Description
A quick and flavorful teriyaki chicken bowl packed with tender chicken, vibrant vegetables, and a delicious sweet sauce.
Ingredients
Scale
- 1 ½ lb boneless, skinless chicken thighs
- 1 cup teriyaki sauce
- 1 tablespoon vegetable oil
- 2 cups cooked white rice
- 2 cups broccoli florets, steamed
- 1 cup shredded carrots
- 1 ripe avocado, sliced
- 2 tablespoons mayonnaise
- 1 tablespoon sriracha
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds
Instructions
- 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; ensure an internal temperature of 165°F.
- Pour teriyaki sauce over the chicken and simmer for 2–3 minutes until it thickens and becomes glossy.
- Remove chicken from heat and slice into strips for easy serving.
- In a small bowl, mix mayonnaise, sriracha, and sesame oil to create a spicy mayo that adds a kick.
- Assemble bowls with cooked rice as the base, then add steamed broccoli, shredded carrots, and sliced avocado.
- Top with the sliced teriyaki chicken, drizzle with spicy mayo, and sprinkle with sesame seeds before serving.
Notes
Marinate chicken in teriyaki sauce a few hours before cooking for deeper flavor. Adjust sriracha levels in the mayo to cater to your family’s heat preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg