Chicken Teriyaki Rice Bowls

Name: Chicken Teriyaki Rice Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 1/2 lb boneless, skinless chicken thighs; 1/4 tsp salt; 1 tbsp neutral oil; For the sauce: 1/3 cup soy sauce; 1/4 cup mirin; 2 tbsp sake or water; 2 tbsp brown sugar or honey; 1 tsp grated fresh ginger; 1 clove garlic, grated; 1 tsp cornstarch mixed with 1 tbsp water; To serve: 4 cups hot steamed short-grain rice; mixed lettuce, cucumber and tomato with a little rice vinegar dressing; toasted sesame seeds and sliced green onions

Juicy pan-seared chicken thighs glazed in a quick homemade teriyaki sauce, sliced over steamed rice with a crisp side salad. Faster than takeout and easy to make for a crowd.

Prep10 min

Cook20 min

Total30 min

Serves4

What you'll need

12-inch nonstick skilletFor eggs, rice and quick sautés

Amazon

Rice cookerFor hands-off rice and grains

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8-inch chef's knifeFor all the chopping

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Ingredients

1 1/2 lb boneless, skinless chicken thighs

1/4 tsp salt

1 tbsp neutral oil

For the sauce: 1/3 cup soy sauce

1/4 cup mirin

2 tbsp sake or water

2 tbsp brown sugar or honey

1 tsp grated fresh ginger

1 clove garlic, grated

1 tsp cornstarch mixed with 1 tbsp water

To serve: 4 cups hot steamed short-grain rice

mixed lettuce, cucumber and tomato with a little rice vinegar dressing

toasted sesame seeds and sliced green onions

Steps

Start the rice. Stir the soy sauce, mirin, sake, sugar, ginger and garlic together in a small bowl.

Pat the chicken dry and sprinkle lightly with salt. Heat the oil in a large nonstick skillet over medium-high heat and cook the thighs smooth side down until deep golden, 6 to 7 minutes.

Flip and cook 4 to 5 minutes more, until the chicken reaches 175°F. Blot away excess fat with a paper towel.

Pour in the sauce and simmer, turning the chicken, 2 minutes. Stir in the cornstarch slurry and cook until the sauce is thick and glossy, about 1 minute more.

Slice the chicken and arrange over bowls of rice. Spoon over the extra sauce, sprinkle with sesame seeds and green onions, and add the salad on the side.

TipThighs stay juicy under a sticky glaze; if you use breasts, slice them in half horizontally so they cook as fast.