Teriyaki Chicken Bowl

Written By Ava Taylor

A quick, high-protein bowl with glazed teriyaki chicken, fresh crunch, and a simple rice base. Perfect for an easy lunch or dinner.

Prep: 10 minutes
Cook: 15–20 minutes
Total: ~25–30 minutes

Servings

1–2 servings

Ingredients:

Base

  • 1 cup cooked white rice

Protein

  • 8 oz chicken breast or thighs, sliced into bite-sized pieces

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ¼ tsp salt

  • ¼ tsp black pepper

  • 3 tbsp G Hughes teriyaki BBQ sauce (for marinade + glaze)

Bowl Toppings

  • ½ cup cucumber, sliced

  • ½ cup shredded carrots

  • ¼ cup edamame crisps

  • 1 tsp sesame seeds

Instructions

1. Marinate the chicken
- Slice chicken and toss with 2 tbsp teriyaki sauce. Let sit for 10–15 minutes (or longer if you have time).

2. Cook the chicken
- Heat a skillet over medium-high heat.
- Add chicken and cook for 6–8 minutes, until browned and fully cooked.
- Add remaining 1 tbsp teriyaki sauce and toss to glaze.

3. Prep the bowl
- Add cooked white rice to your bowl.
- Top with teriyaki chicken.

4. Add toppings
- Add cucumber, shredded carrots, and edamame crisps.
- Sprinkle with sesame seeds and drizzle extra sauce if desired.

Ava Taylor
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