Teriyaki Chicken Rice Bowls
Jack Perez cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Braden Hamilton on SeeMeCook
A high-protein, macro-friendly meal prep recipe featuring tender shredded chicken, mixed vegetables, and jasmine rice in a savory teriyaki sauce, topped with a creamy Greek yogurt-based yum yum sauce.
- Time
- 4 hours 45 minutes
- Equipment
- Slow cooker
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, dairy, eggs, and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Main Ingredients
- 240 g
- 15 g
- 2 g
- 3 g
- 2 g
- 1 g
- 370 g
- 5 g
- 10 g
Yum Yum Sauce
- 180 g
- 60 g
- 20 g
- 15 g
- 3 g
- 2 g
- 1 g
- 1 g
- 15 g
Weights are estimates. Together, the ingredients weigh about 3.18 kg before cooking, which is about 395 g per serving.
Steps
Place the 2.5 lbs of chicken breasts into the crockpot.
Season the chicken with 1 tsp ground ginger, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp black pepper.
Pour the 15 oz bottle of teriyaki sauce over the chicken. To ensure all sauce is used, pour 1 cup of chicken broth into the empty teriyaki bottle, shake well, and pour the mixture into the crockpot.
Add 1 tbsp of minced garlic to the crockpot.
Cover with the lid and cook on HIGH for 3–4 hours or LOW for 6–7 hours.
While the chicken is cooking, prepare 2 cups of dry jasmine rice according to package instructions.
Prepare the Yum Yum Sauce by whisking together 3/4 cup Greek yogurt, 1/3 cup light mayo, 1.5 tbsp ketchup, 1 tbsp rice vinegar, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, and 1/2 tsp black pepper. Add 1-2 tbsp of water as needed to reach your desired consistency.
Once the chicken is tender, shred it directly in the crockpot using a meat masher or two forks.
Stir in the two 12 oz bags of frozen mixed vegetables. Replace the lid and cook for an additional 20–30 minutes until the vegetables are warmed through.
Stir the cooked jasmine rice into the chicken and vegetable mixture until well combined.
Divide the mixture into 8 servings (approximately 2 cups each).
Top with Yum Yum Sauce, sesame seeds, and sliced green onions before serving.
Notes
Store the Yum Yum sauce separately if planning to freeze or microwave the bowls. The meals can be refrigerated for up to 5 days or frozen for up to 3 months.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 533
- Protein
- 43 g
- Carbs
- 71 g
- Fat
- 8 g
- Fiber
- 5 g
Where the calories come from
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