Teriyaki Chicken

Teriyaki Chicken Rice Bowl

Teriyaki Chicken Rice Bowl

By: Naomi Sherman

This intensely flavoured rice bowl uses black rice which is rich in antioxidants, full of textures and colours and can be enjoyed either warm or cold, making it the perfect lunch.



Prep time

Cook time



  • 8 skinless, boneless chicken thighs
  • 1/3 cup soy sauce
  • ¼ cup brown sugar
  • 1 tsp olive oil
  • 1 tsp Chinese black vinegar (or malt vinegar)
  • 3 tsp minced garlic
  • ½ tsp chilli flakes
  • 500g cooked black rice
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 cup shiso leaves or Thai basil (can be replaced with rocket)
  • 1 cup mixed greens
  • 2 spring onions, ribboned
  • 120g kimchi
  • 2 boiled eggs


  • Place the chicken thighs into a large zip-lock bag or sealed container and add all of the teriyaki marinade ingredients.
  • Mix well and marinate overnight.
  • Cook for 12-15 mins on a clean and hot barbecue.
  • Sit aside to cool.
  • Heat the black rice according to package instructions and then toss with the soy sauce and sesame oil until lightly coated.
  • Portion out into 4 bowls or containers.
  • Add a handful of the fresh greens to each bowl, along with the spring onion, 30g of kimchi and half a boiled egg.
  • Slice the chicken thighs and add 2 thighs to each bowl.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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