Chicken Teriyaki Bowl Recipe

Like many of us, I used to buy teriyaki marinade. The individual ingredients to make my own were too expensive, difficult to find at the shops, or I didn’t think I had time… I was wrong. Not only is this super easy and quick to get out on the dinner table, but it’s also better value! The taste is authentic and better than any store-bought marinade I’ve tried. Plus, you get the satisfaction of knowing exactly what is in your homemade version! I love Chicken Teriyaki Bowls served just like this—with chicken teriyaki, rice, a few fresh veggies and some mayo—but feel free to change things up according to your preferences. You could even try this recipe with beef or tofu; it would be equally delicious!

Can you make Chicken Teriyaki Bowls ahead of time?

The chicken can be marinated in the sauce and refrigerated for up to 2 days or frozen for up to 2 months. Thaw completely in the fridge overnight prior to cooking.

Are Chicken Teriyaki Bowls suitable for leftovers?

Yes, refrigerate the cooked chicken for up to 2 days. Reheat in the microwave. Not suitable to freeze.

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Chicken Teriyaki Bowl Recipe

Chicken Teriyaki Bowl

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5 from 2 reviews

  • Total Time: 25 mins
  • Yield: 4-6 1x


  • ¼ cup (60 ml) mirin
  • ¼ cup (60 ml) cooking sake
  • ¼ cup (60 ml) tamari (or light soy sauce)
  • 1 tbsp brown sugar
  • 1 tbsp olive oil
  • 800 g (68 pcs) skinless, boneless chicken thigh fillets (note 1)

To serve

  • 1 cup (150 g) edamame beans (see note 2)
  • 1 cup (70 g) red cabbage, shredded
  • 1 cup  (128 g) carrot, julienned
  • Jasmine rice
  • ½ cup (120 g) whole egg mayonnaise (optional)
  • 1 tsp white and black sesame seeds (optional)
  • Sliced fresh chilli (optional)


  1. In a small bowl, make the teriyaki sauce. Stir to combine the mirin, cooking sake, tamari and brown sugar until the brown sugar is dissolved.
  2. Heat a large skillet on high heat, add the olive oil and chicken, and cook for 8 minutes until browned, turning once halfway.
  3. Add the teriyaki sauce to the pan. Cook for 1 minute.
  4. Turn the chicken, and cook for another minute or until the sauce is caramelised and glossy.
  5. Slice the chicken before serving, and serve with edamame beans, shredded red cabbage, carrot, and rice. Top with a dollop of mayonnaise and sprinkle with sesame seeds and fresh chilli (if using). Drizzle with pan juices.


Note 1 – Trim excess fat and pound the chicken using a mallet or rolling pin to even out the thickness.


Note 2 – Find edamame beans in the freezer section of your supermarket. They are already peeled and ready to use; defrost as per the packet instructions.


Marinate the chicken in the sauce and refrigerate for up to 2 days or freeze for up to 2 months. Thaw completely in the fridge overnight prior to cooking.  


Refrigerate cooked chicken for up to 2 days. Reheat in the microwave. Not suitable to freeze.

  • Author: Nicole
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: chicken, bowl, terriyaki
  • Method: pan sear
  • Cuisine: Japanese