Description
A quick and vibrant teriyaki chicken bowl filled with crispy chicken, fluffy rice, and fresh veggies, topped with a spicy mayo for an extra kick.
Ingredients
Chicken and Sauce
- 1.5 lb boneless, skinless chicken thighs (Juicier compared to chicken breasts.)
- 1 cup teriyaki sauce (Store-bought or homemade.)
- 1 tablespoon vegetable oil (For cooking chicken.)
Base and Veggies
- 2 cups cooked white rice (Use a rice cooker for convenience.)
- 2 cups broccoli florets, steamed (Cook until still vibrant and crunchy.)
- 1 cup shredded carrots (Pre-shredded options can save time.)
- 1 ripe avocado sliced (Slice just before serving for best color.)
Spicy Mayo
- 2 tablespoons mayonnaise (Base for the spicy mayo.)
- 1 tablespoon sriracha (Adjust according to spice preference.)
- 1 teaspoon sesame oil (Boosts the flavor of the mayo.)
Garnish
- 1 tablespoon sesame seeds (For sprinkling on top before serving.)
Instructions
Cooking Chicken
- 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.
Preparing Spicy Mayo
- In a small bowl, mix mayonnaise, sriracha, and sesame oil to make spicy mayo.
Assembling the Bowl
- Assemble bowls with cooked rice, broccoli, shredded carrots, and avocado.
- Top with sliced teriyaki chicken, drizzle with spicy mayo, and sprinkle with sesame seeds before serving.
Notes
Serve family-style or plated by color for a vibrant presentation. Use leftover chicken for meal prep during the week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Main Course
- Cuisine: Asian