Chicken Teriyaki Bowls

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

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!

Chicken Teriyaki Bowls

Serves: 4 people

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4.82 from 11 votes

Total Time30 minutes mins

Ingredients

For the Teriyaki Sauce:

• ⅓ 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.