Teriyaki Chicken Rice Bowl Recipe
These Chicken Teriyaki Bowls take just 30 minutes to make and are loaded with oven roasted juicy chicken smothered in a homemade teriyaki sauce, broccoli, rice and pickled cucumbers! They are packed with flavor and make great leftovers, so be sure to make extra!
Servings: 4
Ingredients
Chicken
- 8 boneless skinless chicken thighs
- 1 tsp baking soda
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce (or tamari/coconut aminos)
Pickled Cucumbers
- 3 persian cucumbers (or approx 1/2 large English cucumber)
- 1/4 cup apple cider vinegar
- 1 tbsp sesame oil
- 2 tbsp soy sauce (or tamari/coconut aminos)
- 1 tsp honey
- 1/2 tbsp sesame seeds
Broccoli
- 1 head broccoli broken into small bite sized florets
- 2 tbsp sesame oil
- 1/2 tsp garlic powder
- 1/2 tsp ground ginger
- 1/4 tsp chili flakes
- 1/2 tsp salt
- 1/4 tsp pepper
Teriyaki Sauce
- 2 tbsp honey
- 2 cloves garlic
- 1 inch piece ginger
- 2 tbsp apple cider vinegar
- 1/4 cup soy sauce (or tamari/coconut amino)
- 1 tsp fish sauce
- 1 tbsp corn starch
- 1/4 cup water
Other Veggies
- 1/2 carrot julienned/cut into matchsticks
- 1 scallion thinly sliced for garnish
- 2 tsp sesame seeds for garnish
- 3 cups cooked rice (white, brown or cauliflower rice)
Instructions
- Preheat the oven to 425 degrees Fahrenheit
- Place the chicken thighs in a bowl, top with the baking soda, apple cider vinegar and soy sauce and stir to ensure they are well coated. Set aside for 5 minutes.
- Cut the cucumber in half and then slice each half into half circle slices. Place all of the slices in a bowl along with the sesame oil, apple cider vinegar, soy sauce and sesame seeds. Set aside.
- To make the broccoli in a small bowl stir together the sesame oil, garlic powder, ground ginger, salt, pepper and chili flakes. Place the broccoli florets on one half of a 12 x 17 inch sheet pan and drizzle the sauce overtop. Toss with your hands to ensure the broccoli is all well coated.
- On the other half of the sheet pan, lay the chicken thighs out evenly. Place the sheet pan in the oven and leave to cook for 20 minutes.
- While the chicken is cooking make the sauce. In a nutribullet or high speed blender combine all of the ingredients for the teriyaki sauce and blend until smooth. Pour the sauce into a small skillet and add in the water and corn starch. bring to a gentle simmer on medium high heat and leave to simmer for 2-3 minutes until its just began to thicken and then remove from the heat.
- After the chicken has been cooking for 20 minutes, remove it from the oven and generously brush the chicken with teriyaki sauce and then return the sheet pan to the oven to cook for 5 additional minutes.
- Once the chicken is cooked through, slice it into strips and then assemble the bowls. Divide the rice between 4 bowls, before topping each bowl with 2 sliced chicken thighs, the roasted broccoli, carrot and pickled cucumbers. Garnish with sesame seeds and scallions before serving.