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Easy Teriyaki Chicken Power Bowl Recipe with Edamame and Pickled Ginger

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A simple, flavorful teriyaki chicken power bowl featuring tender glazed chicken, protein-rich edamame, and zingy pickled ginger. Ready in about 30 minutes, perfect for quick lunches or dinners.

Ingredients

Scale
  • 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
  • 1/4 cup soy sauce (low sodium preferred)
  • 2 tablespoons brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
  • 1 tablespoon cold water
  • 2 cups cooked jasmine or brown rice
  • 1 cup shelled edamame, thawed if frozen
  • 1/4 cup pickled ginger, sliced thin
  • 1/2 cup shredded carrots (optional)
  • 1/2 cup sliced cucumber (optional)
  • 2 tablespoons chopped green onions (optional)
  • 1 tablespoon toasted sesame seeds
  • Lime wedges for serving

Instructions

  1. Cook 2 cups of jasmine or brown rice according to package instructions (about 15-20 minutes). Set aside and keep warm.
  2. In a bowl, whisk together 1/4 cup soy sauce, 2 tablespoons brown sugar, 2 minced garlic cloves, 1 teaspoon grated fresh ginger, 1 tablespoon rice vinegar, 1 tablespoon honey, and 1 teaspoon sesame oil.
  3. In a small cup, mix 1 teaspoon cornstarch with 1 tablespoon cold water until smooth, then stir into the sauce mixture.
  4. Heat a large skillet over medium-high heat. Add a teaspoon of oil and place the chicken pieces in the pan. Cook for about 4–5 minutes per side until golden and cooked through. Remove chicken and set aside.
  5. Reduce heat to medium-low. Pour the teriyaki sauce into the skillet and stir constantly until it thickens (about 2–3 minutes). Return the chicken to the pan and toss to coat evenly in the glaze.
  6. While the chicken cooks, rinse and shell edamame if needed, slice cucumbers, shred carrots, and chop green onions. Set aside.
  7. Divide the cooked rice between 2-3 bowls. Arrange the glazed chicken on top, then add edamame, shredded carrots, sliced cucumber, and a few slices of pickled ginger.
  8. Sprinkle with toasted sesame seeds and chopped green onions.
  9. Serve with lime wedges to squeeze over for a fresh finish. Enjoy warm or at room temperature.

Notes

If the sauce thickens too much, stir in a splash of water to loosen it. Do not crowd the pan when cooking chicken to ensure proper browning. Use fresh ginger and garlic for best flavor. Taste and adjust sweetness or acidity as needed. Pickled ginger adds a crucial flavor punch—don’t skip it. For vegetarian option, swap chicken with firm tofu. For gluten-free, use tamari and check pickled ginger label.

Nutrition

Keywords: teriyaki chicken, power bowl, edamame, pickled ginger, quick dinner, healthy meal, easy recipe, gluten-free option, meal prep

Find it online: https://tempotaste.com/easy-teriyaki-chicken-power-bowl-recipe-with-edamame-and-pickled-ginger/