The BEST Teriyaki Chicken Bowl
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This mouthwatering recipe for teriyaki chicken bowl has everything you want in a meal and more! With every bite, you’ll find flavourful, juicy chicken thighs, edamame, and veg covered in a delightfully sweet, spicy sauce. Bonus – this dish makes five servings, perfect for a family meal or lunch meal prep during the week.
Table of Contents
Why you’ll love this recipe
When you’re craving Asian food, but want to ensure it’s packed with nutrients, try this teriyaki chicken bowl option. Each chicken rice bowl features two sources of protein (chicken and edamame), plus a whole lot of veg for additional nutrients. I love serving this teriyaki chicken bowl recipe with brown rice to increase the fibre and make it extra satiating.
I’ve added my twist to these chicken rice bowls, as you’ll include some chillies for a hint of heat. With the addition of chillies, all the flavours blend perfectly together to give you the ultimate sticky, sweet, and spicy sauce.
If you want to include more Asian recipes during the week, you can whip up recipes like 10 Minute Spicy Peanut Butter Noodles, Beef Udon Stir Fry or Peanut Butter Chicken Satay Curry.
Ingredients
Chicken Thighs
Chicken thighs are an excellent option for a teriyaki chicken bowl – they stay juicy and moist as they cook. However, you can also use boneless skinless chicken breasts for lower-calorie teriyaki chicken rice bowls.
Rice
Brown rice is a go-to for my chicken rice bowl recipes since it’s a good source of fibre. Other types of rice also work well in teriyaki chicken bowls, including jasmine and basmati.
Chillies
If you can’t get your hands on birdseye chillies, cayenne pepper will work just as well. For those who want to enjoy the dish without heat, sweet peppers can be used as a replacement for chillies. You’ll need more sweet peppers, about 1-2 cups. You can adjust the amount based on your preference.
See the recipe card for full information on ingredients and quantities.
Adaptations
You can turn this teriyaki chicken bowl into a vegan/vegetarian-friendly recipe with a few replacements. Instead of chicken thighs, use pan-fried tofu as the primary protein. Alternatively, you can double up on the edamame for added protein. Use maple or agave syrup to replace honey for a fully vegan teriyaki bowl.
How to make this recipe
- Coat the chicken thighs in 1 tbsp soy sauce, rapeseed oil and a pinch of salt. Stir to combine and set aside whilst you preheat your oven to 185°C. Heat a griddle pan over high heat and preheat until smoking hot. Sear your chicken thighs for 3 minutes on each side (or until char marks appear) and place on a baking sheet. Pop in the oven for 10-15 minutes or until fully cooked (Image 1).
- Next, thoroughly rinse/wash your rice and add it to a large saucepan, add stock and set your timer according to packet instructions (Image 2).
3. To make the sauce, add 4 tbsp soy sauce, 1 tbsp honey, and 300ml water into a saucepan. Add the cornflour slurry and heat until thickened (Image 3).
4. Meanwhile, add the peas, pepper, and edamame beans to the same pan to utilise all that flavour. Cook for around 5-7 minutes and season generously with salt and pepper (Image 4).
5. Add any of the chicken juices to the Teriyaki sauce in pan (Image 5).
6. After around 15 minutes your chicken should be cooked and browned (Image 6).
7. Drain the rice and add some fresh coriander, mix together (Image 7).
8. Serve up all of the elements onto a plate and the rest into containers and freeze half of the portions. If you’re worried about refreezing edamame/ beans/peas, just cook them the day that you’re going to eat! (Image 8).
Here are some other chicken and rice recipes for you to try; Creamy Mustard Chicken (Best ever!), Green Chili Chicken Soup and Healthy Chicken Tikka Masala
Tips and Tricks
Marinate the chicken first.
You can never go wrong with a teriyaki chicken bowl dish if you marinate the chicken first. This step ensures your chicken is infused with flavour and even juicier. While you can make a chicken and rice bowl without marinated chicken, you’ll find it comes out best with this method.
Sear the chicken before baking.
When you sear chicken for this chicken teriyaki bowl recipe, you’re helping to lock in the moisture before it goes into the oven. This step is especially important since the recipe calls for skinless chicken, which can dry out more easily.
Create a cornflour slurry.
You don’t want to toss cornflour directly into the sauce for this teriyaki chicken rice bowl, as it will create a lumpy sauce. By mixing the cornflour with water first to create a slurry, you can ensure there are no clumps of cornflour. The slurry will combine more easily with the remaining chicken teriyaki rice bowl sauce ingredients to create a smooth, delicious sauce.
Note: If you have leftover chicken from this dish, you can use it for recipes like Rigatoni Fiorentina, Garlic Butter Chicken, or an Easy Spicy Chicken Sandwich.
FAQs
Some teriyaki chicken bowl dishes are unhealthier than others, as they can contain high amounts of sugar, salt, and calories. With my teriyaki bowl recipe, only one tablespoon of honey is split between five servings.
Additionally, I’ve added a good amount of veg in these chicken and rice bowls for extra nutrients. If you’re concerned about salt, use a lower sodium soy sauce instead of regular soy sauce in this recipe.
You can add store bought or homemade teriyaki sauce before or after cooking this chicken bowl recipe. I recommend making it separately and tossing it together with the other components at the end since teriyaki sauce can burn in the oven due to the honey or brown sugar.
However, if you’re cooking teriyaki chicken in a wok, you can add it at the beginning so it can caramelise as the chicken and veg cook.
There’s no difference between teriyaki chicken and chicken teriyaki – both options include a tasty teriyaki sauce on chicken. You can use the terms interchangeably.
Teriyaki sauce is part of Japanese cuisine. The word “teriyaki” translates to glossy broil or grilled with a glossy surface, referring to the cooking method and appearance of teriyaki dishes.
Since this recipe is a full meal with veg, carbs, and protein, you don’t need to pair it with anything other than a sprinkle of sesame seeds.
However, it doesn’t hurt to add a dessert afterwards! Try making my Soft Flapjack Recipe (Gooey and Chewy!), Mini Cheesecakes (No-Bake Recipe) or Rocky Road alongside to enjoy after the teriyaki bowls.
If you tried this Chicken Teriyaki Bowls recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Chicken Teriyaki Bowls
Ingredients
- 1 kg boneless skinless chicken thighs (£6.00)
- 200 g brown rice (£2.00)
- 300 g peas (£1.49)
- 1 red pepper, diced (£0.60)
- 600 g edamame beans (£2.75)
- 50 g spring onion, thinly sliced (£0.50)
- 5 tbsp 1+ 4 tbsp soy sauce (£0.60)
- 1 tbsp honey (£0.75)
- Bunch of fresh coriander, roughly torn (£0.55)
- Optional birdseye chillies, or cheapest chillies, thinly sliced to serve (£0.35)
Cupboard Essentials
- 1 tbsp rapeseed oil
- 600 ml - 700ml (24 floz)chicken stock
- Salt & Pepper
- Optional chilli flakes
- 1 tbsp cornflour (to make slurry)
Method
- Coat the chicken thighs in 1 tbsp soy sauce, rapeseed oil and a pinch of salt. Stir to combine and set aside whilst you preheat your oven to 185°C.
- Heat a griddle pan over high heat and preheat until smoking hot. Sear your chicken thighs for 3 minutes on each side (or until char marks appear) and place on a baking sheet. Pop in the oven for 10-15 minutes or until fully cooked.
- Next, thoroughly rinse/wash your rice and add it to a large saucepan, add stock and set your timer according to packet instructions.
- Meanwhile, add the peas, pepper, and edamame beans to the same pan to utilise all that flavour. Cook for around 5-7 minutes and season generously with salt and pepper.
- To make the sauce, add 4 tbsp soy sauce, 1 tbsp honey, and 300ml water into a saucepan. Add the cornflour slurry (with the cornflour and some water) and heat until thickened.
- Serve up all of the elements into containers and freeze half of the portions. If you’re worried about refreezing edamame/ beans/peas, just cook them the day that you’re going to eat! Enjoy
Notes
- Sear the chicken before baking to seal in moisture, especially important for skinless chicken.
- Create a cornflour slurry to prevent lumps and achieve a smooth sauce when making a teriyaki chicken rice bowl.
Nutrition
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