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This teriyaki chicken bowl is packed with bold flavor, served over white rice, and topped with fresh avocado mango salsa. A quick and easy meal perfect for busy weeknights or healthy lunches!

Image of teriyaki chicken rice bowl with avocado mango salsa over white rice with a fried egg.

I love ground chicken recipes because they’re quick, healthy, and require minimal prep—perfect for busy weeknights. This is one of my go-to dinners because it’s packed with flavor, comes together in under 30 minutes, and feels like a healthier takeout option made right at home. Juicy ground chicken is cooked in a sweet and savory homemade teriyaki sauce, then served over fluffy rice with a refreshing avocado mango salsa on top. Whether you’re looking for a new addition to your weeknight dinner rotation, or a meal prep–friendly option, this teriyaki chicken recipe checks all the boxes.

Why You’ll Love This Teriyaki Chicken Bowl

Quick & Easy: This teriyaki chicken bowl comes together in under 30 minutes, making it the perfect weeknight dinner when you need something fast but satisfying.
Healthy & Flavorful: Unlike some healthy dinners that feel bland, this chicken rice bowl is packed with flavor thanks to the homemade teriyaki sauce, fresh avocado mango salsa, and a perfectly fried egg on top.
Meal Prep Friendly: Cook the ground chicken and rice ahead of time, then assemble fresh bowls throughout the week. Just make a new batch of salsa when you’re ready to eat for the best taste.
Versatile & Customizable: Easily adjust the spice level, swap in store-bought teriyaki sauce, or try serving the chicken in lettuce wraps, tacos, or over noodles for fun variations.

Ingredients

To make this delicious and healthy chicken rice bowl, you’ll need a mix of pantry staples and fresh ingredients:

For the Teriyaki Ground Chicken

1 lb ground chicken – lean and perfect for soaking up the teriyaki sauce
1 teaspoon avocado oil – or any neutral cooking oil
¼ cup coconut aminos – or low-sodium soy sauce as a substitute
2 tablespoons honey – for natural sweetness
1 tablespoon mirin – adds a touch of tangy-sweet flavor
1 tablespoon rice vinegar – balances the sauce
1 tablespoon hoisin sauce – for rich umami depth
¼ cup chicken stock – keeps the sauce light and flavorful
1 teaspoon garlic paste – or 2 fresh garlic cloves, minced
1 teaspoon ginger paste – or fresh grated ginger
Cornstarch slurry (1 tsp cornstarch + 2 tbsp water) – to thicken the sauce
1–2 tablespoons sriracha (optional) – adjust to taste for spice

For the Avocado Mango Salsa

2 ripe mangoes – peeled and diced into ½-inch cubes
2 ripe avocados – diced into ½-inch cubes
¼ cup red onion – finely chopped
1 tablespoon fresh cilantro – chopped
Juice of ½ lime – for brightness

For Serving

Cooked white rice – jasmine or basmati work great
Fried eggs (one for each bowl) – optional, but highly recommended
Green onions – chopped, for garnish

Kitchen Tools Used

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Directions

Step 1: Make the teriyaki sauce
In a mixing bowl, whisk together the coconut aminos, honey, mirin, rice vinegar, hoisin, chicken stock, garlic paste, ginger paste, and cornstarch slurry until smooth. Set the teriyaki sauce aside while you prepare the chicken.

Step 2: Cook the ground chicken
Heat avocado oil in a large skillet over medium-high heat. Add the ground chicken and let it sear without stirring for 4–5 minutes to develop a golden crust. Break up the chicken with a spatula and continue cooking for another 2–3 minutes, until mostly cooked through. Season with salt and pepper to taste.

Step 3: Simmer with the sauce
Pour the teriyaki sauce into the skillet with the chicken. Stir well and bring to a gentle simmer. Cook for 2–3 minutes, or until the chicken is fully cooked and the sauce thickens into a glossy glaze.

Step 4: Prepare the avocado mango salsa
While the chicken simmers, dice the mango and avocado into ½-inch pieces. Finely chop the red onion and cilantro. Add everything to a mixing bowl, squeeze in the juice of ½ a lime, and mix gently to combine. This fresh avocado mango salsa adds a bright, fruity contrast to the savory teriyaki chicken.

Step 5: Assemble your teriyaki chicken bowl
To build your chicken rice bowl, start with a base of fluffy white rice. Spoon the saucy teriyaki ground chicken on top, then add a generous serving of avocado mango salsa. Finish with a fried egg and a sprinkle of green onions for extra flavor. Serve immediately and enjoy a flavorful teriyaki chicken bowl that’s perfect for lunch or dinner!

Image of teriyaki chicken rice bowl with avocado mango salsa over white rice and a fried egg.

Recipe Tips & Variations

Avocado Mango Salsa: For the best flavor and texture, only make as much salsa as you’ll eat right away since the avocado can brown quickly. Prep fresh salsa for any leftovers to keep your bowls tasting bright and fresh.
Meal Prep Friendly: Cook a larger batch of the teriyaki chicken ahead of time and store it separately from the rice and toppings. This makes it easy to assemble quick chicken rice bowls throughout the week.
Adjusting Spice Levels: Want to make your teriyaki chicken bowl a little spicier? Add more sriracha to the sauce or dice a fresh jalapeño into the avocado mango salsa. For a milder version, simply reduce the sriracha.
Don’t Rush the Chicken: Let the ground chicken sear undisturbed for a few minutes before breaking it up. This creates a delicious golden crust that adds more flavor to the dish.
Shortcut Option: If you’re short on time or don’t have all the sauce ingredients, use your favorite store-bought teriyaki sauce and add it straight to the ground chicken.
Protein swaps: Easily swap ground chicken for ground turkey or ground beef—both work great with the teriyaki sauce.
Serving Variations: This flavorful chicken isn’t just for rice bowls! Try serving it in lettuce wraps for a lighter option, tuck it into tacos for a fun twist, or spoon it over noodles for an easy weeknight dinner.

Close up image of teriyaki chicken rice bowl with avocado mango salsa over white rice and a fried egg.

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