Description
A quick and flavorful teriyaki chicken bowl topped with creamy sriracha mayo and colorful veggies—a family favorite!
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 vegetable oil in a large skillet over medium-high heat and cut the chicken thighs into bite-sized pieces, seasoning with salt and pepper before adding to the skillet.
- Cook the chicken for about 5–7 minutes until golden brown and fully cooked through.
- Add the teriyaki sauce, stirring to coat the chicken and let it simmer for 3–4 minutes.
- Steam the broccoli florets until bright green, around 4–6 minutes, while warming the rice.
- Assemble the bowl starting with a base of rice, then adding the teriyaki chicken, steamed broccoli, and shredded carrots.
- Top with avocado slices, drizzle with sriracha mayo, and sprinkle with sesame seeds.
Notes
Feel free to substitute chicken thighs with chicken breasts or use tofu for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 8g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 4g
- Protein: 37g
- Cholesterol: 95mg
Keywords: teriyaki chicken, rice bowl, easy dinner, family recipe, 30-minute meal