Teriyaki Chicken Rice Bowl

Name: Teriyaki Chicken Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 240 g jasmine rice, rinsed; 360 ml water; 600 g chicken thigh, boneless, skinless, cut into bite-sized pieces; 60 ml soy sauce; 60 ml mirin; 30 ml sake; 30 g granulated sugar; 15 g ginger root, grated; 2 each garlic, minced; 10 g cornstarch, mixed with 15 ml water; 15 ml vegetable oil; 300 g broccoli, cut into small florets; 150 g carrot, julienned; 3 each scallion, thinly sliced, for garnish; 10 g sesame seeds, toasted, for garnish

Juicy pan-seared chicken thighs glazed in a sweet-savory homemade teriyaki sauce, served over steamed jasmine rice with crisp vegetables. A quick, satisfying weeknight meal.

⏱ 15 min prep · 20 min cook · easy

Servings

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Ingredients

240 g jasmine rice rinsed
360 ml water
600 g chicken thigh boneless, skinless, cut into bite-sized pieces
60 ml soy sauce
60 ml mirin
30 ml sake
30 g granulated sugar
15 g ginger root grated
2 garlic minced
10 g cornstarch mixed with 15 ml water
15 ml vegetable oil
300 g broccoli cut into small florets
150 g carrot julienned
3 scallion thinly sliced, for garnish
10 g sesame seeds toasted, for garnish

Nutritionper serving (4 total: 2280 kcal)

Calories	570
Protein	37g
Fat	13g
Carbs	76g
Fiber	5g
Sugar	15g
Sodium	1220mg

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Method

1
In a small bowl, whisk together soy sauce, mirin, sake, sugar, ginger, and garlic until the sugar dissolves. Set aside.
2
Simmering
Rinse the jasmine rice in a fine-mesh strainer until the water runs clear. In a medium saucepan, combine rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
⏲ 15 min
3
Searing
Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken pieces in a single layer and sear without moving for 3-4 minutes until golden brown. Flip and sear the other side for 2-3 minutes until browned on all sides.
⏲ 5 min
4
Simmering
Pour the teriyaki sauce over the chicken. Reduce heat to medium and simmer for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sauce begins to thicken slightly.
⏲ 6 min
5
Simmering
Stir the cornstarch slurry into the skillet. Cook for 1-2 minutes, stirring constantly, until the sauce is glossy and thick enough to coat the back of a spoon.
⏲ 2 min
6
Steaming
Steam the broccoli and carrot: place them in a steamer basket over boiling water, cover, and steam for 3-4 minutes until bright green and crisp-tender. Remove from heat.
⏲ 4 min
7
To serve, divide the cooked rice among four bowls. Top with the teriyaki chicken and sauce, then arrange the steamed vegetables on the side. Garnish with sliced scallions and sesame seeds.