Teriyaki Chicken Bowl Recipe
User Reviews
5.0
33 reviews
Excellent
Teriyaki Chicken Bowl Recipe
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This teriyaki chicken bowl recipe takes just a few minutes and makes the perfect weeknight dinner for a busy family! Combine the teriyaki chicken with rice and veggies for one delicious meal the entire family will love!
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Ingredients
Teriyaki Sauce
- ⅓ cup rice vinegar
- ⅓ cup water
- ¼ cup brown sugar
- ¼ cup coconut oil
- ¼ cup soy sauce or coconut aminos
- 1 TBS flour
- 2 tsp garlic powder
- 1 ½ tsp ginger powder
- 2 tsp toasted sesame seeds
Teriyaki Marinade
- ¼ cup soy sauce or coconut aminos
- 2 TBS rice vinegar
- 2 TBS water
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 TBS honey
- 1 TBS sesame oil
For the Teriyaki Chicken Bowls
- 1 lb Perdue Farms boneless skinless chicken breasts 2-4 breasts depending on size
- 2 cups rice cooked
- 2 carrots chopped
- 1 broccoli chopped
- 2 zucchini chopped
Instructions
Teriyaki Marinade
- Combine all ingredients in a gallon size Ziploc bag. Close bag and mix ingredients together.
Chicken
- Use a fork to poke holes in chicken breasts to allow marinade to penetrate the chicken.
- Place chicken in Ziploc bag with marinade. Marinade for at least 30 minutes but preferably overnight.
- 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 3 minutes, 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.
Teriyaki Sauce
- Combine all of the ingredients for the sauce in a medium sauce pan and cook over medium heat until the mixture boils, stirring often.
- Reduce heat and simmer for approximately 8 minutes or until the mixture reaches your desired consistency.
- Add sliced chicken into sauce and stir to combine.
Teriyaki Chicken Rice Bowls
- While chicken cooks, steam rice and veggies.
- Pour chicken and teriyaki sauce over steamed rice and veggies and serve hot.
Notes
- Coconut aminos can be substituted directly for soy sauce.
- If you'd prefer a less sweet teriyaki sauce, omit the honey.
Nutrition Information
Show Details
Serving
4g
Calories
825.63kcal
(41%)
Carbohydrates
117.66g
(39%)
Protein
40.32g
(81%)
Fat
22.22g
(34%)
Saturated Fat
13.35g
(67%)
Cholesterol
72.58mg
(24%)
Sodium
1843mg
(77%)
Potassium
1467.21mg
(42%)
Fiber
7.58g
(30%)
Sugar
29.15g
(58%)
Vitamin A
6272.31IU
(125%)
Vitamin C
156.75mg
(174%)
Calcium
158.43mg
(16%)
Iron
3.98mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 82563 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 825.63kcal | 41% |
| Carbohydrates | 117.66g | 39% |
| Protein | 40.32g | 81% |
| Fat | 22.22g | 34% |
| Saturated Fat | 13.35g | 67% |
| Cholesterol | 72.58mg | 24% |
| Sodium | 1843mg | 77% |
| Potassium | 1467.21mg | 31% |
| Fiber | 7.58g | 30% |
| Sugar | 29.15g | 58% |
| Vitamin A | 6272.31IU | 125% |
| Vitamin C | 156.75mg | 174% |
| Calcium | 158.43mg | 16% |
| Iron | 3.98mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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