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

4 boneless, skinless chicken thighs or breasts
½ cup soy sauce (or tamari for gluten-free)
¼ cup brown sugar or honey
3 garlic cloves, minced
1 tablespoon fresh grated ginger (or 1 tsp ground ginger)
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 teaspoon cornstarch (optional, for thickening)
2 cups cooked white or brown rice
2 cups vegetables (broccoli florets, snap peas, carrots, bell peppers, or your choice)
Sesame seeds (optional, for garnish)
Chopped green onions (optional, for garnish)

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Instructions

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.
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.
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.
Cook vegetables: While chicken bakes, steam or sauté vegetables until tender-crisp.
Assemble bowls: Slice baked chicken and serve over cooked rice with vegetables. Drizzle with extra teriyaki sauce if desired.
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.