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Baked Teriyaki Chicken Bowls

by Laura

At the first of this year, I was on a weight loss meal plan.  I made these Baked Teriyaki Chicken Bowls for the first time. They were delicious and fit right with what I was eating.

When I make this, I use a sugar substitute in the sauce. I have included the original sugar amount in the recipe, but you can substitute accordingly for whatever sugar substitute you are using. Just follow the directions for your substitute for swapping it out. Some are cup for cup and others are not.

You can also use fresh or frozen steam vegetables in these bowl. I have even used oven roasted vegetables instead and those are pretty fabulous. I prefer them over the steamed veggies. However, most of the time I just go for frozen veggies and steam them in the microwave. It’s the wasiest to do.

These bowls can also be served using rice or pasta. We tend to use rice quite a bit for other meals, so I like to change things up and used cooked pasta in these.  I usually use linguini but any Asian noodle would also work great.

Baked Teriyaki Chicklen Bowls | realmomkitchen.com

 

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Baked Teriyaki Chicken Bowls


  • Author: Laura
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x
Scale

Ingredients

  • 2 Tbsp cornstarch
  • 2 Tbsp cold water
  • 1 cup sugar (or proper amount of sugar substitute)
  • 1 cup soy sauce
  • 1/2 cup apple cider vinegar
  • 12 minced garlic cloves
  • 1/2 tsp ground ginger
  • black pepper to taste
  • 56 boneless, skinless chicken breasts
  • 12 oz pre-cut fresh or frozen stir-fry vegetables, steamed
  • 24 oz steamed rice or cooked linguine noodles

Instructions

  1. Preheat oven to 425 degrees.
  2. In a saucepan over low heat, mix the cornstarch, water, sugar (or  sugar substitute), soy sauce, vinegar, garlic, ginger and pepper. Simmer for a few minutes while stirring until thickened.
  3. Spray the bottom of a 9×13 pan with non-stick cooking spray. Place chicken breasts in the pan and pour teriyaki sauce over chicken. Cover pan with foil.
  4. Baked at 425 for 25 minutes. Then remove the foil off and cooking for another 15 minutes or until chicken is cooked through and no longer pink inside (165 degrees).
  5. To serve,  cut each breast into thin slices. Add the steamed rice to the bottom of the bowls, then a layer of the steamed vegetables. Layer chicken breast slices on top and rizzle with teriyaki sauce from the pan. Serves 6.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Asian
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