This grilled chicken teriyaki bowl is the perfect easy summer dinner. The chicken is paired with coconut milk rice that complements the freshness of the cucumber salad. It's simple, easy to prep ahead of time to eat all week, and super delicious.
First, marinate some chicken tenderloins (you could use breasts or thighs instead if you wish) in some teriyaki sauce, soy sauce, rice vinegar, sesame oil, fresh garlic & fresh ginger. I like to marinate for at least an hour or two, but overnight is great too if you can.
For the rice, Add your jasmine rice to a pot along with a can of coconut milk. Then add another half cup or so of water to completely cover the rice. The coconut milk makes the rice a little richer and more fragrant.
While the chicken is cooking on the grill you can quickly whip together the salad topping. Just slice some cucumbers, snap peas, and a bunch of scallions. Season with some salt and then add some rice vinegar and sesame oil, and salt to taste. Simple, fresh, tangy, and delicious on top of the coconut rice and chicken.
Let's get out and grill this summer, girlies!
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Chicken Teriyaki Bowls with Coconut Rice and Cucumber Salad
Ingredients
- 1.5 lbs chicken tenderloins
- 1/4 cup teriyaki sauce
- 1/4 cup soy sauce
- 2 Tbsp rice wine vinegar
- 1 tbsp sesame oil
- 2 cloves grated garlic
- 1-2 tsp grated ginger
- 1 cup jasmine rice
- 1 can coconut milk
- 1/2 tsp salt
- 1 package (5-6) mini cucumbers
- 1 cup snap peas
- 1 bunch scallions
- 1/4 cup rice wine vinegar
- 1 tbsp sesame oil
- salt + pepper to taste
- Furikake seasoning or sesame seeds to sprinkle on top, optional
Instructions
- Add chicken tenderloins, teriyaki sauce, soy sauce, rice vinegar, sesame oil, grated garlic and ginger to a bowl or ziplock bag. Marinate in the fridge for 1-2 hours or overnight.
- Add jasmine rice to a pot along with the whole can of coconut milk. add about 1/2 cup of additional water to cover the rice. Season with about 1/2 teaspoon salt and stir. Bring rice to a boil, then cover and reduce heat to low. Simmer for about 20 minutes or until all water is absorbed. Set aside, covered until ready to serve.
- Preheat grill to 350 degrees. Grill chicken for about 4 minutes per side or until cooked through.
- While chicken is grilling, slice up the cucumbers, snap peas, and scallions and add to a bowl with the remaining rice wine vinegar and sesame oil. Season with salt to taste.
- Assemble the bowls with a bed of rice, a couple chicken tenderloins, and a scoop of the cucumber salad. Sprinkle with Furikake or sesame seeds, if desired.