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Teriyaki Chicken Rice Salad Bowl

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine Japanese
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • 2 cups cooked jasmine or short-grain rice
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon vegetable oil
  • Salt and black pepper, to taste
  • For the teriyaki sauce
  • 1/4 cup soy sauce
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon grated ginger
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • For the salad bowl
  • 1 cup shredded carrots
  • 1 cup sliced cucumber
  • 1/2 cup red bell pepper, thinly sliced
  • 2 green onions, chopped
  • Sesame seeds, for garnish

Instructions
 

  • Step 1: Season the chicken breasts lightly with salt and black pepper on both sides.
  • Step 2: Heat vegetable oil in a skillet over medium heat. Add the chicken and cook for 5–6 minutes per side until fully cooked and lightly browned. Remove from the pan and set aside.
  • Step 3: In the same skillet, add soy sauce, honey, rice vinegar, sesame oil, and grated ginger. Stir and bring to a gentle simmer.
  • Step 4: Add the cornstarch slurry to the sauce and cook for 1–2 minutes, stirring constantly, until the sauce thickens.
  • Step 5: Slice the cooked chicken and return it to the pan, tossing to coat evenly in the teriyaki sauce. Remove from heat.
  • Step 6: Divide the cooked rice among serving bowls. Arrange carrots, cucumber, and bell pepper on top.
  • Step 7: Add the teriyaki chicken over the rice and vegetables. Garnish with green onions and sesame seeds.