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Chicken Teriyaki Bowl With Rice (Beef & Veggie Options)

5 from 1 vote
A chicken teriyaki bowl with grated carrots, snap peas, and red pepper on a bed of rice with homemade teriyaki sauce.
Chicken teriyaki bowls have white rice, fresh veggies, and a delicious homemade teriyaki sauce. This easy recipe is a great option for weeknight dinners. It's gluten free and dairy free with a veggie option.
Author: Lindsey Jenkins
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients
 

Teriyaki Sauce

  • ½ cup low sodium soy sauce or tamari use gluten free if needed
  • ½ cup pineapple juice
  • 3 tablespoons maple syrup
  • 1 tablespoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 2 garlic cloves minced
  • 1 inch piece of ginger grated

Slurry

Bowls

  • 2 tablespoon olive oil or avocado oil divided
  • 2 small red, orange, or yellow bell peppers cut into bite size pieces
  • 1 cup sugar snap peas sliced
  • 1 cup shredded carrots
  • 1 pound ground chicken or substitute, see below
  • kosher salt
  • freshly cracked black pepper
  • cooked rice

Instructions

  • Make the sauce. Make the slurry by whisking together the starch and water in a small bowl until the starch has completely dissolved. In a medium bowl, add all sauce ingredients along with the slurry. Whisk to combine and set aside.
  • Saute the vegetables (optional). Heat a large skillet over medium heat with 1 tablespoon of avocado or olive oil. Add the chopped bell peppers and snap peas (I like leaving the carrots raw) into the hot pan and cook for 2-3 minutes until lightly cooked. Remove the veggies from the skillet.
  • Cook the chicken. Add the remaining tablespoon of oil and the ground chicken. Season with kosher salt and a few cracks of black pepper. Cook until no pink remains then remove from the skillet using a slotted spoon.
  • Thicken the sauce. Pour the sauce into the skillet and allow it to reduce for a few minutes to thicken, stirring frequently (there will be extra sauce in the skillet to drizzle over the vegetables and rice). Stir the cooked chicken into the teriyaki sauce and remove from the heat.
  • Assemble. Place rice in the bottom of a bowl followed by the cooked chicken and vegetables on top, drizzling extra sauce over the top. Garnish with sliced green onions or toasted sesame seeds.

Notes

See the blog post for helpful tips, storage, and FAQs.

Make It Your Way: Substitutions & Variations

No ground chicken? - you can make your own by pulsing boneless skinless chicken breasts or boneless skinless chicken thighs in a food processor until you have ground chicken, but you can also use ground pork or ground beef.
Make it soy free - make my soy-free teriyaki sauce with coconut aminos.
No maple syrup? - use honey, brown sugar, or coconut sugar.
Use any of your favorite vegetables - such as bok choy, thinly sliced cabbage, kale, broccoli, cucumber, etc.
Make it vegetarian - use tofu or edamame in place of the chicken.
Add-ins - red pepper flakes, pickled cucumbers or Sunomono, fresh pineapple, quick pickled vegetables, cauliflower rice, etc.

Variations

Teriyaki Salmon Bowls - use salmon instead of chicken and bake for 10-15 minutes in a 400ºF oven.
Beef Teriyaki Bowls - use flank steak, skirt steak, or sirloin. Thinly slice the beef and let it sit in a few tablespoons of the teriyaki sauce to absorb all the flavors. Then quickly stir fry it in a large skillet with the vegetables.
Tofu Teriyaki Bowls - use tofu as the protein. Press it to remove as much moisture then cut it into cubes or crumble it.