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Need a new, fun weeknight dinner? These Chicken Teriyaki Bowls are perfect! 

Teriyaki Chicken Bowls

As far as healthy and family-friendly recipes go, this one is a total winner. Healthy bowls filled with quinoa, fresh vegetables, juicy chicken, and a beautifully flavored homemade teriyaki sauce that my kiddos just cannot get enough of! Inspired by the teriyaki bowls from True Foods Kitchen, I served mine over quinoa for extra protein + it’s the perfect way to soak up the delicious sauce! 

Typically, store-bought teriyaki sauces are already thick and glossy right out of the jar, but to keep things simple, I coat the chicken in tapioca flour so that way the sauce thickens as the chicken is cooked. On the table in just 30 minutes, these will be well-loved around the table!

Teriyaki Chicken Bowls

Teriyaki Chicken Bowls
4.85 from 13 votes

Chicken Teriyaki Bowls

Total: 30 minutes
Servings: 4 people

Ingredients 

For the Teriyaki Sauce:

  • cup coconut aminos
  • ½ cup diced fresh pineapple
  • 2 tablespoons honey
  • 1- inch piece fresh ginger peeled and finely grated
  • 2 garlic cloves minced
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons rice vinegar

For the Chicken Stir Fry:

  • 1 ½ pounds boneless skinless chicken breast
  • 3 tablespoons avocado oil divided
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons tapioca flour
  • 4 ounces snow peas or 2 cups
  • 1 large carrot thinly sliced on the diagonal (or 1 cup)
  • 1 cup halved and thinly sliced white onion about 1 medium onion

For Serving:

  • 1 cup prepared quinoa
  • ¼ cup thinly sliced green onions green parts only
  • 1 tablespoon toasted sesame seeds

Instructions 

Make the Teriyaki Sauce:

  • In a small bowl, whisk together the teriyaki sauce ingredients until well combined. Set aside.

Prepare the Chicken:

  • Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.
  • Cut the chicken into 1- inch cubes and place in a large bowl with the 1 tablespoon of the avocado, the salt, pepper and tapioca flour. Toss until the chicken is evenly coated.
  • In a large nonstick skillet, heat the remaining 2 tablespoons of avocado oil over medium-high heat. When the oil is hot but not yet smoking, carefully add the chicken pieces in a single layer, working in batches taking care to not overcrowd the skillet, and cook until golden brown on both sides, about 3 minutes per side. Transfer the cooked pieces to a clean plate and repeat until all of the chicken is browned.
  • To the same skillet you cooked, add the snow peas, carrot, and onion. Cook, tossing occasionally, until the vegetables are slightly tender, about 3 minutes. Return the chicken and any of its juices back into the skillet and pour in the teriyaki sauce. Continue to cook, tossing occasionally, until the sauce has thickened and coats the chicken, about 3 more minutes.
  • Serve over prepared quinoa and top with green onions and toasted sesame seeds, if desired.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4 people

Food Photography and Styling by Modern Food Stories

 


Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!


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Recipe Rating




29 Comments

  1. 5 stars
    So good! Every time I make a defined dish recipe when I host people, I get raving reviews. This was no exception. I think if I make it again, I’ll make a bit more sauce to see how that goes over. We did pretty healthy portions of quinoa (double what the recipe calls for) so it felt like it needed a bit more.

  2. 5 stars
    I made this tonight and it was delicious! My hubby doesn’t always like when I try new healthy recipes, but he loved this. Served it with cauliflower rice and quinoa, whichever the eater wanted! I had fresh green beans so used those instead of snow peas. Will definitely make this again

  3. 5 stars
    Delicious! I was in a hurry, so I used store-bought teriyaki sauce. Made everything else as-is, and it was SO good. Already looking forward to leftovers tomorrow.

  4. This was amazing! Loved it. Question – when cooking the chicken, it REALLY sticks to the pan. Hubs says it’s the tapioca flour and the fact that we don’t use a wash of any sort. We ended up adding some water and deglazing a bit after we took the chicken out but before we added the vegetables. It may just be the nature of the beast…any thoughts?

  5. 5 stars
    This was sooo good! It splattered quite a bit and I have a lottt of kitchen cleanup to do after so next time I’ll be prepared but the food was amazing!

    1. Update: it is even better as leftovers. This is probably one of the best Asian dishes I have made from you so far

  6. Another favorite dish! I left the pineapple out because I didn’t have any on hand, but this was AMAZING! So much flavor. Thank you so much.

  7. 5 stars
    Loved this! So used to bowl meals being made with rice so loved the quinoa addition here. Such a perfect quick & easy meal!

    1. I initially thought the flavor would be imbalanced with bites of too much sweetness if the chunks were too big but they cooked down a bit so it really wasn’t an issue but I’d dice them to about the size of canned pineapple chunks, should be fine!

  8. 5 stars
    This was a really good and easy weeknight meal! My grocery store was out of snow peas, so we had roasted broccoli on the side instead. I wasn’t sure how the diced pineapple would be in the sauce but we loved it! Served with rice instead of quinoa since that’s our preference; will for sure make this one again!