This recipe is definitely a family favorite! It tastes amazing and is also very easy to make!
I had a recipe for copycat teriyaki chicken bowls from a popular local restaurant. The only problem was, it was loaded with added sugar and sodium. after a recipe makeover, here is the recipe for teriyaki chicken rice bowls made a little bit healthier.
First, I nixed the extra 1/2-1 cup of sugar most recipes add and instead go for a flavorful sauce lower in added sugar. I also use reduced sodium ingredients to cut down the sodium by over half of what you’ll find in your restaurant dishes!
Let’s not forget to mention this meal is nutrient dense! Here is how the nutrition facts add up!
This recipe is an excellent source of:
- lean protein
- vitamin A
- thiamin
- riboflavin
- niacin
- vitamin B6
- vitamin B12
- vitamin C
- folate
- pantothenic acid
- copper
- phosphorus
- selenium
- zinc.
and a good source of:
- dietary fiber
- iron
- magnesium
- potassium
- choline
You’ll want to print this one because it will be a family favorite!
The leftovers are great for lunch the next day too!
Teriyaki Chicken Rice Bowls (Low Added Sugar)
Equipment
- crock pot
Ingredients
- 2-3, ~6-8oz boneless, skinless chicken breasts ,thawed
- 1/4 cup hot water (for chicken bouillon)
- 1 teaspoon chicken bouillon, reduced sodium (I use Better Than Bouillon brand)
- 1 teaspoon minced garlic
- 1/4 cup Teriyaki Sauce, low added sugar (Try G Hughes, PF changs or another brand that has 5g or less of added sugar per serving)
- 2-3 cups stir fry veggies (Can use frozen or fresh mix)
- 2-3 cups rice, cooked
- 2 Tablespoons sesame seeds
Instructions
- Make sure chicken is thawed. Trim excess fat off chicken breasts.
- Place chicken in Crock pot (I use a crock pot liner for easy clean up). Combine hot water with chicken bouillon to make broth and pour over chicken. NOTE: make sure the liquid mixture covers about 1/3 of the chicken breasts in the crock pot. If not, add more water. Add minced garlic. Pour teriyaki sauce over chicken breasts.
- Cook on low for 2-3 hours, or until chicken is tender and reaches 165 degrees Fahrenheit.
- about 30 minutes before chicken is done, cook rice according to package instructions. Steam stir fry veggies until fork tender by placing them in a frying pan or microwave. If using fresh veggies, I like to add a little sesame oil and water to steam and saute in a frying pan. If using frozen veggies, you can either steam them in a frying pan or use the microwave.
- When chicken is done, I shred the chicken and place in a bowl using 3-4 tablespoons of the cooking liquid to pour back over shredded chicken. Assemble rice bowls – Place rice on bottom of a bowl, add veggies, then chicken, and top with sesame seeds.
- (You can add 1 tablespoon of additional teriyaki sauce if desired as well.)
Notes
My whole family loved it!