Why You’ll Love This Recipe
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Sweet and savory flavor: Classic teriyaki glaze that’s irresistible.
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Easy baking method: Hands-off cooking with great results.
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Balanced meal: Protein, carbs, and veggies all in one bowl.
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Customizable: Swap vegetables or rice to suit your preference.
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Family-friendly: Loved by both kids and adults.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken thighs or breasts
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Soy sauce
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Brown sugar or honey
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Garlic (minced)
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Ginger (fresh grated or powder)
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Rice vinegar
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Sesame oil
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Cornstarch (optional, for thickening)
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Cooked white or brown rice
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Vegetables (broccoli, snap peas, carrots, or bell peppers)
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Sesame seeds (optional, for garnish)
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Green onions (optional, for garnish)
Directions
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Make teriyaki sauce: In a bowl, mix soy sauce, brown sugar, garlic, ginger, rice vinegar, and sesame oil. For a thicker sauce, whisk in cornstarch.
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Marinate chicken: Place chicken in a baking dish and pour half the sauce over it. Marinate for at least 30 minutes, or up to 4 hours.
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Bake chicken: Preheat oven to 400°F (200°C). Bake chicken for 20-25 minutes, basting with remaining sauce halfway through, until cooked through.
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Cook vegetables: While chicken bakes, steam or sauté your chosen vegetables until tender-crisp.
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Assemble bowls: Serve baked chicken sliced over cooked rice, topped with vegetables. Drizzle with extra teriyaki sauce if desired.
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Garnish and serve: Sprinkle with sesame seeds and chopped green onions.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Marinate Time: 30 minutes (optional)
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Cook Time: 25 minutes
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Total Time: About 1 hour (including marinating)
Variations
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Spicy teriyaki: Add red pepper flakes or sriracha to the sauce.
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Gluten-free: Use tamari or gluten-free soy sauce.
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Rice alternatives: Substitute with quinoa or cauliflower rice.
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Vegetable swaps: Use zucchini, mushrooms, or green beans.
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Slow cooker: Cook chicken and sauce in slow cooker for 3-4 hours on low.
Storage/Reheating
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Storage: Store leftovers in airtight containers in the refrigerator for up to 3 days.
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Reheating: Reheat in the microwave or on the stove with a splash of water or extra sauce.
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Freezing: Freeze cooked chicken and sauce separately for up to 2 months; thaw before reheating.
FAQs
Can I use chicken breast instead of thighs?
Yes, both work well; thighs stay juicier.
How do I thicken the teriyaki sauce?
Add cornstarch mixed with water and simmer until thickened.
Can I prepare this dish ahead?
Yes, marinate chicken ahead and assemble bowls when ready.
What vegetables work best?
Broccoli, snap peas, bell peppers, and carrots are popular choices.
Can I use store-bought teriyaki sauce?
Absolutely, for convenience.
How do I prevent chicken from drying out?
Do not overbake and baste with sauce during cooking.
Is this dish low-carb?
Use cauliflower rice and low-sugar sauce for a low-carb version.
Can I grill the chicken?
Yes, marinate and grill for a smoky flavor.
How do I store leftovers?
Keep components separate to maintain texture and flavor.
Can I add pineapple?
Yes, fresh or grilled pineapple adds a sweet contrast.
Conclusion
Baked Teriyaki Chicken Bowl is a delicious, easy-to-make meal that combines tender, flavorful chicken with vibrant vegetables and rice. With a simple marinade and hands-off cooking, this dish is perfect for busy nights while delivering fresh, satisfying flavors the whole family will enjoy.
Baked Teriyaki Chicken Bowl
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Gluten Free
Description
Baked Teriyaki Chicken Bowl is a healthy and flavorful meal featuring tender chicken marinated in a sweet and savory homemade teriyaki sauce, baked to juicy perfection, and served over fluffy rice with fresh steamed or sautéed vegetables. This easy, balanced dish is perfect for busy weeknights, offering protein, veggies, and carbs all in one satisfying bowl.
Ingredients
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4 boneless, skinless chicken thighs or breasts
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½ cup soy sauce (or tamari for gluten-free)
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¼ cup brown sugar or honey
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3 garlic cloves, minced
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1 tablespoon fresh grated ginger (or 1 tsp ground ginger)
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2 tablespoons rice vinegar
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1 teaspoon sesame oil
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1 teaspoon cornstarch (optional, for thickening)
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2 cups cooked white or brown rice
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2 cups vegetables (broccoli florets, snap peas, carrots, bell peppers, or your choice)
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Sesame seeds (optional, for garnish)
- Chopped green onions (optional, for garnish)
Instructions
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Make teriyaki sauce: In a bowl, whisk together soy sauce, brown sugar (or honey), garlic, ginger, rice vinegar, and sesame oil. For a thicker sauce, whisk in cornstarch dissolved in a tablespoon of water.
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Marinate chicken: Place chicken in a baking dish and pour half the sauce over it. Marinate for at least 30 minutes, up to 4 hours for best flavor.
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Bake chicken: Preheat oven to 400°F (200°C). Bake chicken for 20–25 minutes, basting with remaining sauce halfway through, until cooked through and slightly caramelized.
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Cook vegetables: While chicken bakes, steam or sauté vegetables until tender-crisp.
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Assemble bowls: Slice baked chicken and serve over cooked rice with vegetables. Drizzle with extra teriyaki sauce if desired.
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Garnish and serve: Sprinkle with sesame seeds and chopped green onions.
Notes
Add red pepper flakes or sriracha for a spicy kick.Substitute quinoa or cauliflower rice for a low-carb option.Use slow cooker to cook chicken and sauce for 3–4 hours on low, then add veggies near the end.Grilled chicken works well for smoky flavor.Store chicken and vegetables separately for best texture when reheating.
