Serves 4
12 min
Chicken Teriyaki Bowl
Recipe GLPRc775e6bddc164c
A vibrant Asian-inspired bowl featuring tender shredded chicken glazed in a savory-sweet teriyaki sauce made with coconut aminos and honey, served over fluffy rice with fresh steamed broccoli and topped with toasted sesame seeds. Quick to prepare and naturally gluten-free and dairy-free.
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Ingredients
1 cup coconut aminos
1 clove garlic, minced
1/3 cup honey
1 tablespoon potato starch
3 cups shredded chicken
2 cups jasmine or cauliflower rice
2 cups steamed broccoli florets
sesame seeds for garnish
Directions
In a small saucepan, whisk together the coconut aminos, minced garlic, honey, and potato starch until well combined and smooth.
Place the saucepan over medium heat and bring the mixture to a gentle simmer, stirring occasionally. Allow it to reduce for about 10 minutes until the sauce thickens slightly and coats the back of a spoon.
Warm the shredded chicken if needed, either by gently heating it in a separate pan or microwave until hot throughout.
Divide the cooked jasmine or cauliflower rice evenly among four bowls, forming a base in each.
Top each portion of rice with steamed broccoli florets, arranging them evenly across the bowl.
Add a generous portion of the warm shredded chicken on top of the broccoli.
Drizzle 1 to 2 tablespoons of the warm teriyaki sauce over each bowl, allowing it to coat the chicken and vegetables.
Finish each bowl with a sprinkle of sesame seeds for garnish and serve immediately while warm.
