Name: Chicken Teriyaki Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 600 g boneless (skinless chicken thighs, cut into 2.5cm (1-inch) pieces); 1 tbsp vegetable oil; 1 tbsp cornflour; 1/2 tsp salt; 1/4 tsp black pepper; 120 ml soy sauce (low sodium is fine); 60 ml mirin; 30 ml sake (or water if you prefer); 2 tbsp brown sugar; 1 tbsp fresh ginger (finely grated); 2 cloves garlic (minced); 1 tsp cornflour mixed with 1 tbsp cold water (cornflour slurry); 500 g cooked Japanese short-grain rice (or rice of your choice); 200 g broccoli florets (steamed or blanched); 1 large carrot (julienned or spiralised); Spring onions (thinly sliced, for garnish); Toasted sesame seeds (for garnish)

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There are some meals that just hit the spot every single time, and for me, a homemade Chicken Teriyaki Bowl is right at the top of that list. It’s that perfect balance of savoury, sweet, and satisfying that I often crave after a long day. We’re not talking about a takeaway tub here, but a vibrant bowl you can put together in your own kitchen, filled with tender, glazed chicken, fluffy rice, and crisp vegetables. The magic is in the sauce – a glossy, rich teriyaki glaze that coats every piece of chicken and seeps beautifully into the rice below.

This is my go-to recipe when I need something that feels a little bit special but comes together without a fuss. It’s a dish that always gets compliments, with its deeply savoury flavour from good quality soy sauce and a hint of sweetness that isn’t overpowering. The word Teriyaki itself refers to the cooking method in Japanese cuisine—’teri’ means lustre (from the sauce) and ‘yaki’ means to grill or broil. While we’re pan-frying here, we are absolutely achieving that signature, irresistible gloss.

This chicken teriyaki bowl recipe is ideal for anyone looking for a wholesome and deeply flavourful weeknight dinner. It’s nourishing, customisable, and the process of watching the sauce thicken into a beautiful glaze is one of the most satisfying moments in cooking. It’s the kind of meal that makes you feel good, both while you’re making it and, most importantly, while you’re eating it. If you enjoy wholesome bowl meals, you might also like my recipe for Stuffed Peppers With Rice.

Recipe Overview

This recipe guides you through creating a complete teriyaki chicken bowl from scratch, starting with a simple yet authentic-tasting teriyaki sauce. You’ll pan-fry chicken thighs until they are golden and cooked through, then coat them in the bubbling, thickened sauce until they are lacquered and shiny. Served over a bed of steamed rice with your favourite vegetables, it’s a complete meal in one. I’ve found that using chicken thighs is non-negotiable for me; they stay so much more tender and juicy than breast meat and their flavour holds up beautifully against the strong sauce.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people
Difficulty: Easy

Why You’ll Love This Chicken Teriyaki Bowl Recipe

Genuine Flavour: The homemade sauce is the star. It combines the umami depth of soy sauce with the subtle sweetness of mirin and a touch of sharpness from fresh ginger and garlic. It creates a truly rich and complex glaze that you just can’t get from a bottle.
Ready in Under 40 Minutes: This entire meal, from chopping the chicken to garnishing the bowl, comes together in about 35 minutes. It’s a fantastic option for a satisfying weeknight dinner.
Flexible Recipe: This bowl is wonderfully adaptable. You can swap the chicken for salmon or firm tofu. Feel free to use any vegetables you have on hand – mangetout, edamame beans, or bell peppers are all great additions.
Great for Meal Prep: The components can be prepared ahead of time, making assembly even quicker. The sauce keeps well, and you can cook a big batch of rice to use throughout the week.
Family Tested: This recipe is a huge hit in my house. Everyone seems to love the sticky, glazed chicken, and it’s a brilliant way to get a good portion of protein and vegetables into one delicious meal.

Chicken Teriyaki Bowl Recipe

⏱️ 20 min prep • 🍳 25 min cook • 👥 4 servings

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Ingredients You’ll Need

For the best results, try to get good quality ingredients, especially for the sauce. I always use Kikkoman soy sauce as I find its flavour perfectly balanced. A good Japanese short-grain rice also makes a big difference to the final texture of the bowl.

For the Chicken:
600g boneless, skinless chicken thighs, cut into 2.5cm (1-inch) pieces
1 tbsp vegetable oil
1 tbsp cornflour
1/2 tsp salt
1/4 tsp black pepper
For the Teriyaki Sauce:
120ml soy sauce (low sodium is fine)
60ml mirin
30ml sake (or water if you prefer)
2 tbsp brown sugar
1 tbsp fresh ginger, finely grated
2 cloves garlic, minced
1 tsp cornflour mixed with 1 tbsp cold water (cornflour slurry)
For the Bowl Assembly:
500g cooked Japanese short-grain rice (or rice of your choice)
200g broccoli florets, steamed or blanched
1 large carrot, julienned or spiralised
Spring onions, thinly sliced, for garnish
Toasted sesame seeds, for garnish

Ashley’s Tip: Don’t skip the mirin! It’s a sweet Japanese rice wine that is essential for an authentic-tasting teriyaki sauce. It provides a unique sweetness and glossy finish that sugar alone can’t replicate. You can find it in the world food aisle of most large supermarkets.

How to Make Chicken Teriyaki Bowl Recipe

The process is straightforward. We’ll start by making the sauce, then cook the chicken until golden, and finally combine everything in the pan to create that amazing glaze. Have your rice and vegetables ready to go for quick assembly.

Prepare the Chicken: In a medium bowl, toss the chicken thigh pieces with 1 tbsp cornflour, salt, and pepper until evenly coated. The cornflour will help create a slightly crisp exterior and also helps the sauce cling to the chicken.
Make the Teriyaki Sauce: In a separate small bowl or jug, whisk together the soy sauce, mirin, sake (or water), brown sugar, grated ginger, and minced garlic. Set this aside for now.
Cook the Chicken: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully add the coated chicken pieces in a single layer. Be sure not to overcrowd the pan; cook in batches if necessary.
Sear Until Golden: Cook the chicken for 4-5 minutes on one side without moving it. What works best for me is letting it develop a deep golden-brown crust. This searing step adds a huge amount of flavour. Flip the pieces and cook for another 3-4 minutes, until cooked through.
Add the Sauce: Turn the heat down to medium-low. Pour the prepared teriyaki sauce mixture into the pan with the chicken. Let it bubble gently, stirring to coat all the chicken pieces.
Thicken the Glaze: Cook for 2-3 minutes, allowing the sauce to reduce slightly. Now, give your cornflour slurry a quick re-stir and pour it into the pan. Continue to cook for another 1-2 minutes, stirring constantly, until the sauce thickens to a glossy glaze that beautifully coats the chicken.
Assemble the Bowls: Divide the cooked rice among four bowls. Top with the glazed teriyaki chicken, placing it alongside the steamed broccoli and julienned carrots.
Garnish and Serve: Sprinkle generously with sliced spring onions and toasted sesame seeds. Serve immediately while the chicken is hot and the sauce is glistening.

Tips From My Kitchen

Temperature Control: When you add the sauce to the hot pan, make sure you’ve reduced the heat. The sugar in the mirin and brown sugar can burn quickly over high heat, which would make the sauce taste bitter. A gentle simmer is all you need to thicken it perfectly.
The Secret Step: I learned that for an extra silky, glossy finish, you can stir in a small knob of unsalted butter (about 1 tsp) right at the end after you’ve turned off the heat. It emulsifies into the sauce and gives it a wonderful richness.
Make-Ahead: The teriyaki sauce can be made up to 3 days in advance and stored in an airtight jar in the fridge. You can also chop the chicken and vegetables a day ahead to make dinner time even quicker.
Storage: Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a pan or microwave. The sauce may thicken further upon cooling, but will loosen up when warmed.

Equipment You’ll Need

You don’t need any special equipment for this recipe, just some basic kitchen staples.

Large frying pan or skillet (non-stick works well here)
Sharp knife and cutting board
Mixing bowls
Whisk
Wooden spoon or spatula

Delicious Variations to Try

Once you’ve mastered the basic recipe, it’s fun to experiment. This teriyaki chicken bowl is a great canvas for customisation.

Spicy Version: Add 1-2 teaspoons of sriracha or a pinch of red pepper flakes to the sauce mixture for a welcome kick of heat.
Vegetarian/Vegan Option: This recipe works wonderfully with firm tofu. Press the tofu well to remove excess water, cube it, coat in cornflour, and pan-fry until golden and crisp before adding the sauce. Ensure you use a vegan-friendly sugar.
Different Protein: Try this glaze with salmon fillets for a delicious alternative. Pan-sear the salmon, then pour the sauce over to glaze in the final minutes of cooking. If you’re looking for another salmon idea, my Salmon Cakes Canned Salmon Recipe is also a favourite.

What to Serve With Your Chicken Teriyaki Bowl

This is a complete meal in a bowl, but a few small additions can elevate it even further.

Quick-Pickled Cucumber: Thinly slice a cucumber and toss it with a splash of rice vinegar, a pinch of sugar, and a pinch of salt. Let it sit for 15 minutes for a refreshing, acidic side that cuts through the richness of the sauce.
Miso Soup: A small bowl of classic miso soup served alongside makes the meal feel even more authentic and comforting.
Drink Pairing: A crisp Japanese lager like Asahi or Sapporo is a classic pairing. For a non-alcoholic option, a cold-brewed sencha green tea works beautifully.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely. The best way to meal prep this is to make the sauce and store it in the fridge. Cook the rice and prepare the vegetables. Then, when you’re ready to eat, all you need to do is cook the chicken and glaze it, which takes less than 15 minutes. It’s a great strategy for busy weeknights.

How do I get my teriyaki sauce to thicken properly?

The key is the cornflour slurry. Make sure you mix the cornflour with cold water until it’s completely smooth before adding it to the pan. If you add cornflour directly to the hot sauce, it will clump. The sauce should be simmering gently when you stir the slurry in. It will thicken up almost instantly, so keep stirring for a minute to cook out the starchy taste.

How do I store leftovers?

It’s best to store the chicken, rice, and vegetables in separate airtight containers in the refrigerator. They will keep well for up to 3 days. Reheat the chicken gently on the stovetop with a splash of water to loosen the sauce, or in the microwave.

Can I use honey or maple syrup instead of brown sugar?

Yes, you can substitute honey or maple syrup for the brown sugar. They will add a slightly different flavour profile. I’d recommend starting with a little less (perhaps 1.5 tablespoons) and tasting, as they can be sweeter than brown sugar. Honey in particular will also help the sauce become wonderfully sticky.

Is chicken thigh or breast better for teriyaki?

I personally always use chicken thighs for this recipe. They have a higher fat content, which means they stay incredibly moist and tender, and their richer flavour stands up well to the strong sauce. Chicken breast will work, but it can dry out more easily. If you use breast, be very careful not to overcook it. Regardless of the cut, always ensure your chicken is cooked through to a safe internal temperature, as advised by the Food Standards Agency.

Chicken Teriyaki Bowl

A delicious and easy-to-make dish featuring tender chicken pieces coated in a sweet and savory homemade teriyaki glaze, served over fluffy rice with crisp vegetables.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 4 servings

Course: Main Course

Cuisine: Japanese

Calories: 530

Ingredients Method Notes

Ingredients

For the Chicken

600 g boneless skinless chicken thighs, cut into 2.5cm (1-inch) pieces
1 tbsp vegetable oil
1 tbsp cornflour
1/2 tsp salt
1/4 tsp black pepper

For the Teriyaki Sauce

120 ml soy sauce low sodium is fine
60 ml mirin
30 ml sake or water if you prefer
2 tbsp brown sugar
1 tbsp fresh ginger finely grated
2 cloves garlic minced
1 tsp cornflour mixed with 1 tbsp cold water cornflour slurry

For the Bowl Assembly

500 g cooked Japanese short-grain rice or rice of your choice
200 g broccoli florets steamed or blanched
1 large carrot julienned or spiralised
Spring onions thinly sliced, for garnish
Toasted sesame seeds for garnish

Method

Prepare the Chicken: In a medium bowl, toss the chicken thigh pieces with 1 tbsp cornflour, salt, and pepper until evenly coated. The cornflour will help create a slightly crisp exterior and also helps the sauce cling to the chicken.
Make the Teriyaki Sauce: In a separate small bowl or jug, whisk together the soy sauce, mirin, sake (or water), brown sugar, grated ginger, and minced garlic. Set this aside for now.
Cook the Chicken: Heat the vegetable oil in a large frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully add the coated chicken pieces in a single layer. Be sure not to overcrowd the pan; cook in batches if necessary.
Sear Until Golden: Cook the chicken for 4-5 minutes on one side without moving it. What works best for me is letting it develop a deep golden-brown crust. This searing step adds a huge amount of flavour. Flip the pieces and cook for another 3-4 minutes, until cooked through.
Add the Sauce: Turn the heat down to medium-low. Pour the prepared teriyaki sauce mixture into the pan with the chicken. Let it bubble gently, stirring to coat all the chicken pieces.
Thicken the Glaze: Cook for 2-3 minutes, allowing the sauce to reduce slightly. Now, give your cornflour slurry a quick re-stir and pour it into the pan. Continue to cook for another 1-2 minutes, stirring constantly, until the sauce thickens to a glossy glaze that beautifully coats the chicken.
Assemble the Bowls: Divide the cooked rice among four bowls. Top with the glazed teriyaki chicken, placing it alongside the steamed broccoli and julienned carrots.
Garnish and Serve: Sprinkle generously with sliced spring onions and toasted sesame seeds. Serve immediately while the chicken is hot and the sauce is glistening.

Notes

For extra flavor, marinate the chicken in half of the prepared teriyaki sauce for 30 minutes before cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

I really hope you enjoy making this Chicken Teriyaki Bowl. It’s a staple in my kitchen for a reason, and I love how it transforms simple ingredients into something truly special. It’s a comforting yet vibrant dish, perfect for rounding off the day. For another fantastic dinner option, why not try my Grilled Lamb Chops Recipe? Let me know how you get on in the comments below – I’d love to hear if you’ve made it your own!
Happy cooking,
Ashley