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Easy Teriyaki Chicken Bowls Recipe – A Quick & Flavorful Weeknight Dinner
Looking for a fast and flavorful meal that’s better than takeout? These Easy Teriyaki Chicken Bowls are the perfect solution! Ready in just 20 minutes, this dish features tender chicken coated in a sticky homemade teriyaki sauce, served over fluffy rice with crisp, steamed greens.
Whether you're meal prepping or just want a satisfying dinner without the fuss, this recipe checks all the boxes. It’s quick, delicious, and made with simple pantry staples like soy sauce, honey, garlic, and ginger. Plus, it’s naturally dairy-free and egg-free!
Serve these bowls with sticky rice, bok choy, or spring greens, and sprinkle with sesame seeds and green onions for a fresh finish.
Why You’ll Love This Teriyaki Chicken Bowl
- Done in under 30 minutes
- Sweet, savory, and perfectly sticky sauce
- Great for meal prep or a last-minute dinner
- Family-friendly and freezer-friendly
Teriyaki Chicken Bowls Recipe
Guiseppe
4
10 minutes
15 minutes
420
Asian
Dinner
These Teriyaki Chicken Bowls are a quick and satisfying dinner option made with tender chicken thighs cooked in a sticky-sweet homemade teriyaki sauce. Served over warm rice and paired with steamed greens, this dish is both comforting and nutritious—perfect for busy weeknights or meal prep. With just a handful of ingredients and 20 minutes, you can whip up a flavorful Asian-inspired meal the whole family will love.
Ingredients
- 2 tbsp Toasted Sesame Oil
- 6 Chicken Thighs (skinless, boneless, sliced)
- 2 cloves Garlic (crushed)
- 1 tbsp Ginger (Grated)
- 2 ½ tbsp Honey
- 2 tbsp Light Soy Sauce
- 1 tbsp Rice Wine Vinegar
- ½ cup Water
- 1 tbsp Sesame Seeds (Garnish)
- 4 Spring Onions (shredded, for garnish)
- Sticky Rice (for serving)
- Steamed Bok choy or Spring greens (for serving)
Directions
Cook the chicken
Heat sesame oil in a non-stick pan over medium heat. Add sliced chicken thighs and cook for about 7 minutes, until golden and cooked through.
Add aromatics
Stir in the crushed garlic and grated ginger. Cook for another 2 minutes, until fragrant.
Make the sauce
Pour in honey, soy sauce, rice vinegar, and water. Stir well and bring to a boil. Let it simmer for 2–5 minutes, or until the sauce thickens and coats the chicken.
Garnish and serve
Sprinkle with sesame seeds and shredded spring onions. Serve hot over sticky rice with steamed bok choy or your favorite greens.