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overhead image of healthy teriyaki chicken rice bowls with rice and broccoli.
4.41 from 20 votes

Healthy Teriyaki Chicken Rice Bowls

These healthy teriyaki chicken rice bowls come together in under 20 minutes! Fresh ginger, garlic, tamari to make it gluten-free, and honey to naturally sweeten things up. Ditch the takeout this week, and make this healthier recipe instead!
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings

Ingredients

  • 1 pound chicken breast, cut into 1-inch pieces
  • 1 tablespoons avocado oil
  • pinch of salt
  • 1-inch piece fresh ginger, peeled and grated
  • 3 garlic cloves, minced
  • 1/4 cup tamari, or soy sauce
  • 1 tablespoons lemon juice
  • 1 teaspoon sesame oil, optional
  • 2 tablespoons honey
  • 1 tablespoon corn starch
  • 3 tablespoons water

For serving:

  • 2 cups cooked rice
  • 1 crown broccoli, steamed
  • sliced green onions
  • sesame seeds

Instructions

  • 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 tamari or 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, then top with sliced green onions and sesame seeds.

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. 

    • Nutrition

    Calories: 300kcal