Teriyaki Chicken Bowl | 3 Ingredient Chicken Teriyaki

Teriyaki Chicken

If you need a one-pan meal that’s delicious and the whole family will love, you need to make this Teriyaki Chicken Bowl! It’s unbelievably easy to make and only has three simple ingredients.

Teriyaki Chicken Bowl served over low carb noodles with veggies.

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Why This Chicken Teriyaki Bowl Will Be Your New Favorite Meal

  • Fast. Made in under 30 minutes.
  • Easy. Cook your Chicken Teriyaki, toss it with your favorite veggies or low-carb noodles and throw it in a bowl.
  • Few Ingredients. Only three ingredients for a delicious family-friendly meal.
  • Low Carb. Only 3 carbs per serving.

What You’ll Need To Make This Chicken Teriyaki Recipe

Yep. Three ingredients, that’s it. This Teriyaki Chicken Bowl is perfect for cooking between grocery trips or if you’re on a budget.

How To Make A Teriyaki Chicken Bowl

I feel like a fraud calling this Teriyaki Chicken Bowl a recipe but you know what? It was so easy and so delicious that it’s definitely worth sharing.

Basically you cut up some chicken, you put it in a plastic baggie. You pour some ready made, lower sugar Teriyaki marinade over it, and then cook it, and hey presto! Homemade Teriyaki chicken in no time at all.

Here are the steps for making it:

  1. Put the chicken chunks into a ziplock bag and pour the marinade over it. Carefully close the bag, squeezing out all the air and let it marinade for 30 mins to an hour.
  2. Heat the oil in a pan with the stove turned on high, and when it’s shimmering, carefully pour the contents of the bag, chicken and sauce and all into the pan. Be careful because it’s going to splatter at this point.
  3. Keep the heat high and allow the chicken to brown before carefully turning over each piece with tongs. Let both sides brown well.
  4. Turn heat to low and put a lid on the pan so that the chicken can finish cooking under steam.
  5. Give it about 3-5 minutes and check to see if done.
  6. Use your tongs to get the pieces of chicken out so that you leave any extra oil and sauce in the pan.

Tips And Tricks For The Perfect Teriyaki Chicken Bowl

  • Check the temperature. Overcooking your chicken will make for rubbery and dry chicken. Check for an internal temperature of 165F with your meat thermometer.
  • Use A Nonstick Pan. Save yourself some scrubbing by using a castiron or Copper Pan.
  • Use Your Imagination. Make a delicious Teriyaki Chicken Bowl with ingredients that fit your lifestyle and tastebuds.

What Do You Serve With A Chicken Teriyaki Bowl?

I can assure you this dish is perfectly delicious with just the marinated meat. It will satisfy even the most intense need for takeout.

However, you may be feeding a crowd, or not eating low carb. If that’s the case, here are a few ideas to jazz up your Teriyaki Chicken Bowl:

For Low Carb Chicken Teriyaki

For A Family-Friendly Version

Want More Low Carb Recipes?

Teriyaki Chicken Bowl over low carb noodles served with veggies.

If you love a Chicken Teriyaki Bowl as much as we do, make sure you share it with your friends on Facebook and Pinterest so they can try it too!

★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don’t forget to pin this recipe for later!

Teriyaki Chicken

Teriyaki Chicken Bowl | 3 Ingredient Chicken Teriyaki

Need an easy one-pot meal the whole family will love? Try out this recipe for Teriyaki Chicken! It’s simple and delicious!

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Course: Main Courses

Cuisine: Asian

Keyword: Chicken Teriyaki, Teriyaki Chicken, Teriyaki Chicken Bowl

Servings: 3

Calories: 248kcal

Author: Urvashi Pitre

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

Instructions

  • Put the chicken chunks into a ziplock bag and pour the marinade over it. Carefully close the bag, squeezing out all the air and let it marinade for 30 mins to an hour.

  • Heat the oil in a pan with the stove turned on high, and when it’s shimmering, carefully pour the contents of the bag, chicken and sauce and all into the pan. Be careful because it’s going to splatter at this point.

  • Keep the heat high and allow the chicken to brown before carefully turning over each piece with tongs. Let both sides brown well.

  • Turn heat to low and put a lid on the pan so that the chicken can finish cooking under steam.

  • Give it about 3-5 minutes and check to see if done.

  • Use your tongs to get the pieces of chicken out so that you leave any extra oil and sauce in the pan. Normally we’d put it over rice and so you’d want that sauce, but since there’s no rice in low carb eating, you may as well cut some sugar and oil by leaving the extra sauce in there.

  • I served it with Szechuan cabbage.

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Nutrition

Calories: 248kcal | Carbohydrates: 3g | Protein: 15g | Fat: 18g | Sugar: 3g

Tried this recipe?Follow @twosleevers and Pin it!

Originally Published December 6, 2015

Don’t forget to check out my other Keto cookbooks.

Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats, and Easy keto in 30 minutes.

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