Introduction:
If you love the flavor of takeout teriyaki but want something fresher, faster, and more balanced, this
Teriyaki Chicken Bowl with Rice, Avocado, Broccoli & Cucumber is exactly what you need. It hits all the
best bowl “notes” in one meal: warm fluffy rice, glossy teriyaki chicken, crisp-cool cucumber, tender broccoli, and creamy
avocado that makes every bite feel rich and satisfying.
This recipe is also a meal-prep dream. The chicken reheats beautifully, rice stays fluffy, and the veggies keep everything
from feeling heavy. You can make a big batch at the start of the week and assemble bowls in minutes—perfect for work
lunches, quick dinners, or post-gym meals.
The teriyaki sauce here is homemade and easy—no weird ingredients, no mystery additives. It’s sweet, savory, and slightly
sticky, with ginger and garlic for depth. But if you’re short on time, you can absolutely use a good store-bought teriyaki
and still end up with a bowl that tastes incredible.
Ingredients:
For the rice
- 1 1/2 cups uncooked jasmine rice (or sushi rice, basmati, or brown rice)
- 3 cups water (adjust based on rice type)
- Pinch of salt
For the broccoli and cucumber
- 3 cups broccoli florets
- 1 large cucumber, thinly sliced or diced
- 1 tsp rice vinegar (optional, for quick cucumber “pickle”)
- Pinch of salt (for cucumber)
For the teriyaki chicken
- 1.5 lb (700g) boneless skinless chicken thighs or breasts, sliced
- 1 tbsp oil (avocado, sesame, or neutral oil)
- Salt and black pepper (lightly)
Homemade teriyaki sauce
- 1/2 cup soy sauce (or tamari for gluten-free)
- 1/3 cup water
- 3 tbsp honey or brown sugar
- 1 tbsp rice vinegar (or apple cider vinegar)
- 2 cloves garlic, minced
- 1 tsp fresh grated ginger
- 1 tbsp cornstarch + 2 tbsp water (slurry)
- Optional: 1 tsp sesame oil (for aroma)
For building the bowls
- 2 avocados, sliced
- Sesame seeds (white or black)
- Green onions, sliced
- Optional heat: sriracha, chili flakes, or chili crisp
- Optional: pickled ginger or edamame
