Name: Quick Teriyaki Chicken Bowl in 30 Minutes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 600g chicken breast / thigh; ½ cup soy sauce; 2 Tbsp apple cider vinegar; 1 tsp sesame oil; 2 cloves garlic, crushed; 2 Tbsp brown sugar; 1 Tbsp cornflour; 2 cups cooked sushi rice; 2 carrots, shredded; 1 cup red cabbage, sliced; 1 cup edamame beans, cooked; 1 Tbsp sesame seeds; 4 Tbsp Kewpie Japanese mayo

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Whip up a vibrant, flavor-packed dinner in just 25 minutes with this Quick Teriyaki Chicken Bowl! Perfect for busy weeknights when you crave something comforting, wholesome, and easy to make.

Table of Contents

Why You’ll Love This Recipe

Brilliant for Healthy Dinner Ideas and Easy Weeknight Dinners
Kid-friendly, affordable, and packed with veggies
All-in-one bowl for minimal clean-up

Ingredient List

Ingredient	Amount
Chicken breast/thigh	600g
Soy sauce	½ cup
Apple cider vinegar	2 Tbsp
Sesame oil	1 tsp
Garlic, crushed	2 cloves
Brown sugar	2 Tbsp
Cornflour	1 Tbsp
Sushi rice, cooked	2 cups
Carrots, shredded	2
Red cabbage, sliced	1 cup
Edamame beans, cooked	1 cup
Sesame seeds	1 Tbsp
Kewpie Japanese mayo	4 Tbsp

For best results, prep veggies with a cutting board, chef’s knives, and a colander strainer basket. Mix your teriyaki sauce using a measuring cups and spoons set.

Kitchen Equipment

Step-by-Step Instructions

1. Prep Chicken and Sauce

Slice the chicken breasts/thighs into 1cm strips.
Combine soy sauce, apple cider vinegar, sesame oil, garlic, brown sugar, and cornflour in a mixing bowl, whisk together until smooth.

2. Cook Chicken

Heat a drizzle of oil in a large frying pan over medium heat.
Add chicken strips and cook until browned on both sides.

3. Add Sauce

Pour prepared teriyaki sauce over the chicken.
Stir until chicken is coated and sauce thickens.

4. Assemble Bowls

Place cooked sushi rice in serving bowls.
Top with shredded carrots, sliced red cabbage, and cooked edamame beans (use colander strainer basket for easy draining).
Add teriyaki chicken and spoon on extra sauce.
Scatter sesame seeds and finish with a dollop of Kewpie Japanese mayo.

5. Serve

Enjoy immediately for best taste!

Helpful Tips

Substitute brown or jasmine rice if preferred.
Swap out veggies based on what’s in season, such as steamed broccoli or snap peas.
For a gluten-free version, use tamari instead of soy sauce.
Use a food processor for fast veggie prep.
Use air fryer for crispy chicken variation.

Frequently Asked Questions

What makes this bowl so quick?

Everything cooks in one pan the chicken takes just minutes to brown and the sauce thickens fast. Prep veggies and rice while the chicken cooks for maximum efficiency.

Can I meal prep this recipe?

Yes! Store cooked ingredients separately in mixing bowls. Assemble bowls just before serving for best texture.

Is this recipe kid-friendly?

Absolutely. The sweet savory flavor and colorful toppings are always a win with kids!

Can I use chicken thighs instead of breast?

Yes, thighs add extra juiciness and are just as easy to cook.

What equipment will make this recipe easier?

Having a good chef’s knife, cutting board, and a large frying pan makes prep quick and cleanup simple.

Ready to make dinner delicious with almost no stress? Grab your ingredients and kitchen tools, and let’s cook!

Quick Teriyaki Chicken Bowl in 30 Minutes

Print Recipe

Quick Teriyaki Chicken Bowl – Flavorful teriyaki-glazed chicken strips served over sushi rice with shredded carrots, red cabbage, edamame beans, sesame seeds, and creamy Kewpie mayo. Perfect healthy weeknight dinner ready in 25 minutes.

Author: Marie
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Asian

Ingredients

Scale

600g chicken breast / thigh

Teriyaki sauce:

½ cup soy sauce

2 Tbsp apple cider vinegar

1 tsp sesame oil

2 cloves garlic, crushed

2 Tbsp brown sugar

1 Tbsp cornflour

To serve:

2 cups cooked sushi rice

2 carrots, shredded

1 cup red cabbage, sliced

1 cup edamame beans, cooked

1 Tbsp sesame seeds

4 Tbsp Kewpie Japanese mayo

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Instructions

1. Slice the chicken breasts into 1cm strips.

2. Combine the teriyaki sauce ingredients (soy sauce, apple cider vinegar, sesame oil, garlic, brown sugar, cornflour) and whisk together until smooth.

3. Heat a drizzle of oil in a large frying pan over medium heat. When the oil is hot, add the chicken strips and fry until brown on each side (about 4-5 minutes per side).

4. Pour the teriyaki sauce over the cooked chicken and stir continuously until the sauce thickens and coats the chicken (2-3 minutes).

5. Serve the chicken on top of cooked sushi rice, add shredded carrots, sliced red cabbage, cooked edamame beans, then spoon over any extra teriyaki sauce.

6. Scatter sesame seeds over the chicken and add a generous dollop of Kewpie mayo on top.

7. Serve immediately while hot.

Notes

Meal prep tip: Cook rice and chop veggies ahead of time.

Substitution: Use tamari for gluten-free version.

Storage: Best eaten fresh, but can be refrigerated up to 2 days.

Kid-friendly: Mild sweet-savory flavor appeals to all ages.

Equipment: Use a good frying pan and sharp chef’s knife for best results.

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