These Honey Garlic Teriyaki Chicken Bowls are a weeknight favorite! Tender chicken is coated in a sweet and savory homemade sauce and served with crisp broccoli. Ready in about 30 minutes, it’s a flavorful and family-friendly meal perfect for busy weeknights.
Why Families Love This Recipe:
- Better-than-takeout flavor at home
- Quick and easy (30 minutes)
- Protein + veggies in one bowl
- Customizable spice level
- Great for leftovers and meal prep
The honey garlic teriyaki sauce brings everything together with rich and familiar flavor that the whole family loves.
Tips for the Best Teriyaki Chicken
- Use chicken thighs for extra juiciness.
- Don’t overcook broccoli—keep it bright and slightly crisp.
- Adjust sweetness by adding more or less honey.
- Double the sauce if you like extra for drizzling.
Easy Variations
Make It Spicier
- Add red pepper flakes or extra chili slices.
Swap the Protein
Use Different Veggies
- snap peas
- bell peppers
- carrots
Meal Prep & Storage
Refrigerator:
Store in airtight containers for up to 4 days.
Reheat:
Warm in skillet or microwave.
Perfect for meal prep lunches!
More Asian-Inspired Weeknight Dinners:
Honey Garlic Teriyaki Chicken Bowls
These Honey Garlic Teriyaki Chicken Bowls are a weeknight favorite! Ready in about 30 minutes, they make a flavorful and family-friendly meal.
Servings: 4
- 1 1/2 lbs boneless chicken breast or thighs cut into bite-sized pieces
- 2 cups broccoli florets
- 1 tbsp avocado oil
- 3 cups cooked rice white, brown, or jasmine
- 1 tbsp sesame seeds
- 2 green onions sliced
- 1 fresh chili thinly sliced (optional)
Honey Garlic Teriyaki Sauce
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Heat oil in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes, until browned and cooked through. Remove and set aside.
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In the same pan, add broccoli and cook for 3–4 minutes until tender-crisp. Add a splash of water and cover briefly if needed to soften.
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In a bowl, whisk together the soy sauce, honey, brown sugar, garlic, ginger, rice vinegar and sesame oil. Pour sauce into the skillet and bring to a simmer.
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Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens.
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Return chicken to the skillet and toss with the sauce and broccoli until evenly coated and heated through.
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Spoon rice into bowls and top with chicken and broccoli. Sprinkle with sesame seeds, green onions, and sliced chilies. Serve warm.
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