These Orange Teriyaki Chicken Bowls are filled with freshly fried chicken pieces your kids will love. The bowls are a beautiful way to celebrate the abundant produce in the markets this spring. You can add as many different vegetables as you like or change proteins because everything goes with teriyaki sauce!
The Artist recently visited the Asian Art Museum of San Francisco and came home talking all about the incredible pieces he had seen.
Hearing about the beautiful art made me want to create my own visually stimulating creation in the kitchen. So today’s recipe is a new one for me, and a mighty fine one if I may say so 😉 Full of healthy ingredients and just enough less healthy ones to make you smack your lips, I hope you like it as much as we did.
Teriyaki sauce is one of my favorites and I often order it when we eat in Japanese restaurants. Have you ever made your own from scratch? It is incredibly good and very easy to do. For today’s version I added extra citrus including some orange zest to boost the flavor. It added a lovely nuance that really enhanced the dish.
One good thing about homemade teriyaki is that you can make it ahead and store it for up to three weeks in the refrigerator. If your kids love chicken nuggets, instead of picking up fast food, grab some gluten-free panko or gluten-free flour, coat your boneless, skinless chicken cubes or sticks, and fry them until crispy and browned. Give each child a little bowl of your homemade teriyaki sauce along with some of the freshly cooked chicken nuggets. It is always fun to eat dinner with your fingers, especially when you have a delicious sauce to dip it in!
While I love finding new ways to prepare chicken, this dish would be equally good with beef, pork, turkey, sausage, or seafood, particularly shrimp, or even vegetarian. Buy the best quality you can afford, preferably humanely raised so we can support the ranchers and farmers who work hard to bring us the healthiest ingredients!
Teriyaki sauce ready to pour over the rice bowls
If you are on a budget and trying to feed a hungry family, you could use less chicken and more grains and vegetables. Everyone will still be happy and your wallet will contain a few more dollars to spend on something else!
If you want to make this meal on a weeknight, I would make the sauce a day or two ahead (set it on the back of the stove on low heat while you’re cooking). Then you will have it ready to put this meal together quickly.
I hope you give these Orange Teriyaki Chicken Bowls a try. Not only are they a fun change of pace but they are delicious and the best way to celebrate the end of a day!
Have a wonderful weekend everyone!!
Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!
Ingredients needed for Orange Teriyaki Chicken Bowls:
- Dry Rub: salt, pepper, ginger, coriander, paprika, garlic powder, onion powder, cornstarch
- Chicken: chicken breasts or thighs, olive oil, onion, red bell pepper, chopped vegetables of your choice
- Orange Teriyaki Sauce: GF tamari or soy sauce, pineapple juice, orange zest and juice, brown sugar, white sugar, bourbon (optional), fresh ginger, garlic cloves
- For Serving: Steamed white or brown rice, chives or scallions, white sesame seeds
PRO Tip:
To blanch vegetables, bring a large pot of lightly salted water to a boil. Set a large bowl with water and ice next to the stove. Using a strainer or wire spider, add your vegetables to the water and cook just until brightly colored. Scoop them out and immediately immerse in the ice water to stop the cooking process. Transfer to a paper towel-lined baking sheet to drain.
If you are blanching multiple types of vegetables, start with the white or lightest colored ones first, progressing through and ending with the darkest green ones at the end. This way none of your ingredients will be stained by the colored water.
How to make Orange Teriyaki Chicken Bowls:
- Combine all the dry rub seasonings and sprinkle over the chicken strips in a resealable container or plastic bag, tossing the coat thoroughly; refrigerate for 30 minutes or up to overnight
- To make the sauce, combine the soy sauce, pineapple juice, orange zest and juice and sugars in a saucepan over low heat, stirring until the sugars are dissolved, add the bourbon, ginger, and garlic, whisking until smooth, then taste and add more sugar if you want a sweeter sauce; raise heat to medium and bring to a boil, then reduce heat to low and simmer for 30 to 45 minutes until reduced and fairly thick, stirring often
- Remove the ginger and garlic and discard, keep the sauce warm until needed; hold leftover sauce in the refrigerator in a tightly sealed container for up to a month
- Cook the chicken in hot oil, half at a time, until browned on all sides, then transfer using tongs to a plate and set aside, repeat with remaining chicken; in the same pan, add more oil and sauté the onions and peppers until softened, about 3 minutes, add the asparagus (or other veggies) and cook 1 minute, add the chicken back to the pan and cook another minute, add 1/4 cup of the teriyaki sauce and toss to coat everything evenly
- Fill serving bowls half full with hot rice, top with some of the chicken mixture and garnish with chives and sesame seeds; serve immediately, passing additional teriyaki sauce at the table
PRO Tip:
If you don’t have all the ingredients for the dry rub, use what you have and feel free to improvise.
PRO Tip:
If you are using different vegetables that take longer to cook, like cauliflower or broccoli, you should pre-blanch them in hot water then shock them in an ice water bath so everything will cook at the same rate. See directions in the PRO Tip above.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Chef’s knife
- Cutting board
- Mixing bowls
- Rice cooker or saucepan
- Nonstick saucepan
- Large skillet
- Serving bowls
- Small pitchers
Gluten-Free Tips:
Note that most prepared teriyaki sauces are made with regular soy sauce and are not gluten-free. Making your own is not only safer, but infinitely more delicious.
Make sure you are using gluten-free soy sauce or Tamari. Double-check all of your dry seasonings, including the dry mustard, with the manufacturers before using. Penzey’s is one of my favorites. Nearly all of their products are gluten-free. They are very high quality, you can buy in bulk saving money, and they are clearly marked with all ingredients. If in doubt, you can always grind your own whole spices in a small food processor or coffee grinder. Store them in small glass jars with tight lids and label each one.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
*NOTE: The major gluten-free organizations have declared that distilled alcohols are gluten free. But some distillers may use caramel coloring or flavorings which sometimes contain gluten. For some very sensitive people this may cause issues. If you are making this dish for a very reactive person, or if they have Celiac disease, you can use potato vodka mixed with two teaspoons brown sugar in place of the liquor called for.
Orange Teriyaki Chicken Bowls (GF)
These Orange Teriyaki Chicken Bowls are filled with freshly fried chicken pieces your kids will love. You can add as many different vegetables as you like and change up the protein if you want because everything goes with teriyaki sauce!
Ingredients
Dry Rub
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 tsp ground ginger
- 1/4 tsp ground coriander
- 1/2 tsp ground paprika
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp cornstarch
Chicken
- 2 lb (907g) boneless chicken breasts or thighs
- 2 tbsp organic olive oil, divided
- 1/2 medium onion, coarsely chopped
- 1/2 medium red bell pepper, seeded and coarsely chopped
- 1 cup (about 180g) chopped asparagus, broccoli, snow peas, or bok choy
Orange Teriyaki Sauce
- 1 cup (240g) gluten-free Tamari or soy sauce
- Zest from 1/2 orange
- 1/2 cup (120g) freshly squeezed orange juice
- 1/3 cup (80g) unsweetened pineapple juice
- 1/2 to 2/3 cup (107g to 142g) firmly packed brown sugar
- 1/3 cup (66g) granulated sugar
- 2 tbsp bourbon, dark rum, or dry vermouth, optional (see *Note)
- 3-inch piece of fresh ginger, peeled and thinly sliced
- 3 cloves garlic, peeled and crushed
For Serving
- Steamed white or brown rice, kept warm
- Sliced chives or scallions, for garnish
- White sesame seeds, for garnish
Instructions
- Make the Dry Rub: In a small bowl, combine the dry rub seasonings. Whisk until evenly blended.
- Dry Marinate the Chicken: Rinse and pat dry with paper towels. Slice into 1/2-inch thick strips and place in a resealable container or plastic bag. Sprinkle dry rub evenly over chicken pieces to coat. Seal the container and toss to thoroughly coat each piece. Refrigerate chicken for 30 minutes or up to overnight.
- Prepare the Teriyaki Sauce: While chicken is marinating, make the sauce. Combine the soy sauce, zest, orange juice, pineapple juice, and sugars in a medium saucepan over low heat. Stir until sugars are completely dissolved, about 2 minutes. Add the bourbon (if using), ginger, and garlic, whisking until smooth. Taste and add more sugar if you want a sweeter sauce. Raise heat to medium and bring to a boil, then reduce heat to low and simmer for 30 to 45 minutes or until reduced
and fairly thick, stirring often. - Remove the ginger and garlic and discard. Keep the sauce warm until needed. Leftover sauce will keep in the refrigerator in a tightly sealed container for up to one month.
- Cook the Chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. When hot, carefully add chicken, half at a time, and cook until lightly browned on all sides. Using a slotted spoon or tongs, transfer chicken to a plate and reserve. Repeat with remaining chicken and when browned, add to the previously cooked chicken.
- In the same pan, add another tbsp of oil and sauté the onions and peppers until softened, about 3 minutes. Add the asparagus (or other veggies) and cook 1 minute, stirring often. Add the chicken back to the pan, along with any accumulated juices and cook another minute. Add about 1/4 cup of the Orange Teriyaki Sauce to the pan, tossing everything together. Cook, stirring constantly, until everything is coated evenly, the chicken is cooked through, and the vegetables are crispy tender.
- Fill warmed serving bowls half full with prepared rice. Top with some of the chicken mixture and garnish with chives and sesame seeds. Serve immediately, passing additional teriyaki sauce at the table.
Recipe found at www.theheritagecook.com
Notes
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
* NOTE: The major gluten-free organizations have declared that distilled alcohols are gluten free. But some distillers may use caramel coloring or flavorings which sometimes contain gluten. For some very sensitive people this may cause issues. If you are making this recipe for a very reactive person or if they have Celiac disease, you can use potato vodka plus 1 tsp brown sugar in place of the liquor called for.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 501Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 93mgSodium: 758mgCarbohydrates: 45gFiber: 5gSugar: 28gProtein: 32g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. This post was first shared in Oct 2012. The article was updated in 2023.
