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A bowl with rice, browned chicken slices with edamame beans, peas and red pepper with meal prep bowls filled with the same.
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5 from 12 votes

Chicken Teriyaki Bowls

This teriyaki chicken bowl is filled with protein, veggies, and a deliciously tangy, spicy sauce. Try making it for lunch or dinner!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: mains
Cuisine: Asian
Servings: 5
Calories: 625kcal
Author: Mimi Harrison
Cost: £2.91

Ingredients

  • 1 kg boneless skinless chicken thighs (£6.00)
  • 200 g brown rice (£2.00)
  • 300 g peas (£1.49)
  • 1 red pepper, diced (£0.60)
  • 600 g edamame beans (£2.75)
  • 50 g spring onion, thinly sliced (£0.50)
  • 5 tbsp 1+ 4 tbsp soy sauce (£0.60)
  • 1 tbsp honey (£0.75)
  • Bunch of fresh coriander, roughly torn (£0.55)
  • Optional birdseye chillies, or cheapest chillies, thinly sliced to serve (£0.35)

Cupboard Essentials

  • 1 tbsp rapeseed oil
  • 600 ml - 700ml (24 floz)chicken stock
  • Salt & Pepper
  • Optional chilli flakes
  • 1 tbsp cornflour (to make slurry)
Metric - US Standard

Instructions

  • Coat the chicken thighs in 1 tbsp soy sauce, rapeseed oil and a pinch of salt. Stir to combine and set aside whilst you preheat your oven to 185°C. 
  • Heat a griddle pan over high heat and preheat until smoking hot. Sear your chicken thighs for 3 minutes on each side (or until char marks appear) and place on a baking sheet. Pop in the oven for 10-15 minutes or until fully cooked. 
  • Next, thoroughly rinse/wash your rice and add it to a large saucepan, add stock and set your timer according to packet instructions. 
  • Meanwhile, add the peas, pepper, and edamame beans to the same pan to utilise all that flavour. Cook for around 5-7 minutes and season generously with salt and pepper. 
  • To make the sauce, add 4 tbsp soy sauce, 1 tbsp honey, and 300ml water into a saucepan. Add the cornflour slurry (with the cornflour and some water) and heat until thickened.
  • Serve up all of the elements into containers and freeze half of the portions. If you’re worried about refreezing edamame/ beans/peas, just cook them the day that you’re going to eat! Enjoy 

Notes

Marinate the chicken before cooking for enhanced flavor and juiciness in a teriyaki chicken bowl.
  • Sear the chicken before baking to seal in moisture, especially important for skinless chicken.
  • Create a cornflour slurry to prevent lumps and achieve a smooth sauce when making a teriyaki chicken rice bowl.
 
 

Nutrition

Calories: 625kcal | Carbohydrates: 52g | Protein: 61g | Fat: 18g