Mushroom and Teriyaki Chicken Rice Bowl

Quick and easy teriyaki chicken with mushrooms, chicken and bok choy is a perfect weeknight dinner. Serve with a side of rice. For fast and delicious meals throughout the week, stir fry options like this dish are your best friend!

Prep time: 15 minutes      

Cook time: 10 minutes

Serves: 2    



  • 1/2 tsp (1 mL) each salt and pepper
  • 1 tsp (5 mL) garlic powder
  • 1/2 lb (8 oz) boneless, skinless, chicken breasts cut into 1 inch cubes
  • 1 tsp (5 mL) vegetable oil
  • 2 large Portobella mushrooms, diced
  • 2 cups (500 mL) baby bok choy, sliced


  • 1/4 cup (60 mL) soy sauce
  • 1/4 cup (60 mL) water
  • 3 tbsp (45 mL) honey
  • 2 tsp (10 mL) rice vinegar
  • 1 tsp (5 mL) ground ginger
  • 2 tsp (10 mL) garlic powder
  • 2 tsp (10 mL) cornstarch
  • 1 tsp (5 mL) sesame seeds
  • 1/4 cup (60 mL) fresh chives



  1. In a small bowl, mix together salt, pepper, and garlic powder. Season chicken with half of the seasoning mixture. In a medium sized bowl, toss together mushrooms, bok choy and the rest of the seasoning mixture. Heat oil in a large non-stick skillet over medium-high heat. Cook chicken for 4 minutes, stirring often. Stir in mushrooms and bok choy and cook for 1 minute.
  2. In a small saucepan whisk together soy sauce, water, honey, rice vinegar, ground ginger, garlic powder, cornstarch, and sesame seeds until smooth. Bring sauce to a simmer over medium heat and cook for 1 minute or until sauce is thickened. Remove from heat.
  3. Add teriyaki sauce to chicken and vegetable mixture and remove from heat.
  4. Serve over rice and garnish with fresh chives.