Easy Homemade Chicken Teriyaki Bowl: Dinner Ready in 30 Minutes

Craving Deliciousness? Make This Easy Chicken Teriyaki Bowl Tonight!

Let’s face it, the daily “what’s for dinner?” dilemma is real. You want something satisfying, flavorful, and preferably something that doesn’t take hours to prepare after a long day. If that sounds familiar, then you’ve landed in the right place!

Look no further than this fantastic Chicken Teriyaki Bowl recipe. Imagine this: tender, juicy chicken pieces coated in a glossy, savory-sweet homemade teriyaki sauce, served over a bed of fluffy rice, and topped with your favorite fresh, colorful vegetables. Best part? It all comes together in under 30 minutes! Organic Recipe Guide

This isn’t just another quick meal; it’s a perfect combination of textures and flavors that feels both comforting and vibrant. Forget takeout – making your own teriyaki sauce is incredibly simple (we’ll show you how!) and tastes so much better.

Get ready to ditch the dinner indecision and whip up a meal that’s healthy, easy, and absolutely packed with flavor. Trust me, this Chicken Teriyaki Bowl is destined to become a regular in your weeknight rotation!

Why You’ll Love This Recipe

• Incredibly Fast: Seriously, from prep to plate in under 30 minutes! Perfect for busy schedules.
• Simple Ingredients: Uses pantry staples you likely already have or can easily find.
• Homemade Sauce: Quick to whisk together and far superior to store-bought versions (plus, you control the sweetness and sodium!).
• Customizable: Easily swap veggies or adjust toppings based on your preferences or what’s in the fridge.
• Balanced & Satisfying: A great mix of protein, carbohydrates, and fresh vegetables makes for a complete meal.

Ingredients You’ll Need

Here’s what you need to gather to create this delicious dish:

For the Flavorful Chicken:

• 1 lb Boneless, Skinless Chicken Thighs (cut into 1-inch bite-sized pieces) – Thighs stay juicier, but breasts work too!
• 1 tbsp Avocado Oil (or other neutral high-heat oil like canola or vegetable)
• Salt (to taste) Organic Recipe Guide
• Freshly Ground Black Pepper (to taste)

For the Quick Homemade Teriyaki Sauce:

• 1/4 cup Low Sodium Soy Sauce – Using low sodium gives you better control over the saltiness.
• 1 tbsp Honey
• 1 tbsp Rice Vinegar
• 1 tsp Minced Fresh Ginger (about a ½ inch piece)
• 2 cloves Garlic, Minced
• 1/4 tsp Red Pepper Flakes (optional, adjust for heat)
• 1 tsp Cornstarch Organic Recipe Guide
• 1 tbsp Water
• 1/4 cup Chicken Broth (low sodium preferred)

For Assembling Your Bowl:

• 1 cup Basmati Rice (or Jasmine, Brown Rice – cook according to package directions)
• 2 cups Water (or amount specified for your rice)
• Toppings (Suggestions – Use your favorites!):
  • Shredded Carrots
  • Shelled Edamame (steamed or boiled)
  • Sliced Avocado
  • Thinly Sliced Green Onions
  • Thinly Sliced Red Fresno Pepper (or serrano for more heat, remove seeds for less)
  • Toasted Sesame Seeds (for garnish) Organic Recipe Guide

Step-by-Step Instructions

Ready to cook? Let’s make your Chicken Teriyaki Bowl!

1. Cook the Rice: Start by cooking your rice according to the package instructions. Basmati typically requires rinsing, then simmering covered for 15-20 minutes after bringing the water to a boil. Starting the rice first ensures it’s ready when the chicken is done.
2. Mix the Teriyaki Sauce: While the rice cooks, grab a small bowl. Whisk together the low sodium soy sauce, honey, rice vinegar, minced ginger, minced garlic, red pepper flakes (if using), cornstarch, and water. Mix until the cornstarch is fully dissolved. Set aside.
3. Prepare the Chicken: Pat the chicken pieces dry with a paper towel (this helps them brown better). Season generously with salt and pepper. Drizzle with the 1 tbsp of avocado oil and toss to coat.
4. Cook the Chicken: Heat a large skillet or wok over medium-high heat. Once hot, add the seasoned chicken pieces in a single layer (cook in batches if necessary to avoid overcrowding the pan). Cook for about 4-6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove the cooked chicken from the pan and set it aside on a plate.
5. Deglaze & Thicken Sauce: Reduce the heat to medium. Pour the chicken broth into the hot pan. Scrape the bottom with a wooden spoon or spatula to lift any flavorful browned bits (this is called deglazing!). Give the prepared teriyaki sauce mixture another quick whisk and pour it into the pan. Stir constantly until the sauce bubbles and thickens slightly, about 2-3 minutes.
6. Combine Chicken and Sauce: Add the cooked chicken back into the pan with the thickened sauce. Toss well to ensure every piece is coated. Reduce the heat to low, cover the pan, and let the chicken simmer gently in the sauce for 5-6 minutes, allowing the flavors to meld. Stir occasionally if needed.
7. Build Your Chicken Teriyaki Bowl: Now for the fun part! Grab your serving bowls. Start with a base of fluffy cooked rice. Arrange your desired toppings – shredded carrots, edamame, sliced avocado, green onions, Fresno pepper – around the rice. Spoon the saucy teriyaki chicken generously over the rice. Drizzle any extra sauce from the pan over the top.
8. Garnish and Serve: Finish your masterpiece with a sprinkle of toasted sesame seeds. Serve immediately and enjoy your delicious homemade Chicken Teriyaki Bowl!

Tips for Success and Variations

• Don’t Overcrowd the Pan: Cook the chicken in batches if needed to ensure it browns properly instead of steaming.
• Adjust the Flavor: Like it sweeter? Add a touch more honey. Want more spice? Increase the red pepper flakes or add a dash of sriracha to the sauce.
• Chicken Breast Option: You can substitute boneless, skinless chicken breast, but be careful not to overcook it, as it can dry out faster than thighs. Cut cooking time slightly.
• Veggie Power: Feel free to add other vegetables! Steamed broccoli florets, sautéed bell peppers, or snap peas are excellent additions. You can even stir-fry some veggies in the pan after removing the chicken and before making the sauce.
• Meal Prep: Cook the rice, chicken/sauce, and prepare the veggies separately. Store in airtight containers in the refrigerator. Assemble bowls just before serving (you can reheat the chicken/sauce and rice). Great for lunches!
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

Ready to Eat?

This Easy Homemade Chicken Teriyaki Bowl is proof that quick weeknight dinners don’t have to be boring or complicated. With simple steps and incredible flavor, it’s a recipe you’ll return to again and again.

Give this recipe a try and let me know how it turns out in the comments below! What are your favorite toppings for a Chicken Teriyaki Bowl?

Full Video Link : Video

Credit : Organic Recipe Guide

Quick High Protein Cottage Cheese Pancakes Easy Recipe

Milanesa de Pollo: Super Easy Crispy & Juicy Chicken Cutlets

How to Make Perfect Creamy Shrimp and Salmon Linguine in 30 Minutes!