These teriyaki chicken bowls take less than 25 minutes to make. A tasty mid-week meal that the whole family will love.
One of my most popular recipes of all time is for my Baked Teriyaki Chicken Bowls. If you’ve made them, you know how easy, tasty and colourful they are! And now, they’re even quicker to make. Here it is, my Quick Teriyaki Chicken Bowls!
With the rising popularity of chicken poke and bento bowls in New Zealand and Australia I know this Japanese staple will become a family favourite.
Made with similar ingredients to my original recipe, this recipe is made on the stovetop instead of the oven. Feel free to mix the veggies up depending on availability and preference. You could add cucumber, avocado or green cabbage if that’s what you have at home.
HOW TO MAKE MY EXPRESS chicken teriyaki poke bowls:
Start by making the teriyaki sauce. In a jug or bowl mix the vinegar, soy sauce, sesame oil, garlic, cornflour and brown sugar together until combined. Set aside.
Next, slice the chicken breast (or thighs if you prefer) into strips. To make this step even faster you can buy diced chicken or tenderloins.
In a large frying pan, heat a dash of oil on a medium-high heat before adding the chicken. Cook until brown on each side.
When the chicken is cooked pour over the teriyaki sauce and stir over the heat until the sauce starts to thicken slightly. I cook my edamame beans in a jug covered with water in the microwave for 3 minutes.
Serve the chicken on top of cooked rice, add the carrots, red cabbage, edamame beans and then the chicken. Spoon over extra teriyaki sauce and scatter over sesame seeds. Add as much kewpie mayo as desired then serve immediately.
If you love a colourful dinner bowls like me, be sure to try my Satay Chicken Buddha Bowl or my Chicken Burrito Bowls. I find these types of meals a fun, easy and colourful way to get my kids to eat a variety of vegetables. They really love using their junior chopsticks too!
COMMON QUESTIONS ABOUT quick teriyaki chicken bowls:
Do I have to use sushi rice? Not at all. You could also use jasmine, basmati or brown rice, whichever is your favourite or you have in the cupboard. To make this even quicker, you could also use a sachet or cup of pre-cooked rice from the supermarket. If you have leftover chicken and sushi rice you can try making homemade sushi.
What other ways can I use the teriyaki sauce: This sauce would be great with beef steak, pork or make it vegetarian with fried tofu.
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- 600g chicken breast / thigh
- ½ cup soy sauce
- 2 Tbsp apple cider vinegar
- 1 tsp sesame oil
- 2 cloves garlic, crushed
- 2 Tbsp brown sugar
- 1 Tbsp cornflour
- 2 cups cooked sushi rice
- 2 carrots, shredded
- 1 cup red cabbage, sliced
- 1 cup edamame beans, cooked
- 1 Tbsp sesame seeds
- 4 Tbsp Kewpie Japanese mayo
- Slice the chicken breasts into 1cm strips.
- Combine the teriyaki sauce ingredients and whisk together.
- Heat a drizzle of oil in a large frying pan over a medium heat. When the oil is hot, add the chicken strips and fry until brown on each side.
- Pour the teriyaki sauce over the cooked chicken and stir until it thickens up.
- Serve the chicken on top of cooked rice, add the carrots, red cabbage, edamame beans and then the chicken. Spoon over any extra teriyaki sauce and scatter sesame seeds over chicken.
- Add the kewpie mayo then serve immediately.
- You can also use chicken thighs instead of breasts.
- Sliced beef, pork or tofu would be great in this dish.
- Please note that some soy sauce brands are saltier than others so you can use a low sodium option if you prefer.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 550Total Fat: 25gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 175mgSodium: 2036mgCarbohydrates: 39gFiber: 5gSugar: 9gProtein: 65g
Nutritional values are approximate. Please use your own calculations if you require a special diet.