Healthy Teriyaki Chicken Rice Bowls
This post may contain affiliate links. Read our disclosure policy.
Teriyaki chicken rice bowls are a great meal for summer and can actually be a pretty healthy meal. One of the main things to make it healthy is to serve it with brown rice.
One downside to brown rice is that it takes longer to cook than regular white rice. However, the health benefits are worth the extra time. Minute Rice has brown rice available that cooks fast, and I have used it before. Usually, I just cook my brown rice in my rice cooker.
The teriyaki sauce is simple enough to make on your own. It is made from brown sugar, soy sauce, vinegar, ginger, garlic, and cornstarch. You just cook the chicken in a skillet. Then add the sauce ingredients and cook until thickened. So simple and easy.
Next, in the vegetables. This is where you can choose what your family likes. You can also use this recipe to use up veggies you may have in the fridge that need to be used up. You just need to steam them. For easy preparation, I like to just buy the frozen stir-fry vegetables that are in a steamable bag. For my WW Personal Points, this recipe is just 6 points!
Ingredients for Healthy Chicken Teriyaki Rice Bowls
- BROWN RICE
- PRE-CUT FRESH STIR-FRY VEGETABLES, STEAMED (I USED FROZEN)
- LIGHT BROWN SUGAR
- LOW SODIUM SOY SAUCE
- APPLE CIDER OR RICE VINEGAR
- GROUND GINGER
- CLOVES OF GARLIC
- CORNSTARCH
- BONELESS, SKINLESS CHICKEN BREASTS
Instructions for Healthy Chicken Teriyaki Bowls
Cook the Rice: Prepare your rice using your preferred method. A rice cooker works well for hassle-free, perfectly cooked rice. Keep the rice warm while you prepare the other components.
Make the Teriyaki Sauce: In a mixing bowl, whisk together the teriyaki sauce ingredients -brown sugar, soy sauce, vinegar, ginger, garlic, and cornstarch until smooth. Set the sauce aside.
Steam the Vegetables: Steam your choice of vegetables, such as broccoli, carrots, or snap peas, until tender but still crisp. Keep the vegetables warm until ready to assemble.
Cook the Chicken: Heat a non-stick skillet over medium heat. Add the diced chicken and cook, stirring occasionally, until fully cooked and no longer pink. Whisk the teriyaki sauce mixture again to ensure it’s well combined, then pour it into the skillet with the cooked chicken. Stir and simmer until the sauce thickens and coats the chicken evenly.
Assemble the Bowls: To build the rice bowls, start by adding a scoop of rice to each bowl. Top with a generous portion of steamed vegetables, then finish with the teriyaki chicken.
Frequently Asked Questions
Can I use a different protein instead of chicken?
Yes, you can easily substitute chicken with shrimp, beef, tofu, or even tempeh for a plant-based option. Adjust the cooking time accordingly to ensure the protein is fully cooked.
Can I make this recipe gluten-free?
Absolutely! Use tamari or a gluten-free soy sauce instead of regular soy sauce, and ensure the other ingredients, like cornstarch, are gluten-free as well.
What vegetables work best for this recipe?
Steamed broccoli, carrots, snap peas, bell peppers, or zucchini are excellent choices. Feel free to mix and match based on what you have on hand or your family’s preferences.
How do I store leftovers?
Allow the components (rice, chicken, and vegetables) to cool completely. Store them separately in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop and assemble the bowls when ready to serve.
Can I use bottled teriyaki sauce instead of making it from scratch?
Yes, bottled teriyaki sauce can be a quick substitute if you’re short on time. However, homemade sauce allows you to control the flavor and ingredients for a healthier option.
What type of rice works best?
White rice, brown rice, jasmine rice, or basmati rice all work well. You can also use quinoa or cauliflower rice for a lower-carb alternative.
FOR MORE RECIPES LIKE THIS, TRY:
- Grilled Hawaiian Teriyaki Chicken Bowls
- Teriyaki Ground Beef
- Grilled Teriyaki Bugers with Pineapple
- Orange Teriyaki Sauce
Healthy Teriyaki Chicken Rice Bowl
Real Mom Kitchen
Ingredients
- 3 cups brown rice
- 12 oz pre-cut fresh stir-fry vegetables steamed (I used frozen)
- ¼ cup light brown sugar packed
- ¼ cup low sodium soy sauce
- 2 Tbsp rice or apple cider vinegar
- ½ tsp ground ginger
- 2 cloves garlic minced
- 1 Tbsp cornstarch
- 4 boneless skinless chicken breasts, cut into 1 inch chunks
Instructions
- Cook the rice by your preferred method. I cook mine in my rice cooker.
- Meanwhile, in a bowl, whisk together the brown sugar, soy sauce, vinegar, ginger, garlic, and corn starch. Set aside.
- Steam your vegetables and keep warm.
- Add you chicken to a non-stick skillet over medium heat. Cook for a few minutes until fully cooked. Whisk the sauce mixture again and add to the skillet with the cooked chicken.
- To make the bowls, at some rice to the bowl. Then top with some of the steamed vegetables followed by some of the teriyaki chicken. Serves 6.
Nutrition
This recipe is adapted from I Heart Naptime.
