If you’re looking for a fresh, vibrant meal that packs a punch of both flavor and nutrition, this Teriyaki Chicken Power Bowls Recipe just might become your new obsession. Each bowl bursts with tender, juicy chicken glazed in a rich homemade teriyaki sauce, nestled on a bed of hearty brown rice (or quinoa) and loaded with colorful, crisp veggies. The medley of textures and bold Asian-inspired flavors makes this a standout dish that’s as satisfying for lunch as it is for dinner. Whether you’re aiming to meal prep or crave a healthy dinner that doesn’t skimp on taste, this bowl has you covered.
Ingredients You’ll Need
Gather these simple ingredients to create something truly irresistible. Each element plays its own role—adding vibrancy, crunch, or a deep, savory note to the Teriyaki Chicken Power Bowls Recipe. Trust me, a dash of preparation here will turn into a weeknight wonder you’ll turn to again and again.
- Chicken (1 1/2 pounds boneless, skinless breasts or thighs): Choose between tender breasts or juicy thighs for protein-packed flavor.
- Olive Oil (1 tablespoon): Ensures the chicken gets a gorgeous golden sear without sticking.
- Salt and Black Pepper: Adds a simple foundation of seasoning to bring out the chicken’s natural taste.
- Brown Rice or Quinoa (2 cups cooked): A nutritious base that soaks up all the delicious juices and sauce.
- Steamed Broccoli Florets (1 cup): Pops of green add freshness and a tender crunch to every bite.
- Shredded Carrots (1 cup): Bring brightness, sweetness, and extra color to the bowl.
- Edamame, cooked and shelled (1 cup): These little green gems deliver plant-based protein and a subtle, nutty flavor.
- Avocado, sliced (1): Lush creaminess that balances all the robust flavors.
- Sesame Seeds (2 tablespoons, optional): A nutty crunch and subtle toasty flair for garnish.
- Chopped Green Onions: The perfect fresh, zesty finish for the bowls.
- For the Teriyaki Sauce:
- Low-Sodium Soy Sauce or Tamari (1/4 cup): The savory backbone for a rich, umami punch.
- Honey or Maple Syrup (2 tablespoons): Lends sweet balance and classic teriyaki shine.
- Rice Vinegar (1 tablespoon): Adds a tangy edge that brightens the sauce.
- Sesame Oil (1 teaspoon): Just a hint is all you need for complexity and aroma.
- Garlic, minced (1 clove): A savory aromatic that deepens the flavor profile.
- Fresh Ginger, grated (1 teaspoon): Offers pleasant heat and a zesty kick.
- Cornstarch + Water Slurry (1 teaspoon cornstarch + 1 tablespoon water): Thickens the sauce to glossy, pourable perfection.
How to Make Teriyaki Chicken Power Bowls Recipe
Step 1: Make the Homemade Teriyaki Sauce
Start your Teriyaki Chicken Power Bowls Recipe by whisking together the soy sauce, honey or maple syrup, rice vinegar, sesame oil, garlic, and ginger in a small saucepan. Gently heat the mixture until it simmers, then swirl in the cornstarch slurry. Continue cooking for another one to two minutes until the sauce thickens beautifully. Once the teriyaki sauce is glossy and fragrant, remove it from the heat and set it aside. This step fills your kitchen with the most mouthwatering aroma and creates a rich, sticky sauce that clings lovingly to every bite of chicken.
Step 2: Season and Cook the Chicken
Next, pat the chicken dry and season both sides with plenty of salt and black pepper. Heat the olive oil in a large skillet over medium-high heat, then add the chicken pieces. Let them cook undisturbed for 6 to 8 minutes on each side, depending on their thickness, until golden and fully cooked through. The secret to irresistible teriyaki chicken is a deep, caramelized crust, so don’t rush this step! Once done, set the chicken aside to rest for about five minutes so the juices stay locked in.
Step 3: Cook the Base and Prep the Veggies
While the chicken rests, get the rest of your Teriyaki Chicken Power Bowls Recipe ready for assembly. Make sure your brown rice or quinoa is fluffed and warm. Quickly steam your broccoli florets until they’re just tender but still bright green, and prep the remaining ingredients: shredding carrots, slicing the avocado, and making sure your edamame is cooked and shelled.
Step 4: Slice Chicken and Build Bowls
Slice the rested chicken breast or thighs into hearty strips. Now, divide the cooked rice or quinoa evenly among four bowls. Pile on the sliced chicken, broccoli, shredded carrots, edamame, and creamy avocado slices, arranging them side by side for a vibrant rainbow effect. This step feels almost artistic—and it makes every bowl look restaurant-worthy!
Step 5: Drizzle, Garnish, and Serve
Spoon over plenty of your homemade teriyaki sauce. Top each bowl with a sprinkle of sesame seeds for crunch and scatter chopped green onions for that burst of color and freshness. Serve the bowls warm and bask in all the compliments coming your way!
How to Serve Teriyaki Chicken Power Bowls Recipe
Garnishes
You’ll want to go a little wild with toppings—this is where the Teriyaki Chicken Power Bowls Recipe shines in flavor and appeal. A generous scattering of sesame seeds adds a lovely pop of crunch, while fresh green onions lend zesty brightness. For extra flair, a few cilantro leaves or thinly sliced radishes make every bowl even more vibrant. Don’t be shy with the teriyaki drizzle here; it ties the whole dish together.
Side Dishes
These power bowls are absolutely a meal on their own, but if you want to create a real feast, consider serving them alongside miso soup, a crisp Asian-style slaw, or roasted sweet potatoes for an extra boost of color and nutrition. Even a simple fruit salad brings a refreshing counterpoint to the savory, sticky notes of teriyaki chicken.
Creative Ways to Present
If you’re hosting friends or meal-prepping for the week, set out all the components buffet-style and let everyone build their own personalized Teriyaki Chicken Power Bowls Recipe. For a fun twist, layer everything in wide mason jars for a portable lunch, or serve in a shallow platter for a family-style dinner. Colorful toppings and artful arrangement make this meal feel special, no matter how you present it.
Make Ahead and Storage
Storing Leftovers
One of my favorite things about this recipe is how well it keeps. Store any leftover components in individual airtight containers in the fridge, and the Teriyaki Chicken Power Bowls Recipe will stay fresh for up to four days. This makes it the perfect candidate for grab-and-go lunches and busy weeknight dinners.
Freezing
If you’d like to freeze, keep things simple by storing just the cooked chicken and rice or quinoa in freezer-safe bags or containers. These can be frozen for up to three months. Veggies and avocado are best added fresh after thawing for the best texture, but having the chicken and grains on hand will save so much meal prep time later.
Reheating
To reheat, simply pop the chicken and rice/quinoa into the microwave until warmed through, or gently warm on the stove with a splash of water to keep things moist. Add your fresh veggies, avocado, and a drizzle of reserved teriyaki sauce just before serving to restore that just-made appeal. You’ll have a steaming hot, nutrient-packed lunch in minutes!
FAQs
Can I make this Teriyaki Chicken Power Bowls Recipe gluten-free?
Absolutely! Use tamari instead of soy sauce in the teriyaki sauce and make sure all other ingredients are labeled gluten-free. It’s a super easy swap and makes these bowls just as delicious.
What can I use instead of chicken?
If you prefer a vegetarian version, swap the chicken for pan-seared tofu or tempeh. Both soak up the teriyaki sauce beautifully and make the bowls just as satisfying and protein-rich.
How far in advance can I prep these bowls?
You can prep most components—chicken, rice/quinoa, and veggies—ahead of time (up to four days in advance). Simply layer them in containers and wait to add avocado, garnishes, and sauce until just before you eat for the freshest texture.
Can I use store-bought teriyaki sauce?
While homemade tastes truly amazing, you can absolutely use your favorite store-bought teriyaki sauce in a pinch. Just look for one that’s not overly sweet and has low sodium, so you can control the flavors in your Teriyaki Chicken Power Bowls Recipe.
Are these good for meal prep?
Yes! The Teriyaki Chicken Power Bowls Recipe is ideal for meal prep because all the components hold up well in the fridge. Assemble your bowls in advance and reheat when ready for a fast, healthy meal throughout the week.
Final Thoughts
If you’re ready for a healthy meal that never feels boring, I hope you give this Teriyaki Chicken Power Bowls Recipe a try. With its endless customization and make-ahead-friendly nature, it’s sure to earn a spot on your weekly menu. Enjoy every vibrant, saucy, colorful bite!
Print
Teriyaki Chicken Power Bowls Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Teriyaki Chicken Power Bowls are a delicious and nutritious meal option, perfect for lunch or dinner. Tender chicken, wholesome grains, and vibrant veggies come together in a flavorful homemade teriyaki sauce, making this dish a satisfying choice for any day of the week.
Ingredients
For the Teriyaki Sauce:
- 1/4 cup low-sodium soy sauce or tamari
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic (minced)
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch + 1 tablespoon water (slurry)
For the Bowls:
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- Salt and black pepper to taste
- 2 cups cooked brown rice or quinoa
- 1 cup steamed broccoli florets
- 1 cup shredded carrots
- 1 cup edamame (cooked and shelled)
- 1 avocado (sliced)
- 2 tablespoons sesame seeds (optional)
- Chopped green onions for garnish
Instructions
- Prepare the Teriyaki Sauce: In a small saucepan over medium heat, whisk together the soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Bring to a simmer. Stir in the cornstarch slurry and cook for 1–2 minutes until thickened. Remove from heat and set aside.
- Cook the Chicken: Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 6–8 minutes per side, until cooked through and golden brown. Let rest for 5 minutes, then slice.
- Assemble the Bowls: Divide the cooked rice or quinoa among 4 bowls. Top each with sliced chicken, steamed broccoli, shredded carrots, edamame, and avocado. Drizzle with teriyaki sauce and sprinkle with sesame seeds and green onions. Serve warm.
Notes
- You can prep all components in advance and assemble just before serving.
- Swap the rice for cauliflower rice for a low-carb version.
- Great for meal prep!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 9 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 95 mg
