Chicken Teriyaki Bowls

Chicken Teiryaki Bowl

This little bowl full of goodness is easy, healthy, tasty and a great leftover! I used several kitchen staples I had on hand to make this a “short cut” recipe.  I still have not mastered the art of chop sticks (those in the picture are just to make it look like I know how to use them!)Give it a try!


  • 1 bag of Success Boil and Bag Rice
  • 2  6oz bags of Tyson Grilled and Ready Oven Roasted Diced Chicken Breast
  • 1/2 cup of Kikkoman Teriyaki sauce
  • 2 Tbs sugar
  • 2 Tsp cornstarch
  • 2 Tbs Vegetable Oil
  • 1 bag of fresh or frozen Broccoli and Carrots
  • 1 petite orange, red and yellow sweet peppers julianned
  • 2 Tsp sesame seeds
  • 2 Tbs Almond slivers
  • 1 small can of pineapple chunks
  • 6 to 8 oz of fresh mushrooms


  • Boil the bag of Success rice according to package directions and set aside
  • Mix the teriyaki sauce and the sugar
  • Place the chicken pieces in a baggie and add 3 Tbs of teriyaki mixture and marinade for 15 minutes.
  • Heat your vegetable oil  on medium and add in the sweet peppers, broccoli and carrots and mushrooms and saute for 4-5 minutes.  Add the chicken and pineapple and sesame seeds and saute for an additional 3 minutes.
  • Combine the rest of your teriyaki mixture and cornstarch and mix well and add this to saute pan.
  • Serve over warm rice and sprinkle with almonds and and a dash of teriyaki


2 thoughts on “Chicken Teriyaki Bowls

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