Easy Teriyaki Chicken Bowl (In Under 30 Minutes!)
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!
Equipment
Ingredients
Teriyaki Chicken
- 1 lb ground chicken
- 1 tsp avocado oil
- ¼ cup coconut aminos or soy sauce
- 2 tbsp honey
- 1 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp hoisin
- ¼ cup chicken stock
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 tbsp sriracha optional
- 1 tsp cornstarch mixed with 2 tbsp water
- salt and pepper to taste
Avocado Mango Salsa
- 2 mangoes diced into ½ inch pieces
- 2 avocados diced into ½ inch pieces
- ¼ cup red onion chopped
- 1 tbsp cilantro chopped
- ½ lime juiced
For Serving
- cooked white rice
- fried egg optional
- green onions for garnish
Instructions
Teriyaki Chicken
- In a mixing bowl, whisk together the coconut aminos, honey, mirin, rice vinegar, hoisin, chicken stock, garlic paste, and ginger paste. Stir in the cornstarch slurry until fully combined, then set the sauce aside
- Heat avocado oil in a large skillet over medium-high heat. Add the ground chicken and cook undisturbed for 4–5 minutes to develop a golden sear. Break it apart with a spatula and continue cooking for another 2–3 minutes, until mostly browned. Season the chicken with salt and pepper. Pour in the teriyaki sauce mixture and bring to a gentle simmer. Cook for 2–3 minutes, stirring occasionally, until the chicken is fully cooked through and the sauce has thickened.
Avocado Mango Salsa
- Prepare the avocado mango salsa by dicing the mangoes and avocados into ½-inch pieces, then finely chopping the red onion and cilantro. Add everything to a mixing bowl, squeeze in the juice of ½ a lime, and toss gently to combine. Set aside until ready to serve
Assemble the Teriyaki Chicken Bowl
- Assemble the teriyaki chicken bowls by adding a generous scoop of white rice to each bowl, topping with the teriyaki ground chicken and fresh avocado mango salsa. Finish with a fried egg and a sprinkle of chopped green onions. Serve immediately and enjoy!
Notes
- Storage: Store the teriyaki chicken, rice, and toppings in separate airtight containers for the best texture. The chicken will keep in the refrigerator for up to 3–4 days and can be reheated on the stovetop or in the microwave.
- Avocado Mango Salsa: Since avocado browns quickly, it’s best to make only the amount of salsa you’ll be eating right away. If you have leftovers, prepare a fresh batch of salsa just before serving.
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