These Sweet Ginger Teriyaki Chicken Bowls made in just 30 minutes are a healthy, filling, yet delicious dinner that will have you skipping take-out.

top down photo of Sweet Ginger Teriyaki Chicken Bowl. sliced teriyaki chicken on veggie mixI’m proud to partner with Green Giant® on this post: SWEET GINGER TERIYAKI CHICKEN BOWLS. All opinions expressed are my own.

I am always looking for yummy, healthy & easy meals to prepare for my family during our busy weeknights. I love creating twists on some of my kids’ restaurant or take-out favorites. My kids love love love Chinese or Vietnamese take-out. If my two girls could have it every night of the week, I think they’d be happy. While the boys prefer the fortune cookies over the veggies, they’ll devour any kind of teriyaki chicken.

photo of raw chicken breasts marinating in sauce in a ziploc bag

I love teriyaki sauce over anything too, but my favorite is rice. I love rice! When we make our favorite Chinese dishes or get take-out, my son Madden and I eat all the rice. So recently, while getting my weekly shopping done at Walmart, I saw that Green Giant® had riced cauliflower. It’s basically cauliflower diced up and prepare to look like rice – and it really does. So I figured let’s give this healthier option a go.

up close of fork with a bite of sweet ginger teriyaki chicken on it, over a Sweet Ginger Teriyaki Chicken Bowl

I mean, if I can prepare one of our family’s favorite meals and have my kids get a larger portion of their veggies too – well why not? Green Giant Riced Cauliflower is 100% vegetables, has 70% fewer calories than actual rice, and gluten-free. I love that it doesn’t come with sauce or seasoning so you can prepare it to your own taste. An additional bonus is that means fewer things for you to prepare; you don’t have to have an extra side of veggies (unless you wish) because the “rice” is your veggies. I picked up the Green Giant Riced Cauliflower Medley as well because I love the mixture of veggies that comes in it.

photo of Sweet Ginger Teriyaki Chicken Bowl veggies in a glass mixing bowl

As a mom, I love how easy this makes my job of getting veggies in my kids. Upon first try, the kids were hesitant. They couldn’t decide if they were eating rice or quinoa. I actually never told them what they were eating because you know what, by the end of their meal, their bowls were licked clean. Why disclose my little mom secret, right?

I will be trying this in casseroles and soups and can’t wait to see how it works. Green Giant also has a Riced Cauliflower & Sweet Potato that is just perfect for breakfast. Check out how deliciously easy this is. Just top with an egg and some fresh salsa and voila! Breakfast is served in just minutes. 

photo of a bag of riced veggies, cauliflower and sweet potato, over a bow of the veggies

So if your family has a favorite take-out dish, recreate it using the riced cauliflower. You’ll be delightfully surprised, and your family will have their veggies and eat them too!

Looking for an easy meal, ready in 30-minutes? Try these Sweet Ginger Teriyaki Chicken Bowls. My family loves it, and you will too! XOXO San

How do you make Teriyaki Chicken Bowls?

In a small mixing bowl combine all of the sauce ingredients and whisk until combined.

Place chicken breast in a Ziploc bag and pour 3/4 cup of the sauce & 1/4 cup olive oil into the bag.

Seal the bag and mix the sauce and chicken together.

Slice pineapple into 1-inch slices.

Place in a Ziploc bag and pour 1/4 of a cup of the sauce into the bag.

Seal the bag and mix the sauce and pineapple together.

Grease and preheat grill to medium heat, 375 to 425°F.

While grilling is heating up, use the remaining 1 cup of sauce and place in a small or medium cooking pot, add 1 tablespoon corn starch and whisk together.

Cook over medium-high heat until it comes to a rolling boil, be sure to stir constantly so that it doesn’t burn to the bottom.

Once it has come to a boil, stir in 1 tablespoon of honey and remove from heat.

Saute additional cup of stir -fry veggies, if desired.

Heat 1 tablespoon of garlic or olive oil in a medium saute pan over medium-high heat.

Add vegetables and saute 4-5 minutes.

Remove from heat and set aside until ready to serve.

Remove chicken from the marinade.

Grill the chicken on one side undisturbed for 3 to 4 minutes, turn chicken and repeat until chicken is cooked all the way through.

An inserted thermometer should read 165 degrees F when chicken is done.

While chicken is grilling prepare Green Giant® Riced Cauliflower or Green Giant® Riced Cauliflower Medley according to package directions.

This takes about 5-6 minutes to heat.

Once chicken is done drizzle with extra sauce or dunk the chicken in the sauce (my preference).

Slice or cube chicken and serve with veggies and Green Giant® Riced Cauliflower

Sweet Ginger Teriyaki Chicken

Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 4 -6
Calories: 552 kcal
These Sweet Ginger Teriyaki Chicken Bowls made in just 30 minutes, are a healthy, filling, yet delicious dinner that will have you skipping take-out.

Ingredients
 

  • 1 cup sodium-reduced soy sauce
  • 1/3 cup sweet chili sauce
  • 1/2 cup apple cider vinegar
  • 2/3 cup brown sugar
  • 1 tablespoon minced ginger
  • 2 teaspoons minced garlic
  • 1/2 teaspoon ground pepper
  • 1 teaspoon red chile paste optional for some heat
  • 1/4 cup olive oil
  • 1 tablespoon corn starch
  • 1 tablespoon honey
  • 1 lb. chicken breast 4 small chicken breast or 2 large cut in half
  • 1 - 2 bags of Green Giant® Riced Cauliflower
  • 2 cup stir fry vegetable medley optional
  • 1 whole pineapple cut in 1/2 inch thick slices

Instructions
 

  • In a small mixing bowl combine all of the sauce ingredients and whisk until combined.
  • Place chicken breast in a Ziploc bag and pour 3/4 cup of the sauce & 1/4 cup olive oil into the bag. Seal the bag and mix the sauce and chicken together.
  • Slice pineapple into 1-inch slices. Place in a Ziploc bag and pour 1/4 of a cup of the sauce into the bag. Seal the bag and mix the sauce and pineapple together.
  • Grease and preheat grill to medium heat, 375 to 425°F.
  • While grilling is heating up use the remaining 1 cup of sauce and place in a small or medium cooking pot, add 1 tablespoon corn starch and whisk together. Cook over medium-high heat until it comes to a rolling boil, be sure to stir constantly so that it doesn't burn to the bottom. Once it has come to a boil, stir in 1 tablespoon of honey and remove from heat.
  • Saute additional cup of stir -fry veggies, if desired.
  • Heat 1 tablespoon of garlic or olive oil in a medium saute pan over medium-high heat. Add vegetables and saute 4-5 minutes. Remove from heat and set aside until ready to serve.
  • Remove chicken from the marinade. Grill the chicken on one side undisturbed for 3 to 4 minutes, turn chicken and repeat until chicken is cooked all the way through. An inserted thermometer should read 165 degrees F when chicken is done.
  • While chicken is grilling prepare Green Giant® Riced Cauliflower or Green Giant® Riced Cauliflower Medley according to package directions. This takes about 5-6 minutes to heat.
  • Once chicken is done drizzle with extra sauce or dunk the chicken in the sauce (my preference). Slice or cube chicken and serve with veggies and Green Giant® Riced Cauliflower.

Notes

Sauce recipe adapted from Sesame Ginger Teriyaki Chicken OPTIONAL Marinate the chicken and pineapple for an hour or two hours. Overnight even works. Total time does not include the time for the chicken to marinate.
Serving: 1servingCalories: 552kcalCarbohydrates: 84gProtein: 26gFat: 14gSaturated Fat: 2gCholesterol: 58mgSodium: 2032mgPotassium: 889mgFiber: 6gSugar: 58gVitamin A: 4940IUVitamin C: 98.1mgCalcium: 88mgIron: 3.1mg
Tried this recipe?Let us know what you think!

photos of Sweet Ginger Teriyaki Chicken Bowls in collage

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18 Comments

  1. Your recipe does not include Pineapple in the ingredient list, though there are references to pineapple in the directions. And even the directions do not say what to do with the marinated pineapple. I assume it is grilled from the picture.

      1. Thanks!

        Still, it would nice to have something in the instructions about when to put the pineapple on the grill (assuming that’s the idea) and for how long.

        It doesn’t take long to grill them, I think a 2 to 3 minutes per side. I’m thinking it could go on directly after the chicken?

        That’s what I did. It turned out really good with a lovely presentation!

  2. I do not see pineapple in the list of ingredients but it’s definitely in the instructions. What kind of pineapple are talking here? Fresh, canned? And how much?

  3. There is no reason for me to order take-out when I can make this at home. Bonus that it is so easy! Thank you!

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