Go Back
Explore the delicious world of Asian cuisine with this Savory Teriyaki Chicken Bowl recipe. Combining tender chicken thighs marinated in a rich teriyaki sauce with vibrant steamed vegetables, this dish is not only satisfying but also nutritious. Perfect for a weeknight dinner or meal prep, these bowls are a delightful mix of flavors and textures that are sure to please the whole family. In this article, we'll guide you through every step of the process, from marinating the chicken to assembling the bowls for a beautiful presentation.

Teriyaki Chicken Bowls with Steamed Veggies

Discover the delightful flavors of Savory Teriyaki Chicken Bowls! This recipe features tender marinated chicken thighs paired with vibrant steamed vegetables and a base of fluffy rice. Perfect for a quick weeknight dinner or meal prep, these bowls are both nutritious and satisfying. Follow our step-by-step guide to marinate, cook, and assemble a beautiful dish that your family will love. Enjoy a taste of Asian cuisine right in your kitchen!
Print Recipe Pin Recipe

Ingredients
  

For the Chicken and Marinade:

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1/4 cup soy sauce (low-sodium preferred)

2 tbsp brown sugar

2 tbsp honey

1 tbsp rice vinegar

1 tbsp sesame oil

2 cloves garlic, minced

1 inch ginger, grated

1 tbsp cornstarch mixed with 2 tbsp water (slurry)

For the Steamed Veggies:

1 cup broccoli florets

1 cup snap peas, trimmed

1 red bell pepper, sliced

1 small zucchini, sliced

Salt and pepper to taste

1 tbsp sesame seeds (for garnish)

For Serving:

Cooked white rice or jasmine rice

Green onions, chopped (for garnish)

Instructions
 

Marinate the Chicken: In a bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger until well combined. Add the chicken pieces, ensuring they are fully coated. Cover and let marinate for at least 30 minutes (or up to 2 hours in the fridge for more flavor).

    Cook the Chicken: In a large skillet over medium-high heat, add the marinated chicken along with the marinade. Cook for about 5-7 minutes, stirring frequently, until the chicken is cooked through. Stir in the cornstarch slurry and cook for another couple of minutes until the sauce thickens. Remove from heat.

      Steam the Veggies: In a steam pot or a microwave-safe bowl with a lid, add the broccoli, snap peas, red bell pepper, and zucchini. Add a splash of water and season with salt and pepper. Steam over boiling water for about 5 minutes (or microwave for 2-3 minutes) until the veggies are bright and tender-crisp.

        Assemble the Bowls: In serving bowls, place a generous scoop of cooked rice at the bottom. Top with the teriyaki chicken and a portion of the steamed veggies. Sprinkle with sesame seeds and chopped green onions for garnish.

          Serve and Enjoy: Enjoy your delicious teriyaki chicken bowls warm, and feel free to drizzle extra teriyaki sauce over the top for added flavor!

            Prep Time, Total Time, Servings: 15 mins | 35 mins | 4 servings