Teriyaki Chicken Bowls
Teriyaki Chicken Bowls is a medium Japanese recipe that serves 4. 650 calories per serving. Recipe by Ryan Michael Carter TV on YouTube.
Prep: 1 hr 7 min | Cook: 24 min | Total: 1 hr 46 min
Cost: $9.70 total, $2.42 per serving
Ingredients
- 1.5 pounds Boneless Skinless Chicken Thighs (cut into bite‑size pieces)
- 0.33 cup Soy Sauce (low‑sodium preferred)
- 1 tablespoon Cornstarch (for thickening the sauce)
- 2 tablespoons Brown Sugar (packed)
- 1 tablespoon Honey (raw honey optional)
- 1 teaspoon Sesame Oil (toasted sesame oil for flavor)
- 1 tablespoon Fresh Ginger (minced, about 1 inch piece)
- 2 cloves Garlic (minced)
- 2 cups White Rice (uncooked, jasmine or long grain)
- 3 cups Mixed Vegetables (broccoli florets, sliced carrots, bell pepper strips; fresh or frozen)
- 2 stalks Green Onions (sliced for garnish)
- 1 tablespoon Vegetable Oil (for greasing grill pan)
- 0.25 cup Water (to thin sauce if needed)
Instructions
Make the Teriyaki Sauce
In a saucepan combine soy sauce, brown sugar, honey, sesame oil, minced garlic, minced ginger, cornstarch and water. Whisk until cornstarch is dissolved.
Time: PT5M
Temperature: Medium heat
Thicken the Sauce
Bring the mixture to a gentle boil, then reduce to a simmer for 5 minutes until glossy and slightly thickened. Remove from heat and let cool slightly.
Time: PT5M
Temperature: Medium heat
Reserve Portion of Sauce
Spoon 2 tablespoons of the warm sauce into a small bowl for basting the chicken on the grill. Set the remaining sauce aside for serving.
Time: PT2M
Marinate the Chicken
Place the bite‑size chicken pieces in a mixing bowl, pour most of the sauce over them (reserve the 2 tbsp), and toss to coat. Cover and refrigerate for 15 minutes.
Time: PT15M
Cook the Rice
Rinse the rice until water runs clear. Combine rice and 2 cups water in a rice cooker or saucepan. Cook according to rice cooker instructions or bring to a boil, cover, reduce heat to low and simmer 15 minutes, then let stand 5 minutes.
Time: PT20M
Temperature: Boil then low simmer
Grill the Chicken
Preheat the grill pan over medium heat and brush lightly with vegetable oil. Add the marinated chicken in a single layer. Grill 4‑5 minutes per side, basting with the reserved 2‑tablespoon sauce every few minutes, until internal temperature reaches 165°F (74°C).
Time: PT12M
Temperature: Medium heat
Sauté the Vegetables
While the chicken rests, heat a skillet with a drizzle of oil over medium‑high heat. Add mixed vegetables and stir‑fry 5‑7 minutes until crisp‑tender.
Time: PT7M
Temperature: Medium‑high heat
Assemble the Bowls
Divide cooked rice among four serving bowls. Top with grilled teriyaki chicken, sautéed vegetables, drizzle the remaining sauce, and garnish with sliced green onions.
Time: PT5M
Nutrition Facts
- Calories
- 650
- Protein
- 30g
- Carbohydrates
- 80g
- Fat
- 15g
- Fiber
- 4g
Dietary info: Gluten‑free with tamari, Dairy‑free, Paleo‑compatible (omit honey if strict), Low‑FODMAP friendly if garlic is reduced
Allergens: Soy, Gluten (if regular soy sauce), Sesame, Honey
Ingredient Substitutions
- Instead of Boneless Skinless Chicken Thighs: Boneless Skinless Chicken Breast
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Cornstarch: Arrowroot powder
- Instead of Brown Sugar: Coconut sugar
- Instead of Honey: Maple syrup
- Instead of Sesame Oil: Peanut oil
- Instead of Fresh Ginger: Ground ginger (½ tsp)
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of White Rice: Brown rice
- Instead of Mixed Vegetables: Any stir‑fry vegetables
- Instead of Green Onions: Chives
- Instead of Vegetable Oil: Canola oil
Equipment Needed
- Mixing Bowl
- Saucepan
- Whisk
- Grill Pan or Outdoor Grill
- Spatula or Tongs
- Rice Cooker or Medium Saucepan
- Skillet
- Cutting Board
- Chef's Knife
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Thickening the teriyaki sauce to a glossy, coat‑the‑spoon consistency
- Ensuring chicken reaches 165°F without becoming dry
- Basting the chicken with reserved sauce during grilling
Chef Tips from the Video
- Add a splash of rice vinegar to the sauce for a subtle tang.
- Use a mix of broccoli, snap peas, and red bell pepper for color and crunch.
- For extra smoky flavor, finish the chicken on a charcoal grill if available.
Troubleshooting
Sauce is too thin after simmering.
Mix 1 tsp cornstarch with 1 tsp cold water and whisk into the sauce; simmer another 1‑2 minutes.
Chicken becomes dry.
Do not over‑cook; grill only until internal temperature hits 165°F and remove immediately. Basting with sauce helps retain moisture.
Vegetables are soggy.
Stir‑fry on high heat and avoid crowding the pan; cook until they are just tender‑crisp.
Storage
Refrigerator: Store sauce, cooked chicken, and vegetables separately in airtight containers for up to 3 days.
Freezer: Sauce freezes well for up to 2 months; reheat gently. Cooked chicken can be frozen for 2 months.
Room temperature: Do not leave cooked chicken or sauce at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the teriyaki sauce up to 2 days ahead; store in the refrigerator.
- Marinate the chicken for up to 24 hours for deeper flavor.
- Cook rice in advance and reheat with a splash of water.
Frequently Asked Questions
What is the cultural significance and history of Teriyaki Chicken in Japanese cuisine?
Teriyaki originated in Japan as a cooking technique that involves grilling or broiling foods while glazing them with a sweet soy‑based sauce. It became popular after World War II and has since been adapted worldwide, often using chicken as a convenient protein.
What are the traditional regional variations of teriyaki sauce in Japan?
In the Kansai region, teriyaki sauce is lighter and often includes mirin, while in the Kanto region it tends to be sweeter with more sugar or honey. Some regions add sake or rice vinegar for extra depth.
How is teriyaki chicken traditionally served in Japan?
Traditional Japanese teriyaki chicken is served over steamed rice, sometimes accompanied by pickled vegetables (tsukemono) and a side of miso soup. The chicken is sliced thin and brushed with a glossy glaze right before plating.
What occasions or celebrations feature teriyaki chicken in Japanese culture?
Teriyaki chicken is a common home‑cooked dish for everyday meals and is also served at casual gatherings, festivals, and bento boxes for school lunches. It is not tied to a specific holiday but is beloved for its comforting flavor.
How does Teriyaki Chicken Bowl fit into the broader Japanese cuisine tradition?
The bowl combines the core Japanese principles of balance—sweet, salty, and umami—while using rice as the staple base. It reflects the modern adaptation of traditional teriyaki into a quick, one‑bowl meal popular in contemporary Japanese‑inspired cooking.
What are the authentic traditional ingredients for Teriyaki Chicken versus acceptable substitutes?
Authentic teriyaki uses soy sauce, mirin, sake, and sugar. In this recipe we use soy sauce, brown sugar, honey, and sesame oil; substitutes include tamari for gluten‑free soy sauce or maple syrup instead of honey.
What other Japanese dishes pair well with Teriyaki Chicken Bowl?
Miso soup, Japanese cucumber salad (sunomono), edamame, and pickled ginger are classic side dishes that complement the sweet‑salty flavor of teriyaki chicken.
What makes this Teriyaki Chicken Bowl special or unique in Japanese‑inspired cuisine?
The recipe balances a quick weeknight preparation with a homemade glaze that thickens without cornstarch over‑use, and it adds fresh ginger and garlic for depth, while the grilled finish gives a smoky note not always present in stovetop versions.
What are the most common mistakes to avoid when making Teriyaki Chicken Bowl?
Common errors include over‑cooking the chicken, not allowing the sauce to thicken properly, and overcrowding the pan when sautéing vegetables, which leads to soggy texture.
How do I know when the teriyaki sauce is done cooking?
The sauce is ready when it coats the back of a spoon and drips slowly; it should have a glossy, slightly thick consistency. If it’s too runny, simmer a minute longer or add a slurry of cornstarch and water.
What does the YouTube channel Ryan Michael Carter TV specialize in?
Ryan Michael Carter TV focuses on approachable, family‑friendly recipes that blend classic American comfort food with international flavors, offering step‑by‑step tutorials and practical cooking tips for home cooks.
How does the YouTube channel Ryan Michael Carter TV's approach to Japanese‑inspired cooking differ from other cooking channels?
Ryan Michael Carter TV emphasizes quick weeknight solutions using readily available ingredients, often simplifying traditional techniques (like grilling instead of broiling) while still preserving authentic flavor profiles, unlike channels that may focus on elaborate, restaurant‑style presentations.
Last updated: September 3, 2026
