Teriyaki Chicken Bowl with Rice, Avocado, Broccoli & Cucumber: A 30-Minute Balanced Dinner That Tastes Like Takeout

1. Rinse rice until water runs mostly clear (helps prevent gumminess).
2. Add rice, water, and salt to a pot. Bring to a boil.
3. Reduce to low, cover, and cook 12–15 minutes (or per package directions).
4. Remove from heat and rest covered 10 minutes, then fluff.

2) Prep broccoli and cucumber

1. Steam broccoli 3–5 minutes until bright green and tender-crisp (or roast at 425°F/220°C for 12–15 minutes).
2. Toss cucumber with a pinch of salt and rice vinegar (optional). Let sit while you cook chicken.

3) Make the teriyaki sauce

1. In a small saucepan, whisk soy sauce, water, honey/brown sugar, rice vinegar, garlic, and ginger.
2. Bring to a gentle simmer.
3. Whisk cornstarch slurry and pour it in slowly while stirring.
4. Simmer 1–2 minutes until glossy and slightly thick. Turn off heat and stir in sesame oil (optional).

4) Cook the chicken

1. Heat oil in a skillet over medium-high heat.
2. Add chicken in a single layer. Cook 4–6 minutes, flip, and cook until browned and cooked through.
3. Reduce heat to medium-low. Pour in teriyaki sauce and toss until chicken is coated and sticky.

5) Assemble the bowls

1. Spoon rice into bowls.
2. Add teriyaki chicken.
3. Arrange broccoli, cucumber, and avocado on the side.
4. Top with sesame seeds and green onions. Add sriracha/chili crisp if desired.

Serving and Storage:

Serve immediately while the chicken and rice are hot and the cucumber is cool and crisp. The temperature contrast is what
makes this bowl feel so fresh.

• Meal prep: Store rice, chicken, and broccoli together; keep cucumber and avocado separate.
• Refrigerate: Up to 4 days in airtight containers.
• Reheat: Microwave chicken/rice with a splash of water 60–90 seconds; add fresh toppings after.
• Avocado tip: Add avocado right before eating (or toss slices with lime to slow browning).

Tips:

• Chicken thighs stay juicier: Especially for meal prep and reheating.
• Don’t overcook broccoli: Keep it bright green for best texture and flavor.
• Thicken sauce to your liking: Simmer longer for stickier sauce, add water for thinner.
• Balance sweetness: If your sauce feels too sweet, add a little extra vinegar or a squeeze of lime.
• Use leftover rice: Day-old rice works perfectly and reheats well.

Variations:

• Salmon bowl: Swap chicken for salmon cubes and brush with teriyaki while cooking.
• Spicy teriyaki: Add sriracha or gochujang to the sauce.
• Low-carb: Swap rice for cauliflower rice or shredded cabbage.
• Extra veggie: Add shredded carrots, edamame, or sautéed mushrooms.
• Crunch factor: Add toasted peanuts or crispy onions on top.

Tips:

• Fast shortcut: Use bottled teriyaki sauce and rotisserie chicken for a 10-minute bowl.
• Better cucumber: Salt it lightly for 5 minutes, then drain—stays crisp and less watery.
• Make it “sushi bowl” style: Use sushi rice + a splash of rice vinegar + sesame, then top like poke.
• Kid-friendly: Keep sauce a bit sweeter and skip chili heat.

Conclusion:

This Teriyaki Chicken Bowl with Rice, Avocado, Broccoli & Cucumber is the perfect everyday recipe: fast, flavorful,
balanced, and customizable. It tastes like takeout, but it’s fresher, cheaper, and easier to make in your own kitchen.
Once you try it, you’ll want it in your weekly rotation—especially for meal prep.

FAQ:

Can I use store-bought teriyaki sauce?

Yes. Use about 3/4 cup and simmer it for 1–2 minutes in the pan with the chicken to thicken and coat.

What rice works best for bowls?

Jasmine rice is fragrant and fluffy. Sushi rice is great if you want a sticky, poke-style bowl. Brown rice adds more fiber.

How do I keep avocado from turning brown?

Add it right before serving, or toss slices with lime juice and store tightly covered.

Can I make this gluten-free?

Yes—use tamari or gluten-free soy sauce, and double-check your vinegar and seasonings.

Can I freeze the teriyaki chicken?

Yes. Freeze cooked chicken with sauce up to 2 months. Thaw overnight and reheat gently.