Chicken thighs get the star treatment with a sticky-sweet sauce. Round it out with quick pickles, creamy avocado, and a sprinkle of seaweed and seeds. It’s a winner chicken bowl for dinner.
What You Get
Boneless, skinless chicken thighs (see note below)
Togarashi (Japanese seasoning)
What You’ll Need
Rice vinegar or white wine vinegar
Makes 3 servings
25 minutes active
25 minutes total
Cut the cucumber in half lengthwise, then thinly slice crosswise. In a bowl, toss the cucumber with 1 tablespoon rice vinegar, 1 teaspoon sugar, and a couple of pinches of salt. Let rest until softened.
Remove the chicken from the packaging, and slice it about ½-inch thick. In a frying pan over medium-high heat, warm 2 tablespoons vegetable oil. Add the chicken and sear until it starts to brown on the first side, about 5 minutes. Stir and continue to cook until no longer pink at the center, 3 minutes longer. Drizzle with ¼ cup teriyaki sauce and stir until the sauce reduces slightly and coats the chicken, 2 minutes longer.
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Peel, pit, and dice the avocado. Slice the green onions.
Heap the rice in bowls and top with the teriyaki chicken, marinated cucumber, and diced avocado. Sprinkle with the green onions and togarashi and serve warm.
Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.