These Teriyaki Chicken Rice Bowls are the perfect weeknight dinner to add to the menu this week. They are easy to make, packed full of nutrition and super tasty!
Teriyaki Chicken Rice Bowls
4 x boneless chicken thighs, chopped into bite sized pieces.
2 Tbsp tamari sauce
2 Tbsp rice vinegar
1 Tbsp honey
1 tsp sesame oil
1 tsp sriracha
1 garlic clove, crushed
1 tsp grated ginger
1 small fresh chilli, finely chopped (optional)
Fresh ground black pepper
1 & ½ cups brown or basmati rice cooked
4cm cucumber, sliced
2 cups iceberg lettuce, shredded
½ an avocado
1 tsp sesame seeds
¼ cup fresh coriander, chopped
¼ cup Kimchi to serve
- First make the chicken marinade by mixing all ingredients in a bowl. Add the chopped chicken and mix. Leave to marinade for at least 1 hour in the fridge.
- Cook the chicken in a large pan on medium to high heat.
- While the chicken is cooking, prepare the bowls.
- Top the bowls with the cooked chicken and serve.