Name: Teriyaki Chicken Bowls
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 120 ml good-quality soy sauce (low-sodium is fine); 80 ml mirin (Japanese sweet rice wine); 60 ml water; 2 tbsp brown sugar; 2 cloves garlic (finely minced); 1 tbsp freshly grated ginger; 1 tbsp cornflour mixed with 2 tbsp cold water (to make a slurry); 600 g boneless (skinless chicken thighs, cut into 2.5cm (1-inch) pieces); 1 tbsp vegetable oil; A pinch of salt and black pepper; 300 g sushi rice or jasmine rice (cooked according to packet instructions); 1 large carrot (julienned or spiralized); 1/2 cucumber (thinly sliced); 1 ripe avocado (sliced); 2 spring onions (thinly sliced); 1 tbsp toasted sesame seeds; Pickled ginger or kimchi (for serving (optional))

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There is something immensely satisfying about a meal in a bowl. It feels complete, comforting, and wonderfully self-contained. For me, these Teriyaki Chicken Bowls are the ultimate bowl-based meal. It’s not just about the convenience; it’s the beautiful harmony of sticky, savoury chicken, fluffy rice, and crisp, fresh vegetables all coming together. This recipe was inspired by a dish I had at a little Japanese eatery on a trip to London years ago; the sauce was so perfectly balanced and glossy that I spent weeks trying to recreate it in my own kitchen. The result is a dish that has become a firm fixture in our family’s meal rotation.

What makes these particular Teriyaki Chicken Bowls so special is the homemade sauce. We’re not using a pre-made bottle here. Our sauce is a simple but potent mix of soy sauce, mirin, fresh ginger, and garlic, which simmers down into a luscious, sticky glaze that clings to every piece of tender chicken. Piled high on a bed of warm sushi rice and topped with creamy avocado, crunchy sesame seeds, and vibrant spring onions, it’s a dish that looks as good as it tastes. This recipe works beautifully for a midweek dinner when you want something nourishing that comes together in about 30 minutes, but it’s also impressive enough to serve when you have friends over for a casual meal.

Recipe Overview

This recipe guides you through creating a complete Teriyaki Chicken Bowl, from making a vibrant, glossy sauce from scratch to assembling the final dish. The chicken is cooked until tender and then coated in the rich, savoury-sweet sauce. It’s served over rice with fresh, colourful toppings for texture and freshness. After testing this recipe five times, I finally got the sauce-to-chicken ratio just right for that perfect glossy coat without it being overly sweet.

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

Why You’ll Love These Teriyaki Chicken Bowls

Genuine Flavour: The homemade teriyaki sauce is the star. It’s a world away from shop-bought versions, with a deep umami flavour from good quality soy sauce, a subtle sweetness from mirin and brown sugar, and a warm kick from freshly grated ginger and garlic.
Ready in Under 40 Minutes: From start to finish, this entire meal can be on the table in about 35 minutes, making it an ideal choice for busy weeknights when you’re craving something wholesome and delicious.
Flexible Recipe: These chicken bowls are incredibly adaptable. You can swap the chicken thighs for breast, use brown rice or quinoa instead of white, and load them up with your favourite vegetables – steamed broccoli, edamame beans, or sliced red peppers all work wonderfully.
Great for Meal Prep: This recipe is brilliant for preparing lunches for the week. The chicken and rice store well, and you can pack the fresh toppings separately to assemble just before eating, ensuring everything stays crisp and fresh.
Family Tested: My kids, who can be fussy, always clear their plates when these chicken bowls are on the menu. The slightly sweet sauce is a big hit, and they love being able to add their own toppings.

Teriyaki Chicken Bowls

⏱️ 15 min prep • 🍳 25 min cook • 👥 4 servings

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Ingredients You’ll Need

For the best results, try to use fresh, good-quality ingredients. I find that using a naturally brewed soy sauce like Kikkoman provides a much richer, more complex flavour than generic brands. It truly makes a difference to the final sauce.

For the Teriyaki Sauce:
120ml good-quality soy sauce (low-sodium is fine)
80ml mirin (Japanese sweet rice wine)
60ml water
2 tbsp brown sugar
2 cloves garlic, finely minced
1 tbsp freshly grated ginger
1 tbsp cornflour mixed with 2 tbsp cold water (to make a slurry)
For the Chicken:
600g boneless, skinless chicken thighs, cut into 2.5cm (1-inch) pieces
1 tbsp vegetable oil
A pinch of salt and black pepper
For the Bowls:
300g sushi rice or jasmine rice, cooked according to packet instructions
1 large carrot, julienned or spiralized
1/2 cucumber, thinly sliced
1 ripe avocado, sliced
2 spring onions, thinly sliced
1 tbsp toasted sesame seeds
Pickled ginger or kimchi, for serving (optional)

Elena’s Tip: Don’t be tempted to use ginger or garlic powder. The fresh versions are essential for the bright, aromatic flavour of the sauce. Using a microplane grater makes preparing them a breeze.

How to Make Teriyaki Chicken Bowls

The process is straightforward. We’ll make the sauce first, then cook the chicken until it’s lovely and golden before combining everything to create that signature sticky glaze. Assembling the bowls is the fun, creative part at the end.

Prepare the Teriyaki Sauce: In a small saucepan, combine the soy sauce, mirin, water, brown sugar, minced garlic, and grated ginger. Whisk together over a medium heat. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing the sugar to dissolve completely.
Thicken the Sauce: Give the cornflour slurry a quick stir, then slowly pour it into the simmering sauce while whisking continuously. Continue to simmer for another 1-2 minutes until the sauce has thickened enough to coat the back of a spoon. It should have a glossy, syrupy consistency. Remove from the heat and set aside.
Cook the Rice: While the sauce is simmering, cook your rice according to the packet instructions. Keep it warm until you’re ready to assemble the bowls. If you enjoy other rice dishes, you might like this Simple Egg Fried Rice for Dinner.
Season and Sear the Chicken: Pat the chicken thigh pieces dry with a paper towel and season lightly with salt and pepper. Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Once the pan is hot, add the chicken in a single layer. I find it’s crucial not to overcrowd the pan; cook in two batches if necessary. This helps the chicken to sear and brown nicely rather than steam.
Cook the Chicken Through: Cook the chicken for 5-7 minutes, turning occasionally, until it’s golden brown on all sides and cooked through. The internal temperature should reach 74°C (165°F).
Glaze the Chicken: Reduce the heat to low and pour about two-thirds of the prepared teriyaki sauce over the chicken in the pan. Stir continuously to coat every piece. Let it bubble gently for 1-2 minutes until the sauce clings to the chicken beautifully. Be careful not to let the sugar burn.
Assemble the Teriyaki Bowls: Divide the cooked rice among four bowls. Top with the sticky teriyaki chicken. Arrange the julienned carrots, sliced cucumber, and avocado slices around the chicken.
Garnish and Serve: Drizzle a little of the remaining teriyaki sauce over the bowls. Garnish with a sprinkle of toasted sesame seeds and sliced spring onions. Serve immediately, with a side of pickled ginger or kimchi if you like.

Tips From My Kitchen

Temperature Control: Once you add the sauce to the hot pan with the chicken, the sugar can burn quickly. Make sure to turn the heat down to low immediately. This allows the sauce to thicken into a glaze without catching and turning bitter.
The Secret Step: I learned that marinating the chicken pieces in a couple of tablespoons of the teriyaki sauce for just 15-20 minutes before cooking makes a noticeable difference. It allows the flavour to penetrate the meat, making the final dish even more savoury. For more info on tenderising chicken, you can check out this guide on how to tenderise chicken.
Make-Ahead: You can prepare the teriyaki sauce up to 5 days in advance and store it in an airtight jar in the fridge. The vegetables can also be chopped a day ahead. This makes assembly even quicker on a busy evening.
Storage: Leftover Teriyaki Chicken can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to store the fresh toppings separately and add them just before serving. Reheat the chicken and rice gently in the microwave.

Equipment You’ll Need

Large frying pan or wok
Small saucepan
Sharp knife and cutting board
Mixing bowls
Whisk
Wooden spoon or spatula

What to Serve With Teriyaki Chicken Bowls

These chicken bowls are a complete meal, but a few extras can complement them beautifully. If you’re a fan of stir-fry dishes, our Savory Beef And Broccoli Stir Fry Recipe is another fantastic option for a weeknight.

Steamed Greens: A side of steamed tenderstem broccoli or bok choy dressed with a little sesame oil provides a fresh, clean counterpoint to the rich sauce.
Miso Soup: A small bowl of warm, savoury miso soup served before the main dish is a classic and comforting way to start the meal.
Crisp Lager or Green Tea: A cold, crisp Japanese lager like Asahi cuts through the richness of the sauce perfectly. For a non-alcoholic option, a pot of hot green tea is wonderfully cleansing and traditional.

Frequently Asked Questions

Can I make this ahead of time?

Absolutely. The teriyaki sauce can be made up to 5 days in advance and kept in a sealed jar in the fridge. You can also cook the chicken in the sauce, let it cool completely, and store it for up to 3 days. Simply reheat and assemble the bowls with fresh toppings when you’re ready to eat.

How do I get my teriyaki sauce thick and glossy?

The key is the cornflour slurry and gentle simmering. Make sure your cornflour is fully dissolved in cold water before adding it to the hot liquid to avoid lumps. Whisk it in constantly and let the sauce simmer for a minute or two. It will thicken as it cooks and will become even glossier as it coats the hot chicken.

How do I store leftovers?

Store any leftover chicken and rice in an airtight container in the fridge for 3-4 days. I recommend keeping the fresh toppings (avocado, cucumber, etc.) separate and adding them after you’ve reheated the chicken and rice to maintain their texture and freshness.

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

Yes, you can. Maple syrup or honey both work as substitutes for brown sugar. They will slightly alter the flavour profile – maple syrup adds a lovely woody note, while honey provides a distinct floral sweetness. You may want to start with a little less and add more to taste, as they can be sweeter than brown sugar.

Can I use chicken breast instead of thighs?

Of course! Chicken breast works well, but it is much leaner than thigh meat and can dry out if overcooked. I’d recommend cutting the pieces slightly larger and searing them for a shorter time, maybe 4-5 minutes, until just cooked through. It will still be delicious when coated in the rich teriyaki sauce. For another great chicken idea, check out these Smoky Grilled Chicken Skewers.

Teriyaki Chicken Bowls

Juicy, seared chicken thighs coated in a sweet and savory homemade teriyaki glaze, served over fluffy rice with fresh, crisp vegetables for a complete and satisfying meal.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Main Course

Cuisine: Japanese

Calories: 670

Ingredients Method Notes

Ingredients

For the Teriyaki Sauce

120 ml good-quality soy sauce low-sodium is fine
80 ml mirin Japanese sweet rice wine
60 ml water
2 tbsp brown sugar
2 cloves garlic finely minced
1 tbsp freshly grated ginger
1 tbsp cornflour mixed with 2 tbsp cold water to make a slurry

For the Chicken

600 g boneless skinless chicken thighs, cut into 2.5cm (1-inch) pieces
1 tbsp vegetable oil
A pinch of salt and black pepper

For the Bowls

300 g sushi rice or jasmine rice cooked according to packet instructions
1 large carrot julienned or spiralized
1/2 cucumber thinly sliced
1 ripe avocado sliced
2 spring onions thinly sliced
1 tbsp toasted sesame seeds
Pickled ginger or kimchi for serving (optional)

Method

Prepare the Teriyaki Sauce: In a small saucepan, combine the soy sauce, mirin, water, brown sugar, minced garlic, and grated ginger. Whisk together over a medium heat. Bring the mixture to a gentle simmer and cook for 3-4 minutes, allowing the sugar to dissolve completely.
Thicken the Sauce: Give the cornflour slurry a quick stir, then slowly pour it into the simmering sauce while whisking continuously. Continue to simmer for another 1-2 minutes until the sauce has thickened enough to coat the back of a spoon. It should have a glossy, syrupy consistency. Remove from the heat and set aside.
Cook the Rice: While the sauce is simmering, cook your rice according to the packet instructions. Keep it warm until you're ready to assemble the bowls. If you enjoy other rice dishes, you might like this Simple Egg Fried Rice for Dinner.
Season and Sear the Chicken: Pat the chicken thigh pieces dry with a paper towel and season lightly with salt and pepper. Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Once the pan is hot, add the chicken in a single layer. I find it’s crucial not to overcrowd the pan; cook in two batches if necessary. This helps the chicken to sear and brown nicely rather than steam.
Cook the Chicken Through: Cook the chicken for 5-7 minutes, turning occasionally, until it's golden brown on all sides and cooked through. The internal temperature should reach 74°C (165°F).
Glaze the Chicken: Reduce the heat to low and pour about two-thirds of the prepared teriyaki sauce over the chicken in the pan. Stir continuously to coat every piece. Let it bubble gently for 1-2 minutes until the sauce clings to the chicken beautifully. Be careful not to let the sugar burn.
Assemble the Teriyaki Bowls: Divide the cooked rice among four bowls. Top with the sticky teriyaki chicken. Arrange the julienned carrots, sliced cucumber, and avocado slices around the chicken.
Garnish and Serve: Drizzle a little of the remaining teriyaki sauce over the bowls. Garnish with a sprinkle of toasted sesame seeds and sliced spring onions. Serve immediately, with a side of pickled ginger or kimchi if you like.

Notes

Serve with pickled ginger or kimchi for extra flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

I really hope you enjoy making and eating these Teriyaki Chicken Bowls as much as my family and I do. They are a true testament to how simple ingredients, when treated with a little care, can create something truly special. Let me know how you get on in the comments below – I love hearing about your kitchen adventures!

Happy cooking,
Elena