Skinny Teriyaki Chicken Bowl Freezer Meal Recipe
Hannah Stewart
The beauty of this Skinny Teriyaki Bowl is that you can prep it raw ahead of time and stash it in your freezer, then cook it fresh when you need something fast, easy, and delicious.
Prep Time 5 minutes mins
Cook Time 5 hours hrs
Course Main Course
Cuisine American, Japanese
Servings 4
Calories 503 kcal
1 Slow Cooker
1 High speed blender
1 gallon freezer bag
2-3 lb chicken thighs boneless/skinless 1 small yellow onion sliced Teriyaki Sauce (Blend Together): 3/4 cup coconut aminos 2 tbsp apple cider vinegar 1/4 cup raw honey 2 tsp fresh ginger (or 1 tsp ground ginger) 3 cloves garlic (or 1 1/2 tsp garlic powder) 1/8 tsp crushed chili flakes 2 tsp tapioca flour 1/4 cup water
US Customary Metric
Freezer prep directions: Prepare a gallon freezer bag, labeling according to your preferred method.
Add sauce ingredients into a blender and blend until smooth. (You may have to scrap sides once or twice).
Add all ingredients to labeled gallon freezer bag.
Seal bag, removing as much air as possible, and freeze for up to three months.
Slow Cooker Directions: Thaw freezer bag in fridge 12-24 hours before cooking.
Add freezer bag contents into slow cooker.
Cook on low 5-6 hours.
Shred the chicken directly in the pot with two forks and stir well to ensure the chicken is evenly coated with the sauce.
Serve over rice and enjoy.
Optional: Garnish with fresh green onions and sesame seeds
Instant Pot Directions
Dump the contents of the freezer bag into the Instant Pot, add 1/2 cup water.
Set to High Pressure for 20 minutes, then allow a 10-minute natural release followed by a quick release.
Shred the chicken directly in the pot with two forks and stir well to ensure the chicken is evenly coated with the sauce.
Serve over rice and enjoy. Optional: Garnish with fresh green onions and sesame seeds
Make it Gluten-Free:
Be sure to use coconut aminos or tamari sauce, not soy sauce.
Make it Dairy-Free:
This recipe is naturally dairy-free.
Substitute fresh ginger or garlic cloves with dried if needed.
If you do not have coconut aminos and are not concerned about being 100% gluten free you can use soy sauce.
May substitute corn flour for tapioca flour.
Use any cut of chicken you prefer, If using chicken breast cook for 4-5 hours as 6 hours will overcook the chicken.
Calories: 503 kcal Carbohydrates: 93 g Protein: 19 g Fat: 5.7 g Saturated Fat: 1.7 g Cholesterol: 36 mg Sodium: 82 mg Potassium: 936 mg Fiber: 7 g Sugar: 7.1 g Calcium: 169 mg Iron: 6 mg
Keyword freezer meals, Healthy Teriyaki Chicken, Skinny Teriyaki Chicken, Slow cooker Teriyaki Chicken