Description
A quick and delicious teriyaki chicken bowl with tender chicken, vibrant vegetables, and fluffy rice, all drizzled with creamy spicy mayo.
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 the vegetable oil in a skillet over medium-high heat.
- Add the chicken thighs to the skillet and cook for 4–5 minutes on each side until fully cooked and slightly crispy.
- Pour the teriyaki sauce over the chicken and let it simmer for 2–3 minutes until it becomes thick and glossy.
- Remove the chicken from the heat and slice it into strips.
- In a small bowl, mix together the mayonnaise, sriracha, and sesame oil to create your spicy mayo.
- Assemble the bowls: start with a base of cooked rice, then top it with broccoli, shredded carrots, and sliced avocado.
- Add the sliced teriyaki chicken on top, drizzle with the spicy mayo, and sprinkle with sesame seeds before serving.
Notes
Use good quality chicken for the best flavor. You can prep ingredients ahead of time for quicker assembly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 8g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg