Teriyaki Chicken Lunch Bowls

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  • 1 1/2 pounds boneless, skinless chicken breasts or thighs
  • 1/4 cup brown sugar or honey
  • 1/2 cup soy sauce or coconut aminos
  • 1/4 cup water
  • 1 small garlic clove, grated
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons oil
  • 3 cups cooked rice
  • Green onions, optional


  1. Using a meat hammer, pound the chicken breasts or thighs to 1/4 inch thin.
  2. In a medium bowl, whisk to combine brown sugar, soy sauce, water, grated garlic, and ginger.
  3. Combine the chicken and marinade inside a glass container or large gallon zip bag, seal, and refrigerate for 30 minutes to 2 hours (even overnight for a strong flavor).
  4. In a large skillet over medium heat, heat enough oil to cover the bottom of the pan.
  5. Begin to cook chicken, about 3 minutes in each side, and remove from pan.
  6. Repeat process with remaining chicken if the pan is too small.
  7. Once the chicken is cooked, pour contents of zip bag into the pan.
  8. Bring sauce to a boil, reduce heat, and simmer for a couple of minutes.
  9. Bring chicken back into the pan, toss to combine into sauce, and turn off heat.
  10. Divide the rice between 4 bowls or 4 thermos containers, top with Teriyaki Chicken and green onions.