Description
Chicken Teriyaki Bowl: My easy recipe for a delicious, savory-sweet dinner. Perfect for quick weeknights or meal prep. Youll love this homemade flavor!
Ingredients
Scale
- Main Bowl Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp neutral oil (like canola or vegetable)
- 4 cups cooked white rice, for serving
- Teriyaki Sauce Essentials:
- 1/2 cup low-sodium soy sauce
- 1/4 cup mirin
- 2 tbsp brown sugar (light or dark)
- 2 cloves garlic, grated
- 1 tbsp fresh ginger, grated
- 1 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tbsp cold water (for slurry)
- 1 tsp toasted sesame oil
- Fresh Garnishes:
- 2 green onions, thinly sliced
- 1 tbsp sesame seeds (toasted, if possible)
- Optional Add-ins:
- Steamed broccoli or snap peas
- Pinch of red pepper flakes
Instructions
- Prep the Chicken: First things first, let’s get that chicken ready. I usually pat my boneless, skinless chicken thighs super dry with a paper towel – this really helps them get a nice sear later, trust me! Then, I slice them into bite-sized pieces, about an inch or so. I once cut them too big and they took forever to cook, which meant the sauce was reducing too much. Oops! Smaller pieces cook faster and soak up all that yummy teriyaki flavor better. Don’t forget to wash your hands after handling raw chicken, of course!
- Whisk Up the Teriyaki Sauce: Now for the magic! In a small bowl, I whisk together the soy sauce, mirin, brown sugar, grated garlic, grated ginger, and rice vinegar. Make sure that brown sugar dissolves completely – a little extra whisking here makes all the difference for a smooth sauce. This is where the kitchen starts to smell absolutely divine, hon, a mix of sweet and savory that just gets your taste buds excited. I once forgot the mirin and the sauce just wasn’t as glossy or deep in flavor, so don’t skip it!
- Cook the Chicken: Heat a large skillet over medium-high heat with a little oil – I use a neutral oil like canola or vegetable. Once it’s shimmering, add your chicken pieces in a single layer. This is crucial for getting that beautiful golden-brown sear. Don’t crowd the pan, or the chicken will steam instead of sear, and we want crispy edges! Cook for about 3-4 minutes per side, until they’re cooked through and have a lovely crust. This step always makes my kitchen smell like a bustling restaurant!
- Add the Teriyaki Sauce: Once the chicken is cooked, pour that glorious teriyaki sauce right over it. Bring it to a simmer, scraping up any browned bits from the bottom of the pan – those are flavor bombs! Let the sauce bubble gently for about 2-3 minutes. This is when it starts to thicken and coat every piece of chicken beautifully. Keep an eye on it, as it can reduce quickly. I once walked away for ‘just a second’ and came back to a much thicker, almost sticky sauce than I intended. Still tasty, but a bit too jammy!
- Thicken and Finish: In a tiny bowl, whisk together the cornstarch with a tablespoon of cold water to make a slurry. Slowly pour this into the simmering sauce while stirring constantly. Watch it! The sauce will thicken pretty quickly, getting that luscious, glossy texture we all love. Once it’s reached your desired consistency, take it off the heat. Then, I stir in a little toasted sesame oil for that extra nutty aroma. It’s a small step, but it makes a big difference, honestly.
- Assemble Your Chicken Teriyaki Bowl: Now for the best part – building your bowl! Spoon a generous amount of fluffy white rice into your favorite bowl. Pile that gorgeous, glazed teriyaki chicken right on top. Then, I scatter a generous amount of sliced green onions and a sprinkle of toasted sesame seeds over everything. The green onions add a fresh, mild bite and a pop of color, and those sesame seeds add a lovely crunch. It looks so vibrant and smells absolutely incredible, like a restaurant meal right in your own kitchen!