Teriyaki Chicken Rice Bowls

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These Teriyaki Chicken Rice Bowls are the perfect blend of tender teriyaki chicken, fluffy rice and crisp cucumbers. 

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They’re sweet, savory and super satisfying. These bowls are perfect for a quick meal or weekly meal prep!

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To make, whisk together the minced garlic, soy sauce, honey, rice vinegar, ginger, salt and pepper.

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

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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.

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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.

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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.

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Bring the mixture to a boil over medium-high heat, and let it boil for about 1-2 minutes or until thickened. Stir frequently.

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Remove from heat and pour the sauce on top of the shredded chicken.

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Toss to combine.

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To assemble, add cooked rice and teriyaki chicken to a bowl. Top with cucumber salad, sriracha mayo and sesame seeds and enjoy!

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For full recipe, instructions, helpful tips, nutrition and more swipe up or visit blog!

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