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Teriyaki Chicken Bowl

A quick and delicious teriyaki chicken bowl packed with tender chicken, fresh veggies, and a zesty sauce, perfect for busy families.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 600
Ingredients Method Notes

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.

Method
 

Cooking Chicken
  1. Heat vegetable oil in a skillet over medium-high heat.
  2. Add chicken thighs and cook for 4–5 minutes per side until fully cooked and slightly crispy.
  3. Pour teriyaki sauce over the chicken and simmer for 2–3 minutes until thick and glossy.
  4. Remove chicken from heat and slice into strips, cutting against the grain for tenderness.
Prepare Spicy Mayo
  1. In a small bowl, mix mayonnaise, sriracha, and sesame oil to make the creamy and spicy mayo.
Assemble Bowls
  1. Assemble bowls with cooked rice, broccoli, carrots, and avocado.
  2. 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.