Staff Recipe — Teriyaki Chicken Bowls

A bowl of white rice topped with mixed vegetables, pan-seared chicken, and drizzled with Teriyaki sauce. A second reusable container of the same meal sits behind it, with a glass of sparkling water to the left.

These Teriyaki Chicken Bowls from Sully are a go-to! When they’re looking to pre-cook a set of meals for the workweek, these delicious, nutritious, and easy bowls are always a great option.

Teriyaki Chicken & Rice Bowls

Makes 4 meals
Prep time: 1.5+ hours (inactive)
Cook time: 25 minutes
From the kitchen of Sully Kosmas



Place your chicken thighs in a freezer bag and add ½ cup of teriyaki sauce. Allow to sit in the refrigerator for at least 1.5 hours and up to 8.

Add the basmati rice to a pot and wash until the water runs clear. Drain, then add 1½ cups of water.

Bring the pot to a boil, then reduce to a low-medium heat and cover until fluffy. Remove from heat and fluff with a fork. Distribute evenly into each of your four containers.

While your rice is cooking, add the olive oil to a pan, then remove the chicken thighs from the bag and place in the pan. Cover and cook for 5 minutes, then uncover, flip over, and re-cover. Allow to cook for another 5-7 minutes or until an internal temperature of 165 has been reached.

Remove chicken from pan and place on a clean cutting board. Slice into strips and distribute evenly into each of your four containers.

Prepare your vegetables as directed, then add to a pan on low-medium heat with soy sauce. Allow to simmer, covered, for 3-4 minutes, then remove from heat and distribute to your four containers.

Drizzle teriyaki sauce on top of your meals and sprinkle with sesame seeds to taste.


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