teriyaki chicken bowls

Tender chicken and crisp veggies are surrounded with a flavorful homemade teriyaki sauce that sits on a bed of nutty short grain browin rice. This lunch/dinner is healthy, satisfying and makes a great freezer meal for busy weeknights.

Teriyaki Chicken Bowls

chicken breasts (*about 2 pounds)

short grain brown rice

teriyaki sauce

pre-cut stir fry veggies (*see Note below)

sesame oil

onions

sesame seeds (*as a garnish)

Prepare rice following recipe instructions. See Note #3 below.

Prepare vegetables following instructions on the package. See Note #4 below.

Prepare homemade teriyaki sauce folowing recipe instructions. See Note #5 below.

Cut chicken into 1 inch pieces. Heat a wok or large frying pan over high heat. Add 1 tablespoon of toasted sesame oil and once the pan just begins to smoke, add half of the chicken.  Cook stirring occasionally until chicken is cooked through, about 4-5 minutes. Repeat process with second half of chicken.

Reserve a 1/2 cup of teriyaki sauce and add the remaining sauce to the cooked chicken pieces.

Add a scoop of rice to individual serving bowls along with 1 or 2 scoops of veggies. Layer on a few scoops of chicken and drizzle reserved teriyaki sauce over veggies and chicken. Garnish with chopped green onions and sesame seeds.

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The most viewed teriyaki chicken bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Teriyaki Chicken Bowls

The most viewed teriyaki chicken bowls recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine