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5.0 from 33 votes

Teriyaki Chicken Bowl Recipe

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!

Prep Time
10 mins
Cook Time
10 mins
Marinating time
30 mins
Total Time
1 hr
Servings: 4
Calories: 82563 kcal
Course: Dinner
Cuisine: Chinese

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
    Cup of Yum
  1. Combine all ingredients in a gallon size Ziploc bag. Close bag and mix ingredients together.
Chicken
  1. Use a fork to poke holes in chicken breasts to allow marinade to penetrate the chicken.
  2. Place chicken in Ziploc bag with marinade. Marinade for at least 30 minutes but preferably overnight.
  3. When you are ready to cook the chicken, heat a grill pan over medium-high heat and preheat the oven to 375 degrees.
  4. 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.
  5. Remove from heat and allow to cool enough to handle.
  6. Thinly slice or shred the chicken and set aside.
Teriyaki Sauce
  1. Combine all of the ingredients for the sauce in a medium sauce pan and cook over medium heat until the mixture boils, stirring often.
  2. Reduce heat and simmer for approximately 8 minutes or until the mixture reaches your desired consistency.
  3. Add sliced chicken into sauce and stir to combine.
Teriyaki Chicken Rice Bowls
  1. While chicken cooks, steam rice and veggies.
  2. 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

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

% 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.