Chicken Teriyaki Bowl

This chicken teriyaki bowl features juicy, pan-seared chicken glazed in a homemade savory-sweet sauce served over fluffy steamed rice. It is a quick, balanced meal that brings the bold flavors of Japanese cuisine to your kitchen.

• Prep time: 20 minutes
• Cook time: 34 minutes
• Total time: 54 minutes
• Servings: 4
• Difficulty: Medium
• Cuisine: International

Ingredients

• 1 pound chicken thighs, cut into strips
• 1/2 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons brown sugar
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 1 tablespoon vegetable oil
• 2 cups cooked white rice
• 1 cup steamed broccoli florets
• 1 tablespoon sesame seeds
• 1 green onion, sliced

Instructions

1. In a small bowl, whisk together the soy sauce, mirin, brown sugar, garlic, and ginger.
2. Heat the oil in a large skillet over medium-high heat.
3. Add the chicken strips and cook until browned and cooked through.
4. Pour the sauce mixture over the chicken in the skillet.
5. Simmer for 3 to 5 minutes until the sauce reduces and coats the chicken in a shiny glaze.
6. Divide the cooked rice into bowls.
7. Top each bowl with the glazed chicken and steamed broccoli.
8. Garnish with sesame seeds and green onions.

Tips

• Chicken thighs are preferred over breasts for this dish as they stay much juicier when glazed.
• You can add a teaspoon of cornstarch to the sauce if you want a thicker, more syrupy consistency.
• Serve with a side of pickled ginger or kimchi for a bright, acidic contrast.

Frequently Asked Questions

Can I use honey instead of brown sugar?

Yes, honey provides a similar sweetness and works perfectly in the glaze.

What if I do not have mirin?

You can use a mix of rice vinegar and a little extra sugar as a substitute.

Can I bake the chicken instead of pan-searing it?

Yes, you can bake the chicken at 400 degrees F for 20 minutes, then brush with the sauce and broil for 2 minutes.