Quick & Easy Teriyaki Chicken Bowl

From busy weeknights to relaxed weekend lunches, finding a meal that’s both satisfying and simple to prepare can sometimes feel like a culinary quest. In our household, the search for such recipes is always ongoing, especially with a family that has diverse tastes and a shared appreciation for flavorful food. That’s where this Quick & Easy Teriyaki Chicken Bowl recipe became an absolute game-changer. The first time I whipped it up, the aroma of sweet and savory teriyaki filled the kitchen, instantly piquing everyone’s interest. And the best part? It lived up to its name – quick and easy! Even my pickiest eater devoured their bowl, proclaiming it “restaurant-worthy.” Since then, it’s become a regular feature on our meal rotation, a testament to its deliciousness and convenience. If you’re looking for a dish that’s both healthy, flavorful, and incredibly simple to make, you’ve come to the right place. Get ready to transform your dinner routine with this Teriyaki Chicken Bowl – you won’t be disappointed!

Ingredients for Quick & Easy Teriyaki Chicken Bowl

This recipe is all about simplicity and flavor, using readily available ingredients to create a dish that’s both satisfying and nutritious. Here’s what you’ll need to get started:

• Chicken Breast: 1.5 lbs, boneless, skinless chicken breasts, cut into bite-sized pieces. Chicken breast provides lean protein and cooks quickly, making it perfect for this speedy meal.
• Soy Sauce: ½ cup, low sodium soy sauce. The base of our teriyaki sauce, providing umami and saltiness. Low sodium is recommended to control the salt level.
• Mirin: ¼ cup, Japanese sweet rice wine. Adds sweetness and depth of flavor to the teriyaki sauce, and a subtle tang. If unavailable, you can substitute with dry sherry or rice vinegar with a pinch of sugar.
• Sake (or Rice Wine): ¼ cup, dry sake or dry rice wine. Enhances the complexity of the sauce and tenderizes the chicken. If you don’t have sake, you can use water or chicken broth as a substitute.
• Brown Sugar: 3 tablespoons, packed light or dark brown sugar. Sweetens the teriyaki sauce and contributes to its rich, glossy texture. Brown sugar adds a hint of molasses flavor.
• Honey: 2 tablespoons, pure honey. Adds natural sweetness and viscosity to the sauce, balancing the saltiness of the soy sauce.
• Fresh Ginger: 1 tablespoon, grated fresh ginger. Provides a warm, aromatic spice that is essential to authentic teriyaki flavor. Fresh ginger is always preferred for its vibrant taste.
• Garlic: 2 cloves, minced garlic. Adds a pungent and savory note to the sauce, complementing the ginger and soy sauce. Freshly minced garlic is best for flavor.
• Sesame Oil: 1 tablespoon, toasted sesame oil. Imparts a nutty, fragrant aroma to the sauce and the finished dish. Toasted sesame oil has a much richer flavor than regular sesame oil.
• Cornstarch: 1 tablespoon, cornstarch. Used to thicken the teriyaki sauce to a perfect glaze-like consistency.
• Water: 2 tablespoons, cold water. To create a cornstarch slurry for thickening.
• Cooked Rice: 4 cups, cooked white rice, brown rice, or quinoa. The base of the bowl, providing carbohydrates and a neutral canvas for the flavorful chicken and sauce. Choose your preferred type of rice or grain.
• Broccoli Florets: 2 cups, fresh broccoli florets, steamed or roasted. Adds a healthy serving of vegetables, fiber, and vitamins to the bowl. Broccoli provides a nice textural contrast.
• Sesame Seeds: 2 tablespoons, toasted sesame seeds, for garnish. Adds a nutty flavor and visual appeal to the finished bowls. Toasted sesame seeds have a richer flavor.
• Green Onions: 2 stalks, thinly sliced green onions, for garnish. Provides a fresh, mild onion flavor and a pop of color to the bowls.

How to Make Quick & Easy Teriyaki Chicken Bowl: Step-by-Step Guide

This recipe is designed for speed and ease, making it perfect for busy weeknights. Follow these simple steps to create a delicious and satisfying Teriyaki Chicken Bowl in no time:

Step 1: Prepare the Teriyaki Marinade and Sauce Base

In a medium-sized mixing bowl, whisk together the soy sauce, mirin, sake (or rice wine), brown sugar, honey, grated fresh ginger, minced garlic, and sesame oil. This mixture forms both the marinade for the chicken and the base for our flavorful teriyaki sauce. Take a moment to really whisk these ingredients together until the sugar and honey are well dissolved. This ensures a smooth and even flavor distribution in both the marinade and the final sauce. The combination of soy sauce, sweet rice wine, and sake creates a complex umami profile that is characteristic of authentic teriyaki. The ginger and garlic add aromatic depth, while the sesame oil introduces a nutty richness.

Step 2: Marinate the Chicken

Add the bite-sized chicken pieces to the bowl with the teriyaki marinade. Toss the chicken to ensure each piece is thoroughly coated in the marinade. This marinating step is crucial for infusing the chicken with flavor and keeping it moist and tender during cooking. While the recipe is designed to be quick, even a short 15-20 minute marinade will make a noticeable difference. For even deeper flavor, you can marinate the chicken for up to an hour in the refrigerator. The longer the chicken marinates, the more flavorful and tender it will become. Make sure the bowl is covered and placed in the refrigerator if marinating for longer periods to prevent bacterial growth.

Step 3: Cook the Chicken

Heat a large skillet or wok over medium-high heat. Once the skillet is hot, add the marinated chicken pieces, reserving the remaining marinade in the bowl for later. Spread the chicken in a single layer in the hot skillet to ensure even cooking and browning. Avoid overcrowding the pan, as this can steam the chicken instead of searing it. If necessary, cook the chicken in batches to maintain high heat and achieve proper browning. Cook the chicken for about 5-7 minutes, or until it is cooked through and no longer pink inside. Turn the chicken occasionally to ensure even cooking on all sides. The chicken is done when it reaches an internal temperature of 165°F (74°C).

Step 4: Make the Teriyaki Sauce

Once the chicken is cooked through, reduce the heat to medium. Pour the reserved teriyaki marinade from the bowl into the skillet with the cooked chicken. Bring the marinade to a simmer, scraping up any browned bits from the bottom of the skillet. These browned bits, called fond, add extra depth of flavor to the sauce. In a small bowl, whisk together the cornstarch and cold water to create a cornstarch slurry. This slurry is essential for thickening the sauce and giving it that glossy, teriyaki glaze consistency. Pour the cornstarch slurry into the simmering sauce and stir continuously.

Step 5: Thicken and Glaze the Sauce

Continue to simmer the sauce, stirring constantly, for 1-2 minutes, or until the sauce has thickened to your desired consistency and coats the back of a spoon. As the sauce simmers with the cornstarch slurry, it will gradually thicken and transform from a thin liquid into a rich, glossy glaze. Be careful not to overcook the sauce, as it can become too thick. If the sauce becomes too thick, you can thin it out by adding a tablespoon of water at a time until you reach the desired consistency. Taste the sauce and adjust seasonings as needed. You may want to add a little more soy sauce for saltiness, brown sugar or honey for sweetness, or ginger or garlic for more flavor depth.

Step 6: Steam or Roast Broccoli (or Your Choice of Vegetables)

While the chicken is cooking and the sauce is simmering, prepare your broccoli florets. You can steam them for a quick and healthy option, or roast them for a slightly caramelized flavor. To steam broccoli, place the florets in a steamer basket over boiling water and steam for 5-7 minutes, or until tender-crisp. To roast broccoli, toss the florets with a little olive oil, salt, and pepper, and roast in a preheated oven at 400°F (200°C) for 15-20 minutes, or until tender and slightly browned. Alternatively, you can use other vegetables like bell peppers, carrots, snap peas, or edamame. Feel free to get creative and use your favorite vegetables or whatever you have on hand.

Step 7: Assemble Your Teriyaki Chicken Bowls

Divide the cooked rice (or quinoa) evenly among bowls. Top the rice with the glazed teriyaki chicken and steamed or roasted broccoli florets. Generously spoon the teriyaki sauce over the chicken and vegetables, ensuring everything is nicely coated. Garnish each bowl with toasted sesame seeds and thinly sliced green onions. These garnishes add a final touch of flavor, texture, and visual appeal to the bowls. Serve immediately and enjoy your delicious and easy Teriyaki Chicken Bowl!

Nutrition Facts for Quick & Easy Teriyaki Chicken Bowl

(Per serving, based on 4 servings. Nutritional values are estimates and may vary based on specific ingredients and portion sizes.)

• Serving Size: Approximately 1 bowl (about 1.5 cups)
• Calories: Approximately 550-650 kcal
• Protein: 40-50g

Note: These values are estimates and can vary based on the specific ingredients used and portion sizes. Using brown rice or quinoa instead of white rice will increase the fiber content. Using low-sodium soy sauce will significantly reduce the sodium content. You can adjust the sweetness by slightly reducing the brown sugar and honey.

Prep Time & Cook Time: Your Fast Track to Flavor

One of the greatest appeals of this Teriyaki Chicken Bowl recipe is its incredible speed and ease of preparation. From start to finish, you’ll be enjoying a flavorful and satisfying meal in a remarkably short amount of time.

• Prep Time: 15-20 minutes. This includes chopping the chicken, grating ginger, mincing garlic, measuring out ingredients, and whisking together the marinade/sauce. Much of this time can be streamlined by using pre-minced garlic and ginger if desired, although fresh is always recommended for optimal flavor. Cutting the chicken into bite-sized pieces beforehand significantly reduces the cooking time and ensures even cooking.
• Cook Time: 20-25 minutes. This encompasses marinating time (even a quick 15-minute marinade makes a difference), cooking the chicken in the skillet, simmering and thickening the teriyaki sauce, and steaming or roasting the broccoli (or other vegetables). The chicken cooks very quickly due to being cut into smaller pieces. The teriyaki sauce thickens rapidly with the cornstarch slurry. Steaming broccoli is also a very fast cooking method.
• Total Time: 35-45 minutes. In under 45 minutes, you can have a complete, delicious, and healthy meal on the table. This makes it an ideal choice for busy weeknights when time is of the essence, but you still want to enjoy a home-cooked, flavorful dinner that everyone will love. The quick preparation and cooking times mean you spend less time in the kitchen and more time enjoying your meal.

Serving Suggestions: Elevate Your Teriyaki Chicken Bowl Experience

While this Teriyaki Chicken Bowl is delicious on its own, there are countless ways to enhance and customize it to create a truly memorable meal. Here are some serving suggestions to elevate your Teriyaki Chicken Bowl experience:

Base Variations:

• Rice Variety: Experiment with different types of rice. Brown rice offers a nuttier flavor and higher fiber content. Jasmine rice brings a fragrant aroma and slightly sticky texture. Sushi rice provides a stickier texture perfect for bowls. Quinoa is a protein-rich and gluten-free option.
• Grain Alternatives: For a change from rice, try using other grains like farro, barley, or even couscous as the base of your bowl. These grains offer different textures and nutritional profiles.
• Noodle Bowls: Transform this into a Teriyaki Chicken Noodle Bowl by serving the chicken and sauce over cooked soba noodles, udon noodles, or even ramen noodles.

Vegetable Additions & Swaps:

• Colorful Veggies: Add a rainbow of vegetables! Bell peppers (red, yellow, orange), carrots (julienned or roasted), snap peas, snow peas, edamame, and corn kernels all work beautifully in teriyaki bowls.
• Leafy Greens: Incorporate some leafy greens like spinach, kale, or bok choy. Spinach and bok choy can be quickly stir-fried or added towards the end of the chicken cooking process. Kale can be massaged with a little sesame oil and added raw or lightly sautéed.
• Roasted Root Vegetables: For a heartier bowl, consider adding roasted root vegetables like sweet potatoes, butternut squash, or parsnips. Their sweetness complements the teriyaki sauce.
• Pickled Vegetables: Add a tangy crunch with pickled ginger, pickled radishes, or quick-pickled cucumbers. These provide a refreshing contrast to the richness of the teriyaki.
• Avocado: Slices of creamy avocado add healthy fats and a smooth texture to the bowl.

Toppings & Garnishes:

• Spice Boost: Add a sprinkle of red pepper flakes or a drizzle of sriracha for a touch of heat. Gochujang (Korean chili paste) can also be stirred into the sauce for a deeper spicy flavor.
• Nutty Crunch: Besides sesame seeds, consider adding chopped peanuts, almonds, or cashews for extra crunch and nutty flavor.
• Fresh Herbs: Cilantro or chopped parsley can be sprinkled over the bowls for added freshness and aroma.
• Citrus Zest: A squeeze of lime or lemon juice and a little zest brightens up the flavors and adds a zesty note.
• Furikake: Sprinkle furikake (Japanese rice seasoning) over the bowls for a savory, umami-rich garnish.

Side Dishes for a Complete Meal:

• Miso Soup: Pair your Teriyaki Chicken Bowl with a warm bowl of miso soup for a classic Japanese-inspired meal.
• Edamame: Steamed edamame pods seasoned with salt are a simple and healthy side dish.
• Seaweed Salad: A refreshing seaweed salad provides a light and tangy counterpoint to the richness of the teriyaki chicken.
• Spring Rolls or Gyoza: Serve with fresh spring rolls or pan-fried gyoza (potstickers) for a more substantial meal.

Pro Tips for the Perfect Teriyaki Chicken Bowl: From Kitchen to Table

To ensure your Quick & Easy Teriyaki Chicken Bowl is a resounding success every time, here are some pro tips to keep in mind:

1. Quality Ingredients Matter: While this recipe is simple, using high-quality ingredients will elevate the flavor. Opt for good quality soy sauce (low sodium is recommended), fresh ginger and garlic, and toasted sesame oil for the best results. Fresh chicken breast will always yield a better texture and flavor than frozen chicken.
2. Don’t Skip the Marinating (Even a Short One): Marinating the chicken, even for just 15-20 minutes, significantly enhances the flavor and tenderness. The marinade infuses the chicken with umami and keeps it moist during cooking. If time allows, marinating for up to an hour in the refrigerator will deepen the flavor even further.
3. Control the Heat When Cooking Chicken: Cook the chicken over medium-high heat to get a nice sear and prevent it from steaming. Make sure the skillet is hot before adding the chicken. Avoid overcrowding the pan, as this will lower the temperature and cause the chicken to steam instead of sear. Cook in batches if needed to maintain high heat.
4. Adjust Sweetness and Saltiness to Taste: Teriyaki sauce is traditionally sweet and savory. Adjust the amount of brown sugar and honey to your preference. If you prefer a less sweet sauce, reduce the sugar and honey. If you prefer a saltier sauce, you can use regular soy sauce or add a pinch of salt to taste. Always taste and adjust seasonings at the end.
5. Thicken the Sauce Gradually: When adding the cornstarch slurry to thicken the sauce, stir continuously and simmer gently. The sauce will thicken quickly. If you prefer a thicker sauce, you can add a bit more cornstarch slurry (mix ½ teaspoon cornstarch with 1 teaspoon cold water) gradually until you reach your desired consistency. Be careful not to add too much cornstarch at once, as it can make the sauce gummy.
6. Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Cook the chicken until it is just cooked through and no longer pink inside. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C). Once cooked, remove it from the heat promptly to prevent overcooking from residual heat.
7. Prepare Components Ahead of Time: To streamline the cooking process, you can prepare some components ahead of time. The teriyaki marinade can be made a day in advance and stored in the refrigerator. You can also chop the vegetables ahead of time. Cooking the rice in advance is also a great time-saver. This makes assembling the bowls even faster on busy weeknights.
8. Customize with Your Favorite Toppings and Vegetables: This recipe is incredibly versatile. Feel free to customize it with your favorite vegetables, toppings, and grains. Experiment with different flavor combinations and make it your own signature Teriyaki Chicken Bowl. Don’t be afraid to get creative and use what you have on hand.

Frequently Asked Questions About Quick & Easy Teriyaki Chicken Bowl

Q1: Can I use chicken thighs instead of chicken breast?
A: Yes, absolutely! Chicken thighs are a great alternative and will result in a richer, more flavorful bowl due to their higher fat content. Boneless, skinless chicken thighs work best, and you can cut them into bite-sized pieces just like the chicken breast. Chicken thighs may take slightly longer to cook than chicken breast, so ensure they are cooked through to an internal temperature of 165°F (74°C).

Q2: Can I make this recipe vegetarian or vegan?
A: Yes, you can easily adapt this recipe for vegetarians or vegans. For a vegetarian option, substitute the chicken with firm or extra-firm tofu, tempeh, or even large portobello mushroom caps. For a vegan version, ensure you use maple syrup or agave instead of honey in the teriyaki sauce. Tofu and tempeh should be pressed to remove excess water before marinating and cooking. Portobello mushrooms can be grilled, roasted, or pan-fried.

Q3: Can I make the teriyaki sauce ahead of time?
A: Yes, you can definitely make the teriyaki sauce ahead of time. In fact, making it a day or two in advance can actually enhance the flavors as they have time to meld together. Store the sauce in an airtight container in the refrigerator for up to 5 days. When ready to use, simply reheat the sauce in a saucepan over low heat until warmed through. You may need to whisk it again to ensure it’s smooth before adding it to the chicken.

Q4: How do I store leftover Teriyaki Chicken Bowls?
A: Leftover Teriyaki Chicken Bowls can be stored in airtight containers in the refrigerator for up to 3-4 days. It’s best to store the chicken and rice separately from any raw vegetables like avocado or fresh herbs to maintain their quality. Reheat the chicken and rice in the microwave or in a skillet over medium heat until heated through. Add fresh vegetables and garnishes just before serving for the best texture and flavor.

Q5: Can I freeze Teriyaki Chicken Bowl leftovers?
A: While you can technically freeze Teriyaki Chicken Bowl leftovers, the texture of the rice and vegetables may change slightly upon thawing. The chicken itself freezes well. If you plan to freeze, it’s best to freeze the cooked chicken and sauce separately from the rice and vegetables. Thaw overnight in the refrigerator and reheat thoroughly. Freshly cooked rice and vegetables are always preferable for the best quality.

Q6: Can I make this recipe gluten-free?
A: Yes, you can easily make this recipe gluten-free by making a few simple substitutions. The key ingredient to consider is soy sauce, as traditional soy sauce contains wheat. Use tamari (which is typically gluten-free) or coconut aminos as a gluten-free alternative to soy sauce. Always double-check the labels of all your ingredients to ensure they are certified gluten-free, especially if you have a severe gluten allergy or intolerance.

Q7: What if I don’t have Mirin or Sake? Are there substitutes?
A: Yes, if you don’t have mirin, you can substitute it with dry sherry or rice vinegar with a pinch of sugar to mimic the sweetness. If you don’t have sake (or rice wine), you can substitute it with dry white wine, chicken broth, or even water. While these substitutions will work in a pinch, mirin and sake contribute unique flavors to authentic teriyaki sauce.

Q8: How can I make the sauce less sweet?
A: If you prefer a less sweet teriyaki sauce, you can easily reduce the amount of brown sugar and honey in the recipe. Start by reducing each by a tablespoon and taste the sauce. You can further reduce them to your liking. You can also balance the sweetness by adding a touch more soy sauce or a squeeze of lemon or lime juice to introduce acidity and cut through the sweetness.

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