These easy teriyaki chicken bowls feature a sweet, savoury homemade teriyaki sauce that beats store-bought versions. They come together in about 30 minutes and are perfect for a quick weeknight dinner or meal prep. I like to serve them with steamed broccoli, shelled edamame and quick pickled carrot for crunch and brightness.
Try other rice bowl variations like chipotle chicken bowls or BBQ chicken bowls for more weeknight options.
I’m a huge fan of teriyaki in many forms — from teriyaki salmon and avocado rice bowls to simple teriyaki chicken meal prep and air fryer teriyaki salmon. Teriyaki brings a versatile balance of sweet and salty that elevates simple dinners.
This recipe is one of my go-to quick dinners. The chicken thighs marinated in teriyaki sauce are baked until juicy, then sliced and placed over rice with steamed broccoli and edamame. I add quick pickled carrot for acidity and a refreshing crunch that cuts through the rich, sticky sauce.
This teriyaki chicken bowl is well balanced, dairy-free, and easy enough to make regularly on busy nights.
Key Ingredients
The recipe breaks down into protein, a carbohydrate base, vegetables, and the sauce that ties everything together.
See the recipe card below for exact ingredient amounts and notes.
- Chicken thighs – Boneless, skinless thighs stay tender and juicy when baked with the sauce.
- Teriyaki sauce – Homemade teriyaki gives the best flavour, but a favourite store-bought sauce works if you’re short on time.
- White rice – Plain steamed rice is traditional; swap brown rice or quinoa if you prefer.
- Broccoli – Cook briefly until just tender so it keeps colour and texture.
- Edamame – Frozen shelled edamame is convenient — just let it thaw or quickly heat before assembling.
- Pickled carrots – Julienne or grate carrots and toss with rice wine vinegar, sugar and salt for a quick pickle that brightens the bowl.
Equipment and Tools
A few simple tools make this recipe easier: a rice cooker for perfect rice, a baking tray for the chicken, and a mandoline or grater to prepare carrots quickly. A rice cooker lets you set and forget the rice while you prep the rest of the meal.
Step by Step Instructions
Follow this order of operations to keep everything timed well so the bowls come together quickly:
- Marinate the chicken
- Preheat the oven
- Start the rice
- Defrost edamame
- Bake the chicken
- Make the pickled carrots
- Cook the broccoli
- Slice the chicken
- Assemble the bowls
Working in this sequence ensures each component finishes around the same time and keeps total time close to 30 minutes.
I often marinate the chicken for only 15 minutes when short on time, which still imparts good flavour. Marinating longer, including overnight, will deepen the taste.
Place the marinated thighs on a lined baking tray and bake at 200°C (400°F) for about 20–25 minutes, until the internal temperature reaches 74°C (165°F). Let rest briefly before slicing. You can baste with additional sauce while baking if desired.
Quick pickled carrots add a bright acidic note that complements the sticky teriyaki. Julienne or grate the carrots, then toss with vinegar, sugar, salt and a little water. Let sit for at least 10 minutes, then drain before serving.
Steam or briefly boil the broccoli until just tender, then assemble bowls with rice, broccoli, edamame, sliced teriyaki chicken and pickled carrot. Finish with a drizzle of extra teriyaki sauce and sesame seeds if you like.
Meal prep instructions
These bowls are ideal for make-ahead meals and leftovers. Divide rice, sliced teriyaki chicken, steamed broccoli and edamame among airtight containers. Store pickled carrots separately so they stay crisp and cool.
Keep extra teriyaki sauce in a small container to drizzle just before eating. Stored in the fridge, prepared bowls last up to 4 days; pickled carrots keep up to a week.
To reheat: microwave rice, chicken and veg for 2–3 minutes until hot, then add cold pickled carrots and extra sauce before serving.
Recipe FAQs
Yes. Chicken breast works, but it’s leaner and can dry out more easily. Watch the bake time and check the internal temperature (74°C / 165°F) to avoid overcooking.
Yes. Freeze portions for up to 3 months in airtight containers. Defrost overnight in the fridge and reheat. Keep pickled carrots fresh rather than frozen for best texture.
Yes. Marinating overnight enhances the flavour. Keep the chicken refrigerated while marinating.
If you make this recipe, please leave a comment and a rating below. I’d love to see your versions — tag your photos on Instagram with @eightforestlane.
More bowl recipes:
Quick and Easy Spicy Prawn Rice Bowls
Beef Burrito Bowl
Hot Honey Sweet Potato Beef Bowl
Burger Bowls
Teriyaki Chicken Bowl
Equipment
-
rice cooker
-
large baking sheets
-
mandoline slicer (optional)
Ingredients
For the teriyaki chicken:
- 600 grams boneless skinless chicken thigh (about 4 fillets)
- ⅓ cup teriyaki sauce (for marinating)
For the pickled carrots:
- 1 large carrot, julienned or grated
- ¼ cup rice wine vinegar
- 1 tablespoon granulated sugar
- ½ teaspoon salt
- 2 tablespoons water
For the bowls:
- 2 cups cooked white rice
- 1 head broccoli, cut into florets
- ½ cup shelled edamame
- 4 tablespoons teriyaki sauce (to serve)
- sesame seeds (optional)
Instructions
-
Place chicken thighs in a shallow dish and pour over ⅓ cup teriyaki sauce. Turn to coat and marinate for 15 minutes while you preheat the oven to 200°C (400°F).
-
Transfer marinated chicken to a lined baking tray and bake for 20–25 minutes until cooked through (internal temperature 74°C / 165°F). Allow to rest 5 minutes, then slice.
-
Make pickled carrots by combining julienned carrot with vinegar, sugar, salt and water. Toss and let sit at least 10 minutes, stirring occasionally. Drain before serving.
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Steam broccoli until just tender (3–4 minutes) or boil in salted water for about 2 minutes.
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Divide rice among four bowls. Top with steamed broccoli, edamame, sliced teriyaki chicken and pickled carrot. Drizzle with extra teriyaki sauce and sprinkle with sesame seeds.
Notes
Leftover homemade teriyaki sauce can be stored in the fridge for up to one month in a sealed jar.
Nutrition
Nutritional information is a guide only and is calculated with automated tools; use your own measurements for precise values.
A version of this recipe was first published on August 15, 2018 and has been updated with improved instructions and photos.