Introduction

Chicken Teriyaki Bowls with Steamed Vegetables are a delicious, balanced meal combining tender, marinated chicken with a savory-sweet teriyaki glaze, served alongside perfectly steamed vegetables and fluffy rice. This dish is inspired by classic Japanese teriyaki but adapted for home cooking, making it accessible, healthy, and perfect for weeknight dinners or meal prep.

What makes this recipe special is the harmony of flavors and textures: juicy chicken coated in a glossy teriyaki sauce, crisp-tender vegetables, and a base of warm rice or noodles. It’s light yet satisfying, comforting yet fresh, and can be customized to suit any dietary preference or flavor profile.

Why I Love This Recipe

I love this recipe because it balances nutrition with flavor. The teriyaki sauce is sweet, savory, and slightly tangy, complementing the chicken perfectly. The vegetables add freshness, color, and crunch, making every bite enjoyable. It’s a complete meal in one bowl that feels both indulgent and healthy — a rare combination.

Why It’s a Must-Try Dish

• Flavorful & Tender Chicken: Marinated in soy, ginger, and garlic for depth.
• Vibrant Veggies: Steamed to retain nutrients, color, and crunch.
• Balanced Meal: Combines protein, carbs, and vegetables in one bowl.
• Quick & Easy: Perfect for busy weeknights or meal prep.
• Customizable: Switch vegetables, grains, or protein for variety.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Marinating Time: 20–30 minutes (optional but recommended)
• Cooking Time: 15–20 minutes
• Total Time: 50 minutes

Servings and Nutritional Info

• Servings: 4
• Calories: Approximately 450–500 kcal per serving

Course & Cuisine

• Course: Main Dish
• Cuisine: Japanese / Asian-Inspired

Ingredients

For the Chicken & Marinade:

• 1½ lbs (700 g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• ¼ cup soy sauce (low-sodium recommended)
• 2 tbsp mirin or rice vinegar
• 2 tbsp honey or brown sugar
• 2 tbsp vegetable or sesame oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• ½ tsp black pepper

For the Vegetables:

• 1 cup broccoli florets
• 1 cup sliced carrots
• 1 red bell pepper, sliced
• 1 cup snap peas or green beans
• Optional: 1 zucchini, sliced

For Serving:

• 2 cups cooked jasmine rice or brown rice (or noodles)
• Optional toppings: sesame seeds, sliced green onions, sriracha or chili flakes

Cooking Directions (Overview)

1. Prepare teriyaki marinade and marinate chicken.
2. Steam vegetables until tender-crisp.
3. Cook chicken in skillet until cooked through and glaze thickens.
4. Assemble bowls with rice, vegetables, and chicken.
5. Garnish and serve hot.

Step-by-Step Preparation Method

Step 1: Marinate the Chicken

1. In a medium bowl, combine soy sauce, mirin (or rice vinegar), honey, garlic, ginger, oil, and black pepper.
2. Add chicken pieces and toss to coat evenly.
3. Cover and marinate for 20–30 minutes (or longer for deeper flavor).

Step 2: Steam the Vegetables

1. Bring water to a boil in a steamer or saucepan with a steamer basket.
2. Add broccoli, carrots, bell pepper, snap peas, and optional zucchini.
3. Steam for 4–6 minutes until vegetables are tender but crisp.
4. Remove from heat and set aside.

Step 3: Cook the Chicken

1. Heat a large skillet over medium-high heat.
2. Add marinated chicken along with marinade.
3. Cook for 7–10 minutes, stirring occasionally, until chicken is fully cooked and sauce thickens.

Step 4: Assemble the Bowls

1. Divide cooked rice among 4 bowls.
2. Top each bowl with steamed vegetables.
3. Add cooked teriyaki chicken.

Step 5: Garnish & Serve

• Sprinkle sesame seeds and sliced green onions on top.
• Optional: Drizzle extra teriyaki sauce or sriracha for heat.
• Serve immediately while hot.

Recipe Tips

• Tender Chicken: Use thighs for juicier meat; breasts work fine if careful not to overcook.
• Vegetable Texture: Steam until crisp-tender to retain nutrients and color.
• Sweetness Balance: Adjust honey or sugar according to your preference.
• Spicy Option: Add chili flakes or sriracha to the marinade for heat.
• Meal Prep: Store chicken, vegetables, and rice separately for up to 4 days.

Variations

• Protein Swap: Use shrimp, tofu, or beef strips instead of chicken.
• Grain Options: Serve over quinoa, cauliflower rice, or soba noodles.
• Vegetable Mix: Include mushrooms, baby corn, bok choy, or bell pepper mix.
• Garlic Lovers: Add more garlic or ginger for extra flavor.
• Citrus Twist: Add a splash of orange juice to the sauce for brightness.

Freezing & Storage

• Refrigeration: Store cooked chicken, vegetables, and rice separately in airtight containers for up to 4 days.
• Freezing: Freeze cooked chicken and sauce only for up to 2 months. Thaw overnight in refrigerator before reheating.
• Reheating: Reheat gently in skillet or microwave, adding a splash of water or soy sauce to refresh sauce.

Special Equipment Needed

• Large skillet or nonstick pan
• Medium bowl for marinade
• Steamer basket or saucepan with lid
• Rice cooker or pot for rice
• Knife and cutting board

FAQ

Q1: Can I make this gluten-free?
Yes, use tamari or gluten-free soy sauce.

Q2: Can this be made ahead for meal prep?
Yes, cook all components and store separately; assemble just before eating.

Q3: Can I thicken the teriyaki sauce more?
Yes, simmer longer or mix 1 tsp cornstarch with 1 tbsp water and stir in during cooking.

Q4: Can I use frozen vegetables?
Yes, but cook slightly longer and drain excess water before serving.

Conclusion

Chicken Teriyaki Bowls with Steamed Vegetables are a delicious, balanced, and colorful meal perfect for families, meal prep, or a quick weeknight dinner. With tender chicken, vibrant vegetables, and a glossy, savory-sweet sauce, this dish is as nutritious as it is flavorful. Easy to customize and visually appealing, it’s sure to become a favorite in your weekly dinner rotation.