Can I use frozen vegetables as a side dish?

Yes, or course! I'd recommend cooking them by steaming in the microwave before adding to the bowls or stirring into the almost-finished chicken teriyaki to soak up extra sauce.

Can I use chicken breast instead of thighs?

Absolutely. The cook time may vary, with thighs often cooking faster than breasts, but the method is the same!

How can I adapt this recipe for meal prep?

Oooh, I love this idea — we often make chicken thighs for meal prep anyway! Depending on how much protein you need for 5 meals worth of meals, you may need to increase or decrease the amount of chicken used. There is a little bit of leeway with this recipe, as there is some extra sauce. Divide 1/2 cup of cooked rice between 5 meal prep containers. Divide teriyaki chicken between each container, being sure to drizzle over any extra sauce. For meal prep, I'd recommend using steamed or roasted broccoli or sauteed bok choy as a side dish; cucumbers won't keep well with the rest of the ingredients or reheat well.

Gluten Free Chicken Teriyaki Bowls

Description

Fast and flavorful, these gluten free Chicken Teriyaki Bowls are a perfect weeknight dinner go-to! I always have a jar of 3-ingredient Teriyaki Sauce in the fridge for meals like this — or use storebought teriyaki in a pinch.

Not feeling cucumbers? Serve with steamed or roasted broccoli, stir-fried bok choy, or snap peas!

Ingredients

Units Scale

2 medium cucumbers, preferably Persian or English
1/4 cup thinly sliced red onion
1/2 cup rice vinegar
1 tablespoon olive oil
2 lbs chicken thighs, boneless and skinless
2 teaspoons grated ginger
2 teaspoons minced garlic (about 2 cloves)
1/2 batch 3-ingredient teriyaki sauce OR 1/2 cup store-bought teriyaki
4 cups cooked basmati rice
1/4 cup sliced scallions, for garnish
2 teaspoons sesame seeds, for garnish

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Instructions

Thinly slice the cucumbers. Add to a medium bowl with sliced red onion and rice vinegar. Toss to coat and set aside, occasionally tossing while you prep the rest.
Cut the chicken thighs into 2” pieces. Heat olive oil in a skillet over medium-high heat. Add the chicken thighs and cook, stirring occasionally, for 6-8 minutes, until browned on all sides. Add the grated ginger and minced garlic and cook for 1 minute. Pour in the teriyaki sauce and cook for 6-8 minutes, stirring occasionally while the teriyaki sauce bubbles and simmers, until reduced to a glossy, thick sauce. Remove from heat.
Divide basmati rice and marinated cucumbers between 4 bowls. Top each with chicken teriyaki and spoon any remaining sauce in the pan overtop of each bowl. Garnish with sliced scallions and sesame seeds. Serve immediately or store leftovers in an airtight container in the fridge for up to 5 days.