Homemade Teriyaki Chicken Rice Bowl With Pickled Cucumber Recipe: Step-by-Step Instructions for a Satisfying Rice Bowl

Looking for an easy teriyaki chicken rice bowl? This recipe walks you through every step.

Ingredients

• 300 g rice, uncooked
• 300 g chicken thighs, sliced
• 3 tbsp teriyaki sauce
• 1 tbsp oil
• 1 carrot, grated
• 1 cucumber, sliced
• 1 cucumber, thinly sliced
• 2 tbsp rice vinegar
• 1 tsp sugar

Instructions

1. Cook the rice according to the package directions.
2. Cook the chicken in the oil for 6 minutes, add the teriyaki sauce, and simmer for 2 minutes.
3. Toss the cucumber with the vinegar and sugar and let it sit for 10 minutes.
4. Spoon the rice into bowls and top with everything, finishing with pickled cucumber.

Tips

• Taste as you go and adjust the salt, acid, and seasoning at the end.
• Use the freshest ingredients you can find for the best flavor.

Storage

Refrigerate leftovers in an airtight container for up to 3 days and reheat until steaming hot.

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