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Chicken Teriyaki Bowl
Brittney Romero

Chicken Teriyaki Bowl

A quick weeknight chicken teriyaki bowl made with air-fried chicken, rice, and steamed veggies, coated in your favorite teriyaki marinade or sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb* chicken breast cut into bite-sized pieces
  • 1 tablespoon* vegetable oil for misting chicken
  • 1 teaspoon* original Mrs. Dash seasoning
  • 1/4 teaspoon* black pepper
  • 1 cup* instant white rice prepared according to package instructions
  • 1 bag* steamable broccoli microwave steamed
  • 1 bag* steamable edamame seeds removed from pods
  • 1/2 cup* carrots chopped
  • 1/4 cup* teriyaki marinade or sauce enough to coat chicken thoroughly
  • 1 teaspoon* sesame seeds for topping
  • 1 tablespoon* soy sauce for serving
  • 1 teaspoon* sriracha for serving

Method
 

  1. Cut chicken into bite-sized pieces; place in air fryer with a liner for easier cleanup.
  2. Mist with vegetable oil; season with original Mrs. Dash and black pepper.
  3. Air-fry at 400 degrees 15 minutes, flipping halfway.
  4. Meanwhile, prepare instant rice according to package instructions; microwave broccoli and edamame in steamable bags.
  5. Transfer cooked chicken to a bowl; coat thoroughly with teriyaki marinade or sauce.
  6. Remove edamame from pods for serving.
  7. Layer half a cup cooked rice, four ounces cooked chicken, then vegetables in bowl.
  8. Add broccoli and carrots; top with sesame seeds and serve with soy sauce and sriracha.

Notes

Amounts marked * are estimates based on the video.
Servings and times are estimates based on the video.
I went with a teriyaki marinade here as my kiddos are not fans of the sticky teriyaki sauce, but either one will do the trick.