Easy 20-Minute Chicken Teriyaki

Tender chicken glazed in a sweet-savory teriyaki sauce, served over fluffy rice with crisp vegetables for a quick and delicious meal.

This recipe became a staple in my home for busy weeknights when I want something tasty and fast.

Ingredients

• Chicken: 500 g (1.1 lbs) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• Teriyaki Sauce: 60 ml (1/4 cup) low-sodium soy sauce, 60 ml (1/4 cup) water, 2 tbsp honey or brown sugar, 1 tbsp rice vinegar, 2 cloves garlic, minced, 2 tsp fresh ginger, grated, 2 tsp cornstarch, 2 tsp water (for slurry)
• Bowl Components: 250 g (1 1/4 cups) uncooked jasmine or sushi rice, 150 g (1 cup) carrot, julienned or thinly sliced, 150 g (1 cup) broccoli florets, 1 tbsp vegetable oil
• Garnishes: 2 tbsp toasted sesame seeds, 2 spring onions, thinly sliced

Instructions

Handle kitchen cleanup easily by disposing of food scraps, packaging, and cooking waste without leaks or odors.

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Step 1:

Cook the rice according to package instructions.

Step 2:

While rice cooks, whisk together soy sauce, 60 ml water, honey, rice vinegar, garlic, and ginger in a small bowl.

Step 3:

Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook for 4 5 minutes, stirring until golden and cooked through.

Step 4:

Add carrots and broccoli to the skillet and stir-fry for 2 3 minutes until just tender.

Step 5:

Pour the teriyaki sauce over the chicken and vegetables. Stir well and let simmer for 1 minute.

Step 6:

In a small bowl, mix cornstarch with 2 tsp water to create a slurry. Add to the skillet, cooking 1 2 minutes until the sauce thickens and coats the chicken and veggies.

Step 7:

Fluff the cooked rice and divide among bowls. Top each with chicken teriyaki and vegetables.

Step 8:

Garnish with sesame seeds and spring onions. Serve immediately.

Handle kitchen cleanup easily by disposing of food scraps, packaging, and cooking waste without leaks or odors.

Check price on Amazon

Handle kitchen cleanup easily by disposing of food scraps, packaging, and cooking waste without leaks or odors.

Check price on Amazon

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My family loves to gather around the table and share this easy teriyaki bowl after a long day.

Required Tools

Large skillet or wok, rice cooker or saucepan, cutting board and knife, small bowls for mixing

Allergen Information

Contains soy (soy sauce) and sesame (garnish). May contain gluten depending on soy sauce. Double-check ingredient labels if you have allergies.

Nutritional Information

Per serving: 430 calories, 7 g total fat, 62 g carbohydrates, 29 g protein

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Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

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This chicken teriyaki bowl is a perfect quick meal that never fails to impress.

Recipe FAQs

→ What type of chicken works best?

Boneless, skinless chicken breasts or thighs both work well, cut into bite-sized pieces for even cooking.

→ Can I make this gluten-free?

Yes, substitute tamari or certified gluten-free soy sauce to keep it gluten-free without changing the flavor.

→ What are good vegetable additions?

Carrots and broccoli are traditional, but bell peppers or snap peas add extra color and crunch.

→ How do I achieve the perfect sauce consistency?

Mix cornstarch with water to form a slurry and stir it in; cook until the sauce thickens and coats the chicken evenly.

→ Any tips for a vegan version?

Replace chicken with tofu and use brown sugar instead of honey to make it fully vegan.