Teriyaki Chicken Bowl
Tender chicken glazed with sweet and savory teriyaki sauce, served over rice with steamed vegetables. A balanced and satisfying Japanese-inspired lunch bowl.
Ingredients
- 1 lb boneless, skinless chicken thighs, cut into chunks
- 1/4 cup soy sauce
- 2 tbsp mirin (Japanese sweet rice wine)
- 2 tbsp sake (Japanese rice wine)
- 2 tbsp brown sugar
- 2 garlic clove, minced
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch, mixed with water
- 2 tbsp water, for cornstarch slurry
- 2 tbsp vegetable oil
- 2 cups jasmine rice, cooked
- 2 cups broccoli florets
- 1 carrots, julienned
- 2 green onions, sliced
- 2 tsp toasted sesame seeds
- 1/2 sheet nori (seaweed), cut into thin strips
Instructions
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1
In a medium bowl, combine 1/4 cup soy sauce, 2 tbsp mirin (Japanese sweet rice wine), 2 tbsp sake (Japanese rice wine), 2 tbsp brown sugar, 2 minced garlic clove, and 1 tsp grated fresh ginger to make the teriyaki sauce.
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2
Place the 1 lb cut into chunks boneless, skinless chicken thighs in the marinade, cover, and refrigerate for at least 15 minutes (or up to 24 hours for more flavor).
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3
Mix 1 tsp cornstarch with 2 tbsp for cornstarch slurry water to create a slurry and set aside.
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4
Steam 2 cups broccoli florets and 1 julienned carrots until just tender, about 5 minutes. Set aside.
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5
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat.
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6
Remove the chicken from the marinade, reserving the marinade.
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7
Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
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8
Pour the reserved marinade into the skillet and bring to a simmer.
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9
Add the cornstarch slurry and stir continuously until the sauce thickens, about 1-2 minutes.
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10
To serve, place 2 cups cooked jasmine rice in bowls, top with the teriyaki chicken, steamed vegetables, 2 sliced green onions, 2 tsp toasted sesame seeds, and 1/2 sheet cut into thin strips nori (seaweed) strips.