Here’s a flavorful, restaurant-style Teriyaki Chicken Rice Bowl with Avocado and Spicy Mayo—sweet, savory, creamy, and a little spicy all in one bowl.
🍚 🍗 Teriyaki Chicken Rice Bowl
Teriyaki Chicken Rice Bowl
Ingredients (2 servings)
Chicken + Teriyaki Sauce
- 2 chicken breasts or thighs (boneless)
- 3 tbsp soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar (or lemon juice)
- 1 tbsp sesame oil (or vegetable oil)
- 2 cloves garlic (minced)
- 1 tsp grated ginger
- 1 tsp cornstarch + 2 tbsp water (slurry to thicken)
Bowl Base
- 2 cups cooked white rice (jasmine or sushi rice preferred)
Toppings
Avocado
- 1 ripe avocado (sliced)
- 1 cucumber (sliced)
- 1 carrot (julienned)
- Sesame seeds (optional)
- Green onions (optional)
Spicy Mayo
Spicy Mayo
- 3 tbsp mayonnaise
- 1–2 tsp sriracha (adjust spice level)
- 1 tsp lemon juice or rice vinegar
👩🍳 Instructions
1. Cook the chicken
- Cut chicken into bite-sized pieces.
- Heat oil in a pan over medium-high heat.
- Cook chicken until golden and fully cooked (6–8 minutes).
2. Make teriyaki sauce
- In a small bowl, mix soy sauce, honey, vinegar, garlic, and ginger.
- Pour into pan with cooked chicken.
- Simmer 2–3 minutes.
- Add cornstarch slurry and stir until sauce thickens and coats chicken.
3. Make spicy mayo
- Mix mayonnaise, sriracha, and lemon juice until smooth.
- Adjust spice level to taste.
4. Assemble the bowl
- Add warm rice to bowls.
- Top with teriyaki chicken.
- Add sliced avocado, cucumber, and carrots.
- Drizzle spicy mayo over the top.
- Sprinkle sesame seeds and green onions.
✨ Tips
- Chicken thighs give a juicier result than breast meat.
- Slightly warm rice helps the sauce soak in better.
- Add a fried egg on top if you want a more filling version.