Teriyaki Chicken Rice Bowls
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 10 mins
-
Servings
4 bowls
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Calories
342 kcal
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Course
Main Course
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Cuisine
Asian
Teriyaki Chicken Rice Bowls
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These Teriyaki Chicken Rice Bowls are the perfect blend of tender teriyaki chicken, fluffy rice and crisp cucumbers. They’re sweet, savory and super satisfying. These bowls are perfect for a quick meal or weekly meal prep!
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Ingredients
Teriyaki chicken:
- 2 lb. boneless chicken breast you can also use boneless chicken thighs
- 2 cloves garlic minced, I love using frozen garlic cubes and ginger cubes for convenience. Freshly minced (or paste) is gonna give more flavor than using garlic powder and ginger powder.
- 1 small yellow onion (170g) diced
- 1/2 cup low-sodium soy sauce (120g) you can also use coconut aminos here (note it will make things a little more sweet so you may need to adjust amount of honey)
- 1/4 cup honey (84g) you can sub with maple syrup
- 1/4 cup rice vinegar (60g) regular or seasoned rice vinegar works
- 1 Tbsp minced ginger or paste
- 1/2 tsp salt + 1/4 tsp pepper
- 1/4 cup cold water (60g)
- 2 Tbsp corn starch (16g)
Bowls:
- 1 cup cooked sushi rice (200g) or regular rice
- 1 batch asian cucumber salad prepared (or baby cucumbers, sliced)
- sriracha mayo optional
- sesame seeds optional
Instructions
- Whisk together the minced garlic, soy sauce, honey, rice vinegar, ginger, salt and pepper.
- Add the chicken and onions to the Crockpot. Pour the sauce over top. Cover with a lid and cook on high for 3-4 hours or low for 7-8 hours, or until the chicken is cooked through and shreds easily with a fork.
- Use a slotted spoon to transfer the chicken to a cutting board.
- Shred the chicken with two forks. Add the shredded chicken to a large bowl.
- Transfer remaining teriyaki sauce from the Crockpot to a saucepan. Whisk together the water and corn starch in a bowl. Pour the slurry into the saucepan. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Stir frequently.
- Remove from heat and pour the sauce on top of the shredded chicken. Toss to combine.
- To assemble, add cooked rice and teriyaki chicken to a bowl. Top with cucumber salad, sriracha mayo and sesame seeds and enjoy!
Notes
- Feel free to flex your rice / use a different amount, build your own bowl log teriyaki chicken and asian cucumber salad separate
- Feel free to flex your rice / use a different amount, build your own bowl log teriyaki chicken and asian cucumber salad separate
- These bowls are lower in fat so I like serving with some sriracha mayo or diced avocado to make them more filling
- These bowls are lower in fat so I like serving with some sriracha mayo or diced avocado to make them more filling
Nutrition Information
Show Details
Serving
1bowl assembled: chicken-164g (about 2/3 cup), rice-50g, cucumber salad-132g
Calories
342kcal
(17%)
Carbohydrates
39.6g
(13%)
Protein
29.3g
(59%)
Fat
7.4g
(11%)
Saturated Fat
1.2g
(6%)
Cholesterol
82.5mg
(28%)
Sodium
878.6mg
(37%)
Fiber
1.7g
(7%)
Sugar
12.3g
(25%)
Nutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 342 kcal
% Daily Value*
| Serving | 1bowl assembled: chicken-164g (about 2/3 cup), rice-50g, cucumber salad-132g | |
| Calories | 342kcal | 17% |
| Carbohydrates | 39.6g | 13% |
| Protein | 29.3g | 59% |
| Fat | 7.4g | 11% |
| Saturated Fat | 1.2g | 6% |
| Cholesterol | 82.5mg | 28% |
| Sodium | 878.6mg | 37% |
| Fiber | 1.7g | 7% |
| Sugar | 12.3g | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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