I’m constantly trying out new recipes that are easy to do and get dinner on the table in under 30 minutes. It’s an added bonus if I can make a lot of it at once and eat it one or two more times throughout the week. Enter: Honey Teriyaki Chicken Bowls.
Like the 30-minute stir fry from last week, the ingredients that actually make up the bowl can be switched up from week-to-week. Don’t have broccoli but you’ve got a ton of bok choy sitting in the fridge? Chop it up and get it in there! Trying to eat less meat? Replace the chicken with tofu and you’ve got a yummy vegetarian meal! (Make it vegan with agave in place of the honey for the sauce.) Replace your rice with cauliflower rice and you’ve got a paleo meal!
There are so many easy substitutions you can do to make this recipe suit your diet.
The star of this meal is really the sauce. I l-o-v-e a good sticky-sweet sauce and this is IT. I may actually make a large batch of the sauce to cut out a step in future meals. It should last a while in an airtight jar but I’ll report back!
I used Mike’s Hot Honey — I would’ve preferred to use regular honey but I don’t have any in my pantry at the moment.
Honey Teriyaki Chicken Bowls
- 1-lb chicken breasts
- 1/2 cup coconut aminos or soy sauce
- 4 tbsp honey
- 3 garlic cloves, smashed
- ~1 tbsp fresh ginger (or 1 tsp powdered if that's whatcha got!)
- 1 tsp corn starch
- 2 broccoli crowns with the stems cut off
- 1 tbsp avocado oil
- 2 tsp salt
- 2 cups uncooked rice
- Sesame seeds or green onion to garnish
In a medium size bowl, whisk together coconut aminos, honey, garlic, and ginger. Set aside approximately half of the mixture in a separate bowl or tupperware. In the medium bowl, add your chicken and marinade if you have time. If you don't have time, just coat the chicken in the sauce. Set your grill to medium or heat oven to 350F. If grilling, grill time will vary based on chicken breast size (thicker = more time). If you're cooking in the oven, line a baking sheet with aluminum foil. Bake for around 7 minutes on each side.
For the broccoli: preheat oven to 350F and toss broccoli in salt and avocado oil. Spread broccoli on baking sheet along with the chicken and bake until the chicken is done.
While all that's going on, cook your rice according to package directions. Now's also the time to take the rest of your coconut aminos/soy sauce mixture and make a sticky sauce: pour mixture into a sauce pan and bring to a boil. Add cornstarch, bring to low heat and whisk whisk whisk until sauce has thickened. VOILA - you've got sauce.
Once everything's done, plate and serve! Top with your sticky sauce, sesame seeds, green onion, or all three!