These quick teriyaki chicken bowls take less than 25 minutes to make. A tasty mid-week meal that the whole family will love, I guarantee these will become part of your regular meal rotation.
One of my most popular dinner recipes of all time are these 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!
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.
Ingredient notes:
- Chicken: Either chicken breast or thighs can be used in this recipe. I generally use breasts as it gets cut into strips and doesn't dry out.
- Sushi Rice: This really does enhance the Japanese flavours in this meal. However, if you don't have it to hand or don't like it, use your favourite rice.
- Japanese Mayo: In my opinion, Japanese mayo is critical! Once found only in specialty Asian supermarkets, you can now purchase this in most major supermarkets in New Zealand.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
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Step by step instructions:
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, cooked 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.
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Recipe FAQs:
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.
This sauce would be great with beef steak, pork or make it vegetarian with fried tofu.
Absolutely! Our boys have been enjoying this meal since they were preschoolers - and they still love it! If you love colourful dinner bowls like our family, 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.
Storage:
The teriyaki sauce can be stored in the fridge for up to one week. Therefore you could make it in advance to get ahead, or use any leftovers for another meal later in the week.
Store any leftovers teriyaki chicken in an airtight container in the fridge for up to three days. Reheat in the microwave or oven until piping hot. Store leftover veggies and rice separately.
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Quick Teriyaki chicken bowls
These delicious teriyaki chicken bowls are a family favourite and made in under 25 minutes.
Ingredients
- 600g chicken breast / thigh
Teriyaki sauce
- ½ cup soy sauce
- 2 Tbsp apple cider vinegar
- 1 tsp sesame oil
- 2 cloves garlic, crushed
- 2 Tbsp brown sugar
- 1 Tbsp cornflour
To serve
- 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
Instructions
- 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, cooked 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.
Notes
Always check the label on processed foods, including sauce bottles, to ensure they are completely gluten free.
- 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: 1Amount 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.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Bianca
This recipe is amazing and so versatile. Thoroughly enjoyed by the whole family. I made using brown rice, added radishes, wasabi and pickled ginger on top.
co
Is this meant to be hot? Do you steam the cabbage and carrots
VJ cooks
No, I serve the carrot and cabbage raw with the hot, cooked chicken.
Mel
And the edamame beans cold too?
VJ cooks
Hi Mel, I serve the edamame beans cooked. I buy the shelled edamame beans which you can either cook in the microwave or on the stove top in about 5 minutes.
Kat
What's your go-to, no fail way to make the sushi rice? I can't seem to get it right
VJ cooks
hi Kat, I follow the method on the packet and it seems to work for me. I usually use Sun Rice Sushi, here are some tips from their website: https://www.sunrice.com.au/how-to-cook-sushi-rice/