This Teriyaki Chicken Rice Bowl with Avocado, Cucumber & Spicy Mayo is an easy, flavorful meal that combines juicy glazed chicken, fluffy rice, creamy avocado, crisp cucumber, and a mildly spicy mayo drizzle.
The sweet and savory teriyaki sauce pairs beautifully with the fresh vegetables, while the spicy mayo adds a creamy kick that brings everything together. It’s perfect for a quick weeknight dinner, meal prep, or a satisfying lunch when you want something colorful and filling.
Ingredients
For the Teriyaki Chicken
- 1½ pounds boneless, skinless chicken thighs or breasts
- 2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- 1 tablespoon honey or brown sugar
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil, for cooking
- 1 teaspoon cornstarch, optional
For the Rice Bowls
- 3 cups cooked white or jasmine rice
- 1 large avocado, sliced
- 1 large cucumber, thinly sliced
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- ¼ cup shredded carrots, optional
- ¼ cup edamame, optional
For the Spicy Mayo
- ½ cup mayonnaise
- 1–2 tablespoons sriracha
- 1 teaspoon rice vinegar or lime juice
- ½ teaspoon sesame oil, optional
How to Make Teriyaki Chicken Rice Bowls
1. Prepare the Chicken
Pat the chicken dry with paper towels.
If using chicken breasts, slice them into thinner pieces or bite-sized chunks so they cook evenly.
Place the chicken in a bowl and add the soy sauce, teriyaki sauce, honey or brown sugar, rice vinegar, sesame oil, garlic, ginger, and black pepper.
Toss until the chicken is evenly coated.
Let it marinate for 15–30 minutes if you have time.
2. Prepare the Spicy Mayo
In a small bowl, combine the mayonnaise, sriracha, rice vinegar or lime juice, and sesame oil if using.
Mix until smooth.
Taste and adjust the amount of sriracha depending on how spicy you like your sauce.
Cover and refrigerate while preparing the rest of the bowl.
3. Cook the Chicken
Heat the vegetable oil in a large skillet over medium-high heat.
Add the chicken in a single layer.
Cook for approximately 5–7 minutes per side for larger pieces, or until bite-sized pieces are browned and cooked through.
The chicken should reach an internal temperature of 165°F (74°C).
If using cornstarch, mix it with a tablespoon of cold water and stir it into the remaining sauce during the final minute of cooking to create a thicker glaze.
Let the cooked chicken rest for a few minutes before slicing if using whole pieces.
4. Prepare the Fresh Toppings
While the chicken cooks, slice the cucumber and avocado.
Slice the green onions and prepare any optional carrots or edamame.
For the avocado, add a small squeeze of lime juice if desired to help slow browning.
5. Assemble the Bowls
Start by adding a generous scoop of cooked rice to each bowl.
Arrange the teriyaki chicken over one section of the rice.
Add sliced avocado and cucumber alongside the chicken.
Top with green onions, sesame seeds, shredded carrots, and edamame if using.
6. Add the Spicy Mayo
Drizzle the spicy mayo over the chicken and vegetables.
For a cleaner presentation, transfer the spicy mayo to a small squeeze bottle or piping bag and drizzle it in thin lines across the bowl.
Finish with an extra sprinkle of sesame seeds and sliced green onions.
Tips for the Best Teriyaki Chicken Bowls
Don’t overcrowd the skillet: Cook the chicken in batches if necessary. Crowding can cause the chicken to steam instead of brown.
Use chicken thighs for extra juiciness: Chicken thighs are particularly forgiving and remain tender when cooked properly.
Don’t overcook the chicken: Use a thermometer when possible and remove the chicken once it reaches 165°F (74°C).
Slice avocado just before serving: This keeps it looking fresh.
Balance the spicy mayo: Start with less sriracha and add more gradually.
Use warm rice: Freshly cooked rice helps bring all the components together.
Best Rice for This Bowl
Jasmine rice is an excellent choice because its fragrant flavor works beautifully with teriyaki chicken.
You can also use:
- Basmati rice
- Sushi rice
- Brown rice
- Short-grain white rice
- Quinoa
- Cauliflower rice
For meal prep, slightly firm rice often holds up better after refrigeration.
Easy Vegetable Additions
This bowl is easy to customize with your favorite vegetables.
Try adding:
- Steamed broccoli
- Bell peppers
- Shredded cabbage
- Carrots
- Edamame
- Snap peas
- Corn
- Spinach
- Pickled onions
For extra crunch, add chopped peanuts or cashews.
Make It Spicier
If you enjoy heat, increase the sriracha in the spicy mayo.
You can also add:
- Red pepper flakes
- Chili crisp
- Fresh sliced jalapeños
- Chili garlic sauce
- A drizzle of hot sauce
For a milder bowl, reduce the sriracha and add a little extra lime juice.
Make-Ahead and Meal Prep
This recipe works well for meal preparation.
Cook the chicken and rice ahead of time and store them separately from the fresh toppings.
For the best texture, keep the avocado, cucumber, and spicy mayo separate until you’re ready to eat.
When serving, reheat the rice and chicken and then add the fresh vegetables and sauce.
Storage
Store cooked chicken and rice in airtight containers in the refrigerator and use within 3–4 days.
Keep the spicy mayo refrigerated.
For best quality, prepare fresh avocado and cucumber when you’re ready to serve rather than storing them with the hot components.
Frequently Asked Questions
Can I use chicken breast instead of thighs?
Yes. Chicken breast works very well. Just be careful not to overcook it because it is leaner than chicken thighs.
Can I use store-bought teriyaki sauce?
Absolutely. Store-bought teriyaki sauce makes this recipe especially quick. Choose your preferred brand and adjust the amount of honey or sugar if the sauce is already very sweet.
Can I make this bowl without spicy mayo?
Yes. The teriyaki chicken has plenty of flavor on its own. You can use regular mayonnaise, sriracha, yum-yum sauce, or simply add lime juice.
Can I use brown rice?
Yes. Brown rice adds a nuttier flavor and more texture.
How can I make the bowl gluten-free?
Use certified gluten-free soy sauce or tamari and check that your teriyaki sauce is gluten-free.
Can I use leftover chicken?
Yes. Cooked leftover chicken can be reheated with a little teriyaki sauce before assembling the bowl.
Final Thoughts
This Teriyaki Chicken Rice Bowl with Avocado, Cucumber & Spicy Mayo is an easy way to turn simple ingredients into a flavorful, colorful meal.
The combination of sweet-savory teriyaki chicken, warm rice, creamy avocado, crisp cucumber, and spicy mayo gives every bite a great mix of textures and flavors.
It’s also easy to customize, making it ideal for family dinners and meal prep. Add your favorite vegetables, adjust the spice level, or swap the rice for another grain to make the bowl your own.
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SEO Title: Teriyaki Chicken Rice Bowl with Avocado & Spicy Mayo
Meta Description: Make an easy Teriyaki Chicken Rice Bowl with juicy glazed chicken, avocado, cucumber, fluffy rice, and creamy spicy mayo. Perfect for lunch or dinner.
Focus Keyword: teriyaki chicken rice bowl
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Category: Chicken Recipes
Tags: teriyaki chicken bowl, chicken rice bowl, teriyaki chicken recipe, avocado bowl, spicy mayo, easy chicken dinner, rice bowl recipes, meal prep recipes