Chicken Ball Teriyaki Bowl Recipe

I am a big fan of Asian-style bowls, this one is definitely a keeper!  No take-out needed when you get your hands on this recipe. Skip the grain-filled, deep fried versions and opt for this super healthy, yet savoury alternative. It takes hardly anytime to make and the leftovers are great to bring for lunch at work or school.

This recipe is gluten free, grain free, dairy free, paleo, nut free and refined sugar free. Make it vegetarian and vegan by subbing the chicken for another protein alternative like tofu.

Chicken Teriyaki Bowl Recipe:

Yields: 4-6 Servings

Chicken Balls Ingredients:

  • 1 lb ground chicken

  • 1 egg

  • 1/4 cup almond meal

  • 1 clove garlic (minced)

  • 1/2 cup gluten free soy sauce (I use San-J Lite Tamari Soy Sauce- prefer having less sodium)

  • 2 green onions (chopped)

  • Pepper to taste – no add salt needed since the soya sauce is quite salty

Teriyaki Sauce Ingredients:

  • 1/2 cup soya sauce

  • 1/2 cup organic palm sugar

  • 1/2 cup water

  • 1 tbsp rice vinegar

  • a small piece of fresh ginger – grated

  • 2 tbsp tapioca starch

Rice + Toppers Ingredients:

  • 1 large head cauliflower (grated)

  • 3 green onions (chopped)

  • 3 tbsp sesame seeds


  1. Preheat oven to 400F. Line a baking sheet with aluminum foil.

  2. Combine all meatball ingredients in a large mixing bowl.

  3. Roll into meatballs that are about 1 1/2″ in diameter. Space evenly on baking sheet and bake for 15 minutes. Flip half way through cooking.

  4. In the meantime make the sauce. On the stove top combine soya sauce, sugar and water in a pot. Stir until the sugar dissolves.

  5. Add in the rest of the sauce ingredients. Bring to a boil and then let simmer to thicken.

  6. Once the meatballs are cooked, add them into the pot with the teriyaki sauce and coat meatballs.

  7. In a large bowl microwave the grated cauliflower  rice for 5 minutes (don’t add water).

  8. When the “rice” is done cooking top with meatballs, sauce, green onions and sesame seeds before serving.


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