My family loves it when I recreate our favorite take out dishes at home including bang bang shrimp, miso salmon, kung pao beef and these light and fresh teriyaki chicken bowls. We have a local Japanese restaurant that makes the best teriyaki chicken bowls, and I decided it was time that I learned to make this dish at home. My version uses any type of cooked chicken, plus whatever veggies you have on hand which makes it super versatile and totally delicious.
How Do You Make A Teriyaki Chicken Bowl?
Start by cooking your chicken, then cut the chicken into bite sized pieces. While the chicken is cooking, cut up some fresh vegetables and put the sauce ingredients on the stove. Bring the sauce to a boil. Cook the vegetables until they’re tender, then place rice into bowls. Toss the chicken with the teriyaki sauce, then spoon the chicken and vegetables on top of the rice. Add a sprinkle of sesame seeds, then serve and enjoy.
Tips For The Perfect Dish
You really can use any type of cooked chicken in this dish, I prefer to grill mine but you can also bake it or sear it on the stove top. In a pinch you can even use diced or shredded leftover chicken or rotisserie chicken! You can prepare the individual components of the dish in advance, then just reheat and combine everything when you’re ready to eat. While I prefer the flavor and texture of fresh vegetables in this dish, you can also use frozen veggies if that’s what you have on hand.
Homemade Teriyaki Sauce
I make my own teriyaki sauce for this recipe because I think it has a lot more flavor than the store bought variety. Simply combine soy sauce, brown sugar, honey, garlic, ginger and sesame oil in a pan and bring it to a simmer. Whisk together corn starch with water, then stir the corn starch mixture into the pan. Let the sauce cook until it’s thick, then use right away or refrigerate for up to 5 days. In a pinch, it’s fine to use store bought sauce!
Teriyaki Chicken Bowl Flavor Variations
While this dish is delicious as-is, it can really be made in an endless number of ways.
Protein: This recipe calls for boneless skinless chicken breasts. That being said, you can also use chicken thighs, flank steak, shrimp or tofu. Vegetables: I like to use a blend of colorful veggies including broccoli, edamame, onions, carrots, bell peppers, snow peas, baby corn and mushrooms. Other great options include zucchini, spinach, asparagus, bok choy or cauliflower. Pineapple chunks are also a nice addition! Grains: Swap out the white rice for udon noodles, brown rice, quinoa, cauliflower rice or zucchini noodles.
Try these teriyaki chicken bowls for dinner tonight, you’ll be glad you did!
Teriyaki Chicken Bowl Video
