Teriyaki Chicken Quinoa Bowls

These Teriyaki Chicken Quinoa Bowls have a perfect balance of flavors and textures. Featuring marinated chicken, fluffy protein-rich quinoa, sautéed vegetables, and crisp bean sprouts, they're served with an extra side of teriyaki sauce.

❤️ Why you'll love this recipe

• Easy: Even with the homemade teriyaki sauce, this dish is a snap to prepare. My recipe for homemade teriyaki sauce can be used as both a marinade for the chicken and, when thickened slightly, as a sauce for the quinoa bowls.
• Great for meal prep: Make the teriyaki sauce ahead of time, cook the quinoa a day or two in advance, then cook and assemble the bowls. This dish reheats well making it perfect for meal prep.
• Versatile: Use whatever veggies you have on hand. Try broccoli florets, as in these Teriyaki Chicken Rice Bowls, or baby bok choy as in Japanese Chicken Stir Fry.

🛒 Ingredients and substitutions

You'll find a complete list of ingredients with quantities in the recipe card below. But before we get to the full recipe for this chicken teriyaki quinoa bowl, here are a few notes about the ingredients.

• boneless, skinless chicken breasts or thighs, cut into cubes
• teriyaki sauce (homemade or store-bought)
• oil: avocado oil or grapeseed oil for browning the chicken and sautéing the veggies
• white quinoa: an excellent source of protein
• sugar snap peas or snow peas
• red bell pepper strips
• carrots: Julienne cut or cut into matchsticks
• bean sprouts, raw
• green onions for garnish

🔪 Instructions

Here are step-by-step instructions to make this recipe perfectly. You'll find complete instructions in the recipe card at the end of this post.

• Marinate the chicken: In a bowl, combine tamari, water, rice wine vinegar, sesame oil, brown sugar, minced garlic, and grated ginger to make the teriyaki sauce. Add the chicken cubes to 3 tablespoons of the marinade, cover, and let them marinate in the refrigerator for at least 30 minutes.
• Thicken the remaining teriyaki marinade to make a sauce. Make a slurry with the cornstarch and water and combine with the remaining teriyaki marinade. Heat in a saucepan on the stovetop or in the microwave at 30-second intervals until slightly thickened (to make teriyaki sauce to drizzle on the finished bowls.)
• Cook quinoa: Follow your quinoa package directions. In a saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 12 to 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside.
• Cook the chicken: Add 1 tablespoon of oil to a large skillet. Remove chicken from the marinade and cook in the skillet over medium-high heat until browned and cooked through, about 5-7 minutes. Remove and set aside.
• Sauté vegetables: Use a paper towel to quickly wipe the skillet clean, so the vegetables retain their vibrant colors. Heat a tablespoon of oil in the skillet over medium-high heat. Add snap peas, sliced red bell pepper, and julienned carrots. Stir-fry for 3-4 minutes until the vegetables are barely tender-crisp.
• Assemble the bowls: Divide the cooked quinoa among serving bowls. Top with teriyaki chicken, sautéed vegetables, and raw bean sprouts. Drizzle extra teriyaki sauce over the bowls.
• Garnish and serve: Garnish the bowls with sliced green onions. Serve immediately with extra teriyaki sauce on the side for those who want an extra kick of flavor.

🔁 Possible Variations

👍🏼 Helpful tips for the best teriyaki quinoa bowls

• Trim the peas. If you're using fresh garden peas, you won't need to trim them, but sometimes store-bought peas have a tough string that needs to be removed. Trim the stem end, then gently pull down the length of the pea pod to remove the string.
• Check the temperature of the chicken. Using an instant-read meat thermometer is the best way to make sure the chicken is fully cooked. An internal temperature of 165°F measured in the thickest part of the chicken pieces indicates it has been cooked to a safe level.
• Make meal prep bowls. If you're making extra bowls for another day or for lunches and plan to reheat them, store the crunchy bean sprouts and the teriyaki sauce separately.

❓Reader's Questions

⏰ Storage Instructions

🗒 More tasty chicken recipes

📖 Recipe

Teriyaki Chicken Quinoa Bowls

Teriyaki Chicken Quinoa Bowls feature tender chicken, fluffy quinoa, sautéed veggies and crisp bean sprouts with an extra side of teriyaki sauce.

Print Pin Rate

Course: Entrée/Main Dish

Cuisine: Asian, Japanese

Diet: Gluten Free

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Marinating time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 4

Calories: 745kcal

Author: Elaine

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Ingredients

• ▢ 1.5 lbs boneless, skinless chicken breasts or thighs

Teriyaki Sauce

• ▢ ½ cup tamari
• ▢ ½ cup water
• ▢ 1 tablespoon rice wine vinegar
• ▢ 1 teaspoon toasted sesame oil
• ▢ 3 tablespoons brown sugar, or coconut sugar
• ▢ 2 cloves garlic, minced
• ▢ 2 teaspoons fresh ginger, peeled and finely grated
• ▢ ½ tablespoon cornstarch mixed with 1 tablespoon water, for slurry

Quinoa

• ▢ 2 cups white quinoa
• ▢ 4 cups water
• ▢ 1 teaspoon sea salt

Vegetables

• ▢ 2 tablespoons avocado oil, or grapeseed oil, divided
• ▢ 2 cups snap peas, ends trimmed and tough strings removed
• ▢ 2 medium red bell peppers, thinly sliced
• ▢ 2 cups carrots, julienned or cut into matchsticks
• ▢ 2 cups raw bean sprouts
• ▢ 2 medium green onions, thinly sliced

Instructions

• Marinate the chicken: In a bowl, combine tamari, water, rice vinegar, toasted sesame oil, brown sugar, minced garlic, and grated ginger to make the teriyaki sauce. Add the chicken cubes to 3 tablespoons of the marinade, cover, and let it marinate in the refrigerator for at least 30 minutes.
• Thicken the teriyaki sauce. Make a slurry with the cornstarch and water, combine with the remaining teriyaki marinade, and heat in a saucepan on the stovetop or in the microwave at 30 second intervals until slightly thickened to make teriyaki sauce to drizzle on the finished bowls.
• Cook quinoa: Follow your quinoa package directions. In a saucepan, combine quinoa, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for 12 to 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside.
• Cook the chicken: Add 1 tablespoon of oil to a large skillet. Remove chicken from the marinade and cook in the skillet over medium-high heat until browned and cooked through, about 5-7 minutes. Remove and set aside.
• Sauté vegetables: Use a paper towel to quickly wipe the skillet clean, so the vegetables retain their vibrant colors. Heat a tablespoon of oil in the skillet over medium-high heat. Add snap peas, sliced red bell pepper, and julienned carrots. Stir-fry for 3-4 minutes until the vegetables are barely tender-crisp.
• Assemble the bowls: Divide the cooked quinoa among serving bowls. Top with teriyaki chicken, sautéed vegetables, and raw bean sprouts. Drizzle extra teriyaki sauce over the bowls.
• Garnish and Serve: Garnish the bowls with sliced green onions. Serve immediately with extra teriyaki sauce on the side for those who want an extra kick of flavor.

Notes

Tips:

• Trim the peas. If you're using fresh garden peas, you won't need to trim them, but sometimes store-bought peas have a tough string that needs to be removed. Trim the stem end, then gently pull down the length of the pea pod to remove the string.
• Check the temperature of the chicken. Using an instant-read meat thermometer is the best way to make sure the chicken is fully cooked. An internal temperature of 165°F measured in the thickest part of the chicken pieces indicates it has been cooked to a safe level.
• Make meal prep bowls. If you're making extra bowls for another day or lunches and plan to reheat them, store the crunchy bean sprouts and the teriyaki sauce separately.

Nutrition

Calories: 745kcal | Carbohydrates: 88g | Protein: 59g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 4984mg | Potassium: 1878mg | Fiber: 12g | Sugar: 25g | Vitamin A: 13236IU | Vitamin C: 120mg | Calcium: 141mg | Iron: 8mg

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