Teriyaki Chicken Bowl

Name: Teriyaki Chicken Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Japanese
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

Tender chicken glazed with sweet and savory teriyaki sauce, served over rice with steamed vegetables. A balanced and satisfying Japanese-inspired lunch bowl.

35 minEasyServes 2550 cal/serving

JapaneseLunchStovetopStandardHigh ProteinDairy-FreeLow-SodiumPork-FreeNightshade-Free

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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

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.
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).
3

Mix 1 tsp cornstarch with 2 tbsp for cornstarch slurry water to create a slurry and set aside.
4

Steam 2 cups broccoli florets and 1 julienned carrots until just tender, about 5 minutes. Set aside.
5

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat.
6

Remove the chicken from the marinade, reserving the marinade.
7

Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
8

Pour the reserved marinade into the skillet and bring to a simmer.
9

Add the cornstarch slurry and stir continuously until the sauce thickens, about 1-2 minutes.
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.

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Questions

Why mix the cornstarch with water first in Teriyaki Chicken Bowl?

Step 3 reads: "Mix 1 tsp cornstarch with 2 tbsp for cornstarch slurry water to create a slurry and set aside." Dry starch clumps the moment it meets hot liquid. The slurry in step 3 disperses it first, and it only thickens once the sauce comes back to a simmer.

What can I use instead of sake in Teriyaki Chicken Bowl?

The entry for Teriyaki Chicken Bowl calls for 2 tbsp sake (Japanese rice wine). In its place: Dry sherry or a dry white wine does the same job. For no alcohol, use water or light stock with a few drops of rice vinegar.

Can I use chicken breasts instead of chicken thighs in Teriyaki Chicken Bowl?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Teriyaki Chicken Bowl uses 1 lb boneless, skinless chicken thighs, cut into chunks.

Can I make Teriyaki Chicken Bowl gluten-free?

Yes. The gluten in Teriyaki Chicken Bowl is 1/4 cup soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Teriyaki Chicken Bowl contain sesame?

Yes: 2 tsp toasted sesame seeds. The full allergen list for this entry is gluten, soy and sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Teriyaki Chicken Bowl the day before?

Yes. Step 2 is a built-in pause of 24 hours: "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)." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

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