Teriyaki Chicken Rice Bowl

Save Recipe
  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 4 servings
  • Nutrition Info
Share This Recipe


3 tablespoons teriyaki sauce

2 tablespoons peanut oil (preferably roasted)

4 cups baby spinach (about 2 ounces)

8 ounces sugar snap peas, trimmed and halved

1 orange bell pepper, cut into strips

1 10-ounce container yellow and/or red cocktail tomatoes, quartered

4 scallions, thinly sliced

1/2 cup fresh basil leaves, thinly sliced

2 cups shredded rotisserie chicken (skin removed)

1/2 cup salted roasted cashews, roughly chopped

Kosher salt and freshly ground pepper

2 cups cooked brown rice (thawed if frozen)


  1. Whisk the teriyaki sauce, peanut oil and 1/4 cup water in a large bowl until smooth. Add the spinach, snap peas, bell pepper, tomatoes, scallions, basil, chicken and cashews; toss to combine and season with salt and pepper.
  2. Warm the rice in the microwave. Serve topped with the chicken-vegetable salad.