Teriyaki Chicken Rice Bowl with Avocado, Cucumber & Spicy Mayo 🥑🍚

Ingredients (2 servings)

• 2 cups cooked white rice
• 2 boneless chicken thighs (or 1 large chicken breast), sliced
• 1 avocado, sliced
• 1 small cucumber, sliced
• 2 green onions, chopped
• 1 teaspoon black sesame seeds

For the teriyaki sauce

• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

For the spicy mayo

• 3 tablespoons mayonnaise
• 1 tablespoon sriracha
• 1 teaspoon lemon juice

Instructions

1. In a bowl, mix soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger.
2. Add the chicken and let it marinate for 15–20 minutes.
3. Heat a skillet over medium-high heat. Cook the chicken until golden and fully cooked, about 4–5 minutes per side. Pour in the remaining marinade and cook 1–2 more minutes until slightly thick and glossy.
4. In a small bowl, mix mayonnaise, sriracha, and lemon juice to make the spicy mayo.
5. Divide the cooked rice between two bowls.
6. Top with teriyaki chicken, avocado slices, cucumber, and green onions.
7. Drizzle with spicy mayo and sprinkle with sesame seeds. Serve immediately.