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One Pan Teriyaki Chicken Bowls with Vegetables - Asian-inspired recipe
I've been making these one pan teriyaki chicken bowls for years, and they've become one of those weeknight dinners I actually look forward to. The whole meal comes together in a single skillet, which means less cleanup and more time to relax after dinner. What started as a way to use up leftover vegetables has turned into a regular rotation dish that my family requests constantly. The key to getting this right is the homemade teriyaki sauce. Store-bought versions often contain high fructose corn syrup and other additives, but making your own takes just five minutes and tastes infinitely better. I use soy sauce, mirin, rice vinegar, and a touch of brown sugar to create that perfect balance of salty, sweet, and tangy flavors. The sauce reduces down as everything cooks, creating a glossy coating that clings to the chicken and vegetables without being overly thick or sticky. Timing is everything with this recipe. I start by searing the chicken thighs (they stay juicier than breasts) until they get a nice golden crust, then push them to one side of the pan. The vegetables go in next, starting with the ones that take longest to cook. Bell peppers and snap peas need a few extra minutes, while the broccoli and carrots can go in at the same time. Everything finishes cooking together in the teriyaki sauce, which helps meld all the flavors. Serve these bowls over steamed rice or quinoa for a complete meal. I like to add a sprinkle of sesame seeds and some sliced scallions on top for extra flavor and texture. The leftovers reheat beautifully the next day, making this perfect for meal prep too.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 420
Ingredients Method Notes

Ingredients
  

Teriyaki Sauce
  • 1/3 cup soy sauce
  • 3 tablespoons mirin
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar packed
  • 1 tablespoon cornstarch
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
Main Dish
  • 1.5 pounds boneless chicken thighs cut into bite-sized pieces
  • 2 tablespoons vegetable oil divided
  • 1 large bell pepper sliced
  • 1 cup snap peas trimmed
  • 2 cups broccoli florets
  • 1 large carrot sliced diagonally
  • 3 green onions scallions sliced
  • 1 tablespoon sesame seeds for garnish
  • 4 cups cooked rice for serving

Method
 

Make the Sauce
  1. In a small bowl, whisk together soy sauce, mirin, rice vinegar, brown sugar, cornstarch, minced garlic, and grated ginger until smooth. Set aside.
Cook the Chicken and Vegetables
  1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add chicken pieces and cook for 5-6 minutes until golden brown and cooked through. Push chicken to one side of the pan.
  2. Add remaining 1 tablespoon oil to the empty side of the pan. Add bell pepper and snap peas, cooking for 2-3 minutes until slightly softened.
  3. Add broccoli and carrot to the pan. Cook for 3-4 minutes, stirring occasionally, until vegetables are crisp-tender.
  4. Give the teriyaki sauce a quick stir, then pour it over the entire pan. Toss everything together and cook for 2-3 minutes until sauce thickens and coats the chicken and vegetables.
  5. Remove from heat and sprinkle with sliced scallions and sesame seeds. Serve immediately over cooked rice.

Notes

Chicken can be substituted with beef or tofu for variation. Store leftovers in the refrigerator for up to 3 days. The sauce will thicken further as it cools, so add a splash of water when reheating if needed. For meal prep, store the rice and chicken mixture separately to prevent the rice from getting soggy.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 420
% Daily Value*
Total Fat 18g 23%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 125mg 42%
Sodium 980mg 43%
Dietary Fiber 4g 14%
Total Sugars 18g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.