Honey Teriyaki Chicken and Rice Bowls

HOLY HONEY!! This tender and juicy marinated chicken glazed with a sweet and tangy teriyaki sauce is DELISH! Cooked in the air fryer, served over fluffy  rice with crunchy colorful cabbage makes for the perfect meal prep!

Honey Teriyaki Chicken and Rice Bowls

My favorite kind of sauce is a sweet one. This is absolutely delicious and I can't wait for my lunches at work this week.
Use this sauce on any kind of protein you wish. It is DELISH!
Prep Time 1 hour 30 minutes
Cook Time 35 minutes
Servings 4
Calories 651 kcal


  • 3 Air Fryer
  • 1 Sauce Pan
  • 1 Large Mixing Bowls
  • 1 Pressure Cooker/Rice Cooker
  • 4 Lunch Containers


  • 4 large Chicken Breast
  • 2 cups Rice
  • 2 cups Mixed Cabbage
  • 2 tbsp Newmans Own Light Asian Dressing
  • 1 cup English Cucumber – sliced
  • 1 tbsp Crushed Red Pepper Flakes

Teriyaki Sauce

  • 5 tbsp Swerve Brown Sugar Alternative
  • 1/3 cup Wholesome Yum Keto Honey
  • 1/2 tsp Ground Ginger
  • 1 tsp Minced Garlic (I use Spice World)
  • 2 tbsp Apple Cider Vinegar
  • 1/4 cup Lite Soy Sauce
  • 1/2 tbsp Cornstarch
  • 1 cup Cold Water


  • Cut up your chicken breast into bite size pieces.
  • Whisk your sauce ingredients minus the honey and cornstarch in a sauce pan.
  • Pour about 1/2 cup of your sauce over your chicken (leave rest in pan) and marinate in fridge for at least 30 minutes and up to 2 hours.
  • Set your air fryer to 400.
  • Start your rice/pressure cooker.
  • Take out your chicken with a slotted spoon and place half in the air fryer so no pieces are touching.
  • Cook your chicken for 15 minutes, brushing marinated sauce a couple times throughout cooking. Be sure to move them around half way through.
  • Put your first batch of cooked chicken in a clean bowl and set aside while your second batch cooks.
  • Add the honey to your sauce in the pan, bring to a boil then quickly down to medium.
  • Mix your cornstarch with water then whisk in to your sauce. Let simmer.
  • Mix your cabbage with most of your dressing in a bowl.
  • Mix your cucumber slices with the rest of the dressing and red pepper flakes and set aside.
  • Add the remainder of your cooked chicken to the bowl and pour teriyaki sauce over then mix so all pieces are coated.
  • Once the rice is cooked, add evenly to your lunch containers.
  • Add your cabbage and cucumber slices to your lunch containers.
  • Add your chicken to the lunch containers and top with green onions and sesame seeds.


Serving: 4gCalories: 651kcalCarbohydrates: 112gProtein: 57gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 145mgSodium: 884mgPotassium: 1147mgFiber: 8gSugar: 3gVitamin A: 723IUVitamin C: 17mgCalcium: 71mgIron: 2mg
Tried this recipe?Let us know how it was!

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