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Teriyaki Chicken Boats

teriyaki chicken boats

These Teriyaki Chicken Boats are a fun & healthy meal prep idea! These have the perfect amount of sweetness and zing to them! My quick & easy homemade teriyaki sauce makes these 100 times better than takeout! This recipe consists of ground chicken cooked with vegetables such as water chestnuts, green onion, and red bell peppers. This recipe works with whatever vegetables you have on hand. Feel free to improvise to use up those extra veggies!

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Reasons to Love This Recipe

  • Quick & Easy: This super and easy to make and require very simple ingredients and equipment. I love me some one pan meals!
  • Macros/Nutritious: These Teriyaki Chicken boats are low calorie and high protein! There are only 196 calories per serving with 27 grams of protein.

Nutritional Benefits

  • Chicken: Chicken is low in calories and high in protein! It is a good source of Vitamin B12 and choline, which is essential for brain development and function. It can help with weight management and decrease your chance of heart disease.
  • Veggies: This meal is an easy way to get some extra veggies into your diet. Bell peppers contain lots of vitamin C and carrots are full of Vitamin K & calcium.

Ingredients

For the Chicken Boats:

  • Ground Chicken- Easy guess right? You will 2 pounds of ground chicken. My favorite brand is Perdue.
  • Sesame Oil - 1 tablespoon of sesame oil
  • Garlic Salt - 1 teaspoon, or to taste.
  • Pepper - 1 teaspoon, or to taste.
  • Water Chestnuts - 5 oz. water chestnuts, drained & chopped.
  • Red Bell Pepper - 1 red bell pepper, diced.
  • Green Onions - 1 bunch green onions (4-5), chopped.
  • Carrots - 1 handful of shredded carrots.
  • Garlic - 1 teaspoon.

For the Sauce:

  • Soy Sauce - 8 tablespoons of low sodium soy sauce or coconut aminos if you can't have soy!
  • Rice Vinegar - 1 tablespoon of rice vinegar.
  • Honey - 2 tablespoons of raw, unfiltered honey.
  • Sesame Seeds - To taste.
  • Sesame Oil - 1/2 tablespoon of sesame seed oil.
  • Sriracha Sauce - 2 tablespoons of sriracha sauce.
  • Garlic - 1/2 teaspoon of minced garlic.
  • Ginger - 1/2 teaspoon of minced ginger

For the Rest:

  • Lettuce Wraps
  • Nuts, optional
  • Oyster sauce, optional
  • Red pepper flakes, optional
teriyaki chicken boats
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How To Make Them

  1. Heat up a large, deep skillet or wok over medium/high heat with 1/2 tablespoon of sesame oil. Season your ground chicken with garlic salt & pepper.
  2. Add the chicken to your skillet and cook until browned and almost completely cooked through (it will cook more later). Set aside onto a plate.
  3. While the chicken is cooking, make your teriyaki sauce by whisking together all of the sauce ingredients. Set aside.
  4. Add your remaining sesame oil to your pan. Sauté your green onions, garlic, and ginger until fragrant, about 2 minutes.
  5. Add in your red bell pepper and water chestnuts. Sauté for an additional 3-4 minutes, or your desired doneness (I like my veggies to be a little crunchy).
  6. Add your chicken back in. Pour in your teriyaki sauce. Add your carrots as well (you can add your carrots in with the bell pepper as well if you want them to be more cooked down).
  7. Change the heat to simmer for 5 minutes, or until the sauce has cooked down a bit and soaked into the ingredients.
  8. Serve onto some lettuce wraps with your favorite toppings & enjoy! I added some macadamia nuts, green onions, & a few drops of oyster sauce.
teriyaki chicken boats

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How To Store Leftovers

You can store your leftovers in an airtight container in the refrigerator for up to 4 days. When you are ready to enjoy them again, just pop the chicken mixture in the microwave for a minute and a half or so! This meal reheats SO well! You can even freeze it too if any leftovers stand a chance!

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Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 196 kcal
Dietary: Dairy Free, Gluten Free
Description

These Teriyaki Chicken Boats are a fun & healthy meal prep idea! These have the perfect amount of sweetness and zing to them! My quick & easy homemade teriyaki sauce makes these 100 times better than takeout! This recipe consists of ground chicken cooked with vegetables such as water chestnuts, green onion, and red bell peppers. This recipe works with whatever vegetables you have on hand. Feel free to improvise to use up those extra veggies!

Ingredients
    For the Sauce
  • 8 tbsp soy sauce (low sodium - Or you can use coconut aminos if you are soy free)
  • 1 tbsp rice vinegar
  • 2 tbsp honey (raw & unfiltered)
  • sesame seeds (to tasate)
  • ½ tbsp sesame seed oil
  • 2 tbsp sriracha sauce
  • ½ tsp garlic (minced)
  • ½ tsp ginger (minced)
    • For the rest:
  • 2 lb ground chicken
  • 1 tbsp sesame seed oil
  • 1 tsp garlic salt
  • 1 tsp pepper
  • 5 oz water chestnuts (drained & chopped)
  • 1 red bell pepper (diced)
  • 1 bunch green onions (diced)
  • 1 carrots (1 handful of shredded carrots)
  • 1 tsp garlic (minced)
Instructions
  1. 1

    Heat up a large, deep skillet or wok over medium/high heat with 1/2 tablespoon of sesame oil. Season your ground chicken with garlic salt & pepper.

  2. 2

    Add the chicken to your skillet and cook until browned and almost completely cooked through (it will cook more later). Set aside onto a plate.

  3. 3

    While the chicken is cooking, make your teriyaki sauce by whisking together all of the sauce ingredients. Set aside.

  4. 4

    Add your remaining sesame oil to your pan. Sauté your green onions, garlic, and ginger until fragrant, about 2 minutes.

  5. 5

    Add in your red bell pepper and water chestnuts. Sauté for an additional 3-4 minutes, or your desired doneness (I like my veggies to be a little crunchy).

  6. 6

    Add your chicken back in. Pour in your teriyaki sauce. Add your carrots as well (you can add your carrots in with the bell pepper as well if you want them to be more cooked down).

  7. 7

    Change the heat to simmer for 5 minutes, or until the sauce has cooked down a bit and soaked into the ingredients.

  8. 8

    Serve onto some lettuce wraps with your favorite toppings & enjoy! I added some macadamia nuts, green onions, & a few drops of oyster sauce.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 196kcal
% Daily Value *
Total Fat 4g7%
Saturated Fat 0.5g3%
Cholesterol 85mg29%
Sodium 950mg40%
Total Carbohydrate 13g5%
Dietary Fiber 1g4%
Sugars 9g
Protein 27g54%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

 

Did you make this recipe?

The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

 

Please note that my nutrition label is approximate and has slight rounding.

Keywords: chicken
Read it online: https://cookingkatielady.com/recipe/teriyaki-chicken-boats/