The Easiest And Most Delicious Teriyaki Chicken Rice Bowl

Name: The Easiest And Most Delicious Teriyaki Chicken Rice Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 500 g chicken thigh (, boneless fillets (18 ounces)); fine salt (, to taste); ground black pepper (, to taste); 1 tsp cooking oil; 2 tsp sesame seeds; 2 cups cooked rice; 1/4 cup soy sauce (, regular (I use kikkoman brand)); 4 Tbsp sweet rice wine ((mirin)); 3 Tbsp cooking sake ((rice wine)); 2 Tbsp brown sugar; 5 g ginger ((0.18 ounces), thinly sliced or 1 tsp minced ginger); 15 g green onion ((0.5 ounces), white part); carrots (, steamed); broccoli florets (, lightly steamed); cucumber (, thinly sliced); avocado (, thinly sliced); salad mix

Prep 10 min Cook 15 min Serves 2 Source

Ingredients

500 g chicken thigh (, boneless fillets (18 ounces))
fine salt (, to taste)
ground black pepper (, to taste)
1 tsp cooking oil
2 tsp sesame seeds
2 cups cooked rice
1/4 cup soy sauce (, regular (I use kikkoman brand))
4 Tbsp sweet rice wine ((mirin))
3 Tbsp cooking sake ((rice wine))
2 Tbsp brown sugar
5 g ginger ((0.18 ounces), thinly sliced or 1 tsp minced ginger)
15 g green onion ((0.5 ounces), white part)
carrots (, steamed)
broccoli florets (, lightly steamed)
cucumber (, thinly sliced)
avocado (, thinly sliced)
salad mix

Steps

1
Use a meat mallet or tenderizer to even out the thickness of the chicken thigh fillets for even cooking. If unavailable, use the back of a knife. Pat the chicken dry with kitchen paper, then lightly season with salt and pepper. Set aside.
2
In a small pot, combine the teriyaki sauce ingredients and bring to a boil over medium heat, stirring frequently until the sugar dissolves. Strain out the ginger and green onion, then set the sauce aside.
3
Heat a pan over medium-high heat until it starts to sizzle. Add the cooking oil and spread it evenly across the pan's surface. Place the chicken in the pan and cook for about 3 minutes, or until browned.Flip the chicken over, reduce the heat to medium-low, and cover with a lid. Continue cooking until the chicken is about 70% done (approximately 3 minutes). At this stage, the chicken should be firm and opaque on the outside but slightly pink in the center.
4
Open the lid and transfer the chicken to a plate. Carefully wipe away any excess liquid from the pan.
5
Return the chicken to the pan and pour the teriyaki sauce over it, reserving about 1/4 cup. Simmer the chicken over medium heat for about 3 minutes, then flip it and simmer for an additional 2 minutes, or until fully cooked. While simmering, frequently spoon the sauce over the chicken to give it a glossy finish.
6
Once the chicken is fully cooked, remove it from the pan and set it aside. If the sauce hasn’t thickened yet, increase the heat to medium-high and simmer to reduce the sauce, which should take 2 to 4 minutes. Alternatively, you can add a starch slurry for quicker thickening. Once the sauce reaches your desired consistency, return the chicken to the pan briefly to coat it in the sauce before serving.
7
Transfer the chicken to a cutting board and slice it into bite-sized pieces.
8
Serve the chicken over a bowl of rice with your choice of vegetables. If desired, drizzle the reserved teriyaki sauce over the bowl, then garnish with green onion and sesame seeds. Enjoy!