Chicken Teriyaki Bowl with Sautéed Asian Greens 🫛🥬
The perfect mid-week dinner for two or meal prep for you!
Ingredients 15
Chicken Marinade
4 chicken tenderloins, trimmed
2 tbsp teriyaki marinade
1 tsp garlic, minced
1⁄2 tsp soy sauce
1 tsp ginger, minced, optional
Sautéed Greens
1 bunch broccolini, ends trimmed
1 bunch pak choy, washed, chopped
1 tbsp oil, for sautéing
1 tbsp water
1 ‒ 2 tbsp soy sauce
1 tbsp teriyaki marinade
1⁄2 tsp garlic, minced
salt and pepper, to taste
To Finish
2 servings white rice, cooked according to package instructions
sesame seeds, for garnish, optional
sriracha, to serve, optional
fried shallots, for garnish
fresh coriander, for garnish, optional
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Method 9
Marinate the with 2 tbsp teriyaki marinade, 1 tsp minced garlic, 1/2 tsp soy sauce, and 1 tsp minced ginger (if using) for 30–60 minutes.
Place the marinated in an air fryer for 22 minutes at 180 degrees, or pan-fry for 15 minutes on medium heat. (I air-fried mine as I wanted them to be crispy.)
Cook the according to package instructions.
Place the and in a hot wok with 1 tbsp .
Add 1 tbsp water and cover, allowing the greens to steam for a couple of minutes.
Add 1–2 tbsp soy sauce, 1 tbsp teriyaki marinade, 1/2 tsp minced garlic, and salt and pepper. Lower the heat.
Allow the greens to sauté until cooked to your liking. I cooked mine for 5–8 minutes.
Assemble the bowl with cooked , , sautéed greens, and the juices from the sautéed greens. Pour any remaining juices over the rice.
Garnish with fried shallots, sesame seeds, and fresh coriander. Top with sriracha if you like it hot!
