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A delicious Teriyaki Chicken Avocado Rice Bowl with sliced avocado, carrots, and green onions.

Teriyaki Chicken Avocado Rice Bowl

A simple and delicious teriyaki chicken and avocado rice bowl.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Teriyaki Chicken
  • 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
  • 1/2 cup teriyaki sauce plus more for drizzling
  • 1 tbsp sesame oil
  • 2 cloves garlic minced
For the Rice Bowls
  • 2 cups cooked rice e.g., white, brown, or cauliflower rice
  • 1 avocado sliced
  • 1/2 cup shredded carrots
  • 1/4 cup chopped green onions
  • 1 tbsp sesame seeds optional

Equipment

  • Large skillet
  • Small saucepan

Method
 

  1. Cook rice according to package directions if not already cooked.
  2. Heat sesame oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-7 minutes.
  3. Add minced garlic to the skillet and cook for 1 minute until fragrant.
  4. Pour in the teriyaki sauce and bring to a simmer. Cook for another 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
  5. Assemble the bowls: Divide the cooked rice among four bowls. Top with the teriyaki chicken, sliced avocado, shredded carrots, and chopped green onions.
  6. Drizzle with extra teriyaki sauce and sprinkle with sesame seeds, if desired.

Notes

You can substitute chicken breast for thighs if preferred. Adjust teriyaki sauce amount to your taste.