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Sweet Teriyaki Chicken Rice Bowl Recipe
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Sweet Teriyaki Chicken Rice Bowl

30-minute meal: Stir-fried chicken and vegetables smothered in a sweet-spicy teriyaki sauce and served over coconut rice.
Prep Time30 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Keyword: chicken, coconut rice, rice bowl, teriyaki, vegetables
Servings: 4
Author: Kim Melanson

Ingredients

Coconut Rice:

  • 2 cups uncooked white rice
  • 2 cups water
  • 1 can (14 oz) coconut milk
  • ½ Tablespoon sugar

Sweet-Spicy Teriyaki Sauce

  • 1 cup water
  • 5 Tablespoons packed brown sugar
  • ¼ cup soy sauce
  • 1-2 Tablespoons honey
  • 1 teaspoon minced garlic
  • 1 teaspoon fresh grated ginger
  • 2 teaspoons Asian chili garlic sauce optional - see recipe notes
  • 2 Tablespoons cornstarch

Chicken and Vegetable Stir Fry

  • 1-2 pounds boneless, skinless chicken cut into small cubes
  • 2 Tablespoons coconut oil

Any combination of the following vegetables:

  • 1 small onion sliced long and thin
  • 2 sweet bell peppers cubed
  • 4-5 small mushrooms sliced thin or cubed
  • 3 celery stalks sliced
  • 4 large carrots peeled and grated
  • 1 zucchini cubed
  • 1 yellow squash cubed
  • 1 ½ cups broccoli chopped small
  • ½-1 cup green or savoy cabbage sliced thin or shredded

Garnish:

  • 1 cup fresh pineapple cut small
  • 1-2 stalks green onion sliced thin
  • shredded coconut
  • toasted sesame seeds
  • Siracha Sauce for more spicy heat

Instructions

Coconut Rice:

  • Add 2 cups rice to Instant Pot bowl. Rinse rice until the water runs clear. Add 2 cups water.
  • Place lid on instant pot and press RICE setting for 12 minutes.
  • Quick release when complete.
  • To the rice add: coconut milk and sugar. Stir to combine well with the rice.
  • Return lid to Instant Pot and let warm until ready to serve.

Teriyaki Sauce:

  • While rice is cooking make the following sauce:
  • In a medium saucepan, combine 1 cup water, brown sugar, soy sauce, honey, garlic, ginger, chili garlic sauce, and cornstarch. Whisk on medium-high heat until dissolved and thickened to your desired thickness. If the sauce becomes too thick, add more water to thin it out.
  • Remove from heat and let sit until stir fry is complete.

Chicken and Vegetable Stir Fry:

  • Prepare chicken and vegetables for stir fry: Cut chicken into small cubes, set aside. Slice onion long and thin, peel and grate carrots, cube or chop all other vegetables so they are in small portions for faster cooking. Set veggies aside.
  • Add chicken to large fry pan with coconut oil. Stir fry on high heat until chicken is slightly pink, about 4-5 minutes.
  • Add vegetables that take longer to cook: onion, peppers, celery, mushrooms and continue to stir fry for 2 minutes or until onion is tender.
  • Add other vegetables: shredded carrots, zucchini, summer squash, broccoli, cabbage. Stir fry until broccoli has darkened and still a little crunchy, 1-2 minutes.
  • Remove from heat.

Create the bowl in this order:

  • Add coconut rice to bottom of the bowl.
  • Add stir fry chicken and veggies.
  • Generously drizzle with Teriyaki sauce.
  • Garnish with pineapple, green onions, shredded coconut, toasted sesame seeds, and Siracha (optional for more spicy heat)

Notes

Asian chili garlic sauce is medium spicy. Substitute Sweet Thai chili sauce for mild spicy. For no spice, just disregard this ingredient.