Why You’ll Love This Chicken Teriyaki Quinoa Bowl

• It’s a complete meal in one bowl. No need to fuss with multiple side dishes. You’ve got your lean protein, your wholesome grain, and your colorful vegetables all hanging out together, making cleanup an absolute dream.
• The homemade teriyaki sauce is a game-changer. It takes just minutes to whip up, and the flavor is so much brighter and more complex than any bottled version. You control the sweetness and saltiness, and the fresh ginger and garlic make all the difference.
• It’s wonderfully versatile. Not a fan of broccoli? Swap in green beans. Want to use up that leftover rice? Go for it! This recipe is a fantastic template that welcomes your own creative twists.
• It’s perfect for meal prep. The components keep beautifully in the fridge for up to four days, so you can assemble a healthy, delicious lunch in seconds flat on a busy morning. Honestly, the flavors get even better as they mingle.

Ingredients & Tools

• For the Chicken & Marinade: 2 boneless, skinless chicken breasts (about 1 lb / 450 g), 2 tbsp soy sauce (or tamari), 1 tbsp mirin, 1 tsp grated fresh ginger.
• For the Teriyaki Sauce: 1/4 cup soy sauce, 2 tbsp honey (or maple syrup), 1 tbsp rice vinegar, 2 tsp minced garlic, 1 tsp grated fresh ginger, 1 tbsp cornstarch mixed with 2 tbsp cold water.
• For the Bowl: 1 cup uncooked quinoa, 1 3/4 cups water or chicken broth, 1 large head of broccoli, cut into florets, 2 medium carrots, julienned or grated, 1 tbsp toasted sesame oil, 2 green onions, thinly sliced, 1 tbsp toasted sesame seeds.

Tools: A medium saucepan with a lid, a large skillet or non-stick pan, a small bowl for the cornstarch slurry, a whisk, and a microplane or fine grater for the ginger and garlic.

Using a good, low-sodium soy sauce is key here, as it gives you control over the saltiness. And don’t skip the toasting step for the quinoa—it adds a lovely, nutty depth that stands up beautifully to the bold teriyaki flavor.

Serves: 3-4 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

• Toasting the quinoa is non-negotiable. Seriously, it’s the one extra step that elevates your grain from good to incredible. It only takes a minute and brings out a wonderful, nutty aroma that plain quinoa just doesn’t have.
• Grate your ginger and garlic fresh. I know it’s tempting to use the jarred stuff, but for a sauce this simple, fresh is best. A microplane grater makes this super easy and gives you a beautiful, fine paste that melts right into the sauce.
• Don’t crowd the pan when cooking the chicken. If your skillet isn’t large enough, cook the chicken in two batches. Overcrowding will steam the chicken instead of giving it that beautiful, golden-brown sear we’re after.
• Have your cornstarch slurry ready. Mixing the cornstarch with cold water before adding it to the hot sauce prevents lumps. It’s a little trick that ensures your teriyaki glaze is perfectly smooth and glossy every single time.

How to Make Chicken Teriyaki Quinoa Bowl

Serving Suggestions

Complementary Dishes

• A simple cucumber salad — Thinly sliced cucumbers tossed with a little rice vinegar, a pinch of sugar, and red pepper flakes provide a crisp, acidic contrast that cuts through the richness of the teriyaki sauce perfectly.
• Steamed edamame — A bowl of lightly salted, steamed edamame pods is a classic, fun, and interactive side that adds a pop of green and a lovely soft texture.
• Miso soup — A small cup of warm, savory miso soup makes the whole meal feel like a special occasion, adding another layer of umami depth.

Drinks

• Iced green tea — The slight bitterness and clean, grassy notes of green tea are a fantastic palate cleanser that complements the sweet and salty flavors of the bowl.
• A crisp lager or pilsner — The carbonation and light hop character in a cold beer work wonders to refresh your palate between bites of the savory chicken and quinoa.
• Ginger tea — A warm cup of ginger tea echoes the ginger in the teriyaki sauce and is wonderfully soothing, making the meal feel even more wholesome.

Something Sweet

• Fresh pineapple slices — The bright, tropical sweetness of pineapple is a surprisingly perfect match for teriyaki. It’s light, refreshing, and feels like a natural conclusion to the meal.
• Matcha ice cream — The earthy, slightly bitter notes of matcha provide a sophisticated and delicious contrast to the sweet sauce, creating a well-rounded end to your dining experience.
• Mochi — These sweet, chewy Japanese rice cakes, especially the ones filled with red bean or ice cream, offer a fun and authentic textural contrast that’s just the right amount of sweet.

Top Mistakes to Avoid

• Mistake: Not rinsing the quinoa. Skipping this step can leave your grain with a slightly bitter, soapy aftertaste. A quick rinse under cold water makes all the difference.
• Mistake: Adding the cornstarch directly to the hot sauce. This is the number one cause of lumpy teriyaki glaze. Always mix it with cold water first to create a smooth slurry.
• Mistake: Slicing the chicken immediately after cooking. I know it’s hard to wait, but if you cut into it right away, all those precious juices will run out onto the cutting board, leaving you with drier meat. Let it rest!
• Mistake: Overcooking the broccoli. We want vibrant, tender-crisp broccoli, not mushy, dull-green florets. Keep a close eye on it during steaming or roasting.

Expert Tips

• Tip: Use chicken thighs for more flavor. If you prefer dark meat, boneless, skinless chicken thighs are a fantastic option. They’re more forgiving and stay incredibly juicy. Just adjust the cooking time slightly as they may take a minute or two longer.
• Tip: Make a double batch of the teriyaki sauce. It keeps well in a jar in the fridge for up to two weeks. You’ll thank yourself later when you can whip up stir-fries, glaze salmon, or drizzle it over rice bowls in a flash.
• Tip: Get creative with your veggie toppings. Thinly sliced red cabbage, snap peas, sautéed mushrooms, or even some quick-pickled radishes would all be amazing additions. Use this recipe as a base for whatever looks good at the market.
• Tip: For a beautiful presentation, arrange the components separately. Instead of tossing everything together, place the quinoa, chicken, and each vegetable in their own little section in the bowl. It makes the meal look as gorgeous as it tastes.

FAQs

Can I make this recipe gluten-free?
Absolutely! This bowl is very easy to adapt. Simply ensure you use tamari (a gluten-free soy sauce) instead of regular soy sauce in both the marinade and the teriyaki sauce. Also, double-check that your mirin is gluten-free, as some brands may contain wheat. The rest of the ingredients are naturally gluten-free.

How long do the leftovers keep?
The assembled bowls will keep well in an airtight container in the refrigerator for 3-4 days. The teriyaki sauce might make the quinoa a little softer, but it’s still delicious. I sometimes prefer to store the components separately and assemble a fresh bowl each day for lunch to keep the textures perfect.

Can I use a different grain instead of quinoa?
Of course! Brown rice, white rice, or even cauliflower rice would work wonderfully. If using cauliflower rice, you’ll want to sauté it quickly in a pan rather than boiling it. The cooking times will vary, but the concept of a grain base remains the same.

My sauce isn’t thickening. What did I do wrong?
This usually happens if the sauce isn’t at a simmer when you add the slurry, or if you didn’t use enough cornstarch. Make sure the sauce is bubbling gently. If it’s still thin, mix another teaspoon of cornstarch with a tablespoon of cold water and whisk it in, letting it simmer for another minute.

Is there a way to make this vegetarian?
Definitely! You can replace the chicken with extra-firm tofu or tempeh. Press the tofu well to remove excess water, then cube it and marinate it the same way. You might want to pan-fry or bake the tofu to get a crispy exterior before tossing it in the teriyaki sauce.