Ingredients
Scale
1.5 lbs Boneless, skinless chicken breasts or thighs
1/2 cup Soy sauce (low sodium preferred)
1/4 cup Honey or maple syrup
2 tbsp Rice vinegar
8 cups Mixed greens (romaine, spinach, spring mix)
1 large Red bell pepper, thinly sliced
1 large Cucumber, diced
1 cup Shredded carrots
1 cup Edamame, shelled (frozen, thawed)
2–3 stalks Green onions, chopped
3 tbsp Sesame oil
2 tbsp Rice vinegar
1 tsp Ginger, grated (fresh)
2 tbsp Sesame seeds (optional)
1/2 tsp Chili flakes (optional)
Instructions
- Prepare the Teriyaki Sauce: In a medium bowl, whisk together the soy sauce, honey (or maple syrup), rice vinegar, and a tablespoon of grated ginger if using. Set aside half of this mixture for the chicken marinade and reserve the other half for basting and drizzling later
- Marinate the Chicken: Slice the chicken breasts or thighs into 1-inch strips or cubes. Place the chicken in a shallow dish or a resealable bag. Pour the reserved half of the teriyaki sauce over the chicken, ensuring it coats evenly. Marinate for at least 15-20 minutes at room temperature, or up to 30 minutes in the refrigerator
- Cook the Chicken: Heat a large skillet or non-stick pan over medium-high heat. Add a tablespoon of olive oil if desired. Once hot, add the marinated chicken pieces, discarding any excess marinade from the dish. Cook for 5-7 minutes, flipping occasionally, until the chicken is cooked through and lightly caramelized. During the last minute of cooking, pour the remaining reserved teriyaki sauce over the chicken and toss to coat, allowing it to thicken slightly. Remove the chicken from the pan and set aside
- Prepare the Dressing: In a small bowl, whisk together the sesame oil, 2 tablespoons of rice vinegar, and 1 teaspoon of fresh grated ginger. Taste and adjust seasonings as needed
- Assemble the Salad Bowls: Divide the mixed greens evenly among your serving bowls. Arrange the sliced red bell pepper, diced cucumber, shredded carrots, and thawed edamame over the greens
- Add the Chicken: Top each salad bowl generously with the cooked teriyaki chicke
- Garnish and Serve: Drizzle the sesame ginger dressing over each salad. Sprinkle with chopped green onions and a handful of sesame seeds. For a touch of heat, add a pinch of chili flakes. Serve immediately and enjoy your vibrant Teriyaki Chicken Salad Bowl!
Notes
Marinate for 30 minutes to 1 hour for deeper flavor.
Store components separately for meal prep.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 10 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 85 mg