Name: Low Calorie Chicken Recipes: Teriyaki Chicken Rice Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 4 boneless skinless chicken thighs; 1/4 cup soy sauce; 2 tablespoons honey; 1 tablespoon rice vinegar; 2 teaspoons sesame oil; 1 clove garlic, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon cornstarch; 1 tablespoon water; 2 cups cooked rice; 1/2 cup steamed broccoli; 1/2 cup shredded carrots; 2 green onions, chopped; 1 tablespoon sesame seeds; 1 tablespoon chopped cilantro

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Low calorie chicken recipes are perfect for quick, healthy meals that won’t weigh you down. This Teriyaki Chicken Rice Bowl is a winner! It’s sweet, savory, and packed with flavor. Plus, it’s super easy to make. Whether you’re looking for a light lunch or dinner, this dish will hit the spot. I promise, it’s as delicious as it sounds.

1) Key Takeaways
2) Easy Teriyaki Chicken Rice Bowl Recipe
3) Ingredients for Teriyaki Chicken Rice Bowls
4) How to Make Teriyaki Chicken Rice Bowls
5) Tips for Making Teriyaki Chicken Rice Bowls
6) Making Teriyaki Chicken Rice Bowls Ahead of Time
7) Storing Leftover Teriyaki Chicken Rice Bowls
8) Try these Low Calorie Recipes next!
9) Teriyaki Chicken Rice Bowls
10) Nutrition

1) Key Takeaways

Teriyaki Chicken Rice Bowls are the perfect go-to for a quick, healthy meal. This recipe is easy to make, packed with flavor, and low in calories, making it a great choice for a light lunch or dinner. By using boneless skinless chicken thighs and a simple homemade teriyaki sauce, you can whip up this dish in less than 30 minutes. Plus, it’s full of nutrients from the veggies and rice, and the sauce adds a sweet-savory punch. The best part? You can customize it with your favorite toppings like sesame seeds, green onions, or a drizzle of extra sauce.

2) Easy Teriyaki Chicken Rice Bowl Recipe

Teriyaki Chicken Rice Bowls are the ultimate easy recipe. It’s quick, it’s flavorful, and it’s made with simple ingredients you probably already have in your kitchen. I’m all about low-calorie meals that don’t sacrifice flavor, and this one really hits the mark. The chicken is marinated in a homemade teriyaki sauce, then pan-cooked to crispy perfection. Paired with fluffy rice and fresh veggies, this bowl is satisfying without being too heavy.

If you’re like me and love air fryer recipes chicken style, you can easily adapt this recipe by cooking the chicken in your air fryer. You’ll get that crispy texture with less oil, which means fewer calories. Plus, it’s just so easy. After the chicken’s done, pile it on top of your rice and veggies, pour on the sauce, and you’re done!

The teriyaki sauce is a game-changer. It’s not only low calorie, but it also adds that sweet, savory kick that makes each bite of chicken so irresistible. Trust me, you’ll be coming back for seconds (and maybe thirds).

3) Ingredients for Teriyaki Chicken Rice Bowls

Boneless Skinless Chicken Thighs: These are my go-to for teriyaki chicken. They’re tender, juicy, and perfect for absorbing the sauce. You could use chicken breasts too, but I love how thighs stay moist even after cooking.

Soy Sauce: The base of the teriyaki sauce. It gives the sauce that signature umami flavor, and trust me, you don’t want to skip this ingredient. It’s what makes the sauce so flavorful!

Honey: A little sweetness to balance the saltiness of the soy sauce. You can substitute with maple syrup or agave if you want a slightly different flavor profile.

Rice Vinegar: This gives the teriyaki sauce that subtle tang. It’s a must-have for any Asian-inspired sauce, and it really helps balance the other flavors.

Sesame Oil: The secret ingredient that adds depth and richness to the sauce. It’s a little goes a long way, but it’s so worth it.

Garlic and Ginger: These aromatic ingredients bring a fresh kick to the sauce. Fresh is always best, but you can use ground ginger and garlic powder if that’s what you’ve got on hand.

Rice: I recommend using jasmine rice for this recipe because of its fragrant aroma and soft texture. But, if you prefer something else, brown rice or cauliflower rice would work too!

Veggies: I love to use steamed broccoli and shredded carrots for extra crunch and nutrition. Feel free to add other veggies like bell peppers or snap peas if you like.

4) How to Make Teriyaki Chicken Rice Bowls

Step 1: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger to make your teriyaki sauce.

Step 2: Cut your boneless skinless chicken thighs into bite-sized pieces and place them in the marinade. Let them soak for at least 15 minutes, or if you have time, let them marinate for longer to soak up all the flavor.

Step 3: Heat a pan over medium-high heat and cook the chicken for about 6-7 minutes on each side until golden brown and cooked through.

Step 4: While the chicken cooks, prepare your rice and steam your veggies.

Step 5: Once the chicken is cooked, pour the remaining teriyaki sauce into the pan and stir it to coat the chicken evenly. Let it simmer for a few minutes to thicken.

Step 6: In a bowl, assemble your rice, veggies, and chicken. Pour the sauce over the top, garnish with sesame seeds and green onions, and enjoy!

5) Tips for Making Teriyaki Chicken Rice Bowls

Cool the chicken! Once it’s cooked, let it rest for a minute or two before slicing it up. This keeps the juices locked in and ensures it’s tender when you bite into it.

If you’re using an air fryer for your chicken, don’t overcrowd the basket. It’s tempting to throw it all in at once, but you’ll get better results if you cook the chicken in batches. Trust me, it’s worth it!

Feel free to swap out veggies to your taste. I love using broccoli and carrots, but this recipe is versatile! Add whatever veggies you enjoy or have on hand. Snap peas, bell peppers, or even some sautéed mushrooms would be a great addition.

6) Making Teriyaki Chicken Rice Bowls Ahead of Time

These bowls are perfect for meal prep. You can cook the chicken and rice ahead of time, and simply reheat everything when you’re ready to eat. If you’re making them ahead, keep the sauce separate until you’re ready to serve to prevent everything from getting soggy.

It’s also a great dish to make for lunch the next day. Just pack everything up in a container, and you’ll have a healthy, flavorful meal ready to go!

7) Storing Leftover Teriyaki Chicken Rice Bowls

If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. The flavors continue to develop as they sit, so they actually taste even better the next day!

When reheating, be sure to add a little extra sauce to keep everything moist and flavorful.

8) Try these Low Calorie Recipes next!

9) Teriyaki Chicken Rice Bowls