Chicken Teriyaki Bowl Recipe with Spicy Yuzu Dressing
Give the standard chicken teriyaki bowl recipe a spicy twist! Yuzu Sriracha is the key ingredient to transforming this classic meal prep.
With just one simple squeeze, Lee Kum Kee Yuzu Flavored Sriracha Sauce levels up the classic teriyaki. Use it in the sweet and umami-packed marinade to add a spicy and citrusy zing. Finish the bowl with rice, veggies, and extra Yuzu Sriracha as a one-ingredient spicy yuzu dressing!
What You Will Need
Ingredients
- 1 Tbsp. neutral oil
- 1.75 lb. boneless, skinless chicken thighs
- 4 cups cooked jasmine rice
- 1 cup edamame beans, cooked and shelled
- 1 cup shredded red cabbage
- 1 cup julienned carrot
- 1 tsp. white and black sesame seeds
- Sliced green onion, for garnish
- Sliced fresh red chili (optional)
Sauce Mix
- 1/4 cup mirin
- 1/4 cup cooking sake
- 1/4 cup Lee Kum Kee Premium Soy Sauce
- 1 Tbsp. brown sugar
- 1 Tbsp. Lee Kum Kee Yuzu Flavored Sriracha
Made with
Lee Kum Kee products
How to make it
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In a small bowl, combine mirin, cooking sake, Lee Kum Kee Premium Soy Sauce, brown sugar, and 1 Tbsp Lee Kum Kee Yuzu Flavored Sriracha. Stir until the sugar is dissolved.
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Heat olive oil in a large skillet over high heat. Add chicken thighs and cook for 8 minutes, turning once, until browned on both sides.
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Pour the Yuzu Sriracha teriyaki sauce into the pan. Cook for 1 minute, flip the chicken, and cook for 1–2 more minutes, or until the sauce is thick, caramelized, and glossy. Remove chicken from pan and slice.
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To serve, divide jasmine rice among bowls. Top with edamame, red cabbage, carrot, and sliced chicken. Sprinkle with sesame seeds, sliced red chili and sliced green onion. Finish with a drizzle of additional Lee Kum Kee Yuzu Flavored Sriracha over the top.
Click the link for more yuzu sriracha recipes and where to buy the sauce near you!
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