Mushroom Teriyaki Chicken Rice Bowl

Mushroom Teriyaki Chicken Rice Bowl

Quick Weeknight Teriyaki for a Delicious and Nutritious Dinner

Few meals beat a stir fry for speedy cooking and mouth-watering taste. This family-friendly dish combines a sweet teriyaki chicken with fresh bok choy, and hearty portabella mushrooms for an added nutritional punch. Serve alongside rice.

Mushroom Teriyaki Chicken Rice Bowl

Prep time: 15 minutes
Cook time: 10 minutes
Serves: 2


  • 1/2 tsp (1 ml) each salt and pepper
  • 1 tsp (5 ml) garlic powder
  • 1/2 lb (225g) boneless, skinless, chicken breasts cut into 1-inch cubes
  • 1 tsp (5 ml) vegetable oil
  • 2 large portobella mushrooms, diced
  • 2 cups (500 ml) baby bok choy, sliced


  • 1/4 cup (60 ml) soy sauce
  • 1/4 cup (60 ml) water
  • 3 tbsp (45 ml) honey
  • 2 tsp (10 ml) rice vinegar
  • 1 tsp (5 ml) ground ginger
  • 2 tsp (10 ml) garlic powder
  • 2 tsp (10 ml) cornstarch
  • 1 tsp (5 ml) sesame seeds
  • 1/4 cup (60 ml) fresh chives


  1. In a small bowl, mix together salt, pepper and garlic powder. Season chicken with half of the seasoning mixture. In a medium sized bowl, toss together mushrooms, bok choy and the rest of the seasoning mixture. Heat oil in a large non-stick skillet over medium-high heat. Cook chicken for 4 minutes, stirring often. Stir in mushrooms and bok choy and cook for 1 minute.
  2. In a small saucepan whisk together soy sauce, water, honey, rice vinegar, ground ginger, garlic powder, cornstarch.. Bring sauce to a simmer over medium heat and cook for 1 minute or until sauce is thickened. Remove from heat.
  3. Add teriyaki sauce to chicken and vegetable mixture and remove from heat.
  4. Serve over rice and garnish with fresh chives and sesame seeds.

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