A Japanese-inspired chicken teriyaki bowl served over steamed white rice with a sweet-savory glaze and spicy sriracha drizzle. Fast, high-protein, and perfect for lunch or meal prep.

• 1 lb boneless skinless chicken thighs or breasts (bite-sized)
• 1 cup jasmine white rice (uncooked, rinsed)
• 2 cups water
• 1/2 cup teriyaki sauce
• 1–2 tbsp sriracha (to taste)
• 1 tbsp neutral oil
• Salt & black pepper
• 1 tsp garlic powder (optional)
• Green onions (optional)
• Sesame seeds (optional)

• Medium saucepan with lid
• Large skillet
• Knife
• Cutting board
• Fork or rice paddle

1. Rinse rice until water runs mostly clear. Add rice, water, and salt to saucepan. Bring to boil.
2. Reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and steam 5 minutes. Fluff.
3. Season chicken with salt, pepper, and garlic powder.
4. Heat oil in skillet over medium-high. Add chicken in single layer.
5. Cook 3–4 minutes per side until browned and fully cooked (165°F).
6. Lower heat to medium. Add teriyaki sauce. Simmer 2–3 minutes until glossy.
7. Assemble bowls: rice first, chicken on top.
8. Drizzle sriracha and extra teriyaki. Add optional garnishes.

• Swap thighs for breasts for leaner macros
• Add broccoli or snap peas
• Use brown rice or cauliflower rice
• Mix teriyaki + sriracha before drizzling
• Add fried egg on top

Store in airtight container up to 4 days refrigerated.

Microwave 1–2 minutes with splash of water on rice.
Chicken reheats best in skillet.

• Thighs stay juicier than breasts
• Don’t over-reduce teriyaki or it becomes salty
• Let rice steam before fluffing
• Extra simmer = thicker glaze

Steven Kim Wendy Rasmussen Kanika Sharma Shinyoung Kim Brendon Bagley