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Teriyaki Chicken Rice Bowl Recipe

Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken thighs
  • 2 tbsp neutral oil
  • Salt and black pepper
  • ⅓ cup soy sauce
  • 3 tbsp mirin
  • 3 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 4 cups cooked rice, warm
  • Sliced green onions and sesame seeds, for garnish

Method
 

  1. Heat oil in a large skillet over medium-high heat. Season thighs with salt and pepper, then sear 4-5 minutes per side until golden. Transfer to a plate.
  2. Whisk soy sauce, mirin, brown sugar, garlic, and ginger. Pour into the same skillet, reduce heat to medium, and simmer for about 2 minutes until sugar dissolves.
  3. Stir the cornstarch slurry and pour it into the bubbling sauce. Cook 30 seconds to 1 minute until glossy and thickened. Return thighs to the pan, coat well, and cook 1-2 minutes to finish.
  4. Divide rice among bowls, top with a glazed thigh, drizzle extra sauce over, and sprinkle green onions and sesame seeds on top.

Notes

Rice can be made while the chicken cooks; start it first so it’s ready when you need it. If you like extra sauce, double the sauce ingredients and keep some to pass at the table.