Name: Teriyaki Chicken Zucchini Bowls: A Delicious & Healthy Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 1/2 cup low-sodium soy sauce; 1/4 cup mirin (sweet rice wine); 2 tablespoons brown sugar, packed; 1 tablespoon honey; 1 tablespoon rice vinegar; 2 cloves garlic, minced; 1 teaspoon ginger, grated; 1/2 teaspoon sesame oil; 1 tablespoon cornstarch; 2 tablespoons water; 1 tablespoon vegetable oil; Sesame seeds, for garnish (optional); Chopped green onions, for garnish (optional); 4 medium zucchini, spiralized into noodles; 1 tablespoon olive oil; 2 cloves garlic, minced; 1/4 teaspoon red pepper flakes (optional); Salt and pepper to taste; Avocado slices; Shredded carrots; Edamame; Spicy mayo

Teriyaki Chicken Zucchini Bowls are about to become your new weeknight obsession! Imagine tender, juicy chicken glazed in a sweet and savory teriyaki sauce, nestled atop a bed of perfectly cooked zucchini noodles. It's a flavor explosion that's both healthy and incredibly satisfying.

Teriyaki, a cooking technique originating in Japan, traditionally involves broiling or grilling meats with a glaze of soy sauce, mirin, and sugar. While its exact origins are debated, teriyaki has become a beloved culinary staple worldwide, adapted and enjoyed in countless variations. Our Teriyaki Chicken Zucchini Bowls offer a modern, lighter twist on this classic, replacing traditional rice with zucchini noodles for a lower-carb and nutrient-rich meal.

What makes this dish so irresistible? It's the perfect balance of flavors and textures. The sweet and savory teriyaki sauce coats the chicken beautifully, creating a delightful caramelization. The zucchini noodles provide a refreshing crunch and a healthy dose of vitamins. Plus, these bowls are incredibly easy to customize with your favorite toppings, like sesame seeds, green onions, or a sprinkle of red pepper flakes for a touch of heat. Whether you're looking for a quick and easy dinner or a healthy and flavorful lunch, these bowls are sure to become a new favorite in your rotation. I know they are in mine!

Ingredients:

For the Teriyaki Chicken:

2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 cup low-sodium soy sauce
1/4 cup mirin (sweet rice wine)
2 tablespoons brown sugar, packed
1 tablespoon honey
1 tablespoon rice vinegar
2 cloves garlic, minced
1 teaspoon ginger, grated
1/2 teaspoon sesame oil
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon vegetable oil
Sesame seeds, for garnish (optional)
Chopped green onions, for garnish (optional)

For the Zucchini Noodles:

4 medium zucchini, spiralized into noodles
1 tablespoon olive oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste

Optional Toppings:

Avocado slices
Shredded carrots
Edamame
Spicy mayo

Preparing the Teriyaki Chicken Marinade:

Okay, let's get started with the heart of this dish: the teriyaki chicken! The key to amazing teriyaki is a flavorful marinade that really soaks into the chicken. This is where all the magic happens, so don't skip this step!

In a medium bowl, whisk together the soy sauce, mirin, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil. Make sure the brown sugar is fully dissolved. This combination creates that perfect balance of sweet, savory, and tangy that defines teriyaki.
In a separate small bowl, whisk together the cornstarch and water until smooth. This cornstarch slurry will help thicken the teriyaki sauce later on, giving it that beautiful glossy finish.
Add the cornstarch slurry to the soy sauce mixture and whisk well to combine. This ensures there are no lumps and that the sauce will thicken evenly.

Marinating and Cooking the Chicken:

Now that we have our delicious teriyaki marinade, it's time to let the chicken soak up all that flavor. The longer you marinate it, the better it will taste, but even a short marinade will make a difference.

Place the chicken pieces in a large resealable bag or a bowl. Pour the teriyaki marinade over the chicken, ensuring that all pieces are evenly coated.
Seal the bag or cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful the chicken will be. I usually aim for at least an hour if I have the time.
When you're ready to cook, heat the vegetable oil in a large skillet or wok over medium-high heat. Make sure the skillet is nice and hot before adding the chicken.
Remove the chicken from the marinade, letting any excess drip off. Reserve the marinade – we'll use it later to create the teriyaki sauce.
Add the chicken to the hot skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook the chicken in batches to ensure even browning.
Cook the chicken for about 5-7 minutes per side, or until it's cooked through and nicely browned. The internal temperature should reach 165°F (74°C).
Once the chicken is cooked, pour the reserved marinade into the skillet. Bring the sauce to a simmer and cook for 2-3 minutes, or until it has thickened and coats the chicken. Stir frequently to prevent the sauce from burning. The sauce should become glossy and cling to the chicken beautifully.
Remove the skillet from the heat and set aside.

Preparing the Zucchini Noodles:

While the chicken is marinating or cooking, let's get those zucchini noodles ready. Zucchini noodles, or "zoodles," are a fantastic low-carb alternative to traditional pasta. They're light, refreshing, and super easy to make.

Wash and dry the zucchini. Using a spiralizer, create zucchini noodles. If you don't have a spiralizer, you can use a vegetable peeler to create wide ribbons or julienne the zucchini.
Heat the olive oil in a large skillet over medium heat.
Add the minced garlic and red pepper flakes (if using) to the skillet and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
Add the zucchini noodles to the skillet and cook for 2-3 minutes, or until they are tender-crisp. Don't overcook them, or they will become mushy. I like mine to still have a little bit of bite.
Season the zucchini noodles with salt and pepper to taste.
Remove the skillet from the heat and set aside.

Assembling the Teriyaki Chicken Zucchini Bowls:

Now for the fun part: putting everything together! This is where you can get creative and customize your bowl with your favorite toppings.

Divide the zucchini noodles evenly between bowls.
Top the zucchini noodles with the teriyaki chicken. Be generous with the sauce – it's so good!
Garnish with sesame seeds and chopped green onions, if desired.
Add any additional toppings you like, such as avocado slices, shredded carrots, edamame, or a drizzle of spicy mayo.
Serve immediately and enjoy!

Tips and Variations:

Here are a few extra tips and ideas to make this recipe even better:

Chicken Options: You can also use chicken breasts instead of thighs, but be careful not to overcook them, as they can become dry. Cut the chicken breasts into 1-inch pieces before marinating.
Vegetarian Option: For a vegetarian version, substitute the chicken with tofu or tempeh. Press the tofu to remove excess water before marinating.
Spice It Up: Add a pinch of red pepper flakes to the marinade for a little extra heat.
Sweetness Level: Adjust the amount of brown sugar and honey to your liking. If you prefer a less sweet teriyaki sauce, reduce the amount of sugar and honey.
Make Ahead: You can prepare the teriyaki chicken and zucchini noodles ahead of time and store them separately in the refrigerator. When you're ready to eat, simply reheat them and assemble the bowls.
Serving Suggestions: These bowls are great on their own, but you can also serve them with a side of steamed rice or a simple salad.

Enjoy your delicious and healthy Teriyaki Chicken Zucchini Bowls! I hope you love them as much as I do!

Conclusion:

So there you have it! These Teriyaki Chicken Zucchini Bowls are truly a game-changer for weeknight dinners. I know, I know, everyone *says* their recipe is a must-try, but trust me on this one. The combination of savory, slightly sweet teriyaki chicken with the fresh, subtly sweet zucchini noodles is just divine. It's a flavor explosion that's both satisfying and surprisingly light. Plus, it's incredibly quick and easy to whip up, making it perfect for those busy evenings when you just don't have the time (or energy!) to spend hours in the kitchen. But the real magic lies in its versatility. While I've presented it as Teriyaki Chicken Zucchini Bowls, feel free to get creative!

Serving Suggestions and Variations:

* Spice it up! Add a pinch of red pepper flakes to the teriyaki sauce for a little kick. A dash of sriracha also works wonders. * Go vegetarian! Swap the chicken for tofu or tempeh. Just make sure to press the tofu well to remove excess moisture before marinating. * Add some crunch! Sprinkle some toasted sesame seeds, chopped peanuts, or crispy fried onions on top for added texture. * Make it a complete meal! Add a side of brown rice or quinoa for a more substantial meal. * Bowl variations! Consider adding other vegetables like bell peppers, broccoli florets, or snap peas to the bowls for extra nutrients and color. Lightly stir-fry them with the zucchini noodles or serve them raw for a refreshing crunch. * Teriyaki Sauce Swaps! If you're feeling adventurous, experiment with different teriyaki sauce variations. Try adding a touch of ginger, garlic, or even pineapple juice for a unique twist. * Protein Power! While chicken is fantastic, you could also use shrimp, steak, or even ground turkey. Just adjust the cooking time accordingly. * Zucchini Noodle Alternatives! If you don't have a spiralizer, you can use a vegetable peeler to create zucchini ribbons or simply dice the zucchini into small cubes. * Meal Prep Magic! These bowls are perfect for meal prepping! Prepare the chicken and zucchini noodles ahead of time and store them separately. Then, simply assemble the bowls when you're ready to eat. I truly believe that this recipe for Teriyaki Chicken Zucchini Bowls will become a staple in your kitchen. It's healthy, delicious, and incredibly adaptable to your own personal preferences. It's a fantastic way to incorporate more vegetables into your diet without sacrificing flavor. It's also a great way to use up that abundance of zucchini that seems to appear every summer! So, what are you waiting for? Grab your ingredients, fire up your stove, and get cooking! I'm confident that you'll love this recipe as much as I do. And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any modifications? What did you think? Share your photos and comments in the comments section below. I can't wait to see your creations and hear your feedback. Happy cooking!