Description
A vibrant and quick teriyaki chicken bowl with sticky chicken, steamed broccoli, and sliced avocado, all harmoniously combined over a base of rice.
Ingredients
For the Chicken
- 1.5 lb boneless, skinless chicken thighs (Pat dry before cooking to enhance browning.)
- 1 cup teriyaki sauce (Store-bought is acceptable.)
- 1 tbsp vegetable oil (Used for frying the chicken.)
For the Bowl
- 2 cups cooked white rice (Cooked ahead of time for convenience.)
- 2 cups broccoli florets, steamed (Steamed until bright green.)
- 1 cup shredded carrots (Adds color and texture.)
- 1 ripe avocado, sliced (Slice just before serving to maintain color.)
- 2 tbsp mayonnaise (For the spicy mayo.)
- 1 tbsp sriracha (Adjust according to spice preference.)
- 1 tsp sesame oil (Used in the spicy mayo.)
- 1 tbsp sesame seeds (Toast briefly in a dry pan for enhanced flavor.)
Instructions
Cooking the 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.
Making the Spicy Mayo
- In a small bowl, mix mayonnaise, sriracha, and sesame oil to make the spicy mayo.
Assembling the Bowl
- 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.
Notes
You can serve the dish directly from the pan or divide it into bowls for a homey look. Adding a sprinkle of scallions or a squeeze of lime can enhance flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: asian, Japanese