Chicken Teriyaki Bowl. Juicy chicken in easy homemade Teriyaki sauce with sugar snap peas on top of rice is an easy week night dinner the whole family will enjoy.
Chicken Teriyaki Bowl
This better than take out Chicken Teriyaki Bowl is perfect for an easy weeknight dinner. It is quick and easy to make and it is always a plate clearing dinner when I make it!
I love recreating our favorite restaurant meals at home. Not only is is much cheaper but it is also healthier to enjoy them with out losing out on flavor. There are lots of tasty copy cat recipes and take out copy cat recipes that we include in our meal rotation including this easy Chicken and rice teriyaki bowl.
Looking for more easy dinner recipes? Check these out!
This Chicken Teriyaki Bowl is easy to make. If you have ever bought Chicken Teriyaki of any kind at a restaurant, it can be pricey. When you make my Chicken Teriyaki Bowl at home, it is a budget-friendly meal that packed full of flavor. When making this Chicken Teriyaki Bowl you can bulk it up even more by using lots of added vegetables.
Looking for a great tasting rice bowl idea? When you want an easy weeknight meal or lunch, rice bowls are perfect. Make this Chicken Teriyaki Bowl anytime you are craving a light meal that tastes amazing.
Rice bowls are such a simple thing to throw together for a weeknight meal. I always keep a jar of homemade teriyaki sauce in my fridge the recipe is found here. I figured it would make a great topping to this rice bowl. You can change this up with any kind of vegetable combination you would like.
Variations of this recipe
Add veggies. I stick with using sugar snap peas most of the time but you can also add carrots and broccoli.
Make it Low Carb. You can use sugar substitutes in the teriyaki sauce. You can also change the rice to cauliflower rice.
Teriyaki Sauce. I like using homemade but you can use store bought if that is what you have on hand.
Use Instant Pot Chicken Teriyaki. If you are short on time or just love your Instant Pot, instead of cooking the chicken on the stove you can cook it in the Instant Pot and then add the rice and veggies when the chicken is done cooking.
Change up the rice. I normally make teriyaki chicken bowls with white rice but you can also serve it with garlic rice or fried rice.
What to Serve with Chicken Teriyaki Bowls
Teriyaki Chicken and rice bowls are a full meal for us, but if you are wanting to have sides there are lots of Asian inspired sides that go perfect with this recipe.
Can I make this ahead of time?
If you are meal planning this is a great meal to make for make ahead lunches. Cook everything and add rice and then top with the chicken snap pea mixture and store in an airtight container in the fridge. Reheat in the microwave in the container.
If you want to make it ahead of time for a family meal cook everything and store the rice in one container and the teriyaki chicken in another. When it is time to serve, reheat the rice in the microwave and the chicken in a skillet for a few minutes on the stove or in the microwave.
Ingredients for Chicken Teriyaki Bowl
- 1 pound chicken breast, cut into 1-inch chunks
- 1/3 cup soy sauce
- 1 tablespoon canola oil
- 1/3 cup teriyaki sauce
- 2 cups Sugar snap peas, steamed
- 2 cups cooked rice
- 1 teaspoon sesame seeds
- 1 green onion, thinly sliced
How to Make Chicken Teriyaki Bowl
Combine the chicken and soy sauce in a ziptop bag. Let it marinate in the refrigerator for 30 minutes.
While the chicken is marinating, make the rice. You can cook it your preferred way, but I love making baked rice because it is so easy.
Heat the canola oil in a wok or large saute pan over medium-high heat. Once the oil has heated up cook the chicken until 160 degrees internal, about 10 minutes.
While the chicken is cooking steam the sugar snap peas in the microwave. I use a microwave veggie steamer.
Combine the teriyaki sauce and snow peas in the pan with the chicken.
Serve over the rice and top with sesame seeds and green onions.
Easy Chicken Dinner Recipes
Chicken Teriyaki Bowl
Ingredients
- 1 pound chicken breast cut into 1-inch chunks
- 1/3 cup reduced sodium soy sauce
- 1 tablespoon canola oil
- 1/3 cup teriyaki sauce
- 2 cups sugar snap peas steamed
- 2 cups cooked rice
- 1 teaspoon sesame seeds
- 1 green onion thinly sliced
Instructions
- Combine the chicken and soy sauce in a ziptop bag. Let it marinate in the refrigerator for 30 minutes.
- Heat the canola oil in a wok or large saute pan over medium-high heat. Once the oil has heated up cook the chicken until 160 degrees internal.
- Combine the teriyaki sauce and snow peas in with a chicken.
- Serve over the rice and top with sesame seeds and green onions.
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