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Teriyaki Chicken and Rice Bowls

Kay
Have dinner out in 30 minutes! A flavor-packed bowl with amazing teriyaki sauce!
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine American, Japanese
Servings 4

Ingredients
  

Teriyaki Sauce:

  • 3/4 cup coconut aminos
  • 4 tbsp agave (can sub coconut sugar)
  • 3 tbsp rice vinegar
  • 2 cloves minced garlic
  • 1 tsp ground ginger
  • 1 tbsp agar-agar powder ( can sub corn starch)

Chicken, Veggies, and Rice:

  • 2 lbs chicken thighs (can sub breast) chopped in cubes
  • 2 cloves garlic minced
  • 1 tbsp onion powder
  • 1 1/3 cups diced carrots
  • 3 cups broccoli diced
  • 1/4 cup green onions diced
  • sesame seeds (optional)

Instructions
 

For the teriyaki sauce:

  • In a small saucepan over medium heat combine the coconut aminos, agave, rice vinegar, garlic, and ginger. Stir with a whisk for 2 minutes. 
  • Mix in the agar agar powder and the water. Stir until sauce comes to a low boil and then reduce it to a simmer, turn off the heat.  

For the chicken:

  • In a large skillet over medium-high heat add in sesame oil, chicken, minced garlic, and onion powder. Cook chicken till lightly brown on the outside about 4 minutes.
  • Add in the broccoli and carrots, sauté for 2 more minutes. Pour the teriyaki sauce into your chicken and veggies. Stir and let simmer for 10-15 minutes.

To assemble bowls:

  • Layer rice into 4 bowls and top with chicken and veggies. Drizzle desired about of teriyaki sauce and top with green onions and sesame seeds. Enjoy!
Keyword chicken, dinner, rice bowl, teriyaki