Teriyaki Chicken Bowl Recipe

white plate with rice and chicken teriyaki

5 from 12 votes

Teriyaki Chicken Bowl Recipe

This chicken teriyaki bowl recipe takes just a few minutes and makes the perfect weeknight dinner for a busy night! Teriyaki chicken breasts get cooked to perfection then combined with veggies and a flavorful teriyaki sauce for a super quick meal!

Prep Time10

Cook Time20

Marinating time30

Total Time1

Course: Dinner

Cuisine: Chinese

Servings:

Calories: 802kcal

Author: Britni Vigil

Ingredients

Teriyaki Sauce

⅓ cup rice vinegar
⅓ cup water
¼ cup brown sugar
¼ cup coconut oil
¼ cup coconut aminos or soy sauce
1 TBS flour
2 tsp garlic powder
1 ½ tsp ginger powder
2 tsp toasted sesame seeds

Teriyaki Marinade

¼ cup coconut aminos or soy sauce
2 TBS rice vinegar
2 TBS water
2 cloves garlic minced
1 tsp fresh ginger grated
2 TBS honey
1 TBS sesame oil

Chicken Teriyaki Bowls

1 lb boneless skinless chicken breasts 2-4 breasts depending on size
2 cups rice cooked
2 carrots chopped
1 broccoli chopped
2 zucchini chopped

Instructions

Combine all ingredients for the marinade in a gallon size Ziploc bag. Close bag and mix ingredients together.
1/3 cup rice vinegar, 1/3 cup water, 1/4 cup brown sugar, 1/4 cup coconut oil, 1/4 cup coconut aminos, 1 TBS flour, 2 tsp garlic powder, 1 1/2 tsp ginger powder, 2 tsp toasted sesame seeds
Use a fork to poke holes in the chicken breasts to allow marinade to penetrate the chicken.
Place chicken in Ziploc bag with marinade. Marinade in the fridge for at least 30 minutes but preferably overnight.
1 lb boneless skinless chicken breasts
When you are ready to cook the chicken, heat a grill pan over medium-high heat and preheat the oven to 375 degrees.
Grill the smooth side of the chicken for three minutes on the hot grill pan, flip and immediately put into the oven to bake for 8-12 minutes depending on the thickness of the chicken breasts.
Remove from heat and allow to cool enough to handle.
Thinly slice or shred the chicken and set aside.
While the chicken cooks, combine all of the ingredients for the teriyaki sauce in a medium sauce pan and cook over medium heat until the mixture boils, stirring often.
1/4 cup coconut aminos, 2 TBS rice vinegar, 2 TBS water, 2 cloves garlic, 1 tsp fresh ginger, 2 TBS honey, 1 TBS sesame oil
Reduce heat and simmer for approximately 8 minutes or until the mixture reaches your desired consistency.
While sauce cooks, steam veggies either on the stove or in the microwave.
2 carrots, 1 broccoli, 2 zucchini
Add sliced chicken into cooked sauce and stir to combine.
Pour chicken and teriyaki sauce over steamed veggies and rice and serve hot.
2 cups rice

Notes

Skip the honey for a less sweet teriyaki sauce.

If you're short on time, you can skip marinating the chicken all together. It won't be as flavorful but still tasty with the homemade sauce.

Use up any leftover veggies you have in these bowls! They’re great with broccoli, zucchini, carrots, squash, snap peas, and really most veggies you might normally include in a stir fry!

Use thinner chicken breasts rather than really big ones so the marinade can really soak into the chicken!

Make sure your veggies are all cut into about the same bite-sized pieces. This will ensure they steam in about the same amount of time so you don’t end up with some veggies that are still crunchy and others that are over cooked or mushy.

Store any leftovers separately (chicken and sauce, veggies, rice) in their own airtight containers in the fridge for up to five days. This will keep the rice and veggies from getting soggy in the fridge.

Store any extra teriyaki sauce in an airtight container in the refrigerator for up to a week.

Nutrition