Recipe
Sweet Heat Teriyaki Chicken Street Corn Bowl
Serves
4
Total Time
40 minutes
Prep Time
10 minutes
Inactive Time
10 minutes
Cook Time
20 minutes
About
This teriyaki chicken street corn bowl brings bold, craveable flavor to your weeknight dinner lineup! Tender chicken is coated in a sweet-and-spicy teriyaki glaze and paired with smoky street corn, fluffy rice, and fresh toppings for the perfect balance of heat, crunch, and comfort. If you’re looking for easy chicken rice bowl recipes with a fresh twist, this one delivers legendary flavor in every bite.
Tips & Tricks
- Save time by cooking the chicken while the rice cooks.
- Prep the street corn topping a few hours ahead and store in the refrigerator until ready to serve.
- Swap white rice with brown rice, cauliflower rice, or quinoa, depending on your preference.
- Add avocado, pickled onions, or extra lime for even more fresh flavor.
Ingredients
For the Rice
- 1 cup Jasmine Rice
- 1/4 tsp Kosher Salt to taste
- 1/8 tsp Ground Black Pepper
For the Chicken
- 1.5 lbs Chicken thighs boneless, skinless
- 1 cup Kikkoman® Teriyaki BBQ Sauce, Original
For the Corn
- 1 tbsp Neutral Oil
- 2 cup Frozen Corn Kernels
- 1 tbsp Japanese Mayo
- 1/2 cup Cotija Cheese, grated, plus more for garnish
- 1/4 cup Cilantro, chopped, plus more for garnish
- Kosher Salt to taste
For the Toppings
- 1 cup Kikkoman® Teriyaki BBQ Sauce, Original
- 1/4 cup Crema
- 1 Jalapeño, sliced
- 1 Lime, quartered
Directions
- Rinse rice, drain well. Add rice to a pot with water, and a pinch of salt and pepper. Bring to a boil, then lower heat to a low simmer. Cook, covered for 15 minutes. Remove from heat with lid on. Let rest 10 minutes. Fluff.
- Preheat grill or skillet on high heat. Combine chicken and 1 cup teriyaki sauce in a large bowl until well coated. Add chicken to grill, reducing heat to medium-high. Cook about 6 minutes per side, basting with more sauce, until cooked through. Let cool before slicing.
- Heat oil in skillet over medium-high heat. Add corn and cook, sauteeing, until charred, about 5 minutes. Remove from heat and let cool down. Add mayo, 1 Tbsp cotija, juice of 1 lime, 1-2 Tbsp cilantro, and salt and pepper to taste.
- Divide rice among serving bowls. Top with sliced chicken drizzled with more teriyaki sauce. To the bowl add street corn, crema, more cotija, cilantro, jalapeno, and lime wedge.
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