Ingredients & Substitutions
Here I explain the best ingredients for a healthy teriyaki chicken bowl, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Teriyaki Sauce – I use my homemade teriyaki sauce (made with coconut aminos or soy sauce, honey, apple cider vinegar, molasses, garlic powder, ground ginger, and sesame oil), but store-bought will also work. Veggies – For this simple chicken teriyaki rice bowl recipe, I used chopped broccoli and shredded carrots, but you could use any of your favorite stir fry vegetables, such as bell peppers, snow peas, or bok choy. You can even add some shishito peppers or diced pineapple! Olive Oil – For stir frying. You could also use avocado oil, or any neutral cooking oil you prefer. Chicken Breasts – Get a boneless, skinless variety. You can use boneless skinless chicken thighs instead, or even chop up leftover baked chicken breast or air fryer whole chicken. Garnishes – Sesame seeds and green onions make the perfect finishing touch. Cooked Rice – You can use white or brown rice, or cauliflower rice for a lighter option.
How To Make A Teriyaki Chicken Bowl
This section shows how to make a chicken teriyaki bowl, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
Storage Instructions
Store: Keep in an airtight container in the refrigerator for up to 3 days. The components will last a couple days longer if stored in separate containers. Meal prep: Portion the chicken, broccoli and rice into meal prep containers. (I love these glass containers with dividers, but it’s fine to have them in the same container, too.) Reheat: The easiest way to warm up the chicken teriyaki bowls is in the microwave. You can also reheat the chicken, broccoli, and rice separately on the stovetop, or pop the glass meal prep containers I mentioned above in the oven. Freeze: It’s not recommended to freeze the entire teriyaki and chicken rice bowl, but you can freeze the cooked vegetables and meat for 3-4 months. Thaw overnight in the refrigerator before reheating.
More Healthy Asian Chicken Recipes
Enjoy the flavors of Asian cuisine with these tasty recipes that are sure to become staples in your kitchen: Instead of steaming broccoli on the stove top, you can make Instant Pot broccoli for more hands-off cooking. Check the chicken using a meat thermometer. It should reach 165 degrees F, but a little less at this step is okay if you plan to simmer the sauce more in the next step. Please enter your first name for your account. Your saved recipe will also be sent to your email.
