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.


Find Us

732 N. 4th St.
Virginia, MN 55792


M-F: 8AM-8PM | Weekends: 9AM-7PM

Let's Get Social
Website Design & Development by W.A. Fisher Co | Report Problems