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5 from 5 votes
Home By Course Main Entrees

Teriyaki Chicken Rice Bowls

These Teriyaki Chicken Rice Bowls are the perfect blend of tender teriyaki chicken, fluffy rice and crisp cucumbers. They’re sweet, savory and super satisfying. These bowls are perfect for a quick meal or weekly meal prep!

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By: Lauren published: Sep. 04, 2024 Comments

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Teriyaki Chicken Rice Bowls with
Contents hide
About This Recipe
Why You’ll Love These Teriyaki Chicken Rice Bowls
Ingredients and Substitutions
Optional Variations and Dietary Adaptations
How To Make
How To Store & Reheat
FAQ: Teriyaki Chicken Rice Bowls
More Rice Bowl Recipes You’ll Love
Teriyaki Chicken Rice Bowls
MyFitnessPal Entry
Did You Make This?

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! 

Teriyaki Chicken Rice Bowls with a side of Asian Cucumbers and Yum Yum Sauce.

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.

Ingredients and Substitutions

Ingredients for Teriyaki Chicken Rice Bowls.
  • 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. 

Optional Variations and Dietary Adaptations

  1. Feel free to flex your rice / use a different amount, build your own bowl log teriyaki chicken and asian cucumber salad separately
  2. These bowls are lower in fat so I like serving with some sriracha mayo or diced avocado to make them more filling
  3. Add in additional vegetables like broccoli or zucchini for additional volume and fiber
  4. Want to increase the fiber? Use brown rice instead of sushi rice 
  5. 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!

Minced garlic, soy sauce, honey, rice vinegar, ginger, salt and pepper in a bowl with a whisk.

1. Whisk together the minced garlic, soy sauce, honey, rice vinegar, ginger, salt and pepper.

Chicken, onion, and teriyaki sauce added a crock pot.

2. Add the chicken and onions to the Crockpot. Pour the sauce over top.

Teriyaki Chicken in a crock pot.

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.

Shredded Teriyaki Chicken in a bowl.

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. 

Teriyaki sauce in a saucepan.

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.

Shredded Teriyaki Chicken in a bowl with two forks.

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! 

How To Store & Reheat

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.

Teriyaki chicken rice bowl with Asian Cucumber Salad in a bowl.

FAQ: Teriyaki Chicken Rice Bowls

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! 

More Rice Bowl Recipes You’ll Love

Air fryer salmon sushi bowl drizzled with spicy mayo.

Salmon Sushi Bowls (20-Minute)

Asian ground chicken rice bowls with a fork and side of sriracha mayo.

Asian Ground Chicken Rice Bowls (30-Minute)

Zoomed in view of buffalo chicken rice bowl with a meal prep container.

Buffalo Chicken Rice Bowls (10-Minute Prep)

Pulled pork bowls topped with chopped radishes and plantains, avocado and cilantro.

Crockpot Cuban-Style Mojo Pulled Pork Bowls

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 with
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5 from 5 votes

Teriyaki Chicken Rice Bowls

? Gluten-Free ? High Protein ? Macro-friendly
These Teriyaki Chicken Rice Bowls are the perfect blend of tender teriyaki chicken, fluffy rice and crisp cucumbers. They’re sweet, savory and super satisfying. These bowls are perfect for a quick meal or weekly meal prep!
Yield: 4 bowls (8 servings of chicken)
Prep: 10 minutes mins
Cook: 4 hours hrs
Total: 4 hours hrs 10 minutes mins
Calories: 342kcal
Protein: 29.3g
Fat: 7.4g
Carbs: 39.6g

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.

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

Feel free to flex your rice / use a different amount, build your own bowl log teriyaki chicken and asian cucumber salad separate 
These bowls are lower in fat so I like serving with some sriracha mayo or diced avocado to make them more filling

Nutrition Information

Serving: 1bowl assembled: chicken-164g (about 2/3 cup), rice-50g, cucumber salad-132g, Calories: 342kcal (17%), Carbohydrates: 39.6g (13%), Protein: 29.3g (59%), Fat: 7.4g (11%), Saturated Fat: 1.2g (8%), Cholesterol: 82.5mg (28%), Sodium: 878.6mg (38%), Fiber: 1.7g (7%), Sugar: 12.3g (14%)

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.

MyFitnessPal Entry

LFF Teriyaki Chicken Rice Bowls

© Author: Lauren

Teriyaki Chicken Rice Bowls with

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Lauren

Lauren lives with her husband, Simon and two dogs, Finley and Cookie, in the Carolina’s. She has college degrees in Nursing and Exercise Science, is a NASM certified trainer and spent many years as a macro coach before transitioning to full time blogging. She loves staying active, being creative and recreating her favorite comfort food dishes into healthier, lightened up versions. Desserts are her speciality!

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