon and cling to the chicken pieces. If it gets too thick, add a tablespoon or two of water to loosen it. Taste and adjust with a splash more soy sauce (for saltiness) or a pinch of sugar (for sweetness), if needed.

Step 7: Assemble the Bowls and Serve

Fluff the warm rice with a fork and divide it evenly among 4 bowls. Arrange the steamed vegetables on one side of each bowl. Spoon the teriyaki chicken and plenty of the thick sauce over the rice, letting some of the sauce run into the vegetables.

Sprinkle each bowl with sliced green onions and toasted sesame seeds. Add a pinch of red pepper flakes or a drizzle of sriracha if you like some heat. Serve immediately while everything is hot and glossy. Enjoy your homemade chicken teriyaki bowls right away, or let them cool slightly before packing into meal-prep containers.

Pro Tips

Go easy on the salt: Soy sauce is naturally salty, so season the chicken lightly at the start. You can always add an extra splash of soy sauce at the end if needed.
Use thighs for juiciness: Chicken thighs are more forgiving and stay tender and juicy, especially if you grill them. Breasts work too, but watch the cooking time closely.
Control the sauce thickness: The sauce thickens quickly once the cornstarch slurry is added. If it seems too thin, simmer for another minute. If it is too thick, whisk in a tablespoon or two of water.
Prep ahead for busy nights: Chop the veggies and chicken and make the sauce mixture up to 24 hours in advance. Store them separately in the fridge so dinner comes together quickly.
Do not overcrowd the pan: When sautéing, cook the chicken in batches if necessary so it browns instead of steaming. Browning = better flavor and more caramelization under the sauce.

Variations

Spicy Teriyaki Bowl: Add 1–2 tsp sriracha or chili garlic sauce to the teriyaki base before cooking, and finish the bowls with extra red pepper flakes for a gentle kick.
Pineapple Teriyaki: Stir 1/2 cup small pineapple chunks (fresh or well-drained canned) into the pan when you add the teriyaki base. The sweetness and acidity pair beautifully with the savory chicken.
Vegetarian / Tofu Version: Swap the chicken for 16 oz extra-firm tofu, pressed and cubed. Pan-fry the tofu in oil until golden and crispy on all sides, then proceed with the recipe using the same sauce and veggies.

Storage & Make-Ahead

Store leftover chicken teriyaki bowls in airtight containers in the refrigerator for up to 3–4 days. For best results, keep the components somewhat separate in the container (rice on the bottom, veggies and chicken on top) so the textures hold up better. Reheat gently in the microwave until hot, adding a splash of water to the rice if it seems dry. You can also reheat the chicken and sauce in a covered skillet over low heat, stirring occasionally.

For longer storage, you can freeze portions of rice and chicken (without the delicate veggies) for up to 2 months. Thaw overnight in the fridge, then reheat and add freshly steamed vegetables. The teriyaki sauce may thicken slightly in the fridge; loosen it with a spoonful of water while reheating if needed.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe, including rice and vegetables): about 680 calories; 38 g protein; 92 g carbohydrates; 15 g fat; 3.5 g saturated fat; 3–4 g fiber; 18–22 g sugar; 1,450–1,650 mg sodium (will vary with brand of soy sauce and whether it is low-sodium). These numbers are estimates and will change based on exact ingredients and portion sizes.

Chicken Teriyaki Bowls with Rice and Steamed Veggies