This teriyaki chicken bowl is an easy and healthy gluten free dinner recipe that is ready in about 30 minutes! With crispy pan fried chicken, fresh veggies and a simple teriyaki sauce that is sweetened with pure honey. Perfect over rice!
30 minute dinners are the best kind of dinner and this simple teriyaki chicken bowl has been my favorite lately. It has crispy tofu and pan fried veggies that are coated in a simple teriyaki sauce then served over a bed of fluffy rice.
Most teriyaki sauces are loaded with added sugar, but this recipe uses just pure honey to sweeten.
There’s no time wasted marinating chicken so it all comes together in about 30 minutes. Perfect for those busy nights when you need to get dinner on the table ASAP! Try my teriyaki chicken meatballs or chicken crunch salad next!
Why you’ll love this recipe
- Quick & easy.
- Perfect to meal prep.
- Made with simple, pantry staple ingredients.
- High in protein and fiber.
- Family friendly and kid approved!
CHICKEN. I used chicken breast tenders from Trader Joe’s which are already cut up a bit smaller which makes the prep a bit easier! You can use chicken thigh if you prefer, but either way you want to pound it to 1/4-1/2 inch thick, then cut into cubes.
SAUCE. Our healthier teriyaki sauce has a base of low sodium soy sauce or tamari plus some rice vinegar, chicken broth, cornstarch to thicken and honey to sweeten it up.
VEGGIES. I used just one bell pepper and some broccoli, but feel free to mix it up with some purple cabbage, edamame for extra protein, carrots etc.
FOR SERVING. I serve this teriyaki chicken stir fry over some white rice, but you can also use rice noodles or even my sesame noodles for extra flavor.
How to make a teriyaki chicken bowl
Pound the chicken to about 1/2 inch thick and cut into 1 inch cubes. Toss with the salt and pepper.
Heat a non-stick skillet with the oil and add in the garlic, ginger, green onion and seasoned chicken.
Saute everything together over medium heat, then let the chicken cook on each side for 2-3 minutes or until golden brown and mostly cooked through. Transfer what’s in the pan to a place and set aside.
To the same pan, add in the chopped pepper and broccoli. Add a touch more oil if needed, it will depend on your pan. Saute for about 5 minutes or until fork tender.
While they are sauting, whisk together the cornstarch and water in a small dish until no clumps remain. Whisk together all sauce ingredients, then add in the cornstarch slurry.
When the veggies are done, add the chicken back to the pan.
Pour in the sauce and let everything simmer until the sauce is thick, about a few minutes. Cut the chicken to make sure it is completely cooked through. Serve over rice and top with red pepper flakes and the remaining green onion. Enjoy!
Fresh vs. frozen veggies for stir fry
I usually opt for fresh veggies for most dishes because they generally have a better texture, but with stir fries, I really think frozen veggies are totally fine.
A lot of grocery stores will sell bags labeled “stir fry,” that are usually a mix of peppers, broccoli, onion etc. so that would be perfect for this recipe.
Keep in mind the frozen veggies will release some water while they cook and they won’t have the same crisp that fresh veggies have.
Tips for success
- Cut the chicken into the same size pieces to ensure even cooking.
- Careful not to over cook the chicken, you don’t want it to dry out!
- Be sure the oil is hot in the skillet before adding the chicken, it will help give it a bit of a crispy coating.
- If you like spice, you can add some sriracha or red pepper flakes to the teriyaki sauce.
How to store and freeze
To store: Once prepared, this teriyaki chicken bowl will keep in the fridge for about 3 days. You can store it with or without the rice, just let everything cool, then transfer to an air tight container.
To freeze: You can freeze this teriyaki chicken stir fry once it’s all cooked! Just let it cool, then transfer to a freezer safe container and freeze for up to 2 months. Let thaw in the fridge before reheating.
To reheat: I like to reheat on the stove because I find the microwave can give chicken a weird texture. Just add a splash of oil to a pan and reheat until warm through the center.
More 30 minute dinners!
Teriyaki Chicken Bowl
by: claire cary
- 1 pound chicken breast
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon toasted sesame oil
- 1 tablespoon minced garlic
- 2 teaspoons fresh grated ginger
- ¼ cup chopped green onion (just the white part)
- ¼ cup low sodium soy sauce or tamari
- ¼ cup low sodium chicken broth
- 1 tablespoon rice vinegar
- 3 tablespoons honey
- 1 tablespoon cornstarch
- 3 tablespoons water
- 1 red bell pepper chopped
- 2 cups chopped broccoli florets
- Pound the chicken to about 1/2 inch thick and cut into 1 inch cubes.
- Toss with the salt and pepper.
- Heat a non-stick skillet with the sesame oil and add in the garlic, ginger, green onion and seasoned chicken.
- Saute everything together over medium heat, then let the chicken cook on each side for 2-3 minutes or until golden brown and mostly cooked through.
- Transfer what's in the pan to a plate and set aside.
- To the same pan, add in the chopped pepper and broccoli. Add a touch more oil if needed, it will depend on your pan.
- Saute for about 5 minutes or until fork tender.
- While they are sauting, whisk together the cornstarch and water in a small dish until no clumps remain.
- Whisk together all sauce ingredients, then add in the cornstarch slurry.
- When the veggies are done, add the chicken back to the pan.
- Pour in the sauce and let everything simmer until the sauce is thick, about a few minutes.
- Cut the chicken to make sure it is completely cooked through.
- Serve over rice and top with red pepper flakes and the remaining green onion. Enjoy!