Japanese Teriyaki Chicken Bowls

Tender chicken thighs glazed in a sweet and savory homemade teriyaki sauce, served over fluffy white rice with refreshing quick-pickled vegetables.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $3.61/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

• fresh
• quick
• savory
• stir-fry

Ingredients

• 1.5 pound chicken thighs (boneless, skinless, cut into 1-inch pieces)
• 4 cup white rice (uncooked)
• 2 cup water
• 0.5 cup soy sauce
• 0.25 cup mirin
• 2 tablespoon brown sugar
• 2 clove garlic (minced)
• 1 teaspoon fresh ginger (grated)
• 1 tablespoon cornstarch
• 2 tablespoon cold water (cold)
• 1 tablespoon sesame oil
• 0.5 English cucumber (thinly sliced)
• 2 carrots (shredded or thinly sliced)
• 0.25 cup rice vinegar
• 1 tablespoon granulated sugar
• 0.5 teaspoon salt
• 2 tablespoon green onions (chopped, for garnish)
• 1 tablespoon sesame seeds (for garnish)

Instructions

1. Cook the white rice according to package directions. For a quick method, combine the white rice and water in a microwave-safe bowl, cover, and microwave for 10-15 minutes or until tender. Let stand for 5 minutes before fluffing with a fork. Meanwhile, prepare the quick-pickled vegetables.
2. In a small bowl, whisk together the rice vinegar, granulated sugar, and 1/2 teaspoon salt until the sugar dissolves. Add the thinly sliced English cucumber and shredded carrots, tossing to combine. Set aside to quick pickle.
3. In another bowl, whisk together the soy sauce, mirin, 2 tablespoons brown sugar, minced garlic, and grated fresh ginger for the teriyaki sauce.
4. In a small cup, combine the cornstarch and cold water to create a slurry. Set aside.
5. Heat the sesame oil in a large skillet or wok over medium-high heat. Add the chicken thighs pieces and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
6. Pour the teriyaki sauce mixture over the cooked chicken. Bring to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes, stirring constantly, until the sauce thickens.
7. Serve the teriyaki chicken immediately over the cooked white rice. Top with the quick-pickled vegetables. Garnish with chopped green onions and sesame seeds, if desired.

Notes

Use pre-cooked white rice for an even faster meal prep. For spicier flavor, add a dash of red pepper flakes to the sauce.

Nutrition (per serving)

• Calories: 680
• Protein: 38.5 g
• Carbohydrates: 83.2 g
• Fat: 20.1 g
• Fiber: 2.5 g
• Sodium: 1580 mg
• Saturated Fat: 4.8 g
• Sugar: 19.5 g
• Cholesterol: 125 mg