Main Dishes

30-Minute Teriyaki Chicken Bowl Recipe

ByMila Navarro February 15, 2026February 15, 2026

Introduction

This 30-Minute Teriyaki Chicken Bowl is a quick and delicious meal perfect for busy weeknights. Juicy chicken thighs glazed in savory teriyaki sauce are served over rice with fresh veggies and a spicy mayo drizzle. It’s a balanced bowl full of flavor and texture you’ll want to make again and again.

A bowl with a base layer of white sticky rice, topped with five strips of glazed grilled chicken colored dark brown with a shiny texture placed across the center. On the left side, thin slices of bright green avocado fan out in a neat row. Next to the avocado, there is a small pile of shredded bright orange carrots. On the right side, a cluster of vibrant green broccoli florets adds texture. The chicken, avocado, broccoli, and rice are all drizzled with a light orange creamy sauce and sprinkled with white and black sesame seeds. The bowl is white with a brown rim, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Heat vegetable oil in a skillet over medium-high heat.
Step 2: Add chicken thighs and cook for 4–5 minutes per side until fully cooked and slightly crispy.
Step 3: Pour teriyaki sauce over the chicken and simmer for 2–3 minutes until thick and glossy.
Step 4: Remove chicken from heat and slice into strips.
Step 5: In a small bowl, mix mayonnaise, sriracha, and sesame oil to make spicy mayo.
Step 6: Assemble bowls with cooked rice, steamed broccoli, shredded carrots, and sliced avocado.
Step 7: Top with sliced teriyaki chicken, drizzle with spicy mayo, and sprinkle with sesame seeds before serving.

Tips & Variations

For extra crispiness, pat chicken dry before cooking and avoid overcrowding the skillet.
Substitute white rice with brown rice or quinoa for a healthier twist.
Add pickled ginger or sliced green onions for additional flavor and freshness.
Use store-bought or homemade teriyaki sauce depending on your preference for sweetness and saltiness.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken gently in a skillet or microwave before assembling. Avoid reheating the avocado to keep it fresh and creamy.

How to Serve

The image shows a white bowl filled with a base layer of white rice. On top of the rice, there are several strips of grilled chicken glazed with a shiny dark brown sauce, arranged in the center. To the left of the chicken, there is a fan of bright green sliced avocado. To the right, there are vibrant green broccoli florets. At the top left, orange shredded carrots add color. The dish is sprinkled with white sesame seeds and drizzled with a light orange sauce. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used but they may cook faster and be less juicy than thighs. Adjust cooking time accordingly and monitor closely to avoid drying out.

Is there a vegetarian version of this bowl?

Absolutely! Substitute the chicken with tofu or tempeh and use a vegetarian teriyaki sauce to enjoy a similar flavor and texture.

30-Minute Teriyaki Chicken Bowl Recipe

★★★★★

4.7 from 50 reviews

A quick and flavorful 30-minute Teriyaki Chicken Bowl featuring tender chicken thighs glazed with rich teriyaki sauce, served over fluffy white rice with fresh steamed broccoli, shredded carrots, creamy avocado, and a spicy mayo drizzle topped with toasted sesame seeds.

Author: Mila
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Japanese-American

Ingredients

Scale

Chicken and Sauce

1 ½ lb boneless, skinless chicken thighs
1 cup teriyaki sauce
1 tablespoon vegetable oil

Rice and Vegetables

2 cups cooked white rice
2 cups broccoli florets, steamed
1 cup shredded carrots
1 ripe avocado, sliced

Spicy Mayo and Garnish

2 tablespoons mayonnaise
1 tablespoon sriracha
1 teaspoon sesame oil
1 tablespoon sesame seeds

Instructions

Heat the Oil: Heat vegetable oil in a skillet over medium-high heat, ensuring the pan is hot enough to sear the chicken for a crispy exterior.
Cook the Chicken: Add the chicken thighs to the skillet and cook for 4–5 minutes on each side until fully cooked through and slightly crispy on the outside.
Add Teriyaki Sauce: Pour the teriyaki sauce over the cooked chicken and allow it to simmer for 2–3 minutes, stirring occasionally, until the sauce thickens and becomes glossy, coating the chicken nicely.
Slice the Chicken: Remove the chicken from the skillet and let it rest briefly, then slice into strips for easy serving.
Prepare Spicy Mayo: In a small bowl, combine mayonnaise, sriracha, and sesame oil, stirring well to create a creamy, spicy sauce.
Assemble the Bowls: Begin layering cooked white rice at the base of each bowl. Top with steamed broccoli florets, shredded carrots, and sliced avocado for freshness and texture.
Finish with Chicken and Garnish: Place sliced teriyaki chicken on top of the bowls, drizzle generously with the spicy mayo, and sprinkle sesame seeds over everything before serving.

Notes

For a gluten-free option, use gluten-free teriyaki sauce.
You can substitute chicken thighs with chicken breasts if preferred.
Adjust sriracha quantity to your desired spice level.
Leftover bowls keep well refrigerated for up to 3 days.
Optional: add chopped green onions or a squeeze of lime for extra flavor.

Keywords: Teriyaki Chicken, Chicken Bowl, Quick Dinner, Asian-inspired, Spicy Mayo, Healthy Bowl

Mila Navarro

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