32 min
Teriyaki Chicken & Egg Rice Bowls
Sticky teriyaki chicken over rice with soft egg, greens, sesame, and scallions.
30-Minute Dinners
Sesame-Ginger Chicken Cucumber Rice Bowls
Juicy sliced chicken, cool cucumber, jammy eggs, and a glossy sesame-ginger sauce over hot rice.
Directions
Make the sauce
Whisk soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic.
Sear the chicken
Pat chicken dry. Sear in a lightly oiled skillet over medium-high heat for 3 to 4 minutes per side until browned and 165°F.
Glaze
Lower heat and add half the sauce. Turn the chicken until glossy, then rest 5 minutes and slice.
Season the cucumber
Toss cucumber with 1 tablespoon of the remaining sauce and a pinch of salt.
Build the bowls
Divide rice among bowls and add chicken, cucumber, egg, scallions, sesame seeds, and the remaining sauce.
Why this works
Why it worksThin cutlets brown before they dry out.
Why it worksA separate cucumber seasoning keeps the bowl fresh instead of uniformly sweet.
Why it worksWarm rice and cool toppings give the bowl restaurant-style contrast.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on AmazonRice cookerCompare capacity, cleanup and a simple keep-warm function.See current options →
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Swaps & notes
Easy swaps
- Use boneless thighs for extra richness.
- Swap rice for soba noodles or quinoa.
- Use edamame instead of eggs for a dairy-free, egg-free variation.
Cook notes
- Do not pour all the sauce into the skillet; the clean reserved portion is for serving.
- Toast sesame seeds briefly in a dry skillet for stronger flavor.
Storage
Refrigerate chicken, rice, and cucumber separately up to 4 days. Reheat chicken and rice before adding cold toppings.
Questions
Can I meal-prep this?
Yes. Keep cucumber and eggs separate from the hot components until serving.
Can I use ground chicken?
Yes. Brown it well, then stir in half the sauce and serve it over rice.
How spicy is it?
It is not spicy. Add chili crisp or sriracha at the table if you want heat.
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Sesame-Ginger Chicken Cucumber Rice Bowls
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1. Make the sauceWhisk soy sauce, honey, rice vinegar, sesame oil, ginger, and garlic.
2. Sear the chickenPat chicken dry. Sear in a lightly oiled skillet over medium-high heat for 3 to 4 minutes per side until browned and 165°F.
3. GlazeLower heat and add half the sauce. Turn the chicken until glossy, then rest 5 minutes and slice.
4. Season the cucumberToss cucumber with 1 tablespoon of the remaining sauce and a pinch of salt.
5. Build the bowlsDivide rice among bowls and add chicken, cucumber, egg, scallions, sesame seeds, and the remaining sauce.