Teriyaki Chicken and Vegetable Bowls

These Teriyaki chicken and vegetable bowls are a family favorite recipe at my house! My kids love them and love to add their favorite vegetables to the bowl. These are adaptable to whatever vegetables you have or like.

My kids love broccoli, it’s one of their very favorite vegetables so I always include it in these bowls because I know they will eat it and enjoy it! They also love cauliflower, corn, mini corns, and carrots so those are great options for my family to add into these. I have listed some potential add ins down below in the recipe for some inspiration.

This chicken is super flavor packed and my family could eat it all week and literally never get sick of it! It’s such a simple combo of flavors that makes up the teriyaki flavorings and taste. It’s garlic, ginger, soy sauce or coconut aminos or soy sauce substitute you prefer and a touch of honey. The chicken gets marinated in a garlic, ginger, honey and soy sauce quick marinade so it’s super infused with the teriyaki flavor.

I like to marinade the chicken for around 30 minutes minimum to insure it tenderizes and infuses the chicken with the flavors. A few hours would be amazing but even a 30 minute marinade does a good job.

What you need to make these Teriyaki Chicken and Vegetable Bowls:

Serves 6

For the teriyaki chicken:

• 2 pounds boneless skinless chicken thighs
• 10 cloves garlic – minced
• 3 tablespoons fresh ginger – minced
• 1/3 cup soy sauce
• 2 tablespoons honey

Vegetable suggestions: pick your favorites

• Broccoli florets
• Squash
• Snow Peas
• Carrots
• Bok Choy
• Mushrooms
• Green Onions
• Water Chestnuts
• Baby Corn
• Sesame Seeds

For the bowl:

• Rice or Cauliflower rice – cooked, enough for 6 people

For the easy teriyaki sauce: (makes about 3/4 cup sauce)

• 1/4 cup soy sauce
• 2 tablespoons honey
• 1 tablespoon sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 cup water
• 1/2 tablespoon cornstarch
• 1 tablespoon toasted sesame oil – optional

Instructions for grilling chicken:

1. Marinate meat for at least 30 minutes in sauce.
2. Grill or cook until chicken has a 165 F. internal temperature.

Instructions for vegetables:

1. Prep and sauté up vegetables with a little oil, sesame oil is great with them and a good sprinkle of salt and pepper.

Instructions for easy teriyaki sauce:

1. In a sauce pan, add soy sauce, honey, sugar, garlic powder, ginger, water, cornstarch and sesame oil and whisk together while still cold.
2. Heat over high heat and stir mixture until it comes to a boil and begins to thicken.
3. Remove from heat, if your sauce over reduced, add a little more water to get to your desired consistency.

Assembly:

1. Add prepared rice to bottom of bowl.
2. Add chopped grilled chicken thighs, cooked vegetables and drizzle tops with teriyaki sauce.
3. Enjoy!

Here are a few other recipes you may love:

Grilled Chicken Cobb Salad
Instant Pot Butter Chicken
White Chicken Chili