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High Protein Rotisserie Chicken Teriyaki Bowls - Easy, Flavorful, and Satisfying

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the bowls:
  • 3–4 cups shredded rotisserie chicken (skin removed for leaner bowls)
  • 3 cups cooked rice, quinoa, or cauliflower rice
  • 2 cups broccoli florets
  • 1 red bell pepper, thinly sliced
  • 1 cup snap peas or green beans, trimmed
  • 2 medium carrots, peeled and cut into matchsticks
  • 2 green onions, thinly sliced (for garnish)
  • 1 tablespoon sesame seeds (optional)
  • 1 tablespoon neutral oil (avocado or canola)
  • For the teriyaki sauce:
  • 1/2 cup low-sodium soy sauce or tamari
  • 1/3 cup water
  • 3 tablespoons honey or maple syrup
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2–3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1–2 teaspoons sriracha or chili garlic sauce (optional, for heat)
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry)

Method
 

  1. Cook your base: Prepare rice, quinoa, or cauliflower rice according to package directions. Keep warm. For the highest protein, consider quinoa or mix half rice with half cauliflower rice.
  2. Prep the chicken: Remove skin and bones from the rotisserie chicken. Shred or chop the meat into bite-size pieces. Set aside.
  3. Make the sauce: In a small saucepan, whisk soy sauce, water, honey, rice vinegar, sesame oil, garlic, ginger, and sriracha (if using). Bring to a gentle simmer over medium heat, 2–3 minutes.
  4. Thicken: Stir the cornstarch slurry, then slowly whisk it into the simmering sauce. Cook 1–2 minutes until glossy and thick enough to coat a spoon. Reduce heat to low.
  5. Sauté the veggies: Heat oil in a large skillet over medium-high heat. Add broccoli, bell pepper, snap peas, and carrots. Stir-fry 4–6 minutes until crisp-tender. Season with a pinch of salt.
  6. Add chicken: Add the shredded chicken to the skillet with the veggies. Pour in about half the teriyaki sauce and toss to coat. Warm through for 2–3 minutes.
  7. Assemble: Divide the hot rice or grains among bowls. Top with the chicken and veggie mixture. Spoon on extra teriyaki sauce to taste.
  8. Finish: Garnish with green onions and sesame seeds. Add more heat with chili flakes if you like.