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Let's Make Teriyaki Chicken Bowls
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Make healthy and delicious teriyaki chicken and vegetable bowls in less than 30 minutes! Easy to make, filling, and great for meal prep.
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Ingredients

  • 1/3 cup pineapple juice
  • 1/3 cup low-sodium soy sauce
  • 3 tbsp. water
  • 3 tbsp honey (or brown sugar, for sauce)
  • 2 tbsp rice wine vinegar (sauce)
  • 1 tbsp garlic, minced (sauce)
  • 2 tsp fresh ginger, minced (sauce)
  • 1 tsp Asian garlic chili paste (or Sriracha, optional, for sauce)
  • 1 tbsp cornstarch (sauce)
  • 1 lb boneless skinless chicken breast, chopped
  • 1 tbsp coconut oil, divided
  • 2 cups sugar snap peas (or snow peas)
  • 1 carrot, peeled and sliced thin
  • 1 red bell pepper, sliced thin
  • 2 cups cooked quinoa
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Let's WatchTeriyaki Chicken Bowls
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Step 1Make the teriyaki sauce: Add everything to a small saucepan and whisk together. Bring to a boil and stir well to make sure honey dissolves into the sauce. Turn heat down to medium and cook for about 5 minutes, stirring often, until the sauce is thick and coats a spoon nicely. Taste and season if needed. Make sure to watch the sauce since it can burn quickly.
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Step 2Heat the coconut oil in a skillet or wok over medium-high heat. Add the chicken in a single layer and season lightly with salt and pepper. Remember that the teriyaki sauce has soy sauce, which is salty, so season lightly. Cook the chicken for 4-6 minutes until it is lightly browned on all sides. Remove the chicken and set aside.
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Step 3Add the remaining oil to the pan. Add the sugar snap peas, carrot, and red bell pepper. Cook for 4-6 minutes, stirring occasionally until the vegetables are tender-crisp and softened to your liking.
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Step 4Add the chicken back to the pan along with the sauce. Stir together.
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Step 5Assemble the bowls with cooked quinoa and teriyaki chicken and vegetables. Add any additional toppings or vegetables including sliced green onions, sesame seeds, cooked edamame, red cabbage, or cilantro.
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