Description
A quick and tasty teriyaki chicken bowl that combines juicy chicken thighs with vibrant vegetables over rice, topped with a 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 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.
- Mix mayonnaise, sriracha, and sesame oil in a small bowl to make spicy mayo.
- 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. Serve immediately.
Notes
Avoid overcrowding the pan and allow chicken to rest before slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: teriyaki chicken, quick meals, easy recipes, chicken bowl, weeknight dinner