This gluten-free and dairy-free Teriyaki Chicken Rice Bowl is a very simple stir-fry recipe that includes your typical Asian ingredients including sesame oil, soy sauce and ginger. Skip out on ordering takeout – this recipe takes less than 30 minutes to make and is the healthier (and quicker) option!
Quick and easy dinners are my favorite to share with you, and this recipe is one of them. It’s an entrée that I love to order out, but I love being able to cook it at home too. It saves me money, and more often than not, my time, taking less than 30 minutes to make!
WHAT YOU NEED TO MAKE TERIYAKI CHICKEN RICE BOWL
- Chicken Breast: I used chicken breast in this recipe, but chicken thighs can work too!
- Ginger: Freshly ground ginger works really well with meats and vegetables and is a common pantry item, so you probably already have it on hand!
- Soy Sauce: Consider using low sodium soy sauce for a reduced salt content.
- Honey: Adds a sweet flavor to the sauce, and also helps to thicken the sauce.
- Rice & veggies for serving: Use white, brown, or quinoa rice and steamed broccoli as a compliment to the teriyaki chicken.
ADJUST THIS RECIPE TO YOUR DIET
- Soy Sauce: You can use tamari or coconut aminos instead of soy sauce.
- Lemon Juice: You can use white vinegar or rice vinegar instead of lemon juice.
- Honey: You can use maple syrup or sugar instead of honey.
TIPS FOR MAKING TERIYAKI CHICKEN RICE BOWL
- The sesame oil is optional in this recipe and tastes delicious either way!
- Be careful not to overcook the chicken as this will dry it out.
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Teriyaki Chicken Rice Bowl (Gluten-Free, Dairy-Free)
Course: DinnerCuisine: ChineseDifficulty: Easy4
servings5
minutes15
minutes20
minutesThis gluten-free and dairy-free Teriyaki Chicken Rice Bowl is a very simple stir-fry recipe that includes your typical Asian ingredients including sesame oil, soy sauce and ginger. Skip out on ordering takeout – this recipe takes less than 30 minutes to make and is the healthier (and quicker) option!
Ingredients
1 Pound Chicken Breast, cut into 1″ pieces
1 Tablespoon Avocado Oil
Pinch of Salt
1 Tablespoon Fresh Ginger, grated
3 Garlic Cloves, minced
1/4 Cup Soy Sauce
1 Tablespoon Lemon Juice
1 Teaspoon Sesame Oil, optional
2 Tablespoons Honey
1 Tablespoon Corn Starch
3 Tablespoons Water
Directions
- Heat olive oil in a large pan over medium heat, add in the chicken and sprinkle with salt. Cook chicken for 2-3 minutes per side or until cooked through. Transfer to a bowl and set aside.
- Reduce heat to low, add in the ginger and garlic, cook for 1 minute or until fragrant. Add in the soy sauce, lemon juice, sesame oil and honey, mix together.
- In a separate bowl, whisk together the cornstarch and water until the cornstarch has dissolved. Transfer corn starch and water to the sauce along with the cooked chicken.
- Stir until sauce thickens, about 3-4 minutes. Divide between four bowls with rice and broccoli.
Recipe Video
Notes
- Storage: Store the rice and vegetables in a separate container than the teriyaki chicken. Place them both in airtight containers in the fridge for up to 3 days.
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