Easy Teriyaki Chicken Rice Bowl

There are days when my lunch break feels more like a lunch sprint — 20 minutes between Zoom calls, barely enough time to think, let alone cook something worth eating. That’s exactly why this teriyaki chicken rice bowl has become my go-to. I can have the sauce whisked together while the rice finishes, sear the chicken in one skillet, and pile everything into a bowl that tastes like I spent way more time on it than I actually did. It’s savory, a little sweet, and packed with enough protein and veggies to power me through the rest of the afternoon without that dreaded 3 PM slump.

aka The Golden Hour Bowl

Ingredients

Teriyaki Sauce

• ⅓ cup coconut aminos
• 2 tablespoons raw honey
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon arrowroot powder mixed with 1 tablespoon cold water

Bowl

• 1½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon avocado oil
• 2 cups cooked jasmine rice
• 2 cups steamed broccoli florets
• 1 cup shredded carrots
• 1 ripe avocado, sliced
• 2 green onions, thinly sliced
• 1 tablespoon sesame seeds
• Optional: sriracha or red chili flakes for heat

Instructions

1. Make the teriyaki sauce. In a small bowl, whisk together the coconut aminos, raw honey, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger. Set aside.
2. Cook the chicken. Heat avocado oil in a large skillet or wok over medium-high heat. Add the chicken thigh pieces in a single layer and cook for 4–5 minutes per side until golden brown and cooked through (internal temp 165°F). Remove from skillet and set aside.
3. Build the sauce in the pan. Reduce heat to medium. Pour the teriyaki sauce mixture into the same skillet and bring to a simmer. Stir in the arrowroot slurry and cook for 1–2 minutes until the sauce thickens and becomes glossy.
4. Glaze the chicken. Return the cooked chicken to the skillet and toss to coat evenly in the teriyaki sauce. Cook for another minute to let the flavors meld.
5. Assemble the bowls. Divide the jasmine rice among 4 bowls. Top with steamed broccoli, shredded carrots, and glazed teriyaki chicken. Arrange avocado slices on the side.
6. Garnish and serve. Sprinkle with sesame seeds and sliced green onions. Add sriracha or chili flakes if you like a little kick. Serve immediately.

Tips

• Meal prep friendly: This bowl stores well in the fridge for up to 4 days. Keep the avocado separate and slice fresh when serving.
• Swap the protein: This teriyaki sauce works beautifully with shrimp, salmon, or even crispy tofu for a plant-based version.
• Rice alternatives: Try cauliflower rice for a lower-carb option, or swap in quinoa for extra protein.
• Double the sauce: Make extra teriyaki sauce and store in a jar in the fridge for up to a week — it’s great on everything.
• Don’t skip the arrowroot: It gives the sauce that glossy, restaurant-quality coating that clings to the chicken perfectly.