Weeknight Chicken Teriyaki Bowls.
Weeknight chicken teriyaki bowls with brown rice and vegetables are quick enough to make even on the busiest nights. Instead of a teriyaki sauce that’s loaded with sugar and caramel color, I opt to use coconut amino‘s instead.
Weeknight dinners need to be fast and family-friendly, I definitely agree. But before you head for the nearest take-out restaurant, add this chicken teriyaki bowl to your weekly rotation. It’s light, healthy, and extremely satisfying. It comes together with minimal effort, and minimal ingredients, which I love. You can even use bags of steamable brown rice to make this dinner come together in less than 15 minutes.
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I’m a Certified Nutritionist, wife, and mother of 4 sharing my recipes for cooking healthy, wholesome, family-style meals inspired by my garden and local farmers.
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Using Coconut Aminos vs. Teriyaki Sauce
I like to use coconut aminos in my house versus the typical teriyaki sauce. Teriyaki sauces tend to be full of ingredients that I’m not a fan of, like high fructose corn syrup and caramel color. So instead, I use organic coconut aminos, a much healthier option in my opinion.
FAQs about coconut aminos
Best Tools For Making Teriyaki Chicken Bowls
- A good skillet
- Microplane or zester
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Chicken Teriyaki Bowl Ingredients:
Organic Brown Jasmine Rice
Organic Ground Chicken
Red Bell Pepper
How To Make Weeknight Chicken Teriyaki Bowls
Make the rice
First, make the brown jasmine rice according to the package instructions.
Note: I like to make a double batch of brown rice at a time. I’ll let it cool all the way and then freeze the rest in freezer-safe dishes (like these) that can go straight from the freezer to the microwave or oven. Always having cooked brown rice on hand is a game-changer.
Cook the chicken
Heat oil in a skillet over medium heat. Add the ground chicken, season with salt, and cook until it has fully browned.
Prep the vegetables
Slice the bell pepper into thin strips. Peel the ginger using the back of a spoon and grate it with a microplane or zester. Thinly slice the green onions.
Wash the snow peas.
Once the chicken has cooked through, add the sesame oil, bell pepper, and snow peas and cook for 5-7 minutes until just tender.
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Make the sauce
Add the grated ginger, green onions, and coconut aminos.
Cook for 2 more minutes until the ginger is fragrant and everything is well coated in the sauce.
Once done, serve on a bed of brown rice and sprinkle with sesame seeds.
Let me know if you try this recipe. I’d love to hear from you!
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Weeknight Chicken Teriyaki Bowls
Ingredients
- 1 pound Organic Ground Chicken
- 1 Red Bell Pepper
- 6 oz Snow Peas
- 1/2 cup Coconut Aminos
- 2 inches Fresh Ginger grated
- 2 stalks Green Onions
- 1 teaspoon Sesame Oil
- sprinkle Sesame Seeds
- Salt to taste
Instructions
Make the rice
- First, make the brown jasmine rice according to the package instructions.
Cook the chicken
- Heat oil in a skillet over medium heat. Add the ground chicken, season with salt, and cook until it is browned.
- Slice the bell pepper into thin strips. Peel the ginger using the back of a spoon and grate it with a microplane or zester. Thinly slice the green onions. Rinse the snow peas.
- Once the chicken has cooked through, add the sesame oil, bell pepper, and snow peas and cook for 5-7 minutes until just tender.
Make the sauce
- Add the grated ginger, green onions, and coconut aminos.
- Cook for 2 more minutes until the ginger is fragrant and everything is well coated in the sauce.
- Once done, serve on a bed of brown rice and sprinkle with sesame seeds.
