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Healthy Recipes | Baked Teriyaki Chicken Bowl

Carol Blair
Friday 27 September 2019
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Baked Teriyaki Chicken Bowl – A Quick And Easy Recipe That The Whole Family Will Love! Topped With A Delicious Teriyaki Sauce And Served With Steamed Vegetables, This Teriyaki Chicken Is A Yummy Dinner Recipe That Tastes Better Than The Take-Out!

I decided to try making my own chicken teriyaki at home, and holy cow. It’s way better than the take-out version! My boys beg me to make the teriyaki chicken recipe at home now instead of going out! You get much more bang for your buck and it tastes absolutely amazing! If you’re looking to impress a certain someone for an upcoming dinner party, this is the prefect recipe for you. This teriyaki chicken makes an easy yet impressive dish!

This recipe is incredibly quick and easy. It's the perfect way to get more vegetables in your diet without sacrificing taste and creativity. We serve ours over rice, but you can serve it over noodles, bean sprouts, or a fabulous salad.

Give this recipe a try! I think you will love this fresh take on chicken salad. It’s hot, a bit spicy, loaded with vegetables, and your taste buds will thank you. Your family will be begging you for seconds, I promise you that. The side perk of this one is it’s healthy so it’s easy on the waistline too. So you can eat dessert the day you make this. See, I’m a genius. Healthy lunch or dinner means dessert is on the menu. That’s a huge perk if you ask me. Enjoy!

Baked Teriyaki Chicken Bowl 

Prep time: 5 Minutes
Cook Time: 40 Minutes
Total Time: 45 Minutes
Servings: 6
Calories: 463

Ingredients:

  • 5-6 boneless, skinless chicken breasts (or more because this recipe makes a lot of sauce!)
  • 12 oz pre-cut fresh stir-fry vegetables, steamed (about 1 bag, frozen would work too)
  • 24 oz steamed rice (white or brown)
  • sesame seeds for topping (optional)
  • 1/2 cup apple cider vinegar
  • 1-2 garlic cloves (minced or put through a garlic press)
  • 1/2 tsp ground ginger
  • 1/4 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 1 cup sugar (or 1/2 cup truvia sweetener)
  • 1 cup lite soy sauce

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Instructions:

  1. First, Preheat oven to 425º F. In a small saucepan over low heat, mix the cornstarch, water, sugar (or Truvia), soy sauce, vinegar, garlic, ginger and pepper. Let simmer for a few minutes, stirring until thickened.
  2. Second, Spray the bottom of a 9×13 pan with cooking spray. Place chicken breasts in the bottom of pan and pour teriyaki sauce over chicken. Cover pan with foil.
  3. Next, Baked covered for 25 minutes and then take the foil off and continue cooking for about 15 minutes, or until chicken is cooked through and no longer pink inside (165 degrees).
  4. Meanwhile, have your rice steaming in a rice cooker and cook your stir fry vegetables. Take chicken out and let cool while you prepare the teriyaki chicken bowl. Add rice to the bottom of the bowls, then a layer of vegetables. Slice up your chicken and layer on top. Drizzle with remaining teriyaki sauce and sprinkle with sesame seeds. Enjoy!



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Carol Blair

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