Chicken Teriyaki Rice Bowl

A classic Japanese dish featuring succulent chicken glazed in a rich, homemade teriyaki sauce, served atop a bed of steamed rice and complemented with crisp vegetables.

Total time: 45 min

Servings: 4

Calories: 590 per serving

Protein: 32g | Carbs: 75g | Fat: 18g

Ingredients

• 400g boneless chicken thighs, skin-on
• 240g short-grain rice
• 60ml soy sauce
• 60ml mirin
• 60ml sake
• 30g sugar
• 2 cloves garlic, minced
• 1 thumb-sized piece ginger, grated
• 1 tbsp vegetable oil
• 200g broccoli florets
• 1 medium carrot, julienned
• 1 tbsp sesame seeds
• 2 green onions, sliced

Instructions

1. Rinse the rice under cold water until the water runs clear. Cook the rice according to the package instructions.
2. In a small bowl, whisk together soy sauce, mirin, sake, sugar, minced garlic, and grated ginger to create the teriyaki sauce.
3. Heat a large pan over medium-high heat and add the vegetable oil.
4. Season the chicken thighs with salt and pepper. Place them skin side down in the pan and cook until the skin is crispy and golden brown, about 5-7 minutes.
5. Flip the chicken and pour the teriyaki sauce over it. Allow it to simmer and reduce, glazing the chicken, for another 10 minutes or until the chicken is cooked through.
6. While the chicken is cooking, steam the broccoli until vibrant green and tender-crisp, about 4-5 minutes.
7. Remove the chicken from the pan and let rest for a few minutes before slicing into strips.
8. To serve, place a portion of rice in each bowl, top with sliced chicken, steamed broccoli, and julienned carrots. Drizzle any remaining sauce from the pan over the top.
9. Garnish with sesame seeds and sliced green onions before serving.