Need a new, fun weeknight dinner? These Chicken Teriyaki Bowls are a perfect choice for busy evenings. They combine tender, pan-seared chicken, crisp vegetables, and a tangy-sweet homemade teriyaki sauce served over quinoa for a satisfying, family-friendly meal. Inspired by restaurant-style bowls, this version is easy to make at home and comes together in about 30 minutes—ideal for weeknights when you want something both healthy and delicious.
These bowls are balanced and versatile: the quinoa adds protein and texture, the vegetables bring freshness and color, and the homemade teriyaki sauce—made with coconut aminos, fresh pineapple, honey, ginger, garlic, sesame oil, and rice vinegar—gives bright, layered flavor without relying on store-bought sauces. To achieve a glossy, clingy sauce without extra thickening steps, the chicken is lightly coated in tapioca flour before searing; the flour helps the sauce adhere as it reduces while the chicken finishes cooking.
Chicken Teriyaki Bowls
Total time: 30 mins • Servings: 4 people
Ingredients
For the Teriyaki Sauce:
- 1/3 cup coconut aminos
- 1/2 cup diced fresh pineapple
- 2 tablespoons honey
- 1-inch piece fresh ginger, peeled and finely grated
- 2 garlic cloves, minced
- 1 teaspoon toasted sesame oil
- 2 tablespoons rice vinegar
For the Chicken Stir Fry:
- 1 1/2 pounds boneless, skinless chicken breast
- 3 tablespoons avocado oil, divided
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons tapioca flour
- 4 ounces snow peas (about 2 cups)
- 1 large carrot, thinly sliced on the diagonal (or about 1 cup)
- 1 cup halved and thinly sliced white onion (about 1 medium onion)
For Serving:
- 1 cup prepared quinoa
- 1/4 cup thinly sliced green onions (green parts only)
- 1 tablespoon toasted sesame seeds
Instructions
Make the Teriyaki Sauce
- In a small bowl, whisk together the coconut aminos, diced pineapple, honey, grated ginger, minced garlic, toasted sesame oil, and rice vinegar until well combined. Set the sauce aside while you prepare the chicken and vegetables.
Prepare the Chicken
- Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Pound the chicken to an even thickness—about 1/2 inch—using a meat mallet or the bottom of a heavy skillet. Pat the chicken dry with paper towels.
- Cut the chicken into roughly 1-inch cubes. In a large bowl, toss the chicken pieces with 1 tablespoon of the avocado oil, salt, pepper, and tapioca flour until evenly coated. The tapioca helps the sauce cling to the chicken and creates a nice texture when seared.
- Heat the remaining 2 tablespoons of avocado oil in a large nonstick skillet over medium-high heat. When the oil is hot but not smoking, add the chicken in a single layer, working in batches to avoid overcrowding. Cook the pieces until golden brown on both sides, about 3 minutes per side. Transfer the browned chicken to a clean plate and repeat with the remaining pieces.
- In the same skillet, add the snow peas, carrot, and onion. Cook, tossing occasionally, until the vegetables are slightly tender but still crisp, about 3 minutes. Return the browned chicken and any accumulated juices to the skillet.
- Pour the prepared teriyaki sauce over the chicken and vegetables. Continue cooking and tossing occasionally until the sauce thickens slightly and coats the chicken and vegetables, about 2–4 minutes. The tapioca coating on the chicken will help the sauce become glossy and cling to the pieces.
To Serve
- Divide the prepared quinoa among four bowls. Spoon the teriyaki chicken and vegetables over the quinoa, making sure to include plenty of sauce.
- Garnish with thinly sliced green onions and toasted sesame seeds. Serve immediately while hot.
Tips and Notes
- Quinoa is an excellent base because it soaks up the sauce and adds a boost of protein and texture. You can substitute rice if preferred.
- To keep the dish gluten-free and soy-free, this recipe uses coconut aminos in place of traditional soy sauce. If you prefer a more classic flavor, regular soy sauce can be used instead.
- Work in batches when searing the chicken to ensure a golden crust. Overcrowding the pan can cause the chicken to steam rather than brown.
- Leftovers can be stored in an airtight container and reheated gently on the stovetop or in the microwave.
Nutrition information is automatically calculated by many recipe tools and should be considered an approximation when available.
Additional Info
Author: Alex Snodgrass
Servings: 4 people
Food photography and styling credit: Modern Food Stories.