My hot tip for any rice bowl to amp it up that much more, is to toss a (soft or medium) fried egg on top. This year, we were making a lot of Korean rice bowls in our house, and this became my kids’ favourite thing. So, this is a Japanese-inspired rice bowl, but with a little bit of Korean-appreciation flare. Also, you could easily speed up this whole process by buying your favourite Teriyaki sauce, and Yum Yum sauce, but when I have the capacity to make my own, our whole family’s taste buds thank me!
Teriyaki Chicken Rice Bowl
Measurements are to feed our very hungry family of 5 – adjust anything for your needs!
Ingredients
Teriyaki Sauce Marinade
- 7 tbsp. soy sauce
- 4 tbsp. raw honey
- 2 tbsp. rice vinegar
- 1 tbsp. minced garlic
- 1 tsp. ground ginger
Spicy Yum Yum Sauce
- 1/4 cup mayo
- 1/4 cup unsweetened Greek yogurt
- 2.5 tbsp. Sriracha hot sauce
- Black pepper, to taste
- Garlic powder, to taste
- Splash of milk
Bowl Ingredients
- 12 (boneless, skinless) chicken thighs
- 2 cups dry white rice
- 4 cups water
- 2 cups brussel sprouts
- Olive oil
- Black pepper
- Eggs
Directions
Prep the Teriyaki Sauce Marinade:
- Mix all the ingredients for the Teriyaki Sauce Marinade into a bowl.
- Pour marinade over raw chicken in a covered container and let it sit in the fridge for as long as you’d like, but at least an hour.
Prep the Spicy Yum Yum Sauce :
- Mix all the ingredients for the Spicy Yum Yum Sauce into a bowl.
- Cover and store in the fridge. [You can enjoy the extra sauce for many days to come!]
Make the Bowl Ingredients & Assemble:
- Roast Brussel Sprouts – Preheat oven to 400 degrees Fahrenheit. Wash and chop the sprouts into halves or quarters. Toss with olive oil and black pepper to taste on a sheet pan (or our favourite stoneware). Bake for 20-40 minutes, until they reach your desired level of crispiness.
- Prepare the Rice – Add 2 cups of dry white rice and 4 cups of water to a pot. Bring to a boil, uncovered. Once boiling, reduce heat to low, cover, and cook for 15 minutes. [Or follow directions on packaging for your particular rice.]
- Cook Chicken – Grill, smoke, air-fry, or bake your marinated chicken. [Our household’s hot take: Smoking adds the best flavour!] Cook until the internal temperature reaches 175 degrees Fahrenheit. Let rest briefly, then chop into bite-sized pieces.
- Fry Eggs – Fry one egg per person. Aim for a soft or medium yolk to create a natural sauce for the rice bowl.
- Assemble the Bowls – Start with a base of rice, then add the chopped chicken and roasted brussel sprouts. Place the fried egg on top. Drizzle with Spicy Yum Yum Sauce.
Happy Eating!