Teriyaki Chicken Bowls are a quick healthy dinner option when you’re craving takeout. Pan Seared Chicken tossed with a simple homemade teriyaki sauce served on a bed of rice alongside broccoli and red peppers.
If you’re a fan of take-out food then you need to try out my Mongolian Beef with Broccoli, Spicy Kung Pau Beef & Noodles or Thai Chicken Zucchini Noodles with Peanut Sauce.
An Easy, Asian-Style Dinner You’ll Love
Recreating takeout dinners at home has become one of the best parts of my job. Sure, sometimes it’s so much easier to pick up the phone and dial your favorite Chinese takeout place. But, we can’t do that EVERY night. Our wallets and our bodies wouldn’t appreciate it!
Takeout food is convenient and effortless, but you sacrifice nutrition most of the time. You have no idea or control over how much fat or other iffy ingredients are being used when they make your food. So, with homemade takeout recipes, like this Teriyaki Chicken Bowl recipe, you can take matters into your own hands.
You’re going to make a super easy homemade teriyaki sauce with tamari, garlic, honey, and rice vinegar and then toss it with chicken. The teriyaki chicken is then served with broccoli and red bell peppers. It’s flavorful, colorful, and healthy!
Is Chicken Teriyaki Healthy?
This recipe is not only really easy, but it’s healthy and nutritious! There are a few parts of this recipe that stick out when it comes to deciding if it’s healthy or not.
- Use skinless chicken breasts. Chicken breasts are the leanest part of the chicken. There is added fat if you leave the skin on. So, it’s best to use skinless if you’re watching your fat intake.
- Using a natural sweetener. Honey is used as the sweetener here instead of high fructose corn syrup or regular sugar (which is what you may find in a bottled teriyaki sauce).
- Tamari vs. Soy Sauce: Tamari is gluten-free and naturally has less sodium than soy sauce. Tamari is the better option if you’re following a gluten-free diet.
- There are a lot of vegetables. I like to make sure my plate (or bowl in this case) is about half-filled with nutritious vegetables. Can you see all that beautiful bright green broccoli and red peppers?! It’s a simple way of being sure you’re getting enough vegetables in your meals.
Here is what you need to make this recipe. First, you’ll make the teriyaki sauce with a few simple ingredients from the pantry. Then, it will take just a few minutes to cook everything on the stovetop.
- Garlic: Use fresh garlic! Honestly, there’s no substitute when it comes to making Asian food at home.
- Ginger: Same goes for the ginger. The flavor that fresh garlic and ginger create when cooked together is unmistakable!
- Honey: Honey is used to sweeten the sauce. You could also use agave syrup as another natural sweetener option, but I prefer honey for optimal flavor.
- Tamari Sauce: Tamari sauce is a gluten-free, rich soy-based sauce. You can use soy sauce, too. I would recommend using low-sodium soy sauce.
- Sesame Oil: Using sesame oil will also help create that authentic Asian flavor. I highly recommend using it, but if you don’t have any, you could also use olive oil or vegetable oil.
- Rice Wine Vinegar: The vinegar is needed to add a little acid to the sauce. Seasoned rice wine vinegar will be sweeter. Keep that in mind when purchasing the bottle.
- Corn Starch: Corn starch is used to thicken the sauce so that it coats the chicken perfectly.
Teriyaki Chicken Bowl:
- Avocado Oil: This is a cooking oil you’ll use to saute the chicken. You could also use a blend of vegetable oil and sesame oil for more sesame flavor.
- Chicken Breasts: Boneless and skinless are the healthier option. But you can also use boneless thighs for this recipe.
- Broccoli: Fresh or frozen broccoli will work. You could also use cauliflower.
- Red Bell Pepper: Red peppers add a little sweetness to the dish. You could also use yellow or orange peppers.
- Green Onions: You could also use sliced chives.
- Sesame Seeds: These aren’t necessary, but I love adding them for a little crunch and authenticity!
- Jasmine Rice: You can also serve this meal with brown rice, cauliflower rice, or no rice at all!
How to Make Quick Teriyaki Chicken Bowls
In just a few simple steps you’ll be on your way to enjoying an Asian-inspired meal at home. No takeout menu needed!
First, make the teriyaki sauce. You’ll do this by combining all of the sauce ingredients in a bowl. Whisk together until the cornstarch is completely dissolved.
Then, saute the vegetables. Heat a medium-sized saute pan and cook the broccoli and red peppers. Remove them from the pan when they are cooked.
Cook the chicken. Then, in the same pan, cook the chicken pieces.
Add the teriyaki sauce. When the chicken pieces are evenly browned, add the teriyaki sauce. Stir the sauce around so that it starts to simmer and thicken.
Serve the chicken with the vegetables. Now you can assemble your teriyaki bowls. Serve the chicken and vegetables with jasmine rice and garnish with green onions and sesame seeds.
Here are a few tips to follow when making this recipe to assure that it comes out perfectly!
- Use fresh or frozen vegetables. Either will work fine, just take into account cooking time for both. You may want to thaw them first quickly by running them under some cool water. I like to pat them dry to make sure they cook crisp and tender.
- Keep it low carb. You can use cauliflower rice if you’re eating a low-carb diet.
- Make sure the sauce simmers. The cornstarch will not thicken the sauce unless it gets really hot. So, if the sauce is still very thin, be a little patient and wait for it to simmer. If it thickens up too much, you can add a splash of water.
Here are some of my favorite ways to serve this meal. You can keep it basic or get a little creative!
- Use a different base. You can also serve this teriyaki chicken with brown rice, cauliflower rice, noodles, or even quinoa.
- Use shrimp or beef. You could also use a different protein like shrimp or beef strips.
- Mix up the vegetables. You can also add more or substitute the vegetables with cauliflower, snap peas, baby corn, and/or carrots.
How to Store and Reheat the Leftovers
It’s really easy to store this meal for leftovers. You can store the chicken and vegetables together in an air-tight container. The teriyaki chicken bowl ingredients will stay fresh for about 3-5 days.
Simply use the microwave or a saute pan to reheat.
Quick Teriyaki Chicken Bowls
Quick Teriyaki Chicken Bowls are a healthy dinner option when you’re craving takeout. Pan Seared Chicken tossed with a simple homemade teriyaki sauce served on a bed of rice alongside broccoli and red peppers.
- 4 garlic cloves, minced
- 2 teaspoons fresh ginger, minced
- 1/2 cup honey
- 1/2 cup tamari sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- 2 teaspoons corn starch
Teriyaki Chicken Bowl:
- 2 tablespoons avocado oil
- 1.5 lbs. boneless skinless chicken breast, cut into small cubes
- 2 cups broccoli florets
- 1 red pepper, julienned
- 1/4 cup green onions
- sesame seeds for garnish
- Jasmine Rice
- Make Teriyaki Sauce: To a medium bowl add garlic, ginger, honey, tamari sauce, sesame oil, rice wine vinegar and corn starch. Using a whisk, mix until the cornstarch is dissolved. Set aside.
- Saute Vegetables: Heat a large skillet to medium high heat. Add 1 tablespoon of avocado oil to the pan along with red pepper and broccoli. Saute for 2-3 minutes until peppers are slightly tender and broccoli is a vibrant green. Remove immediately and set on a plate to rest.
- Cook Chicken: To that same pan add 1 tablespoon of avocado oil along with cubed chicken. Saute until chicken is browned, approximately 4-6 minutes. Turning halfway through. Then add teriyaki sauce into the pan with the chicken, stir to coat and let sauce simmer for 2-3 minutes, stirring throughout.
- Assemble Bowls: To a bowl add jasmine rice, top with chicken, vegetables, green onions and garnish with sesame seeds.
- Serving Size: 2 cups (does not include rice)
- Calories: 493
- Sugar: 38 g
- Sodium: 1579 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 124 mg
Keywords: teriyaki chicken rice bowl, teriyaki chicken
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