Who doesn’t like teriyaki chicken? And if you like teriyaki chicken, how about an easy and delicious teriyaki chicken bowl with brown rice and sesame sugar snap peas? Sounds good? Check out this recipe!
It seems easy enough to just buy some teriyaki sauce at the supermarket and make an easy teriyaki chicken that way, and sure, it is. However, it is also incredibly easy, not to mention healthier and every bit as delicious, to simply make it yourself.
In this recipe, I use tamari to make the teriyaki sauce, because I personally like the taste of tamari better than soy sauce. If you’re gluten-free, it’s a no-brainer, definitely go with a soy sauce alternative, but if you’re not, feel free to use any option (or combination) of soy sauce, tamari, coconut aminos, etc. Figure out which you like best, and use that, though I would recommend reducing the sugar in the recipe if you use coconut aminos, simply because it is naturally a bit sweeter than the others.
Teriyaki Chicken Bowls
Yield 4 servings
For the chicken:
- 1 cup low sodium tamari
- 1 cup coconut sugar
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cayenne pepper
- 1 1/2 pounds boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon arrowroot powder
- 1 tablespoon water
- 2 tablespoons avocado oil
- salt and pepper
For the bowl:
- 1 1/2 teaspoon toasted sesame oil
- 1 teaspoon avocado oil
- 1 cups sugar snap peas, with the ends trimmed
- 1 tablespoon sesame seeds
- salt and pepper
- brown rice, cooked to package directions (about 2 cups uncooked for four people)
- In a small mixing bowl, combine the tamari, coconut sugar, garlic, ginger, black pepper, and cayenne pepper.
- Place the chicken in a baking dish, and pour half of the sauce over the chicken. Cover the baking dish and set aside.
- Pour the remaining half of the sauce into a saucepan and bring it to a simmer..
- Combine the arrowroot with the water and stir the mixture into the sauce to thicken. Remove it from the heat when it has thickened. (The sauce is done when it will coat the back of a spoon - this may take 5-10 minutes)
- Make the sugar snap peas: In a large skillet or wok, heat the sesame and avocado oils over medium high heat. Cook the snap peas for about 5 minutes, until they turn bright green and are a bit tender. Add the salt, pepper, and sesame seeds and stir to combine.
- In a large skillet, add the 2 tablespoons avocado oil over medium high heat.
- Drain the chicken and pat it dry, then add it to the skillet.
- Cook the chicken until it is slightly browned (about 5-8 minutes,) and remove from the heat. Brush the chicken with the thickened teriyaki sauce.
- Assemble the teriyaki bowls by dividing the rice, sugar snap peas, and chicken between four bowls.
- Top with some sesame seeds, and red pepper flakes!
Courses Lunch or Dinner