Homemade Teriyaki Chicken Edamame Bowl

Here is my favorite teriyaki chicken edamame bowl recipe, with juicy chicken thighs in a homemade teriyaki sauce, fluffy jasmine rice, and fresh toppings like avocado, edamame, and shredded carrots.

This bowl has become our go-to weeknight dinner when we want something satisfying and healthy. My kids love building their own bowls at the table with all the different toppings. Plus, leftovers make for a really good lunch the next day!

What Kind of Chicken Should I Use?

Chicken thighs are the star of this recipe, and I highly recommend sticking with boneless, skinless thighs for the best results. Thighs stay juicier and more tender than chicken breasts, especially when cooking with teriyaki sauce, and they’re also more forgiving if you accidentally cook them a minute or two longer. If you can only find bone-in thighs, you can definitely debone them yourself – it’s easier than you think and there are plenty of quick tutorials online. While chicken breasts can work in a pinch, just keep in mind they’ll cook faster and can dry out more easily, so you’ll want to watch your cooking time closely.

Options for Substitutions

This recipe is pretty adaptable, so here are some swaps you can make based on what you have:

• Chicken thighs: You can use chicken breasts instead, but keep in mind they’ll cook a bit faster and won’t be quite as juicy. You could also try thinly sliced pork chops or even firm tofu for a vegetarian option – just adjust the cooking time accordingly.
• Soy sauce: If you’re gluten-free, tamari or coconut aminos work great. Coconut aminos will be slightly sweeter and less salty, so you might want to add a pinch more salt.
• Rice wine vinegar: Apple cider vinegar or white wine vinegar can step in here. Start with a bit less since they can be stronger than rice vinegar.
• Fresh ginger: In a pinch, use ½ teaspoon of ground ginger, though fresh really does make a difference in this sauce.
• Honey: Maple syrup or agave nectar work just fine as sweeteners. You could also use all brown sugar instead of the honey-sugar combo.
• Edamame beans: If edamame isn’t your thing, try steamed broccoli, snap peas, or even regular green beans for that veggie component.

Watch Out for These Mistakes While Cooking

The biggest mistake when making teriyaki chicken is cutting the chicken before it’s fully cooked, which can lead to dry, tough meat – always cook the thighs whole to 175°F, then let them rest for 5 minutes before slicing to keep all the juices locked in.

Another common error is adding the cornstarch slurry too quickly or skipping the step of mixing it with water first, which creates lumps in your sauce instead of that smooth, glossy teriyaki coating you’re after.

Don’t crank up the heat too high when simmering the sauce with honey and sugar, as this can cause burning and a bitter taste – medium heat is your friend here.

For extra flavor, try marinating the chicken thighs in half of the soy sauce mixture for 30 minutes before cooking, and make sure your pan is properly heated before adding the chicken so you get a nice golden-brown sear.

What to Serve With Teriyaki Chicken Edamame Bowl?

This bowl is pretty much a complete meal on its own, but I love adding a few extra toppings to make it even better. Try some crunchy cucumber slices, pickled ginger, or a handful of crispy wonton strips for extra texture. If you want to bulk it up more, add some steamed broccoli or snap peas on the side. A cold glass of iced green tea or a light Asian-style cucumber salad with rice vinegar makes a nice refreshing pairing too.

Storage Instructions

Store: Keep your teriyaki chicken separate from the rice and toppings in airtight containers in the fridge for up to 4 days. The chicken actually tastes even better the next day once the flavors have had time to soak in! I like to prep the chicken ahead and then quickly assemble my bowls throughout the week with fresh toppings.

Freeze: The teriyaki chicken freezes really well for up to 3 months. Let it cool completely, then store it in freezer-safe containers or bags with the sauce. I don’t recommend freezing the assembled bowls since the veggies and avocado won’t hold up well.

Reheat: Warm up the chicken in the microwave for 2-3 minutes or on the stovetop over medium heat until heated through. Add a splash of water if the sauce seems too thick. Then just assemble your bowl with fresh rice, edamame, and all your favorite toppings.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 75-85 g
• Fat: 35-40 g
• Carbohydrates: 55-65 g

Ingredients

For the chicken:

• 1 tbsp olive oil
• 1.5 lb chicken thighs (cut into 1-inch bite-sized pieces)
• 3/4 tsp salt
• 1/2 tsp black pepper

For the teriyaki sauce:

• 4 garlic cloves (freshly minced)
• 1.5 tbsp fresh ginger (grated)
• 1/3 cup soy sauce
• 1/4 cup water
• 1.5 tbsp rice vinegar
• 1 tbsp mirin
• 1.5 tsp toasted sesame oil
• 3 tbsp honey
• 1 tbsp brown sugar
• 1/4 tsp red pepper flakes
• 1 tbsp cornstarch
• 2 tsp sesame seeds

For the bowl assembly:

• 3 cups cooked jasmine rice
• 1.5 cups steamed edamame (shelled)
• 2 avocados (sliced into 1/4-inch thick wedges)
• 1 cup carrot (shredded or julienned)
• 3 green onions (thinly sliced)
• 2 limes (cut into wedges)
• 1 tbsp toasted sesame seeds
• Sriracha sauce

Step 1: Prepare Mise en Place and Build the Teriyaki Sauce Base

• 4 garlic cloves
• 1.5 tbsp fresh ginger
• 1/3 cup soy sauce
• 1/4 cup water
• 1.5 tbsp rice vinegar
• 1 tbsp mirin
• 1.5 tsp toasted sesame oil
• 3 tbsp honey
• 1 tbsp brown sugar
• 1/4 tsp red pepper flakes
• 1 tbsp cornstarch
• 2 tsp water

Mince the garlic cloves and grate the fresh ginger, setting them aside.

In a small bowl, whisk together the soy sauce, water, rice vinegar, mirin, toasted sesame oil, honey, brown sugar, and red pepper flakes—this is your sauce base.

In another small bowl, mix the cornstarch with 2 teaspoons of water to create a slurry for thickening.

Having everything prepped and measured before cooking ensures the sauce comes together smoothly without scrambling mid-cook.

Step 2: Season and Sear the Chicken

• 1.5 lb chicken thighs
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Pat the chicken thigh pieces dry with paper towels—this helps them brown better rather than steam.

Toss the chicken with salt and black pepper.

Heat the olive oil in a large skillet over medium-high heat until shimmering.

Working in batches if needed to avoid crowding, sear the chicken pieces until golden brown on all sides and cooked through to 165°F internal temperature (about 8-10 minutes total).

I like to let each side get a good golden crust before flipping, which develops deep flavor through the Maillard reaction.

Step 3: Build and Thicken the Teriyaki Sauce

• minced garlic and grated ginger from Step 1
• teriyaki sauce base from Step 1
• cornstarch slurry from Step 1
• cooked chicken from Step 2

Reduce heat to medium and add the minced garlic and grated ginger to the pan with the cooked chicken, stirring constantly for about 1 minute to release their aromatic oils and flavor into the pan.

Pour in the teriyaki sauce base from Step 1 and bring to a gentle simmer.

Let it simmer for 1 minute to meld the flavors together.

Slowly pour in the cornstarch slurry while stirring constantly, then continue stirring for another 1-2 minutes until the sauce thickens to a glossy, coat-the-spoon consistency that clings beautifully to the chicken.

Step 4: Prepare the Bowl Components

• 3 cups cooked jasmine rice
• 1.5 cups steamed edamame
• 2 avocados
• 1 cup carrot
• 3 green onions
• 2 limes

While the sauce is finishing, prepare your serving components.

Shred or julienne the carrot, thinly slice the green onions, slice the avocados into 1/4-inch wedges, and have the cooked jasmine rice and steamed shelled edamame ready.

Arrange limes into wedges and set Sriracha sauce within reach for serving.

I find it helpful to have everything prepped before plating so the hot teriyaki chicken goes straight into warm bowls.

Step 5: Assemble and Serve the Bowls

• teriyaki chicken with sauce from Step 3
• rice, edamame, avocado, carrot, and green onions from Step 4
• 2 tbsp toasted sesame seeds
• lime wedges from Step 4
• Sriracha sauce

Divide the cooked jasmine rice evenly among serving bowls.

Top each bowl with edamame scattered around the rice.

Spoon the teriyaki chicken with its glossy sauce over the rice and edamame.

Arrange the sliced avocado and shredded carrot on top, then sprinkle with sliced green onions and toasted sesame seeds.

Serve each bowl with lime wedges and a drizzle of Sriracha sauce on the side for adjusting heat and brightness to taste.

Homemade Teriyaki Chicken Edamame Bowl

Delicious Homemade Teriyaki Chicken Edamame Bowl recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Calories: 975

Ingredients Method

Ingredients

  

For the chicken

• 1 tbsp olive oil
• 1.5 lb chicken thighs (cut into 1-inch bite-sized pieces)
• 3/4 tsp salt
• 1/2 tsp black pepper

For the teriyaki sauce

• 4 garlic cloves (freshly minced)
• 1.5 tbsp fresh ginger (grated)
• 1/3 cup soy sauce
• 1/4 cup water
• 1.5 tbsp rice vinegar
• 1 tbsp mirin
• 1.5 tsp toasted sesame oil
• 3 tbsp honey
• 1 tbsp brown sugar
• 1/4 tsp red pepper flakes
• 1 tbsp cornstarch
• 2 tsp sesame seeds

For the bowl assembly

• 3 cups cooked jasmine rice
• 1.5 cups steamed edamame (shelled)
• 2 avocados (sliced into 1/4-inch thick wedges)
• 1 cup carrot (shredded or julienned)
• 3 green onions (thinly sliced)
• 2 limes (cut into wedges)
• 1 tbsp toasted sesame seeds
• Sriracha sauce

Method

 

1. Mince the garlic cloves and grate the fresh ginger, setting them aside. In a small bowl, whisk together the soy sauce, water, rice vinegar, mirin, toasted sesame oil, honey, brown sugar, and red pepper flakes—this is your sauce base. In another small bowl, mix the cornstarch with 2 teaspoons of water to create a slurry for thickening. Having everything prepped and measured before cooking ensures the sauce comes together smoothly without scrambling mid-cook.
2. Pat the chicken thigh pieces dry with paper towels—this helps them brown better rather than steam. Toss the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed to avoid crowding, sear the chicken pieces until golden brown on all sides and cooked through to 165°F internal temperature (about 8-10 minutes total). I like to let each side get a good golden crust before flipping, which develops deep flavor through the Maillard reaction.
3. Reduce heat to medium and add the minced garlic and grated ginger to the pan with the cooked chicken, stirring constantly for about 1 minute to release their aromatic oils and flavor into the pan. Pour in the teriyaki sauce base from Step 1 and bring to a gentle simmer. Let it simmer for 1 minute to meld the flavors together. Slowly pour in the cornstarch slurry while stirring constantly, then continue stirring for another 1-2 minutes until the sauce thickens to a glossy, coat-the-spoon consistency that clings beautifully to the chicken.
4. While the sauce is finishing, prepare your serving components. Shred or julienne the carrot, thinly slice the green onions, slice the avocados into 1/4-inch wedges, and have the cooked jasmine rice and steamed shelled edamame ready. Arrange limes into wedges and set Sriracha sauce within reach for serving. I find it helpful to have everything prepped before plating so the hot teriyaki chicken goes straight into warm bowls.
5. Divide the cooked jasmine rice evenly among serving bowls. Top each bowl with edamame scattered around the rice. Spoon the teriyaki chicken with its glossy sauce over the rice and edamame. Arrange the sliced avocado and shredded carrot on top, then sprinkle with sliced green onions and toasted sesame seeds. Serve each bowl with lime wedges and a drizzle of Sriracha sauce on the side for adjusting heat and brightness to taste.