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Chicken Teriyaki Bowl

side view of a teriyaki chicken bowl filled with shredded chicken, broccoli florets, and white rice drizzled with teriyaki sauce, sesame seeds, and red pepper flakes

4 from 3 reviews

These chicken teriyaki bowls come together quickly with just a few components and the perfect sticky-sweet sauce!

Ingredients

Scale

For the Teriyaki Sauce:

  • 1, 8 ounce jar coconut aminos
  • 1/2 teaspoon dried ginger
  • 1/2 teaspoon garlic powder
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 1/2 teaspoon fish sauce

For the bowls:

  • 3 cups shredded chicken (from a rotisserie chicken or about 1 1/2 pounds boneless, skinless chicken breast or thighs)
  • 1 1/2 cups white rice (may also use brown rice or cauliflower rice)
  • 2 heads broccoli (or about 1 pound broccoli florets)
  • Sesame seeds, for garnish
  • Cilantro, for garnish (optional)

Instructions

  1. Cook the rice according to package instructions.
  2. For the sauce, add all the coconut aminos to a large skillet over medium heat. Simmer for 10 to 15 minutes, or until it thickens to coat the back of a spoon. Then, remove from heat and whisk in the ginger, garlic, vinegar, sesame oil, and fish sauce.
  3. Steam the broccoli using one of the following methods:
    • Microwave Method: Place the broccoli florets into a large glass bowl with about ¼ cup water. Affix with either a microwave-safe lid or seal with plastic wrap. Microwave on high for 5 minutes, until the florets are bright green and easily pierced with a fork. Drain the water from the broccoli and set aside.
    • Stovetop Method: Place the broccoli florets into a medium-sized pot with ¼ cup water. Place the lid on and let simmer for 10 minutes, until the florets are bright green and easily pierced with a fork. Drain the water from the broccoli and set aside.
  4. Assemble the bowls: toss the chicken with the teriyaki sauce, then spoon the rice into each bowl, top with the teriyaki chicken and broccoli, then garnish with cilantro and sesame seeds and serve!

Notes

  • If you’d prefer, you can use 1/2 cup store-bought teriyaki in this recipe instead of making your own!
  • The coconut aminos cannot be replaced with soy sauce in this recipe – it will be too salty.

Keywords: teriyaki, teriyaki bowls, teriyaki chicken, gluten free teriyaki, teriyaki chicken bowls