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5.0 from 12 votes

Teriyaki Chicken Rice Bowls

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!

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings: 4 bowls
Calories: 342 kcal
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  1. Whisk together the minced garlic, soy sauce, honey, rice vinegar, ginger, salt and pepper.
  2. 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.
  3. Use a slotted spoon to transfer the chicken to a cutting board.
  4. Shred the chicken with two forks. Add the shredded chicken to a large bowl.
  5. 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.
  6. Remove from heat and pour the sauce on top of the shredded chicken. Toss to combine.
  7. 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

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

% 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.