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About This Recipe
Looking for a delicious and hassle-free meal that’s incredibly easy and super satisfying? These Crockpot Teriyaki Chicken Rice Bowls are perfect for busy weeknights or weekly meal prep.
The best part about these bowls? You can easily flex the amount (or type) of rice, allowing you to adjust the amount of carbs to suit your preference or dietary goals.
I love easy bulk proteins like this crockpot teriyaki chicken. It takes less than 10 minutes of prep then just set the crockpot and forget about it for the rest of the day, allowing your slow cooker to do all the work.
I love using my easy to make sushi rice as the base of these bowls then adding my asian cucumber salad for a serious flavor punch (and added crunch!). I also love adding a little diced avocado since these bowls are naturally low in fat.
Finish these bowls off with some sriracha mayo or skinny yum yum sauce, and sesame seeds for a delicious, satisfying meal!
Why You’ll Love These Teriyaki Chicken Rice Bowls
- Made with my super easy, crockpot teriyaki chicken!
- Perfect for a quick weeknight meal or meal prep.
- High protein with flexible carbs! Adjust the amount of rice to your preference.
- An impressive blend of asian flavors! Sweet, savory and super satisfying.
- A great protein for prepping in bulk. Use this chicken in a variety of recipes.
- Chicken breast: you can also use boneless chicken thighs.
- Garlic and ginger: I love using frozen garlic and ginger cubes for convenience! Freshly minced (or paste) is gonna give more flavor than using garlic powder and ginger powder.
- Yellow onion: highly recommend buying the pre-chopped kind in the freezer section to save time!
- Low-sodium soy sauce: you can also use coconut aminos here (note it will make things a little more sweet so you may need to adjust the amount of honey).
- Honey: you can sub with maple syrup or sweetener of choice.
- Rice vinegar: regular or seasoned rice vinegar works.
- Cornstarch: we use cornstarch to create a slurry with cold water to thicken the sauce after cooking.
- For the bowls: cooked sushi rice or regular rice, asian cucumber salad (or sliced baby cucumbers), sriracha mayo, skinny yum yum sauce, sesame seeds, etc.
- Feel free to flex your rice / use a different amount, build your own bowl log teriyaki chicken and asian cucumber salad separately
- These bowls are lower in fat so I like serving with some sriracha mayo or diced avocado to make them more filling
- Add in additional vegetables like broccoli or zucchini for additional volume and fiber
- Want to increase the fiber? Use brown rice instead of sushi rice
- Make these bowls low carb by using cauliflower or zucchini rice
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Whisk together the minced garlic, soy sauce, honey, rice vinegar, ginger, salt and pepper.
2. Add the chicken and onions to the Crockpot. Pour the sauce over top.
3. Cover with a lid and cook on high for 3-4 hours or low for 7-8 hours, or until the chicken is cooked through and shreds easily with a fork.
4. Use a slotted spoon to transfer the chicken to a cutting board. Shred the chicken with two forks. Add the shredded chicken to a large bowl.
5. Transfer remaining teriyaki sauce from the Crockpot to a saucepan. Whisk together the water and corn starch in a bowl. Pour the slurry into the saucepan. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Stir frequently.
6. Remove from heat and pour the sauce on top of the shredded chicken. Toss to combine.To assemble, add cooked rice and teriyaki chicken to a bowl. Top with cucumber salad, sriracha mayo and sesame seeds and enjoy!
To store: store teriyaki chicken in an airtight container in the fridge for 4-5 days.
To freeze: let chicken cool completely to room temperature. Add chicken to a freezer size plastic bag OR portion into smaller size sandwich bags. Press bag flat, squeeze out excess air to prevent freezer burn. Seal, label and freeze for up to 3 months.
If you’re making these bowls for meal prep, you can go ahead and add your chicken and rice to your meal prep containers. Store in the fridge for up to a week. Reheat in the microwave then add your cucumbers, sriracha mayo, avocado, sesame seeds, etc.
Can I cook this teriyaki chicken in the instant pot?
Yes, just add all your ingredients to the instant pot (instead of the crockpot) and let cook for 30 minutes on high, then allow to naturally release. Once done, transfer extra teriyaki sauce to a saucepan, mix with cornstarch and bring to a boil. Once thickened, pour over chicken and stir.
How do I reheat these bowls for meal prep?
I prefer to reheat the rice and teriyaki chicken in the microwave then add my cucumbers, sriracha mayo, sesame seeds and avocado (if adding).
What other recipes can I use this teriyaki chicken in?
This shredded teriyaki chicken makes a great bulk protein for so many different types of recipes. Use your teriyaki chicken as the protein in my asian rice bowls, sushi bowls or in my sesame noodles and broccoli recipe. You could even use this chicken to sub the salmon in my baked sushi cups if fish isn’t your thing!
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Teriyaki Chicken Rice Bowls
Ingredients
Teriyaki chicken:
- 2 lb. boneless chicken breast you can also use boneless chicken thighs
- 2 cloves garlic minced, I love using frozen garlic cubes and ginger cubes for convenience. Freshly minced (or paste) is gonna give more flavor than using garlic powder and ginger powder.
- 1 small yellow onion (170g) diced
- 1/2 cup low-sodium soy sauce (120g) you can also use coconut aminos here (note it will make things a little more sweet so you may need to adjust amount of honey)
- 1/4 cup honey (84g) you can sub with maple syrup
- 1/4 cup rice vinegar (60g) regular or seasoned rice vinegar works
- 1 Tbsp minced ginger or paste
- 1/2 tsp salt + 1/4 tsp pepper
- 1/4 cup cold water (60g)
- 2 Tbsp corn starch (16g)
Bowls:
- 1 cup cooked sushi rice (200g) or regular rice
- 1 batch asian cucumber salad prepared (or baby cucumbers, sliced)
- Sriracha mayo optional
- Sesame seeds optional
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Instructions
- Whisk together the minced garlic, soy sauce, honey, rice vinegar, ginger, salt and pepper.
- Add the chicken and onions to the Crockpot. Pour the sauce over top. Cover with a lid and cook on high for 3-4 hours or low for 7-8 hours, or until the chicken is cooked through and shreds easily with a fork.
- Use a slotted spoon to transfer the chicken to a cutting board.
- Shred the chicken with two forks. Add the shredded chicken to a large bowl.
- Transfer remaining teriyaki sauce from the Crockpot to a saucepan. Whisk together the water and corn starch in a bowl. Pour the slurry into the saucepan. Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Stir frequently.
- Remove from heat and pour the sauce on top of the shredded chicken. Toss to combine.
- To assemble, add cooked rice and teriyaki chicken to a bowl. Top with cucumber salad, sriracha mayo and sesame seeds and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
