Description
A warm and hearty teriyaki chicken bowl infused with sweet and savory flavors, perfect for a quick weeknight dinner or a laid-back weekend lunch.
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 oil. In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- Cook the chicken. Add the chicken thighs to the skillet. Cook for 4–5 minutes per side until the chicken is fully cooked and slightly crispy.
- Add teriyaki sauce. Pour the teriyaki sauce over the chicken. Let it simmer for 2–3 minutes until it thickens and becomes glossy.
- Slice the chicken. Remove the skillet from heat and slice the chicken into strips for easy serving.
- Make spicy mayo. In a small bowl, combine mayonnaise, sriracha, and sesame oil to create a delightful spicy mayo that adds a kick to your dish.
- Assemble the bowls. Prepare serving bowls with a base of cooked white rice, topped with steamed broccoli, shredded carrots, and sliced avocado.
- Finish with chicken & sauce. Finally, add the sliced teriyaki chicken over the top. Drizzle with spicy mayo and sprinkle sesame seeds for that perfect finishing touch.
Notes
For added flavor, marinate chicken in teriyaki sauce for 15-30 minutes before cooking. Do not overcrowd the pan while cooking to ensure even cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: teriyaki chicken, quick dinner, Asian fusion, weeknight meal, healthy bowl