Jules and I love a good weeknight meal that feels special without being fussy. Lately, we’ve been obsessed with teriyaki bowls. It’s a one-dish dinner with your protein, vegetables, and starch all together mixed with a homemade teriyaki sauce.
Because here’s the thing: those store-bought teriyaki sauces? Often packed with things we don’t necessarily want. So, naturally, my brain started whirring. Could I make a better teriyaki at home? The answer, my friends, is a resounding yes. And trust me, it’s simpler than you think.
These bowls are such a great dinner, and if you make the teriyaki sauce in advance, they come together in almost no time at all.
How to Make DIY Teriyaki Bowls
This teriyaki sauce is totally customizable, especially if you’re navigating any food restrictions. A lot of recipes use brown sugar, but I like to swap to my favorite sweetener, honey, and add a little monk fruit alternative. This cuts down on the sugar without sacrificing that delicious depth of flavor. It’s not that fake sweetness either—it just tastes good.
Next, the main event: chicken and vegetables. Keep it simple here! Season your chicken and your favorite veggies (we love broccoli, bell peppers, and onions) with our go-to seasoning mix (or just good old salt and pepper). Here’s a crucial tip: cook the chicken and veggies through before you add the sauce. There’s enough sugar in the teriyaki that if you cook it for too long, it’ll reduce way too much and become super salty. We want to add that glorious sauce right at the end.
For the veggies, I like to cook each separately. For the bok choy, cut it in half lengthwise, give it a little seasoning, and then get a nice char on the cut sides in the pan. It adds such a lovely texture and flavor. The cabbage? Just sauté it until it’s tender-crisp with a little olive oil, avocado oil, and a touch of sesame oil, plus salt and pepper.
Don’t skip the sesame seeds, people! Forget those pre-toasted ones. Grab some untoasted white sesame seeds, and then toast them yourself in a dry pan until they’re fragrant and golden. Trust me on this one – the aroma alone will make your kitchen smell incredible. Once your sauce is done, stir those toasted beauties right in. They add the perfect nutty, toasty finishing touch.
Here’s the sequence of events:
- Cook the chicken: In a skillet with avocado or olive oil, cook your seasoned chicken until it’s cooked through. Remove it from the pan and set aside.
- Cook the bok choy: In the same pan (hello, flavor!), add a little more oil if needed and cook the halved bok choy, cut-side down, until you get some nice char. Remove and set aside.
- Cook the cabbage: Add a bit more olive oil and sesame oil to the pan, along with your seasoned cabbage. Sauté until tender-crisp. Set aside.
- Make the magic happen: Return the cooked chicken to the pan. Pour in your glorious homemade teriyaki sauce and let it glaze the chicken, warming it through.
- Plate it up: Slice the chicken and arrange it on your plate with the cooked veggies and rice noodles (or rice).
- Don’t waste a drop! Take any leftover sauce in the pan and drizzle it generously over everything. Enjoy every last bit!
Seriously, this teriyaki sauce is so good, you’ll want to make a double batch. The recipe will definitely leave you with some extra, and trust me, you’ll be thanking me later. It’s perfect for dipping, marinating, or just drizzling on everything in sight.
What to Serve with Teriyaki Chicken Bowls
Now, for the base! While traditional rice is always a good choice, we’ve been loving these Mama Instant Rice Noodles lately. They cook up super fast and soak up all that delicious sauce.
And for those rice noodles? A little drizzle of the teriyaki sauce (or even some sesame oil to keep them from sticking) is perfection. If you’re feeling adventurous, a little chili oil would be amazing too.
Need to Make a Substitution?
Cornstarch: Cornstarch is the classic choice for a reason—it gives you that beautifully thickened glaze that coats everything just right. You can use potato starch, but be warned! Use less of it, and expect a slightly runnier sauce. If you use the same amount as cornstarch, you might end up with a clumpy situation, and nobody wants that.
Honey and/or Brown Sugar: If you’re avoiding sugar altogether, you can swap both the honey and brown sugar for a monk fruit brown sugar replacement.
Rice Noodles: You can use white, jasmine or brown rice in place of the rice noodles. Or go for cauliflower rice if that’s more your style!
So there you have it! My chicken & veggie bowls with a DIY teriyaki sauce that’s easy to customize and bursting with flavor. Ditch the bottled stuff and give this a try. I have a feeling it’ll become a new favorite in your kitchen too. Happy cooking!
DIY Teriyaki Chicken Bowl
Ingredients:
For the DIY Low Sugar Teriyaki Sauce
- 1 cup 50% sodium Tamari
- 1/3 cup monkfruit brown sugar substitute
- 1/4 cup honey
- 1 1/2 tsp ginger, grated
- 1 clove garlic, grated
- 3 tbsp mirin
- 1 1/2 tsp sesame oil
- 1/2 cup warm water
- 1 tbsp cornstarch or 2 tsp potato starch
- 2 tsp sesame seeds, toasted in a dry pan
For the Bowl
- 4 boneless skinless chicken thighs
- 4 servings steamed rice or prepped rice noodles
- 4 baby bok choy, cut in half lengthwise
- 4 cups purple cabbage slaw mix
- 1 tbsp avocado oil
- 1/2 tsp sesame oil
- salt and pepper
- green onion, chopped
Directions:
Make the Teriyaki Sauce
- In a pot combine all the ingredients except the toasted sesame seeds, the cornstarch and half of the water (only add 1/4 cup at this point). Bring to a boil over high heat, reduce to medium low and simmer for 5 minutes. In a small bowl combine the starch and remaining 1/4 cup water, then add to the pot. Bring to a simmer whisk together to thicken evenly and prevent clumping. After 1-2 minutes, turn off the heat and add the toasted sesame seeds. Pour into a jar and store in the fridge. Will keep for a month or longer in the fridge.
Make the bowls
- Season the boneless skinless thighs with salt and pepper, and cook in a sauté pan with the avocado oil on medium high for 3-4 minutes each side until done. Remove the chicken from the pan and add the bok choy and cook until done. Remove the bok choy then add the purple cabbage and sesame oil, along with a pinch of salt and pepper. Cook on high for 1-2 minutes until just beginning to look translucent. Remove from the pan.
- Add the chicken back to the pan over medium heat and add 1/3 cup of the glaze. Toss to coat evenly, turn off the heat, and remove the chicken to a cutting board. Slice the chicken.
- Assemble the bowls with your rice first, then the cabbage and boy choy, topped with the chicken. Spoon over some of the warm sauce from the pan and sprinkle with chopped green onion. Enjoy warm.
Great recipe! Delicious and nutritious! I sautéed snow peas in addition to the book choy and cabbage. This iss definitely a keeper.
This was so filling and delicious!
Looks and sounds incredible. Thanks for sharing this.
I love these customizable recipes, Chris! One sub I would make is the mirin. Most American mirin is not authentic and is packed with high-fructose corn syrup. Ree Drummond suggested some healthier alternatives: https://www.thepioneerwoman.com/food-cooking/cooking-tips-tutorials/g44534554/mirin-substitutes/
Cheers!