Name: 15-Minute Teriyaki Chicken Bowls
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 600g chicken breast or 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

You know those nights when you’re staring into the fridge at 6pm, wondering how takeout became your default dinner plan? That’s exactly why I created these 15-Minute Teriyaki Chicken Bowls – they’re faster than delivery and taste ten times better. Back in my restaurant days, we had this crazy “15-minute lunch challenge” where every dish had to be lightning-fast but still packed with flavor. This teriyaki bowl was my secret weapon – tender chicken glazed in that sticky-sweet sauce, piled high with crunchy veggies over fluffy rice. The best part? It’s not just quick, it’s actually good for you too. No weird ingredients, no fancy techniques – just real food that comes together in the time it takes to scroll through your phone. Trust me, once you see how easy it is to whip up restaurant-quality meals at home, you’ll never look at weeknight dinners the same way again.

A vibrant bowl of 15-Minute Teriyaki Chicken Bowls featuring rice, teriyaki chicken, edamame, shredded carrots, red cabbage, and cucumber.

Why You’ll Love These 15-Minute Teriyaki Chicken Bowls

Listen, I get it—some nights you just need dinner to happen fast. That’s why these bowls are my go-to when life gets crazy. Here’s why you’ll be obsessed:

Faster than takeout: Seriously, 15 minutes from fridge to table. I timed it while my toddler was mid-meltdown—it works.
That sticky-sweet sauce: My secret? A splash of apple cider vinegar cuts through the sweetness just right. You’ll want to drink it with a spoon (no judgment).
Crunchy, colorful veggies: The cabbage and carrots stay crisp—no sad, soggy vegetables here. It’s basically a salad pretending to be comfort food.
Meal prep magic: Make a double batch of the sauce and keep it in your fridge. Future you will send present you a thank you note.
Kid-approved (mostly): My picky eater eats around the cabbage but goes wild for the edamame. I call that a win.

Honestly? The best part is licking the teriyaki spoon when no one’s looking. Don’t pretend you won’t do it too.

Ingredients for 15-Minute Teriyaki Chicken Bowls

Okay, let’s raid the fridge and pantry—here’s everything you’ll need for these flavor-packed bowls. I’ve grouped them so you can prep like a pro (or just dump everything together when you’re in a hurry—I won’t tell).

For the Chicken & Sauce:

600g chicken breast or thigh (thighs stay juicier, but breasts work great too—slice ’em thin!)
½ cup soy sauce (use reduced-sodium if you’re watching salt)
2 Tbsp apple cider vinegar (this little tang makes all the difference)
1 tsp sesame oil (that nutty aroma? Yes please.)
2 cloves garlic, crushed (or 1 tsp pre-minced if you’re really pressed for time)
2 Tbsp brown sugar (dark brown gives extra caramel notes)
1 Tbsp cornflour (this is our sauce-thickening magic dust)

For the Bowls:

2 cups cooked sushi rice (leftover rice works perfectly—try this sushi rice method if you’re feeling fancy)
2 carrots, shredded (I use the big holes on my box grater—fast and rustic)
1 cup red cabbage, thinly sliced (that crunch is everything)
1 cup edamame beans, cooked (frozen and microwaved counts as cooking in my book)
1 Tbsp sesame seeds (toasted if you’ve got 30 extra seconds)
4 Tbsp Kewpie Japanese mayo (non-negotiable—that squeeze bottle is my kitchen BFF)

Close-up of a 15-Minute Teriyaki Chicken Bowl with rice, teriyaki chicken, shredded carrots, edamame, and red cabbage.

Pro tip: Keep these ingredients stocked, and you’re always 15 minutes away from a dinner win. The sauce ingredients especially—they last forever in your pantry, ready for emergency teriyaki situations.

How to Make 15-Minute Teriyaki Chicken Bowls

Alright, let’s get cooking! The key here is multitasking like a short-order cook. I usually start my rice cooker first (or microwave some leftover rice—no shame), then move like lightning through these steps:

Slice & dice: Cut your chicken into 1cm strips—thinner pieces cook faster and soak up more sauce. Pro tip: slightly frozen chicken is easier to slice neatly. While you’re at it, whisk together the soy sauce, vinegar, sesame oil, garlic, brown sugar, and cornflour in a bowl. Set this saucy magic aside.
Brown that bird: Heat a drizzle of oil in your largest non-stick pan over medium-high heat. When it shimmers, add the chicken in a single layer (work in batches if needed—crowding is the enemy of crispy edges). Let it sit untouched for 2 minutes to get golden, then flip. You’re not cooking it through yet—just building flavor.
Sauce it up: Reduce heat to medium and pour in your teriyaki mixture. It’ll bubble like crazy at first—that’s good! Stir constantly as it thickens into a glossy glaze that coats the chicken, about 1-2 minutes. When you drag a spoon and the sauce holds its trail for a second, you’re golden.
Bowl time: Divide rice among bowls, top with chicken (drizzle any pan sauce over it—that’s liquid gold), then pile on your crunchy veggies. Finish with sesame seeds and artistic mayo squiggles. Boom—dinner’s served faster than you can say “Where’s my chopsticks?”

A close-up of a 15-Minute Teriyaki Chicken Bowl with rice, glazed chicken, edamame, shredded carrots, and red cabbage.

While this cooks, I usually throw together a quick cucumber salad or steam some broccoli if I’m feeling fancy. But honestly? These bowls are perfect exactly as-is. For more lightning-fast Asian flavors, try my 15-minute chicken lo mein next!

Pro Tip: Perfect Teriyaki Sauce Consistency

If your sauce isn’t thickening, don’t panic! Mix 1 tsp cornflour with 1 Tbsp cold water, then stir it into the simmering sauce—it’ll tighten up in seconds. Just keep stirring to prevent burning (that sugar content makes it feisty). Too thick? Splash in water or pineapple juice to loosen it up. The perfect teriyaki should coat the back of a spoon like melted caramel.

Customize Your 15-Minute Teriyaki Chicken Bowls

The beauty of these bowls? They’re basically a flavor playground. Here’s how I mix it up when I’m feeling creative (or just cleaning out the fridge):

Protein swap: Chicken not your thing? Crispy tofu cubes or shrimp work magic with this sauce. For tofu, press it dry first so it soaks up all that teriyaki goodness.
Sweet & tangy twist: Toss in pineapple chunks or mango slices when the sauce is simmering—the fruit caramelizes slightly and balances the saltiness perfectly.
Grain game: Swap rice for quinoa, cauliflower rice, or even noodles if you’re feeling wild. Leftover lo mein noodles make an epic base.
Dietary hacks: Use tamari instead of soy sauce for gluten-free, or monk fruit sweetener to cut sugar. My vegan friends go nuts when I add a spoonful of peanut butter to the sauce.

A close-up of a 15-Minute Teriyaki Chicken Bowl with rice, teriyaki chicken, edamame, shredded carrots, and red cabbage.

Honestly? The only wrong way to make these is not making them at all. Raid your fridge and get creative!

Serving and Storing 15-Minute Teriyaki Chicken Bowls

Okay, let’s talk presentation and leftovers—because let’s be real, you’ll want to make extra of these beauties. First, the fun part: garnishes! I always sprinkle extra toasted sesame seeds (they add that nutty crunch) and a handful of thinly sliced green onions for freshness. If I’m feeling fancy, a quick squeeze of lime over the top wakes up all the flavors.

Now, for meal prep magic: store the components separately in airtight containers. The chicken and sauce keep beautifully for 3 days in the fridge, while the veggies stay crisp if you stash them in their own container. When reheating, I splash a tablespoon of water into the chicken and warm it gently on the stove—this keeps it from drying out. The rice? A quick zap in the microwave with a damp paper towel over it brings it right back to life. Pro tip: assemble bowls fresh each time to keep everything from getting soggy. Your future lunch break will thank you!

Nutritional Information

Here’s the scoop on what you’re getting in each delicious bowl (because yes, you can feel good about eating this!):

Calories: 450
Protein: 30g (hello, muscle fuel!)
Carbs: 50g (mostly from that fluffy rice)
Fiber: 5g (thanks to all those crunchy veggies)
Sugar: 12g (mostly from the natural sweetness in the sauce)
Fat: 15g (the good kind from sesame oil and mayo)

Just remember—these numbers are estimates. Your actual counts might dance around a bit depending on your exact ingredients (like how generous you are with that addictive Kewpie mayo). But hey, that’s home cooking for you—deliciously imperfect!

Frequently Asked Questions

Can I use frozen chicken for these bowls?

Absolutely! Just thaw it in the microwave first (use the defrost setting) and pat it super dry with paper towels. Wet chicken won’t brown properly—trust me, I’ve learned this the hard way. If you’re really in a pinch, slice it while still slightly frozen—it’s actually easier to get thin, even pieces that way!

How can I make this spicier?

Oh, I love this question! My go-to is adding a big spoonful of sriracha or gochujang to the teriyaki sauce. If you want heat with extra flavor, toss in some crushed red pepper flakes while the chicken cooks. For serious spice lovers, top your bowl with sliced jalapeños or a drizzle of spicy mayo (just mix Kewpie with hot sauce—you’re welcome).

What’s the best rice for teriyaki bowls?

Short-grain sushi rice is my favorite—it’s sticky enough to grab with chopsticks but still fluffy. Jasmine rice works great too if that’s what you’ve got. Pro tip: cook your rice with a splash of rice vinegar and pinch of sugar to mimic real sushi rice. Leftover rice? Even better—it fries up perfectly for a quick “fried rice” bowl variation!

Can I prep these ahead for meal prep?

Yes! Cook the chicken and sauce, then store separately from the rice and veggies. It keeps beautifully for 3 days in the fridge. When ready to eat, reheat the chicken with a splash of water to loosen the sauce, then assemble fresh. The cabbage and carrots stay crisp if stored in an airtight container—no sad, soggy bowls here!