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Teriyaki Glazed Chicken Rice Bowls – Easy Dinner with Avocado & Veggies

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Sticky-sweet teriyaki sauce clings to juicy chicken, nestled over fluffy rice and crowned with creamy avocado and vibrant veggies. This customizable rice bowl is a quick, nourishing, and crowd-pleasing dinner perfect for busy weeknights.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1/3 cup low sodium soy sauce or tamari
  • 3 tbsp brown sugar or honey
  • 2 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 2 tsp cornstarch
  • 2 tbsp water (for slurry)
  • 1 tbsp neutral oil (canola or avocado oil)
  • 4 cups cooked white or brown rice (jasmine or basmati recommended)
  • 1 large avocado, sliced
  • 1 cup carrots, julienned or thinly sliced
  • 1/2 English cucumber, sliced or chopped
  • 1 red bell pepper, thinly sliced
  • 1 cup shelled edamame, steamed
  • 2 green onions, thinly sliced
  • 1 tbsp sesame seeds, toasted (optional)
  • Sriracha or chili crisp (optional, for topping)
  • Nori strips (optional, for topping)
  • Pickled ginger (optional, for topping)

Instructions

  1. Rinse 2 cups white or brown rice under cold water until clear. Add to a saucepan with 4 cups water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer: 15 minutes for white rice, 40 minutes for brown. Let rest off heat for 5–10 minutes, then fluff with a fork.
  2. While rice cooks, slice carrots, cucumber, and bell pepper into thin strips. Steam edamame (about 3 minutes in the microwave or on the stovetop). Slice avocado just before serving. Chop green onions and toast sesame seeds if using.
  3. In a small bowl, whisk together soy sauce, brown sugar or honey, rice vinegar, grated ginger, and minced garlic. In a separate cup, mix cornstarch with water to form a slurry.
  4. Heat oil in a large skillet over medium-high. Add chicken pieces in a single layer. Sear for 2–3 minutes per side until golden and cooked through (internal temp: 165°F). Cook in batches if needed.
  5. Pour the teriyaki sauce over the chicken in the skillet. Bring to a simmer. Stir in the cornstarch slurry and cook, stirring often, for 2–4 minutes until the sauce is glossy and thick enough to coat the chicken. Taste and adjust seasoning as needed.
  6. Scoop rice into four serving bowls. Top each with glazed chicken. Arrange carrots, cucumber, bell pepper, edamame, and avocado around the chicken. Drizzle extra sauce over everything. Sprinkle with green onions and sesame seeds. Add sriracha, nori strips, or pickled ginger if desired.

Notes

Marinate chicken for at least 15 minutes for best flavor. Don’t overcrowd the pan when cooking chicken. Use fresh ginger and garlic for the brightest flavor. For gluten-free, use tamari or coconut aminos. Swap in tofu for a vegetarian version. Store components separately for meal prep and add avocado fresh. Sauce thickens as it cools; thin with water if needed.

Nutrition

Keywords: teriyaki chicken, rice bowl, avocado, easy dinner, healthy, meal prep, Asian, chicken recipe, weeknight dinner, homemade teriyaki

Find it online: https://pokirecipes.com/teriyaki-glazed-chicken-rice-bowls-easy-dinner-with-avocado-and-veggies/