Trader Joes Teriyaki Chicken Bowl Recipe

This sticky, savory Trader Joes Teriyaki Chicken Bowl is made with juicy chicken thighs, fresh broccoli, and a homemade glaze that beats the freezer aisle version every time. The sauce bubbles down into a thick, glossy lacquer that coats every piece of charred chicken perfectly. I love making this fresh because you get tender vegetables and perfectly fluffy rice without any mushy textures.

Better Than Takeaway

I used to grab the frozen teriyaki chicken bag from Trader Joe’s for a quick lunch, but I always found the sauce a bit too salty and the chicken texture inconsistent. Making this bowl from scratch lets you control the sweetness and ensures the chicken thighs are seared to perfection before being coated in that signature glaze.

The biggest surprise for me was how easy it is to replicate that “sticky” takeout texture using a simple cornstarch slurry. My first attempt was a bit runny because I didn’t let the sauce reduce enough, but once you see those big, slow bubbles form in the pan, you know it’s ready to stick to the rice.

Jump to Recipe

Trader Joes Teriyaki Chicken Bowl Ingredients

• For the Chicken:
• 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• Salt and black pepper to taste
• For the Sauce:
• 1/2 cup soy sauce (low sodium recommended)
• 1/4 cup brown sugar, packed
• 1/4 cup water
• 1 tablespoon mirin (or rice vinegar)
• 1 teaspoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 teaspoon toasted sesame oil
• 1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
• For the Bowl:
• 2 cups cooked Calrose rice (sticky white rice)
• 2 cups broccoli florets
• 1 cup carrots, sliced into coins
• 2 heads baby bok choy, quartered (optional)

How To Make Trader Joes Teriyaki Chicken Bowl

1. Cook the Rice: Rinse your Calrose rice until the water runs clear, then cook according to package instructions. Fluff with a fork and keep warm.
2. Steam the Vegetables: Place broccoli, carrots, and bok choy in a steamer basket over boiling water. Steam for 4-5 minutes until tender but still crisp, then set aside.
3. Sear the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer (do this in batches if needed) and sear for 5-6 minutes until golden brown and cooked through. Remove chicken from the pan.
4. Make the Sauce: In the same skillet, whisk together soy sauce, brown sugar, water, mirin, ginger, garlic, and sesame oil. Bring to a simmer over medium heat.
5. Thicken and Glaze: Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens and looks glossy. Return the chicken to the pan and toss to coat evenly in the sticky glaze.
6. Assemble the Bowls: Divide the rice into bowls, top with the teriyaki chicken and steamed vegetables. Drizzle any extra sauce from the pan over the veggies.

Recipe Tips

• Use Chicken Thighs: The original Trader Joe’s version uses dark meat because it stays juicy and tender. Breast meat will dry out quickly in the high-sugar sauce.
• Don’t Skip the Rinse: Washing your rice removes excess starch, which prevents it from becoming a gummy block. You want sticky, distinct grains like the restaurant style.
• Control the Salt: Soy sauce varies heavily by brand. Use low-sodium soy sauce so you can add salt later if needed, preventing the dish from becoming a salt lick.

What To Serve With Teriyaki Chicken

Since this is a complete bowl meal, you don’t need heavy sides, but some crunch adds great texture. A simple cucumber salad with vinegar dressing cuts through the rich, sweet sauce perfectly. You could also serve crispy gyoza or spring rolls on the side for a full “fakeaway” feast.

How To Store

This recipe is excellent for meal prep. Store the chicken, rice, and veggies in airtight containers in the fridge for up to 4 days. When reheating, sprinkle a few drops of water over the rice to steam it back to life in the microwave.

FAQs

• Can I use frozen vegetables? Yes, you can use a frozen stir-fry blend to save time. Just microwave or steam them separately before adding to the bowl so they don’t water down your sauce.
• Is this gluten-free? The original is not, but you can make this gluten-free by swapping the soy sauce for tamari or coconut aminos.
• Can I use bottled sauce? You can use Trader Joe’s “Soyaki” marinade if you are in a rush, but simmering it with a little cornstarch slurry will give you that thick, restaurant-style texture.

Nutrition

• Calories: 550
• Total Fat: 12g
• Saturated Fat: 3g
• Cholesterol: 145mg
• Sodium: 980mg
• Total Carbohydrate: 75g
• Protein: 35g