Chicken Teriyaki Bowl
This dish combines savory, sweet, and tangy flavors for a satisfying meal that’s perfect for any day of the week. With juicy chicken thighs, vibrant vegetables, and a flavorful homemade teriyaki sauce, this recipe delivers restaurant-quality taste in the comfort of your kitchen. Plus, it’s quick to prepare, making it an ideal option for busy weeknights. Follow along to learn how to bring this delectable dish to your table in no time!
WHAT IS TERIYAKI
Teriyaki is a popular Japanese cooking technique that involves grilling or broiling foods with a glaze of soy sauce, mirin, and sugar. The term “teriyaki” is derived from the words “teri,” meaning luster or shine, and “yaki,” meaning grill or broil. This name aptly describes the glossy finish that the sauce imparts to the food.
COOKING TECHNIQUE
The teriyaki cooking method typically involves marinating the protein in the sauce before grilling or broiling. During cooking, the glaze caramelizes, creating a shiny coating that locks in moisture and enhances the dish’s flavor. The result is a delectable dish with a pleasing contrast between the caramelized exterior and the juicy interior.
ORIGIN OF TERIYAKI
Teriyaki has its roots in Japan, with its origins tracing back to the Edo period (1603–1868). This era was marked by a flourishing of culinary culture, and teriyaki emerged as a popular technique in Japanese cuisine.
Today, teriyaki continues to be celebrated for its harmonious blend of flavors and its ability to transform simple ingredients into mouthwatering dishes, making it a beloved technique in kitchens worldwide.
INGREDIENT LIST
- Soy Sauce: A staple ingredient that provides the foundation of the teriyaki flavor.
- Honey: Adds sweetness to balance the saltiness of the soy sauce.
- Rice Vinegar: Offers a subtle tanginess.
- Sesame Oil: Imparts a nutty aroma.
- Garlic and Ginger: Essential for adding depth and a zesty note.
- Cornstarch and Water: Used to thicken the sauce.
- Chicken Thighs: Juicy and flavorful, ideal for teriyaki.
- Vegetable Oil: For cooking the chicken.
- Cooked Rice: The neutral base to absorb the flavorful sauce.
- Steamed Broccoli and Bell Peppers: Add color, nutrients, and crunch.
- Green Onions and Sesame Seeds: For garnish and texture.
STORAGE FOR LEFTOVERS
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a microwave.
PAIRINGS
Serve with a side of miso soup or a fresh cucumber salad for a complete meal.
TIPS FOR COOKING THE CHICKEN THIGHS
- Ensure the chicken thighs are evenly sized for uniform cooking.
TIPS
- Add a splash of sake or mirin to the sauce for an authentic touch.
- Adjust the thickness of the sauce by varying the amount of cornstarch.
RECOMMENDED RECIPES
Chicken Teriyaki Bowl
Equipment
- Small saucepan
- Mixing bowl
- Large skillet
- cutting board
- knife
- Measuring cups and spoons
Ingredients
TERIYAKI SAUCE
- ½ cup soy sauce
- ¼ cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon grated ginger
- 1 tablespoon cornstarch
- 2 tablespoon water
FOR THE CHICKEN BOWL
- 1½ pounds boneless chicken thighs
- 1 tablespoon vegetable oil, For cooking the chicken, add more if the pan starts drying.
- 2 cups cooked rice
- 1 cup steamed broccoli
- ½ cup sliced bell peppers, optional
- ¼ cup sliced green onions
- 1 tablespoon sesame seeds, for garnish
Instructions
PREPARE THE TERIYAKI SAUCE
- In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. In a separate bowl, mix cornstarch with water until smooth, then add to the saucepan.
- Stir continuously until the sauce thickens, about 5 minutes. Remove from heat and set aside.
CHICKEN PREPARATION AND COOKING
- Trim excess fat from the chicken thighs and pat them dry with paper towels. Heat vegetable oil in a large skillet over medium-high heat.
- Add chicken thighs, skin-side down, and cook for 5-7 minutes until golden brown. Flip the thighs and cook for another 5-7 minutes until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the skillet and let it rest for 5 minutes before slicing. Pour half of the teriyaki sauce over the sliced chicken and reserve the rest for drizzling.
ASSEMBLY
- Divide the cooked rice among serving bowls. Arrange sliced chicken, steamed broccoli, and bell peppers over the rice. Drizzle with the remaining teriyaki sauce. Garnish with sliced green onions and sesame seeds.
