Teriyaki Chicken Lunch Bowls
The ultimate comfort food, Teriyaki Chicken Lunch Bowls are packed with flavor and perfect for a quick weeknight dinner. Tender, marinated chicken sits atop fluffy rice, drizzled with a rich, savory sauce. Ready in under an hour, this dish is sure to satisfy your cravings and become a family favorite. Make it tonight for a deliciously satisfying meal!
Equipment
- Skillet
- Mixing Bowl
- Zip bag
Ingredients
- 1 ½ pounds pounds chicken breasts or thighs, boneless skinless
- ¼ cup cup brown sugar
- ½ cup cup coconut aminos
- ¼ cup cup water
- 1 small clove garlic clove, grated
- 1 teaspoon teaspoon fresh ginger, grated
- Cooked rice Cooked rice, optional
- Green onions Green onions, chopped
Instructions
- Pound the chicken breasts or thighs to a ¼ inch thickness. This step is important because it ensures even cooking. Start in the middle and work your way out to the edges, making sure to keep the pieces uniform. This will help the chicken absorb the marinade better.
- In a medium bowl, whisk together the brown sugar, coconut aminos, water, grated garlic, and ginger until well combined. The mixture should be smooth and slightly thickened.
- Place the chicken into a glass container or a large gallon zip bag. Pour the sauce over the chicken, ensuring every piece is coated. Seal the bag and give it a good shake to combine everything. Let it marinate for at least 30 minutes, or overnight if you have time for deeper flavor.
- Heat a large skillet over medium heat and add a little oil. Once hot, add the marinated chicken. Cook for about 3 minutes on each side or until golden brown and cooked through. If you're cooking in batches, remove the cooked pieces and repeat with the remaining chicken.
- Once the chicken is cooked, pour the remaining marinade from the bag into the skillet. Bring it to a boil, then reduce the heat to medium-low. Let it simmer for about 2 minutes or until the sauce thickens to your liking.
- Add the cooked chicken back into the skillet and toss to coat in the sauce. This step is crucial for ensuring that each bite is packed with flavor. Remove from heat.
- Serve the chicken over steamed rice or cauliflower rice, if you’re looking for a lower-carb option. Garnish with chopped green onions for a pop of color and freshness. Your delicious Teriyaki Chicken Lunch Bowls are now ready to be enjoyed!
Notes
- Tip 1: Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently to avoid drying out the chicken.
- Tip 2: The longer you marinate the chicken, the more flavorful it becomes. If possible, marinate overnight for unbeatable flavor.
- Tip 3: Consider serving with a side of steamed broccoli or a fresh cucumber salad for a light and refreshing contrast.
- Tip 4: These bowls make for an excellent lunch option. Pack them in a thermos for a warm meal on the go, perfect for work or school.
- Tip 5: If you're into meal prepping, this recipe is a must. You can prepare the marinade and chicken ahead of time.