High Protein | Weight Watchers Friendly
Teriyaki Chicken Rice Bowl with Sugar Snap Peas keeps dinner simple and fast. That’s exactly what I crave on those busy days when cooking feels like a chore.
You get juicy chicken and crisp sugar snap peas. There’s just the right hit of savory-sweet teriyaki flavor, all piled over fluffy rice.
The ingredients are pretty basic. The whole meal is ready in just minutes.
If you’re after healthy dinner ideas or a quick chicken recipe that actually satisfies, this bowl fits.
Grab a small saucepan and a measuring cup and honestly, that’s about it.
I find myself making this on repeat, whether it’s a healthy lunch or a no-fuss dinner after work. It doesn’t take much effort, but wow, it brings all the flavor.
Why You’ll Love This Teriyaki Chicken Rice Bowl with Sugar Snap Peas
Quick to Make
This bowl comes together in 15 minutes, making it great for busy nights.
Simple Ingredients
You only need chicken, rice, snap peas, and teriyaki sauce—nothing complicated.
Healthy Dinner Idea
It’s light, balanced, and works well for healthy meals and meal prep.
Great for One or Many
Easily double or triple the recipe if you want to feed more people.
Ingredient Substitutions
Swap the Protein
You can use cooked tofu or shrimp instead of chicken for a different twist.
Use Any Grain
Brown rice, quinoa, or cauliflower rice all work if you want something different from white rice.
Change the Veggies
Try snow peas, broccoli florets, or bell peppers if you don’t have sugar snap peas.
Tips and Tricks
Tips and Tricks
Add Some Heat
Add a sprinkle of red pepper flakes or a dash of sriracha to bring some spice.
Make It Even Faster
Use pre-cooked rice or leftover chicken to save extra time.
More Flavor
Add a squeeze of fresh lime or scatter sesame seeds on top before serving.
Teriyaki Chicken Rice Bowl
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Ingredients
- 1 cup sugar snap peas
- 3 ounces cooked boneless skinless chicken breast
- 2 tablespoon reduced sodium teriyaki sauce
- ½ cup cooked medium grain rice
Instructions
- Coat a small saucepan with cooking spray.
- Place the pan over medium-high heat.
- Add the sugar snap peas and sauté until they start to soften, about 2 minutes.
- Add the cooked chicken and teriyaki sauce to the pan.
- Stir and cook until the chicken is heated through and the snap peas are crisp-tender, about 2 to 3 minutes.
- Spoon the rice into a bowl.
- Top the rice with the chicken and sugar snap peas mixture.
Notes
Tips and Tricks
Add Some Heat – Add a sprinkle of red pepper flakes or a dash of sriracha to bring some spice. Make It Even Faster – Use pre-cooked rice or leftover chicken to save extra time. More Flavor – Add a squeeze of fresh lime or scatter sesame seeds on top before serving.Storing and Reheating
Storing – Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheating – Reheat the rice and chicken mixture in the microwave until warmed through. Add a splash of water or extra teriyaki sauce if needed to keep it moist.Nutrition
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