Teriyaki Chicken Bowl

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Try out this tasty teriyaki chicken bowl as a simple lunch or dinner idea! This dish is packed with flavour and only takes 30 minutes to prepare and cook.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of Brown Rice is not removed at milling, giving Brown Rice its characteristic nutty flavour and firmer texture. Health conscious cooks enjoy this wholesome rice in a wide variety of dishes. Try it as an alternative to your favourite meals, or for something new, try one of our delicious summer salads. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 1 cup SunRice Naturally Rice & Quinoa

  • 500 g Chicken Breast Fillets

  • ½ cup Gluten Free Teriyaki Marinade

  • 1 tbsp Ginger Root (finely grated)

  • 1 tbsp Vegetable Oil

  • 2 cup Frozen Edamame Beans (cooked and shelled)

  • 1 Large Carrot (cut into thin sticks)

  • 2 Lebanese Cucumbers (sliced)

  • 4 Green Onions (finely sliced)

  • Toasted Sesame Seeds (to serve)

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.








Photo of Teriyaki Chicken Bowl


  • Place rice & quinoa in a saucepan. Add 2 cups cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. Alternatively, you can use a rice cooker with the same water ratio.

  • Meanwhile, cut chicken into 1.5cm thick slices and place in a bowl. Pour marinade over chicken. Add ginger and stir to coat. Set aside for 15 minutes.

  • Heat oil in a large non-stick frying pan over a high heat. Using tongs, remove chicken slices from marinade and place in frying pan in a single layer (reserve marinade). Cook chicken for 1 minute. Turn the chicken pieces, then add reserved marinade. Cook, 2 – 3 minutes or until chicken is cooked through. Remove chicken from pan. Pour pan juices into a jug. If necessary, pan juices can be thinned with a little water.

  • Divide rice and chicken between four bowls. Serve with edamame beans, carrot, cucumber and green onions. Sprinkle chicken with sesame seeds and serve with pan juices for drizzling.

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