Baked teriyaki chicken

This recipe for teriyaki chicken bowls is so easy, the chicken bakes in the sauce to make it super tasty and tender.

These teriyaki chicken bento bowls are so tasty, add some Japanese kewpie mayonnaise and you have your self a healthy dinner the whole family will love. Some people like to call them bento bowls or sushi bowls. Use whatever fresh veggies you have on hand in the fridge. For a quick version check out my Express teriyaki chicken bowls.

The sauce is made with a combo of sesame oil, soy sauce, vinegar, brown sugar and garlic. Pour it over the chicken and bake until it is cooked through and tender.

This recipe makes enough sauce to pour over the chicken and soak into the rice and which goes so well with the fresh veggies.

The kids love this meal too! I served up 4 small portions because we had friends over for dinner, they all loved it so that was a success. I swapped the edamame beans for peas and corn to make it a bit more child friendly.

If you love one bowl meals check out my popular recipes for Chicken burrito bowls or Grilled honey soy salmon rice bowls and Chicken buddha bowls with satay sauce.

Share279

Pin317

MADE THIS RECIPE?
PLEASE CLICK ON THE STARS BELOW AND RATE IT! 

Continue to Content

Teriyaki chicken bowls

Yield: 6 serves

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

These teriyaki chicken bowls are so easy, the chicken bakes in the sauce to make it super tasty and tender.

Print

Ingredients

• 1 kg boneless skinless chicken thighs 

Teriyaki sauce

• ½ cup soy sauce
• 2 Tbsp apple cider vinegar (but other vinegar would work)
• 1 tsp sesame oil
• 2 cloves garlic, crushed
• 2 Tbsp brown sugar

Cornflour mix

• 3 tsp cornflour 
• 1 Tbsp cold water

To serve

• 3 cups cooked medium grain rice
• 2 carrots, shredded or grated
• 2 cups cabbage, sliced
• 1 cup cooked edamame beans
• 1 spring onion, sliced 
• Sesame seeds
• Kewpie Japanese mayo

Instructions

1. Preheat oven to 200.C fanbake. 
2. Combine the teriyaki sauce ingredients. 
3. Place chicken thighs in an oven proof dish and pour over sauce.
4. Bake for 30 minutes then turn over chicken, add the cornflour mix to the sauce.
5. Turn the oven onto fan grill and place the dish closer to the grill.
6. Cook for another 15 minutes until chicken is golden and cooked through. 
7. Remove the chicken and slice into strips, the sauce should have thickened up, if it hasn't place the sauce in the dish back under the grill. 
8. Serve on top of cooked rice, add the carrots, cabbage, edamame beans, spring onion and then the chicken. Spoon over extra teriyaki sauce and scatter sesame seeds over chicken. 
9. Add as much kewpie mayo as desired then serve immediately. 

Notes

• This recipe makes a big batch so you may want to halve the recipe. 
• For an express version, dice the chicken thighs and cook in a frypan. Once cooked through pour over the teriyaki sauce and cornflour mix then simmer until it thickens up. See details in my Express teriyaki chicken bowls post.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 502Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 204mgSodium: 1495mgCarbohydrates: 35gFiber: 4gSugar: 6gProtein: 49g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Did you make this recipe?

Tag @vj_cooks on Instagram and hashtag it #vjcooks