Chicken Teriyaki Bowl

By: Cassy Joy Garcia

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This chicken teriyaki bowl come together with easy shredded chicken, steamed broccoli, cauliflower rice, and a 4-ingredient Paleo teriyaki sauce.

a white chicken teriyaki bowl with brown chopsticks

Now that we’ve prepped our way through a big bowl of basic cauliflower rice and another heaping 5 pounds of slow cooker shredded chicken, we’re left with the final step …

Make it a meal!

The first of the three recipes I’ll share in this series of “Quick and Healthy Weeknight Dinners” is one of my absolute favorites – a Chicken Teriyaki Bowl!

Chinese food is always a hit in our house. Sometimes we get bored with our roasted chicken and veggies and want to shake things up with cuisine from another world.

Aside from assembly, the only work involved in this dish requires you to prep the teriyaki sauce. It’s truly a breeze to make. By the time you’ve reheated your cauliflower rice, steamed the broccoli, and topped with warmed chicken, your sauce will be done.

My teriyaki sauce only calls for 4 ingredients: coconut aminos (to replace soy sauce), potato starch (a grain-free thickener), honey, and garlic. It’s seriously delicious, you guys.

If you want to skip the homemade sauce, I wish I could give you a brand recommendation for a healthy off-the-shelf option! I’ve had a really hard time finding trustworthy brands that manufacture a teriyaki sauce that I’d eat (no msg or gmo). That being said, use whatever you’re most comfortable with.

For the “rice” base of this chicken teriyaki bowl, I usually opt for the cauliflower rice because it contains WAY less of a carbohydrate punch. If you’re feeding growing boys, grown men, have a need for more carbohydrates yourself, or just want a starchier comfort food, I recommend you use jasmine rice (or another polished white rice) as the base.

I encourage clients to avoid brown rice as the hull may cause digestion and nutrient absorption complications. Happy to chat more about this in depth if it interests you. Just let me know in the comments below!

Chicken Teriyaki Bowl

a white chicken teriyaki bowl with brown chopsticks - crockpot freezer meals
  • Author: Cassy
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


  • 1 cup coconut aminos
  • 1 tablespoon potato starch
  • 1/3 cup honey
  • 1 clove garlic, minced
  • 34 cups shredded chicken
  • 23 cups steamed broccoli
  • 24 cups jasmine or basic cauliflower rice
  • sesame seedsfor garnish
  • cilantro for garnish (optional)


  1. In a small saucepan, whisk the coconut aminos, potato starch, honey, and garlic together. Let it come to a simmer over medium to low heat, then reduce for 10 minutes.
  2. To assemble the bowls, spoon a portion of the rice in the bottom of the bowl. Top with the broccoli and then shredded chicken. Drizzle 1-2 tablespoons of the reduced teriyaki sauce over the bowl. Garnish with sesame seeds and fresh cilantro.

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Recipe rating

  1. Kiersten says:

    This is so perfect! I’ve got a bunch of cooked chicken and since I didn’t meal plan for this week since I was lazy, I’m looking for ways to use it and this sounds yummy! Thanks 🙂

    1. Cassy says:

      Of course, my dear! I hope you love it!

  2. Michelle Young says:

    This was awesome! I love the sauce. My kids liked it too!

    1. Cassy says:

      Awesome, Michelle! Thanks for the note!

  3. Sarah Galbraith says:

    Hi – thanks for all the great recipes! I love how you weave things together in a weekly approach. Just signed up for your newsletter and am really excited! I have a question about the teriyaki sauce. I am not gluten-free, but would prefer to make my own sauce. So I’ll use soy sauce and most of the other ingredients you mention, but I’m wondering what I can use for a thickener that I’m more likely to have on hand, rather than going out specifically for the potato starch thickener. Thanks!!

    1. Cassy says:

      Hi Sarah! Thanks so much for the great question and comments! Other thickeners can include: arrowroot flour, tapioca flour, or even corn starch (as long as you can tolerate corn). I hope you love the dish 🙂

  4. Sarah Galbraith says:

    p.s. I love your take on brown rice. I read recently (wish I could remember where) that a lot of ancient food traditions, like Indian and Japanese, use white rice to jump-start digestion since the grain is often paired with things that are more challenging to digest, like vegetables or beans. I have always used white because it just feels better in my stomach. But so many nutritionists are against white rice. I’m so happy to hear someone else talking about white rice being the better option. (Though I also love the cauliflower rice and use that, too!)

  5. Michelle says:

    This has been on my radar for awhile and I finally made it last night. Very tasty and super easy to assemble since most of the components were already made!

    1. Cassy says:

      Awesome! I’m glad you liked it, Michelle!

  6. Linda says:

    This looks great. What about using quinoa instead of cauliflower rice? Any thoughts on that?

    1. Kelly says:

      Hi Linda! If you can tolerate quinoa, I don’t see why it wouldn’t be a perfectly fine substitute. It will add a little nuttiness to the dish.

  7. Is it too late to ask a question about the rice thing? Omg I’m STRUGGLING hard with IBS and sometimes the only thing my stomach can handle without major bloating and discomfort is white rice (and even toast, which is a whole separate issue- like, toast is one of the only things that doesn’t hurt my tummy but Inread so often that grains are so bad for IBS). I still want to cut carbs but not for a fact I don’t tolerate cauliflower (or sweet potato). Is there any other substitute for something with this dish? And any thoughts on why I can handle rice and toast but not some veggies (mainly cruciferous)? Thank you so much in advance! Long time reader and listener. You’re podcast is just the best to listen to on my way to work 🙂

    1. Cassy says:

      Hi Stefanie! It’s NEVER too late! Cruciferous veggies can be difficult to digest for many, you’re not alone. It’s possible that the polished white rice has less (personal to you) irritants than those other veggies. I think it’s totally fine to stick with white rice, gluten-free toast (canyon gf is my personal favorite), and other root veggies (carrots, parsnips, beets, etc.). I hope that helps!

  8. Samantha says:

    This was so good! I love that it was a simple, quick, healthy recipe to make. My only tip is to season the chicken if you’re working with plain shredded chicken to add flavor. I will definitely make this again!

  9. Judith says:

    Just a note that teriyaki is a Japanese dish, not Chinese.

  10. Kelly says:

    Question: how does this meal freeze? And separately or all put together. Putting together go to meals for my pregnant daughter and her husband and want them delicious

    1. Brandi Schilhab says:

      We recommend waiting to cook the rice + steam the broccoli until they’re ready to eat, but the teriyaki chicken itself freezes in an airtight container like a dream! Congratulations on your soon-to-be grandchild, Kelly!