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30-Minute Teriyaki Chicken Bowl Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Slice the Chicken: Remove the chicken from the skillet and let it rest briefly, then slice into strips for easy serving.
  5. Prepare Spicy Mayo: In a small bowl, combine mayonnaise, sriracha, and sesame oil, stirring well to create a creamy, spicy sauce.
  6. 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.
  7. 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

Find it online: https://chefmilacook.com/30-minute-teriyaki-chicken-bowl-recipe/