Go Back
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces - 1 cup broccoli florets - 1 cup bell peppers (red, yellow, or green), sliced - 1 cup cooked brown rice or quinoa - 3 tablespoons soy sauce (low sodium) - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1/2 teaspoon ground ginger For the Easy Teriyaki Chicken Bowls, you need fresh chicken and colorful vegetables. The chicken breasts bring protein and flavor. I love using broccoli and bell peppers for crunch and color. The rice or quinoa serves as a hearty base. The sauces and seasonings are key. Soy sauce gives that umami taste. Honey or maple syrup adds sweetness. Rice vinegar and sesame oil bring balance. Garlic and ginger add depth to the dish. - 1 tablespoon sesame seeds (for garnish) - 2 green onions, chopped (for garnish) Garnishing the bowls makes them pop! I like to sprinkle sesame seeds on top for crunch. Green onions add a fresh touch and a pop of color. - Alternative proteins: You can use tofu or shrimp instead of chicken. - Allergy-friendly options: For soy-free, try coconut aminos as a soy sauce replacement. If you need a change, swap the chicken for another protein. Tofu works great for a vegetarian option. If you have soy allergies, coconut aminos is a good choice. It gives a similar flavor without the soy. For the full recipe, check the details above! To start, you need to make the marinade. This is where the magic happens. In a bowl, combine: - 3 tablespoons soy sauce - 2 tablespoons honey or maple syrup - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1/2 teaspoon ground ginger Mix these ingredients well. This blend gives the chicken a delicious flavor. Next, it’s time to marinate the chicken. Add your bite-sized chicken pieces to the marinade. Make sure each piece gets coated well. I recommend marinating for at least 15 minutes. For the best flavor, you can marinate for up to an hour. Just remember not to go too long, or the chicken might become too salty. Now, let’s cook! Heat a large skillet over medium heat. Add the marinated chicken along with half of the marinade. Cook for about 5-7 minutes. You want the chicken to be cooked through and slightly caramelized. Stir it occasionally for even cooking. Once the chicken is done, it’s time to add the veggies. Toss in: - 1 cup broccoli florets - 1 cup sliced bell peppers Sauté these for another 3-5 minutes. You want them to be tender but still crunchy. After the chicken and veggies are ready, stir in the remaining marinade. Cook for one more minute to heat everything through. Finally, add: - 1 cup cooked brown rice or quinoa Toss everything together until well mixed. Now, it’s time to serve your easy teriyaki chicken bowls. Dish them into bowls and top with: - 1 tablespoon sesame seeds - 2 chopped green onions Now you have a colorful, tasty meal that is quick to make. Check out the Full Recipe for more details! To get great flavor in your teriyaki chicken, start with marinating. Mix soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. This blend adds depth to your dish. Marinate the chicken for at least 15 minutes. If you have more time, let it sit longer for extra flavor. You can even marinate overnight. Cooking chicken just right is key. Use medium heat when cooking the chicken. This helps it cook evenly. Stir the chicken often to avoid burning. Cook it for about 5-7 minutes until it’s no longer pink. You want it golden and slightly caramelized. Overcooking can dry it out, so watch it closely. Serving your dish nicely makes it more appealing. Use shallow bowls for a beautiful display. First, add a scoop of rice or quinoa. Then, top it with the chicken and veggies. Finish off with sesame seeds and chopped green onions for color. This adds crunch and a fresh taste. For more flair, you can drizzle extra sauce on top. For the full recipe, check out the Easy Teriyaki Chicken Bowls. {{image_2}} You can change the vegetables in your teriyaki chicken bowls. Try using snap peas, carrots, or zucchini. Each adds a fresh taste and texture to your meal. For grains, swap brown rice with quinoa or even cauliflower rice for a low-carb option. These changes keep the dish exciting and fun. Want to give your bowls a twist? Add some red pepper flakes for heat or a splash of sriracha for a kick. You can also mix in a bit of hoisin sauce for sweetness. A sprinkle of sesame oil at the end boosts the flavor too. Experiment with what you have on hand to find your perfect blend. You can easily make this dish fit different diets. For a vegetarian option, replace chicken with tofu or tempeh. These options soak up the marinade well. If you need it vegan, swap honey for maple syrup. For gluten-free needs, use tamari instead of soy sauce. Everyone can enjoy these tasty teriyaki bowls! To keep your Easy Teriyaki Chicken Bowls fresh, store leftovers in an airtight container. This helps prevent moisture loss and keeps the flavors intact. Place the bowls in the refrigerator within two hours of cooking. They will stay good for up to four days. When you reheat the dish, aim to keep the chicken and veggies moist. You can use a microwave or a skillet. If using a microwave, cover the bowl with a damp paper towel. This traps steam and helps retain texture. If you prefer a skillet, add a splash of water and heat over medium-low. Stir occasionally until warmed through. This method keeps everything tender and flavorful. If you want to freeze the teriyaki chicken, let it cool completely first. Portion the meal into freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. You can freeze it for up to three months. To thaw, place it in the fridge overnight. Reheat as mentioned above for the best results. Enjoy your delicious teriyaki chicken whenever you like! Yes, you can use frozen chicken. Just thaw it first. Place the chicken in the fridge overnight. If you need it fast, use the microwave. Once thawed, cut it into bite-sized pieces. Then, follow the marinating steps in the Full Recipe. Make sure to cook it a bit longer until it’s fully done. To add heat, try adding red pepper flakes. Start with a pinch and taste. You can also use sriracha or chili garlic sauce. Mix these into the marinade for a spicy kick. If you want more, add sliced jalapeños when cooking the veggies. Adjust the amount to suit your taste. For a soy-free option, use coconut aminos. It has a similar taste but is less salty. You can also use a mix of balsamic vinegar and water. This gives a nice flavor without soy. If you're okay with other sauces, try tamari for a gluten-free choice. This dish lasts about 3-4 days in the fridge. Store it in an airtight container. Make sure the chicken is cooled before sealing. When you're ready to eat, reheat it in the microwave or on the stove. Enjoy it warm for the best flavor! This blog post covered how to make Easy Teriyaki Chicken Bowls. We discussed the main ingredients like chicken, vegetables, and sauces. You learned to marinate chicken for great taste and prepare it perfectly. We also explored cooking tips, different variations, and how to store leftovers. In the end, these bowls are easy to customize. You can make them fit your taste and dietary needs. Enjoy creating and sharing this dish. It’s a simple, tasty meal for everyone.

Easy Teriyaki Chicken Bowls

Satisfy your cravings with these Easy Teriyaki Chicken Bowls that pack a flavorful punch! This quick recipe features tender chicken, vibrant veggies, and wholesome brown rice or quinoa, all coated in a mouthwatering homemade teriyaki sauce. Perfect for a weeknight dinner or meal prep, these bowls are a delicious way to enjoy a healthy meal. Click through to discover the full recipe and make this dinner a favorite in your home!
Print Recipe Pin Recipe

Ingredients
  

2 boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup broccoli florets

1 cup bell peppers (red, yellow, or green), sliced

1 cup cooked brown rice or quinoa

3 tablespoons soy sauce (low sodium)

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar

1 tablespoon sesame oil

2 cloves garlic, minced

1/2 teaspoon ground ginger

1 tablespoon sesame seeds (for garnish)

2 green onions, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a bowl, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Add the chicken pieces and marinate for at least 15 minutes.

    Cook the Chicken: In a large skillet over medium heat, add marinated chicken along with half of the marinade. Cook for about 5-7 minutes or until the chicken is cooked through and slightly caramelized, stirring occasionally.

      Sauté the Vegetables: In the same skillet, add broccoli florets and bell peppers. Sauté for another 3-5 minutes, or until the vegetables are tender-crisp.

        Combine with Rice: Stir in the remaining marinade and let it cook for an additional minute. Then, add the cooked brown rice or quinoa and toss everything together until well combined and heated through.

          Garnish and Serve: Remove from heat, and serve in bowls. Top with sesame seeds and chopped green onions for added flavor and crunch.

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4