Chicken Veggie Teriyaki Bowls – Quick, Flavorful, and Weeknight-Friendly

If you love a balanced meal that feels fresh, bright, and satisfying, these Chicken Veggie Teriyaki Bowls are for you. Tender chicken, crisp sautéed veggies, and a glossy teriyaki sauce come together over warm rice for an easy dinner that tastes restaurant-quality. The best part is you control the sweetness, the crunch, and the spice.

It’s a meal prep dream, weeknight hero, and family favorite all in one. Grab a skillet and let’s make something that checks all the right boxes.

What Makes This Recipe So Good

• Fast and flexible: You can get dinner on the table in about 30 minutes, and swap in whatever veggies you have.
• Better-than-takeout sauce: A simple homemade teriyaki is glossy, sticky, and balanced—no mystery ingredients.
• Meal-prep friendly: Packs well for lunches and reheats beautifully.
• Balanced and satisfying: Lean protein, plenty of vegetables, and your favorite base (rice, quinoa, or cauliflower rice) keep it light but filling.
• Family-approved: Adjust sweetness and heat to please everyone at the table.

What You’ll Need

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, thinly sliced
• Vegetables:
  • 1 red bell pepper, thinly sliced
  • 1 cup broccoli florets
  • 1 cup snow peas or sugar snap peas
  • 1 medium carrot, peeled and sliced on the bias
  • 1 small red onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated (optional but recommended)
• Teriyaki Sauce:
  • 1/3 cup low-sodium soy sauce or tamari
  • 3 tablespoons water
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon cornstarch (for thickening)
  • 1/4 teaspoon red pepper flakes (optional)
• Cooking Oil: 1–2 tablespoons neutral oil (avocado, canola, or grapeseed)
• Base: 4 cups cooked rice (white, brown, jasmine) or quinoa; cauliflower rice for low-carb
• Garnishes: Sliced green onions, sesame seeds, lime wedges, and sriracha (optional)
• Salt and pepper: To season the chicken lightly

Step-by-Step Instructions

1. Cook your base: Prepare rice or quinoa according to package directions. Fluff and keep warm.
2. Make the teriyaki sauce: In a small bowl, whisk soy sauce, water, honey, rice vinegar, sesame oil, cornstarch, and red pepper flakes.

   Set aside. The cornstarch will thicken the sauce once heated.

3. Prep the chicken and veggies: Slice the chicken into thin strips. Pat dry and season lightly with salt and pepper.

   Slice all vegetables so they cook quickly and evenly.

4. Stir-fry the chicken: Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken in a single layer. Cook 4–6 minutes, stirring occasionally, until cooked through and lightly browned.

   Transfer to a plate.

5. Sauté the aromatics: In the same skillet, add a small splash of oil if needed. Add garlic and ginger. Cook 30 seconds until fragrant, stirring often to avoid burning.
6. Cook the vegetables: Add onions, carrots, and broccoli.

   Stir-fry 3 minutes. Add bell pepper and snow peas, and cook 2–3 more minutes until tender-crisp. You want bright color and a little crunch.

7. Add the chicken back: Return the cooked chicken and any juices to the pan.

   Toss with the veggies.

8. Finish with sauce: Whisk the teriyaki sauce again (cornstarch settles) and pour it into the skillet. Stir constantly for 1–2 minutes until the sauce turns glossy and thickens, coating the chicken and vegetables.
9. Taste and adjust: Add a splash more soy for salt, a drizzle of honey for sweetness, or a squeeze of lime for brightness. If it’s too thick, stir in a tablespoon of water to loosen.
10. Assemble bowls: Spoon rice into bowls.

    Top with the teriyaki chicken and veggies. Finish with green onions, sesame seeds, and a little sriracha if you like heat.

Keeping It Fresh

• Storage: Refrigerate leftovers in airtight containers for up to 4 days. Keep rice and teriyaki mix separate if you can for the best texture.
• Reheating: Microwave in 60–90 second bursts, stirring between, until hot.

  Add a teaspoon of water before heating to refresh the sauce.

• Freezer-friendly: Freeze cooked chicken and veggies (without rice) up to 2 months. Thaw overnight and reheat on the stovetop with a splash of water.
• Meal prep tip: Portion into single-serve containers. Keep garnishes (green onions, sesame seeds, lime) in a small separate baggie for a fresh finish.

Benefits of This Recipe

• Nutrient-dense: A rainbow of vegetables delivers fiber, vitamins, and antioxidants.
• Lean protein: Chicken keeps it satisfying without feeling heavy.
• Customizable carbs: Choose the base that fits your goals—brown rice for fiber, quinoa for extra protein, or cauliflower rice for low-carb.
• Budget-conscious: Simple pantry staples and seasonal veggies make this affordable.
• Weeknight efficiency: One skillet, minimal cleanup, and reliable results.

Common Mistakes to Avoid

• Overcrowding the pan: If the chicken is packed too tightly, it steams instead of browns.

  Cook in batches if needed.

• Soggy vegetables: Add sturdier veggies first, then quick-cooking ones. Keep the heat high and the stirring steady.
• Skipping the cornstarch whisk: Cornstarch settles fast. Whisk the sauce right before pouring it into the pan to avoid lumps.
• Overcooking the chicken: Thin slices cook quickly.

  Remove as soon as they’re done to stay juicy.

• Forgetting to taste: Balance is key. Adjust salt, sweetness, and acidity at the end for the best flavor.

Variations You Can Try

• Beef or shrimp: Swap the chicken for thinly sliced flank steak or peeled shrimp. Adjust cook times accordingly (shrimp cooks in 2–3 minutes).
• Tofu or tempeh: Use extra-firm tofu, pressed and cubed.

  Pan-sear until golden before adding the veggies.

• Low-sugar: Reduce honey to 1 tablespoon and add extra ginger and lime for brightness.
• Spicy teriyaki: Add more red pepper flakes or a teaspoon of chili-garlic sauce to the teriyaki.
• Different veggies: Try mushrooms, baby bok choy, zucchini, or green beans depending on what you have.
• Pineapple twist: Add pineapple chunks in the last minute for a sweet-tangy pop.
• Sesame crunch: Top with toasted sesame seeds or crushed roasted peanuts for texture.

FAQ

Can I use store-bought teriyaki sauce?

Yes. Use about 1/2 to 3/4 cup, and add a teaspoon of cornstarch mixed with a tablespoon of water if you want it thicker. Taste and adjust sweetness or salt to your liking.

What’s the best rice for teriyaki bowls?

Jasmine or short-grain white rice gives that classic takeout feel.

Brown rice adds more fiber and a nutty flavor. Cauliflower rice works if you want a lighter bowl.

How do I make it gluten-free?

Use tamari or certified gluten-free soy sauce and ensure your cornstarch is labeled gluten-free. Everything else is naturally gluten-free.

Can I make the sauce ahead of time?

Absolutely.

Mix it up to 3 days in advance and store it in the fridge. Whisk before using since the cornstarch will settle.

How do I prevent the chicken from drying out?

Slice it evenly, cook over medium-high heat, and pull it as soon as it’s no longer pink. Thighs are more forgiving than breasts if you want extra juiciness.

Is there a way to add more protein?

Yes.

Add edamame, swap in quinoa for the base, or top each bowl with a jammy egg. You can also increase the chicken to 2 pounds if needed.

Can I make this without cornstarch?

You can reduce the sauce longer to thicken, or use arrowroot starch. If using arrowroot, add it at the end and avoid boiling to keep it from getting gummy.

Wrapping Up

Chicken Veggie Teriyaki Bowls are the kind of recipe you’ll lean on again and again.

They’re quick, colorful, and easy to adjust to your taste and pantry. With a simple homemade sauce and crisp-tender vegetables, every bite hits that sweet-savory spot. Make it tonight, pack the leftovers for lunch tomorrow, and enjoy a go-to meal that always delivers.