Teriyaki Plant Chicken Rice Bowls

We’re gonna go ahead and file this recipe under “things we could eat EVERY. SINGLE. DAY.” This bowl packs in everything you love about Teriyaki–the savory, the sweet–and pairs it with a zingy spicy mayo vinaigrette over a bed of fluffy jasmine rice. We dare you not to add this to your weekly (or daily) rotation.


20 minCook

10 minPrep



  • 1 8oz pouch Daring Teriyaki Pieces
  • 1 bag frozen cooked jasmine white rice
  • 1 cup shelled edamame, steamed
  • 1 cup fresh pineapple, diced
  • 1 ea persian cucumber, thinly sliced
  • 1/4 cup carrot sticks
  • 1 ea green onion, sliced
  • 2 tsp sesame seeds, for garnish
  • 1 Tbsp Spicy Mayo (below)


  • 2 Tbsp rice vinegar
  • 2 Tbsp fresh lime juice
  • 1 Tbsp sriracha
  • 1/3 cup veganaise
  • 1 tsp toasted sesame oil
  • 2 Tbsp water

Step 1

Follow package instructions for frozen rice. Set aside.

Step 2

To cook Daring Teriyaki Plant Chicken preheat a non-stick pan on medium-high for 1 min. Reduce heat to medium. Add 1.5-2 tbsp of oil. Sizzle for 5-6 minutes if frozen or 3-4 minutes thawed. Cook until golden brown on both sides. Set aside.

Step 3

To assemble: Divide the rice between two bowls. Top with teriyaki chicken, shelled edamame, fresh pineapple, Persian cucumber, and carrot.

Step 4

Drizzle with the spicy mayo vinaigrette and garnish with green onion and sesame seeds. Enjoy immediately.

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