Teriyaki Chicken Bowl
A quick and delicious teriyaki chicken bowl packed with tender chicken, fresh veggies, and a zesty sauce, perfect for busy families.
Ingredients
Chicken and Sauce
- 1.5 lb boneless, skinless chicken thighs (These cook quickly and stay tender and juicy.)
- 1 cup teriyaki sauce (Look for a sauce that has a good balance of sweetness and saltiness.)
- 1 tablespoon vegetable oil (A neutral oil works best for sautéing.)
Bowl Components
- 2 cups cooked white rice (Use leftover rice or cook it fresh.)
- 2 cups broccoli florets, steamed (Broccoli adds color and crunch. You can use frozen or fresh.)
- 1 cup shredded carrots (These add a touch of sweetness and are rich in vitamins.)
- 1 ripe avocado sliced (Slicing just before serving ensures it stays bright green.)
- 2 tablespoons mayonnaise (Adds a nice creaminess.)
- 1 tablespoon sriracha (Adjust the amount to your spice level preference.)
- 1 teaspoon sesame oil (Adds a lovely nutty flavor to the mayo.)
- 1 tablespoon sesame seeds (For garnish and extra texture.)
Instructions
Cooking Chicken
- Heat vegetable oil in a skillet over medium-high heat.
- Add chicken thighs and cook for 4–5 minutes per side until fully cooked and slightly crispy.
- Pour teriyaki sauce over the chicken and simmer for 2–3 minutes until thick and glossy.
- Remove chicken from heat and slice into strips, cutting against the grain for tenderness.
Prepare Spicy Mayo
- In a small bowl, mix mayonnaise, sriracha, and sesame oil to make the creamy and spicy mayo.
Assemble Bowls
- Assemble bowls with cooked rice, broccoli, carrots, and avocado.
- Top with sliced teriyaki chicken, drizzle with spicy mayo, and sprinkle with sesame seeds before serving.
Notes
For a fun family-style serving, set out ingredients in separate bowls for customization. Store leftovers in an airtight container in the fridge for up to three days.