Chicken Teriyaki Bowl
This dish combines savory, sweet, and tangy flavors for a satisfying meal that's perfect for any day of the week.
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.