Teriyaki Chicken Bowls

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5 from 8 reviews

This Teriyaki Chicken Bowl is everything you need for an awesome weeknight dinner. It's healthy, flavorful, quick, and totally delicious. What more could you want?

  • Author: Renee Rendall
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Sauteed
  • Cuisine: Japanese American


Units Scale
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons sake
  • 4 tablespoons rice vinegar
  • 4 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 2 teaspoons grated fresh ginger
  • a splash of sesame oil
  • 1 tablespoon olive oil
  • 2 cups cooked brown rice
  • Scallions or green onions to garnish, optional


  1. In a small bowl, whisk together the sake, rice vinegar, soy sauce, brown sugar, ginger, and sesame oil.
  2. Cut your chicken into bite size pieces and add it to the mixing bowl with the marinade. Allow it to marinate for at least 15 minutes. You could also do this in a zip top bag.
  3. Heat olive oil in a large skillet over medium heat. Remove chicken from marinade with a slotted spoon, reserving the marinade for later.
  4. Cook chicken for a few minutes, stirring frequently, until it is browned on all sides. Add the remaining liquid from the marinade to the skillet and simmer for about five minutes or until the chicken is cooked through.
  5. Remove chicken to a bowl and turn up the heat on the sauce to high. Let the sauce boil until it becomes thick and syrupy. Add the chicken back and toss it in the sauce to coat.
  6. Serve over brown rice with chopped scallions.


Feel free to substitute chicken thighs if you prefer.

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