Teriyaki Chicken Grain Bowl (Printable)

Teriyaki-glazed chicken over wholesome grains with fresh vegetables and avocado for a nourishing bowl.

# What You'll Need:

→ Chicken

01 - 1.1 lb boneless, skinless chicken thighs or breasts, cut into strips
02 - 1 tablespoon vegetable oil

→ Teriyaki Sauce

03 - ¼ cup soy sauce
04 - 2 tablespoons mirin
05 - 2 tablespoons honey or brown sugar
06 - 1 tablespoon rice vinegar
07 - 2 cloves garlic, minced
08 - 2 teaspoons fresh ginger, grated

→ Grains

09 - about 1 cup uncooked brown rice, quinoa, or farro (yields roughly 2.5 cups cooked)

→ Vegetables & Toppings

10 - 1 medium carrot, julienned
11 - 1 small cucumber, sliced
12 - 3.5 oz shelled edamame, cooked
13 - 2 spring onions, sliced
14 - 1 avocado, sliced
15 - 2 tablespoons toasted sesame seeds
16 - Microgreens or cilantro for garnish (optional)

# How To Make:

01 - Prepare brown rice, quinoa, or farro according to package directions. Set aside and keep warm until ready to assemble.
02 - In a small saucepan, combine soy sauce, mirin, honey, rice vinegar, minced garlic, and grated ginger. Simmer over medium heat for 3 to 4 minutes until the mixture reduces and slightly thickens. Set aside.
03 - Heat vegetable oil in a large skillet over medium-high heat. Add the chicken strips and cook for 4 to 5 minutes, turning as needed, until golden brown and cooked through.
04 - Pour the prepared teriyaki sauce over the cooked chicken in the skillet. Stir to evenly coat each piece and allow to simmer for 2 to 3 minutes until the sauce forms a glossy glaze.
05 - Divide the warm grains among four bowls. Arrange the glazed chicken, julienned carrot, sliced cucumber, edamame, avocado slices, and spring onions over the grain base in sections.
06 - Sprinkle each bowl with toasted sesame seeds and top with microgreens or fresh cilantro if desired. Serve immediately while warm.

# Expert Tips:

01 -
  • The teriyaki sauce comes together in under five minutes with pantry staples you probably already have, and it tastes far better than anything from a bottle.
  • Everything cooks in one skillet and one small pot, which means cleanup is almost suspiciously easy for something this gorgeous.
  • You can swap grains, vegetables, and proteins based on whatever is sitting in your fridge, making it endlessly reusable without ever feeling repetitive.
02 -
  • Do not walk away from the sauce while it simmers because it goes from perfectly thickened to burnt and bitter in what feels like thirty seconds.
  • Crowding the skillet with too much chicken at once causes steaming instead of searing, so cook in two batches if necessary for that caramelized crust.
  • Assemble the bowls right before eating because the avocado will brown and the cucumber will lose its crunch if they sit too long.
03 -
  • Let the chicken rest for one minute off the heat before slicing so the juices redistribute instead of running out onto your cutting board.
  • Doubling the sauce and saving half in the fridge means your next bowl comes together in under twenty minutes with almost zero thought.

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