Coconut Teriyaki Chicken Power Bowl

Looking for a quick, protein‑rich dinner that doesn’t skimp on flavor? This Coconut Teriyaki Chicken Power Bowl blends silky coconut milk, tangy teriyaki, and a splash of sriracha for a bold kick. All you need is about 35 minutes to have a satisfying, wholesome plate ready to go.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• • 1½ lb boneless skinless chicken thighs, cut into 1‑inch cubes
• • 1 cup coconut milk (full‑fat)
• • ¼ cup low‑sodium soy sauce
• • 2 Tbsp honey or maple syrup
• • 1 Tbsp rice vinegar
• • 1 Tbsp Sriracha (adjust to taste)
• • 2 cloves garlic, minced
• • 1 inch fresh ginger, peeled and grated
• • 1 Tbsp cornstarch + 1 Tbsp water (slurry)
• • 2 Tbsp sesame oil
• • 1 cup cooked jasmine rice (or cauliflower rice for lower carb)
• • 1 cup broccoli florets
• • ½ cup sliced carrots
• • ½ cup sliced bell pepper (any color)
• • 3 green onions, sliced
• • 2 Tbsp toasted sesame seeds
• • 1 Tbsp chopped fresh cilantro (optional)

Instructions

1. 1. In a bowl, whisk together coconut milk, soy sauce, honey, rice vinegar, sriracha, garlic, ginger, cornstarch slurry, and sesame oil. Set sauce aside.
2. 2. Heat a large skillet over medium‑high heat and add 1 Tbsp sesame oil. Sauté chicken cubes until browned on all sides, about 5‑6 minutes. Remove chicken and set aside.
3. 3. In the same skillet, add broccoli, carrots, and bell pepper. Stir‑fry for 3 minutes until crisp‑tender.
4. 4. Return chicken to the skillet with vegetables, pour in the prepared sauce, and stir to coat everything evenly.
5. 5. Bring to a gentle simmer, reducing heat to medium. Cook for 8‑10 minutes, or until the sauce thickens and chicken is fully cooked.
6. 6. Toss in the cooked jasmine rice, reserving ¼ cup of rice for garnish if desired.
7. 7. Plate the bowl, swirling the mixture so the bright vegetables sit on top of the warm rice.
8. 8. Sprinkle green onions, sesame seeds, and cilantro over the bowl for a fresh finish.
9. 9. Serve immediately, offering extra sriracha or lime wedges on the side for personalization.

Chef's Note

Tip – For a smoky twist, add ½ tsp smoked paprika to the sauce or roast the chicken pieces first for extra depth.

Make-Ahead Tips

The bowl keeps well up to 2 days in the fridge. Reheat gently on the stove or microwave, adding a splash of water to loosen the sauce.

Substitutions

Use tofu or tempeh instead of chicken for a vegetarian version. Swap jasmine rice with quinoa or cauliflower rice for lower calories.