Teriyaki Chicken Bowls Recipe

Introduction

Teriyaki Chicken Bowls are a delicious and healthy way to enjoy a flavorful meal in one dish. Featuring tender chicken, vibrant stir-fry vegetables, and a homemade teriyaki sauce, this recipe is perfect for a quick weeknight dinner or meal prep.

Ingredients

• 1.5 lbs chicken breasts, diced
• 1.5 tbsp sesame oil, divided
• 4 cups frozen stir-fry vegetables
• 2 cups cooked brown rice or quinoa
• 1 tbsp sesame seeds, for garnish
• Homemade Teriyaki Sauce (yields 1 cup):
• 2 garlic cloves, minced
• 2 tbsp fresh ginger, grated
• 1.5 tbsp raw honey
• ⅓ cup coconut aminos
• ½ cup vegetable or chicken broth
• ½ tbsp gluten-free flour

Instructions

1. Step 1: Prepare the homemade teriyaki sauce by combining minced garlic, grated ginger, raw honey, coconut aminos, broth, and gluten-free flour in a small saucepan. Whisk well and cook over medium heat until the sauce thickens, about 5 minutes. Set aside.
2. Step 2: Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the diced chicken breasts and cook until golden brown and cooked through, about 6-8 minutes. Remove chicken and set aside.
3. Step 3: In the same skillet, add the remaining 0.5 tablespoon sesame oil. Stir-fry the frozen vegetables until heated through and slightly crisp, about 4-5 minutes.
4. Step 4: Return the cooked chicken to the skillet with the vegetables. Pour the teriyaki sauce over the mixture and toss to coat everything evenly. Cook for an additional 2 minutes to blend flavors.
5. Step 5: Divide the cooked brown rice or quinoa into bowls. Top with the teriyaki chicken and vegetable mixture. Garnish with sesame seeds and serve warm.

Tips & Variations

• Use tamari instead of coconut aminos for a more traditional soy sauce flavor, especially if gluten is not a concern.
• Swap brown rice or quinoa with cauliflower rice for a lower-carb option.
• Add sliced green onions or chopped cilantro as a fresh garnish for extra brightness.
• For extra heat, drizzle with a little sriracha or sprinkle red pepper flakes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To prevent the rice from drying out, add a splash of water or broth during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, chicken thighs work great and provide a juicier texture. Just adjust cooking time slightly if needed to ensure they are fully cooked.

Is this recipe gluten-free?

Yes, it is gluten-free if you use gluten-free flour and coconut aminos. Always double-check labels to ensure all ingredients meet your dietary needs.

Teriyaki Chicken Bowls Recipe

Print Recipe

★★★★★

4.8 from 287 reviews

Delicious and healthy Teriyaki Chicken Bowls featuring tender diced chicken breasts cooked in a homemade teriyaki sauce, served over brown rice or quinoa with vibrant frozen stir-fry vegetables. This recipe is quick and easy, perfect for a nutritious weeknight dinner with flavorful Asian-inspired ingredients.

• Author: Bella
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken Bowls

• 1.5 lbs chicken breasts, diced
• 1.5 tbsp sesame oil, divided
• 4 cups frozen stir-fry vegetables
• 2 cups cooked brown rice or quinoa
• 1 tbsp sesame seeds, for garnish

Homemade Teriyaki Sauce (yields 1 cup)

• 2 garlic cloves, minced
• 2 tbsp fresh ginger, grated
• 1.5 tbsp raw honey
• ⅓ cup coconut aminos
• ½ cup vegetable or chicken broth
• ½ tbsp gluten-free flour

Instructions

1. Prepare the Teriyaki Sauce: In a small bowl, whisk together the minced garlic, grated ginger, raw honey, coconut aminos, vegetable or chicken broth, and gluten-free flour until fully combined and smooth, setting the sauce mixture aside.
2. Cook the Chicken: Heat 1 tablespoon of sesame oil in a large skillet over medium-high heat. Add the diced chicken breasts and cook until browned and cooked through, about 6-8 minutes.
3. Cook the Vegetables: Push cooked chicken to the side of the skillet and add the remaining 0.5 tablespoon sesame oil. Add frozen stir-fry vegetables to the skillet and sauté until heated through and tender-crisp, about 4-5 minutes.
4. Combine and Simmer: Pour the prepared teriyaki sauce over the chicken and vegetables in the skillet. Stir to coat everything evenly. Reduce heat to medium and simmer for 2-3 minutes until the sauce thickens slightly.
5. Assemble the Bowls: Divide the cooked brown rice or quinoa between serving bowls. Top with the teriyaki chicken and vegetable mixture. Garnish each bowl with 1 tablespoon of sesame seeds.

Notes

• Use chicken thighs instead of breasts for a juicier texture.
• Adjust the sweetness of the teriyaki sauce by adding more or less honey to taste.
• Vegetables can be fresh instead of frozen; adjust cooking time accordingly.
• For a gluten-free meal, ensure the gluten-free flour and coconut aminos are certified gluten-free.
• Optional toppings include sliced green onions or chopped cilantro for added freshness.

Keywords: Teriyaki Chicken Bowls, gluten-free teriyaki chicken, healthy chicken stir-fry, easy weeknight dinner, Asian chicken bowl, brown rice bowl